Looking for a dining experience that brings together handmade pasta, creative flavour combinations and an extensive international buffet? Pasta Fiesta at J65, the restaurant at JEN Singapore Tanglin by Shangri-La, offers diners an opportunity to explore nine handmade pasta creations by Guest Chef Muhammad Imran, better known as “The Pasta Nerd”.
Running from 11 October to 1 November 2026, Pasta Fiesta adds a distinctive pasta selection to J65’s International Dinner Buffet from Sundays to Wednesdays. From Italian favourites such as ricotta gnocchi and handmade trofie to inventive creations inspired by familiar Asian dishes, the menu showcases how traditional pasta-making techniques can be adapted to different culinary influences.
From Multimedia Studies to Handmade Pasta
Chef Muhammad Imran’s journey into the culinary world did not begin in a conventional way. He studied Multimedia Infocommunications Technology at Nanyang Polytechnic and initially had an interest in art. A part-time job in banqueting introduced him to hospitality, eventually leading him towards cooking as another way to express his creativity.
Without formal culinary school training, he developed his skills through practical experience and experimentation. His curiosity about pasta-making, from its shapes and techniques to the details that influence its final appearance and texture, became central to his identity as “The Pasta Nerd”.
The pandemic in 2020 marked an important turning point. While running a home-based business selling fresh pasta and sauces, he began exploring how pasta itself could become a form of edible art. Months of experimentation with natural colours and patterns led to developments such as his double-sided striped pasta technique, deepening his interest in the craft.
Pasta Fiesta: Bringing Italian Techniques and Asian Flavours Together
The collaboration with J65 gives Chef Imran an opportunity to introduce handmade pasta to a wider audience in a welcoming buffet setting. J65’s halal-certified dining experience brings together international flavours, making it a fitting setting for a menu that combines Italian pasta-making techniques with familiar regional influences.
Among the highlights are “Duck Pho”, featuring duck rillettes-filled cappelletti served in aromatic duck broth; “Udang Lemak Daun Kunyit”, which pairs prawn-filled girasole with lemak gravy, charred pineapple and crispy turmeric leaves; and “Beef Gulai”, an open-faced lasagna featuring braised beef cheek and gulai gravy.
Each creation approaches familiar flavours differently, with the pasta shape, filling, sauce or broth contributing to the overall experience. The intention is not simply to place an Asian-inspired sauce over pasta, but to consider how the individual components work together while preserving the character of the original dish.
Nine handmade pasta creations appear on rotation throughout the promotional period, offering a varied selection that includes approachable Italian favourites and more adventurous combinations. These creations complement J65’s wider International Dinner Buffet, which features seafood such as lobster, prawns and mussels on ice, alongside whole Norwegian salmon, laksa, braised oxtail and other dishes.
The Craft Behind Every Creation
Beyond the flavours, handmade pasta requires patience, precision and close attention to detail. Naturally coloured doughs need compatible textures and moisture levels to ensure their patterns hold together during rolling. For filled pasta, the thickness of the dough, the amount of filling and the quality of the seal all influence the finished dish.
At J65’s live pasta station, diners can watch Chef Imran roll and shape fresh pasta, offering a closer look at the work involved in producing these creations. This element is an important part of the experience, allowing guests to appreciate the craftsmanship behind each piece rather than encountering the finished dish alone.
For diners who enjoy discovering different cuisines and techniques, Pasta Fiesta offers an opportunity to explore how a familiar ingredient can take on new forms through thoughtful preparation and experimentation.
Interview with Chef Muhammad Imran, “The Pasta Nerd”
We spoke with Chef Muhammad Imran about his unconventional culinary journey, the inspiration behind Pasta Fiesta and his handmade pasta creations, the technical considerations involved in crafting fresh pasta, how he developed a menu that complements J65’s international buffet and more.
1. Could you share more about your culinary background and what led you to become known as “The Pasta Nerd”? Was there a particular experience or turning point that inspired you to specialise in handmade pasta?
Chef Muhammad Imran: My journey into cooking was quite unconventional. I studied Multimedia Infocommunications Technology at Nanyang Polytechnic and had originally been interested in pursuing art. While studying, I worked part-time in banqueting, which introduced me to hospitality. Cooking eventually became a way for me to express that creative side through flavour, texture and presentation.
I did not attend culinary school, so much of my learning came through practical experience and continual experimentation. That curiosity is what the name “The Pasta Nerd” represents. I enjoy understanding the details of pasta-making and exploring the many shapes and techniques beyond those most people are familiar with.
A turning point came during the pandemic in 2020. I had been making fresh pasta and sauces through a home-based business, but began exploring how the pasta itself could become a piece of edible art. I spent months experimenting with natural colours and patterns, including developing my double-sided striped pasta technique. That process deepened my interest in the craft, and there is still so much I want to learn.
2. How did your collaboration with J65 come about, and what appealed to you about bringing your handmade pasta creations to the restaurant? What was the main idea you hoped to bring to life through Pasta Fiesta?
Chef Muhammad Imran: What appealed to me about collaborating with J65 was the opportunity to share handmade pasta with a wider audience in a welcoming dining setting. Its halal-certified buffet brings together different cuisines, making it a wonderful place to introduce both traditional Italian preparations and pasta inspired by familiar regional flavours.
The live station is particularly meaningful because guests can see the work that goes into each creation. Handmade pasta involves time, precision and patience, and watching it being rolled and shaped helps people appreciate those details.
With Pasta Fiesta, I wanted to encourage diners to explore. Someone might come for the seafood or other buffet favourites and discover a pasta shape or flavour combination they have never tried before. I hope that discovery gives them a greater appreciation of how versatile handmade pasta can be.
