The most sort after itinerary when you’re in Hong Kong is going up to this magnificent view of the sparkling skyscrapers of the Hong Kong Island. If you have only one thing that you can do here, Victoria Peak will be your choice. Many tourists would prefer to visit this attraction towards the evening and you can choose to take the Peak Tram up.
You spend hours taking pictures enjoying a little bit of shopping at the Peak Tower at about 396 metres above sea level. There are a wide array of restaurants and shops and entertainments for everyone but I would like to bring you to attention would be the Italian casual dining at Wildfire+.
Dining at the top is a unique experience and I am fortunate to have one of the best views of the Hong Kong skyline while having your dinner. This place packs a punch as its one of the restaurants at Peak Tower with the best view. A comfortable and less restricted atmosphere where you can dine with your friends casually as you enjoy the wonderful variety of Italian food and why not pop a bottle of sparkling wine and enjoy this lovely evening?
Friendly service staffs who recommended us to some of the restaurant’s specialty like the Wildfire Supreme, a masterpiece pizza which comes in the size of 12” or 24” (fit for a King) which consists of ham, pepperoni, sausage, bell pepper, onions, mushrooms (my favourite!), kalamata olive, spread with their unique tomato sauce and mozzarella cheese! Done in the open-flame, the thin crust pizza, tossed freshly upon order and with an Italian flare from the center to the very edge. All of their pizzas are made under blazing fire, adding the unique charred flavour to them and I guarantee you which ever flavour you choose, the crusts don’t fail.
Having a headache about what to have for our appetizers, we ended up getting the best out of the selection. The Wildfire Appetizer Platter gives you a great start to your dining experience with calamari fritti, smoked salmon (this is heavenly), chicken wing marinated with yummilicious house sauce and quesadilla to balance up your taste bud and ready for the pizzas to be served.
Diners in the restaurant got up from their seats once in awhile whipping out their mobile cameras (I did that too!) capturing moments of the wonderful scenery as they dine merrily, chatting with their partners and friends, and embracing such a beautiful evening. Thank you for such a wonderful evening and kudos to the group of chefs and staffs of Wildfire+ @ The Peak for the lovely meal, 唔該!
Do have a read on my journey of food and travel in Macau and of course Hong Kong during this trip! Have fun reading and do share them around! Cheers!
THE PEAK TOWER
Tel: +852 2849 5123
Address: Shop 2, Level 1,
The Peak Tower,
128 Peak Road,
Mon - Fri 12nn - 11pm
Sat, Sun & PH - 11am - 11pm
Its been a wonderful start so far and we couldn't agree more that the dishes that had been presented to us is definitely worth ordering! So what's next? Coming up, Chef Antonio had chosen 3 main dishes for us and we're so looking forward to it and even my friends had decided to order a glass of wine to pair with the upcoming dishes.
Dalla Cucina, which mean from the kitchen where Chef Antonio is busy most of the nights. Three main courses were served to us. Merluzzo, Baked cod fish with roasted vine tomatoes, garlic confit and a yummy liguria olive puree and I can say this is one healthy dish which is super yummy and we all love the freshness of the cod fish, creamy sweet tasting and you know this is fresh and not from a frozen one.
Guancia di Vitello in Umido, slow braised veal cheek, the meat is braised in spiced amore wine, plated with broccolini, polenta bianca (white corn polenta). This amazing dish is time consuming and as we chat with Chef Antonio, just the braising of the meat, it takes almost 30hrs to complete and no wonder it literally meats in your mouth! I love the texture of the polenta, made by boiling cornmeal into a thick, solidified porridge. It is really filling and worth every cent!
Gamberoni, jumbo king prawns, dressed in spicy tomato sauce and paired with roasted crunchy asparagus. I have to be honest that this dish is the least that I had (due to the fact that the other two really draws me over). But for all prawn lovers, I’m sure you will want to give this a try and share with me your comments on this dish!
Tell you, we’re very full but there’s a saying which says “there is always room for… DESSERTS!” Yup Chef Antonio really knows how to pamper us! A selection of the bestselling Dolci, desserts in Prego and if you are here for your meals, do remember to order any one of these.
Panino Tiepido, vanilla cream filled brioche, fior de latte gelato ("Flower of Milk" Gelato) drizzled with Strawberry soup. I love the texture of the brioche, soft and spongy but I am not really a fan of the cream as it’s too watery. The simple gelato is enjoyable even plain but works wonders with the strawberry soup.
