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!