3. Pasta Fiesta features distinctive creations such as “Duck Pho”, “Udang Lemak Daun Kunyit” and “Beef Gulai”. What inspired you to reinterpret these familiar Asian flavours through handmade pasta, and how do you approach balancing the original character of these dishes with the textures and flavours of pasta?
Chef Muhammad Imran: These dishes offer an opportunity to explore how familiar Asian flavours can work with Italian pasta-making techniques. I begin with the qualities that make the original dish recognisable, then consider which pasta shape and preparation will best carry those flavours.
For “Duck Pho”, duck rillettes-filled cappelletti is served in an aromatic duck broth. The filled pasta adds another texture while allowing the broth to remain central to the dish.
“Udang Lemak Daun Kunyit” pairs prawn-filled girasole with lemak gravy, charred pineapple and crispy turmeric leaves. The pineapple brings a refreshing contrast to the rich gravy, while the turmeric leaves contribute aroma and texture.
For “Beef Gulai”, an open-faced lasagna provides a way to bring together braised beef cheek, pasta and gulai gravy without concealing the individual elements.
The balance matters. The pasta should complement the dish’s defining flavours, and the sauce or broth should allow diners to appreciate the pasta’s texture. Ideally, each mouthful feels familiar enough to connect with, but different enough to spark curiosity.
4. Pasta Fiesta features nine handmade pasta creations on rotation alongside J65’s International Dinner Buffet. How did you select and develop these nine creations to complement the restaurant’s wider buffet selection, and what considerations went into creating a varied menu for diners to explore?
Chef Muhammad Imran: The intention was to offer variety across flavours, textures and pasta styles. With nine creations on rotation, there is room for both approachable Italian favourites and combinations that invite diners to try something new.
Ricotta Gnocchi with tomato-basil sauce offers a softer texture, while handmade Trofie with Genovese pesto and burrata introduces a different shape and flavour profile. Braised Beef Agnolotti del Plin highlights the craftsmanship of filled pasta, and the Asian-inspired dishes provide another point of discovery.
Because the pasta sits within a wider international buffet, the selection needs to complement the other dishes while offering something distinctive. A broth-based preparation creates a different experience from a rich gravy or a herb-based sauce, so diners can explore according to their preferences.
For me, variety should also help people understand pasta better. Changing the shape, filling or sauce can transform the eating experience, even when the underlying craft begins with a simple dough.
5. Your creations feature intricate shapes, patterns and natural hues. What techniques and skills are involved in achieving these designs while maintaining the right texture and consistency? Of the creations developed for Pasta Fiesta, was there one that presented a particularly interesting technical challenge?
Chef Muhammad Imran: Patterned pasta requires close attention to the dough before the shaping even begins. When working with naturally coloured doughs, differences in moisture can affect how they roll and join together. The doughs need compatible textures so that the pattern holds as the sheet becomes thinner.
Resting, rolling and shaping all require care. With filled pasta, the thickness of the sheet, the amount of filling and the seal influence how the pasta cooks and feels in the mouth. A beautiful pattern is satisfying, but the pasta still needs to have a pleasing texture.
For Pasta Fiesta, a useful example is the cappelletti in Duck Pho. Filled pasta served in broth needs a secure seal and a dough thickness that remains delicate while holding the filling. It is a good illustration of how the visual craftsmanship, and the eating experience have to work together.
Much of this comes down to repetition and patience. Small adjustments can make a considerable difference, and that attention to detail is one of the things I enjoy most about handmade pasta.
6. For our readers planning to visit J65 for Pasta Fiesta, which of your creations would you recommend trying first, and why? What should diners look out for when tasting it to fully appreciate the flavours, textures and craftsmanship behind the dish?
Chef Muhammad Imran: I would suggest starting with “Duck Pho”, when it is available in the rotation. It offers an accessible introduction to the idea behind Pasta Fiesta: a familiar Asian flavour profile presented through handmade Italian pasta.
Taste the broth first to appreciate its aroma, then try a cappelletti with some broth so you can experience the pasta, duck filling and broth together. Pay attention to the delicacy of the pasta and how the filling complements the surrounding flavours.
For diners who prefer a richer dish, “Udang Lemak Daun Kunyit” is another creation to explore. Notice how the prawn filling and lemak gravy work with the charred pineapple and crispy turmeric leaves.
I would also encourage guests to spend a little time watching the live station. Seeing the pasta being made adds another dimension to the meal and helps explain the care behind each piece. As the menu rotates, the available creations will vary from visit to visit.
Discover Pasta Fiesta at J65
Pasta Fiesta showcases Chef Muhammad Imran’s curiosity, creativity and attention to detail, bringing together handmade pasta, Italian techniques and familiar Asian flavours. From the aromatic broth accompanying “Duck Pho” to the combination of prawn-filled pasta, lemak gravy and charred pineapple in “Udang Lemak Daun Kunyit”, the creations offer different ways to experience a much-loved staple.
The live pasta station adds another dimension to the dining experience, while the rotating selection gives diners the opportunity to discover different shapes, fillings and flavour combinations alongside J65’s international buffet.
Pasta Fiesta at J65
Location: J65, JEN Singapore Tanglin by Shangri-La, 1A Cuscaden Road, Singapore 249716
Promotion period: 11 October to 1 November 2026
Available: Sundays to Wednesdays, as part of the International Dinner Buffet featuring Pasta Fiesta
Dinner hours: 6pm to 10pm (last order for food and drinks at 9.30pm)
Prices: S$88++ per adult and S$44++ per child. Children below six dine for free.
Reservations: https://www.shangri-la.com/singapore/tanglin/offer-detail/Taste/flavourful-nights-at-J65/
Email: [email protected]
Telephone: +65 6831 4374
