J65 at JEN Singapore Tanglin by Shangri-La brings together seafood, international dishes and handmade pasta for a varied dinner experience. From 11 October to 1 November 2026, its International Dinner Buffet from Sundays to Wednesdays features Pasta Fiesta, a special collaboration with Guest Chef Muhammad Imran, better known as “The Pasta Nerd”.
The promotion introduces nine handmade pasta creations on rotation alongside J65’s seafood-centric buffet, offering diners a choice of familiar Italian preparations and inventive combinations inspired by Asian flavours.
A Buffet with Plenty to Explore
The halal-certified restaurant J65’s International Dinner Buffet features a seafood spread that includes lobster, prawns and mussels on ice, as well as whole Norwegian salmon, laksa, braised oxtail and more. Other dinner offerings are available throughout the week, with Ah Hoi’s Seafood Night on Thursdays and Seafood Mania on Fridays and Saturdays. J65 is halal-certified.
At the live pasta station, guests can watch Chef Muhammad Imran roll and shape handmade pasta in intricate designs and natural hues. The nine creations appear on rotation, so the selection varies across the promotion period.
Italian-inspired highlights include Ricotta Gnocchi with tomato-basil sauce, charred tomatoes and basil cream; Braised Beef Agnolotti del Plin with beef jus; and handmade Trofie with Genovese pesto and burrata.
The menu also features distinctive interpretations of familiar Asian flavours. “Duck Pho” consists of duck rillettes-filled cappelletti served in aromatic duck broth. “Udang Lemak Daun Kunyit” combines prawn-filled girasole with lemak gravy, charred pineapple and crispy turmeric leaves, while “Beef Gulai” brings together braised beef cheek, pasta and gulai gravy in an open-faced lasagna.
World Pasta Day falls on 25 October 2026, during the promotion period.
Interview with Chef Muhammad Imran, “The Pasta Nerd”
We spoke with Chef Muhammad Imran about his culinary journey, the inspiration behind Pasta Fiesta, the technical considerations involved in handmade pasta and the dish he recommends trying first at J65.
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.
Plan Your Visit to Pasta Fiesta at J65
Promotion period: 11 October–1 November 2026
Availability: Sundays to Wednesdays
Dinner hours: 6:00pm to 10:00pm (Last order for food and drinks is at 9:30pm)
| Dinner Buffet | Days | Adult | Child |
|---|---|---|---|
| International Dinner Buffet featuring Pasta Fiesta by Guest Chef Imran – The Pasta Nerd | Sundays to Wednesdays | S$88++ | S$44++ |
| Ah Hoi’s Seafood Night Dinner Buffet | Thursdays | S$88++ | S$44++ |
| Seafood Mania | Fridays and Saturdays | S$98++ | S$49++ |
Children below six: Dine free
Venue: J65, JEN Singapore Tanglin by Shangri-La
Address: 1A Cuscaden Road, Singapore 249716
Reservations: https://www.shangri-la.com/singapore/tanglin/offer-detail/Taste/flavourful-nights-at-J65/
Email: [email protected]
Telephone: +65 6831 4374
Prices are subject to 10% service charge and prevailing government taxes. Reservations are recommended. Menu items are available on rotation and may be subject to change. Lucky draw participation is subject to eligibility requirements and full terms and conditions.
Pasta Fiesta brings handmade pasta into J65’s wider buffet offering, pairing seafood and international favourites with creations that explore different pasta shapes, fillings and flavours. Diners can also watch the preparation at the live station and, depending on the rotation, discover a different selection on another visit.
