Manjare

Manjare

Featuring South Union Park, Cali (Ascott Raffles Place), Salted & Hung, Atmastel, Ah Bong's Italian (Tan Quee Lan), Aura, Cicheti, Amò, The Chop House (VivoCity), Pastaria Abate
Jason Wong
Jason Wong

The "it" restaurant in the Eastside right now, @forma.sg is the highly anticipated collaboration between the Cicheti Group and pasta prodigy Yum Hwa of the renowned Ben Fatto. With all their pastas freshly made in-house and paired with exceptional produce, you can expect the epitome of quality on each plate.
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The playbook here is as it was at Ben Fatto is less is more - a few select ingredients that complement the pasta, accentuating, complementing and allowing the star of the dish to shine. Case in point, this exuberant Linguine al Limone inspired by the fresh and zesty cuisine of southern Italy, which sees a bright, tart sauce crafted from Amalfi lemons and Provolone del Monaco DOP clinging onto very toothsome bronze-extruded strands of linguine. An excellent summertime pasta to kick off our pasta extravaganza of a lunch.
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Taste: 3.5/5

2 Likes

Each delicately brittle shell is piped full of creamy stracciatella gelato, with each end of the cannoli garnished with either Sicilian pitachios or candied orange peel. It is the perfect sweet treat to end a great meal here.
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Taste: 5/5

2 Likes

Pay heed not just to the pastas at @forma.sg, but also their rock solid mains. The Merluzzo alla Scafata features pristinely pan-seared blue cod, its succulent alabaster flesh cooked with expert precision. What's even more impressive is the crispy scales - yes, scales - that crackle and crunch with satisfying crispines with each bite. If fish is the blade sharp with flavour, then the cucielo vermouth butter sauce is its sheath, enveloping it along with fava beans, English peas and cipollini onions with a sweet, rich and velvety cloak of deliciousness.
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Taste: 4/5

2 Likes

Ribbons of hand-rolled pappardelle are coated in an ultra-savoury oxtail ragu of tomato, pecorino romano DOP and red wine to create a hearty and satisfying plate of pasta filled with familiar and comforting flavours, that are sure to put a smile on anyone's face.
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Taste: 3.5/5

2 Likes

Flirting with the norms of what we think a tomato salad should taste like, @forma.sg Insalat di Pomodoro surprises and delights with their vanilla marinated heirloom tomatoes liberally doused in EVOO and the fresh tartness of lemon verbena.
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Taste: 3.5/5

2 Likes

Yet another seemingly innocuous yet potent plate of pasta, a beloved staple originating from the village of Nerano on the Sorrento peninsula. Bronze-drawn spaghetti is glossed in a sheen of Provolone del Monaco DOP butter sauce perfumed with basil. The same delicious sauce coats wilted slices of charred-till-sweet zucchini. I was besotted by the simple yet bold flavours, a hallmark of all the pastas here at Forma.
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Taste: 4/5

3 Likes

It's ironic that a "poor man's dish" of pasta once made from the floor scraps of wheat mills now commands such a princely price halfway across the world in Singapore, but for its exquisite craft and fulsome flavour, it is a price I would gladly pay occasionally. The thicker than normal and very chewy long rye pasta is imbued with an overload of umami from anchovies and taggiasca olives, spiced up with a dash of chilli and given the x-factor of Mollica di Pane — addictive "sauteed bread crumbs once considered ‘cheese of the poor". This is the epitome of perfection in simplicity.
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Taste: 4.5/5

2 Likes

The tantalising novelty of as yet unexplored flavour combinations was enough to compel me to order this intriguing antipasti of braised baby artichokes. Said root vegetable was soft and sweet, reclining on a cloud of lusciously creamy stracciatella. The artichokes were dressed in a medley of exciting textures and tastes - the intense sweetness of balsamic braised black currants giving way to a refreshingly vegetal mint salsa verde, all buoyed by the crunch of a rain of breadcrumbs.
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Taste: 3.5/5

2 Likes

Just because you're here for the main event of pasta, doesn't mean you should overlook the sideshows of very inviting appetisers. These petite one-biters of golden-crumbed Sicilian fried salted cod balls and creamy mashed potato pack a powerful punch of savoury and salty flavours, graced with tangy lemon aioli and tiny flakes of aleppo chilli to tame to richness.
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Taste: 3.5/5

2 Likes

Tangles of tagliolini swathed in a moreish tomato and bisque sauce, tossed through with cherry tomatoes and sweet Argentinean red prawns. One of my favourite pastas of the meal.
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Taste: 3.5/5

1 Like

Simple, straightforward and delicious – 120 days grain-fed ribeye cooked to a rosy pink medium-rare with a beautiful sear on the outside. The meat is simply garnished with microgreens, balsamic reduction, and a pinch of Parmigiano shavings.
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Taste: 3.5/5

1 Like

My first time trying octopus ragu, and it is most intriguing. The sauce is enriched with Nduja and bone marrow, but the distinctly fishy taste of the octopus shines through pleasantly. Barley-esque pearls of fregola pasta combined with the ragu bring to mind a risotto’s creamy, velvety texture, whilst chilli oil and chives add subtle heat and a delicate onion aftertaste respectively.
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Taste: 3.5/5

1 Like

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