Forma — Restaurant in Singapore

Excellent service, especially from Issa and Xavier, since Forma's opening last year. The service staff deserves credit for trying their best to accommodate requests and ensure that me and my companions are taken care of every time.

The food is excellent overall (there are occasion misses from time to time, or just something that my palate is not used to). And don’t expect your run-of-the-mill Italian eatery with traditional pastas and traditional bases. I admire how they bring forth the varieties of pasta across Italy to Singapore, and give these less-known pastas their chance to shine in this part of the world.

Expect a mark-up in price because (a) ingredients are expensive in an inflationary environment; (b) pasta is made fresh in-house by the folks from Ben Fatto; (c) you don’t get to eat interesting variations such as lorighittas, cappellacci, culurgionis or maniche in most other places (of course they do have spaghetti, linguine, tagliatelle, orecchiette, etc seasonally); (d) they are a 4-course Italian trattoria after all - pasta is the first of two main courses, so giving you too much pasta will just make you feel awful after that.

If you expect to order one pasta per pax and be full, this upscale trattoria is really really not the place for you. It's better that you keep your money for elsewhere, not go to Forma, get upset that your expectations are not met, and leave a bad review. It's lose-lose for everyone.

What I love is they truly live up to their reputation as a trattoria, as there were many occasions that we enjoyed the antipasti and secondi the most! I am a big fan of the Pork Tomahawk, which never disappoints.

I read the reviews, and I shake my head at the expectations we place on eateries and their staff. I believe that as customers, we want to maximise our enjoyment while paying for a good experience. Please don’t take it out on the staff with a bad review here, when they try their best to provide an excellent experience but have to adhere to their company policy (1. increasingly most restaurants, especially at this price point, do not serve tap water; 2. there is so much a place can customise their menu for your vegetarian diets, when they only serve 6-7 pasta (instead of a list of 10+) per season; 3. no free cakes for birthdays - for the entitled ones who have such expectations, please tell me which restaurants do this and I will go visit them in future during my birthday!)

Spare a thought for these people who eat at irregular times so that we can have a good time/meal, while living under the fear of losing their jobs due to bad sales, and the labour they go through to prepare our meals or smile/be polite/be welcoming constantly at work (even on their bad days), with almost no room for error (because of the fear of your bad irresponsible reviews).

I didn't give full marks for ambience because indoor seats tend to be noisy and the food turns cold quickly, while the outdoor seats melt your gelato in record time. I wish they could fix that...

Opened in early May 2022, getting a reservation at the trendiest trattoria in town isn’t the easiest. What is notable is that Forma offers a seasonal handmade pasta programme that’s expected to change every quarter.

[What it's good for] We enjoyed the antipasti: Carciofi con stracciatella di formaggio (S$21) — tender braised baby artichokes with creamy stracciatella (a type of cheese) and tangy balsamic braised blackcurrants, pine nuts and mint salsa verde — and the polpette di baccala (S$21), moreish mouthfuls of fried salted cod balls with lemon aioli. While the tortellini in brodo (S$34) was minimalistic in presentation and arrived in an underwhelming bowl of clear chicken soup, it packed a flavourful punch. The struncatura ammollicata (S$32) consisted of wholemeal wheat and rye, which gave it a darker tone and more bite than the average pasta. It’s tossed with anchovies, taggiasca olives, chilli, and sauteed breadcrumbs. We loved the pappardelle e coda alla vaccinara (S$36) the most, which was tossed in a braised oxtail ragu of tomato, pecorino romano DOP (another type of cheese) and red wine.

For desserts, we went with the crostata al limone di Amalfi (S$16), an Amalfi lemon curd tart topped with a fruit tea jelly, with a side of whipped marshmallows.

[What it could be improve on] The price points for the various courses are a tad on the high end — especially given the fairly small portions it dishes out. If you’re looking for a meal that's value for money, Forma isn’t it.

[Our quick takes] Is it conducive to conversation? — Yes, but as the indoor area fills up, it may get noisy. So request outdoor seating if you prefer uninterrupted conversation. You’ll also get a nice view of the sunset at dinner if the weather’s clear. Is a reservation necessary? — The restaurant releases slots a month or two in advance and they run out within hours. If you miss the reservation window, try your luck by walking in on Fridays and Saturdays for lunch, or get on Forma’s waitlist. How to get there? — It’s an 18-minute walk from Eunos MRT station. If you live in the east, you can also take bus service 33 from Bedok MRT station. Or, if you wish to skip the walking, book a ride from Eunos or Kembangan MRT stations.

[Things to note] Forma has an extensive range of more than 150 wines, but if you prefer bringing your own, there is one-for-one corkage (free for every bottle you order from its wine list). It does not allow children under 12 for its dinner service. Kids of all ages are allowed for its lunchtime sessions on Fridays and Saturdays.

Read more at HungryGoWhere for...

What a culinary delight. I recently came to dine for lunch and from the moment I stepped inside, I knew I was in for a remarkable experience. Upon entering Forma, I was immediately struck by its contemporary yet warm interior. The stylish decor, featuring a combination of sleek furniture, tasteful lighting, and tasteful artwork, created a sophisticated atmosphere that was both inviting and comfortable. The attentive service, and, most importantly, the outstanding food, also surpassed all my expectations.

Forma's menu boasted a tantalizing array of traditional Italian dishes, expertly crafted with a modern twist. Each dish was a work of art, both visually stunning and bursting with flavors. The use of fresh, high-quality ingredients was evident in every bite, showcasing the chef's dedication to creating authentic Italian cuisine.I also liked the fact that the pasta is so different from what you normally get at an Italian restaurants and it was like nothing others.

Here's my review of the specific dishes I tried:

The Polpette di Baccalà, or cod fish balls, were a delightful starter bursting with flavor. The exterior had a perfect crispness, giving way to a tender and moist interior. The subtle hints of herbs and spices complemented the delicate taste of the cod fish. Served with a zesty dipping sauce, these delectable bites left a lasting impression and set a promising tone for the rest of the meal.

Pane di Patate Azzimo con Tartufo e Funghi, a potato flatbread with truffle and mushroom, was a heavenly combination of earthy and aromatic flavors. The thin flatbread provided a delightful base, while the generous topping of truffle and mushrooms added an exquisite depth to the dish. Each bite was a harmonious blend of textures and flavors, creating a truly indulgent experience.

The Schiaffoni con Sugo di Polpo, was a revelation of flavors! It's salty (in a good way) with a very rich flavor and I think it showcased the chef's skill in transforming simple ingredients into a complex and satisfying pasta dish.

The Cavatelli alle Cime di Rapa e Acciughe, featuring homemade pasta with broccoli rabe and anchovies, was a true taste of traditional Italian cuisine. The cavatelli pasta had a delightful chewiness, providing a perfect canvas for the bold flavors of the broccoli rabe and anchovies. It came in a shocking green color!

I would love to come back and try their other dishes, though reservations are quite...