Panna Cotta, vanilla panna cotta added with fresh strawberries, blueberries and kiwi. Trying out the traditional dessert of the northern Italian region, the thicken vanilla flavoured cream is smooth and compares to the deluxe edition of our traditional bean curd, but slightly creamier and sweeter.
Tiramisu, the house signature and need no recommendations. I am sure every one of you have had this before and Prego’s version of Tiramisu tastes stronger with the espresso and rum. The best dessert of the night and a great way to end off the evening enjoying the cake paring with dessert wine!
Are you hungry now just by reading such a long article which I just shared? Do make a booking if you’re planning to go down even on a weekday evening as today we see a full house and for weekends, the restaurant serves an average of about 360 diners! Why wait?! Enjoy and pamper yourself with this gastronomical journey the Italian way at Prego, chef Antonio’s creations! Mangiare a sazietà!
Prego, Level 1, Fairmont Singapore
Swissotel The Stamford, Raffles City
Hours of Operation
Breakfast: Daily - 6:00am to 11:00am
Deli: Daily - 6:00am to 10:30pm
Lunch: Monday to Saturday - 11:30am to 2:30pm
Dinner: Daily - 5:00pm* to 10:30pm
Pizzeria: Mon to Sat - 11:30am to 2:30pm,
6:30pm to 10:30pm
Lunch Semi-Buffet: Sunday - 12:30pm to 3:00pm
*Early dinner menu available from 5.00pm to 6.30pm
Dress Code Smart Casual
Prego is one of Singapore’s favourite Italian restaurants that offer diners an authentic Italian family style dining experience. The Italian theme of Prego is seen throughout the whole restaurant - from service style and communal dining, décor, to wood dining tables and carts for wine service by the glass, which gives an overall feel of a true Italian restaurant.
Antonio Facchinetti (Chef de Cuisine) Originally from Ponte di Legno (Brescia) in the Lombardy region in Italy, his world class culinary skills have been built up having spent more than 25 years in kitchens in Italy, USA, Germany, Australia and Thailand and now Singapore.
This evening KenaSnap is honoured to be hosted by such a great chef, in the wonderful ambience of Prego, the Italian way. Upon arriving, we were ushered into the restaurant by Errol Mantaring, Assistant Manager of Prego who shared with us on what they have at the restaurant and the lovely and knowledgeable waitress, Krim, who was there to serve us for the evening.
As we sat down and ordered our drinks, Krim served us a basket of herbed focaccia and soft bread, accompanied with cream cheese and Paté d'Olive (Black Olive Paste). Soft, warm baked on the day and each loaf is cut on the spot to make sure serving is fresh.
Antipasti (cold starters), an assortment of cured meats, pickled vegetables and melon well plated on a wooden block this stimulates our appetite and we’re already looking forward to the next course.
Insalata Caprese, a selection of fresh rocket leaves, buffalo mozzarella, robust, full flavoured taste of the cheese with a soft and creamy texture, accompanied with sun-dried tomatoes, drizzled in white balsamic vinaigrette. It’s a delight with the distinctive bouquet of the vinaigrette!
Fegato Grasso (seared foie gras) with crisp but yet delicate capesante (pan seared scallops) in white truffle oil, crispy pork landons, and cauliflower Puree which gives the whole dish an additional texture. If you like such a delicacy, this is a must have! The searing of the foie gras gives the outer layer a light crisp and the rich, creamy liver is heavenly!
Next, we get to try out some of Prego’s popular pasta dishes and chef’s recommendations. And before Krim serves us the pastas, my friends are ordering their favourite red wines well recommended.
Tonnarelli al Nero - Squid ink tonnarelli cooked with garlic and chili, with super fresh tiger prawn, calamari, clams and scallop. The pasta with squid ink has a sea like flavour, slightly salty and mixes well with the spiciness from the chilli unlike some which has fishy taste to it.
Strozzapreti pasta cooked with sautéed mushroom, tip in Filetto di Pomodoro (spiced tomato sauce) simmered with crumble pork sausage. Thick pasta absorbs the sauce well and I love how the texture of the mushrooms and sausage creates but I still prefer Tonnarelli al Nero :P
Casoncelli al Capriolo - Braised venison ravioli mixed with crumbled corn bread and well drizzled with butter sage sauce. The meat is well braised and very tender, not very gamey but sweet after braised.
How do you like the selections we had tried so far? Are you ready for the mains to be served? Well let us take a breather, Enjoy these starters and pastas for now and I will be posting the mains real soon! Cheers!