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30/10/2025
Thereโs something deeply satisfying about cutting into a dumpling and swiping up the sauce around it.
Our take on Sardiniaโs hand-stitched parcels โ ๐๐๐น๐๐ฟ๐ด๐ถ๐ผ๐ป๐ถ๐ ๐ฑโ๐ข๐ด๐น๐ถ๐ฎ๐๐๐ฟ๐ฎ โ comes stuffed with crab, potato, and parsley, then warmed in a buttery, slightly briny pool lifted with mint and lemon.
Good luck stopping at one.
21/10/2025
Because the finest bubbles only makes every twirl taste brighter.
Swing by this Saturday evening as we celebrate World Pasta Day with our friends .sg.
Four pastas to twirl, with bubbles to pace and lift your night. Reservations via .
16/10/2025
Some dishes wait for the right night to return.
First served on our Fall/Winter 2022 menu, our Spaghetti alla Puttanesca con Tonno Fresco returns for one night only this World Pasta Day, come 25 October.
Bronze-extruded spaghetti in a bold, briny sauce of tomato, olives, capers, anchovies, and fresh tuna โ best paired with bubbles by our friends at .sg .
25 October. Four-course pasta tasting set at $88. Reservations via
09/10/2025
They say this pasta was first shaped to impress a poet. We say it still does.
Ricotta and nutmeg tucked into golden folds, finished in butter, Parmigiano, and aged balsamic โ soft, buttery verses from Emilia-Romagna in every bite.
Part of our Summer 2025 menu at Forma.
02/10/2025
A crumble of pork, hiss of wine, scrapes of nutmeg on the pan.
Umbricelli dives in, grasping at sauce thickened with pecorino, as its curves catch every savoury note. And over it, a rain of black truffles.
Umbricelli alla Norcina: Norcia on a plate, once a special, now here for our Summer 25 Menu.
23/09/2025
Quick midday bite or long, sun-dappled pause? Our new three-course set lunch ($42) moves at your rhythm.
Vibrant starters, fresh pasta, and a dessert that waits patiently if you do. Slow things further with a coffee or tea for +$3 and let the quiet stretch just a little longer.
Lunch awaits โ to reserve.
18/09/2025
Eat your flowers. ๐ผ Our soft spot for zucchini blossoms is no secret, especially in summer.
Picked fresh, stuffed with creamy stracciatella, then battered for crunch, it's the kind of pleasure that spills as the knife cuts through.
And for that summer touch: a zest of lemon peel and a whisper of balsamic for a bright, sunny finish.
13/08/2025
An instrument to shape, not strummed.
Chitarrine alla Teramana may have its roots in Abruzzo, but itโs a pasta loved all across central and southern Italy. Think square-edged tagliatelle, just a few millimetres thicker โ enough to promise a bite while clinging to sauce like our sugo.
Made traditionally on a chitarra, a simple wooden frame strung with steel wires like a guitar as shown, the dough is rolled over the strings, where the pressure of the pin coaxes it through until neat, springy ribbons fall below, ready to be twirled and sauced.
Taste it as part of our Summer 2025 menu.
06/08/2025
When you canโt fit a square into a circleโฆyou sure can toss plenty of tiny meatballs with this square-sided specialty from Abruzzo. ๐
Constructed from egg dough, rolled and pressed through a chitarra โ a traditional stringed frame (yes, โguitarโ in Italian) โ to create square-edged strands about 2โ3mm thick. The result? A pasta with just the right firmness and grip to cradle rich tomato sugo and tender little pallottine.
Itโs got bite, bounce, and a whole lot of charm ready to be twirled as part of our Summer 2025 menu.
25/07/2025
Back on the menu for Summer 25, like it never left.
Thereโs a reason why our ๐๐ถ๐ป๐ด๐๐ถ๐ป๐ฒ ๐ฎ๐น ๐๐ถ๐บ๐ผ๐ป๐ฒ has remained a summer staple โ bronze-extruded linguine that carries a garlicky, creamy emulsion of Pecorino Romano (sharp, savoury, and just salty enough), kissed with the zest and juice of Amalfi lemons. ๐
Zesty, silky, and bright as ever - like sunshine, served by the strand.
18/07/2025
Our Spring plates have been light, lush, and quietly indulgent โ but Summer is on the horizon, and with it, a whole new chapter.
One last weekend to say your goodbyes...
To the tomato passata-laden twists of Sagne.
To the sweet-roasted bell peppers tangled through Linguine.
To creamy Fettuccine folded with peas and prosciutto.
So if thereโs a dish youโve been meaning to revisit, the table is set.
Tap the link in bio to make it count.
Address
128 Tembeling Road
Singapore
423638
To get to the Italian restaurant at Tembeling Road in Singapore, you can take public transport by taking the MRT and getting off at the Kembangan station. From there, you can take a bus that goes to Jalan Tua Kong or walk about 10-15 mins. Alternatively, if you're driving, you can park your car along Tembeling Road or at nearby HDB parking lots. Please note that this is just general advice for getting around the area and not specific directions for any particular establishment.
Opening Hours
| Tuesday |
18:00 - 22:30 |
| Wednesday |
18:00 - 22:30 |
| Thursday |
18:00 - 22:30 |
| Friday |
12:00 - 14:30 |
|
18:00 - 22:30 |
| Saturday |
12:00 - 14:30 |
|
18:00 - 22:30 |
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What people say
Italian restaurants are known for their delicious and authentic cuisine, and Forma on Tembeling Road in Singapore is no exception. This homegrown Italian concept by The Cicheti Group offers a handmade pasta kitchen and bar that is sure to satisfy any craving for Italian food.
One of the standout dishes at Forma is the Fava e Piselli e Stracciatella, which perfectly captures the flavors of spring with fresh fava beans, peas, pea tendrils, and mint all resting on a bed of mild, lactic stracciatella. Each bite is punctuated with pickled pearl onions and garlic chips, making for a truly delightful dining experience.
In addition to the delicious food, Forma also boasts a buzzing and inviting dining room that seamlessly fits in with the quaint heritage tenor of Joo Chiat. From the street-facing pasta kitchen to the warm textures of wood and rattan furniture, everything has been curated to give Forma a sense of place that will cement it as a fixture in the area.
To kickstart your journey at Forma, be sure to try their antipasti like their amped-up take on the classic prosciutto-and-melon combination. As they say in Italy, "L'appetito vien mangiando", or "the appetite comes as you eat", so come hungry and leave satisfied at this wonderful Italian restaurant.
