Prego

Made good use of Dad's Feed At Raffles privilege for a discounted yet fulfilling dinner.

Appearing as a a fine italian restaurant, Prego is an idyllic enclave to dine in with a spacious area and copious use of warm maplewood colours. The huge open kitchens on site allow you to watch the chefs at work and feel the wafting aroma from their food.

Attentive service is sharply focused on and comtemporary authentic italian fare offered.


complimentary bread

Tuck into a warm round home-baked loaf as you browse throught the menu. Heartily fresh and goes well with olive oil or the accompanying tomato dip.


Insalata di Mare con Pinzimonio de Verdure ($19)

Sea-scallops, baby squid, clams, mussels, prawns and octopus salad with raw vegetable julienne and spicy lemon dressing.

I thought the scallops and squid smelled and tasted fishy but dad insisted it was fresh. Was it me or was it really the seafood? Sprinkle of chiili flakes gave the salad a distinct spice kick.



Salmone alla Spuma di Dragoncello ($35)

Seared salmon fillet with french beans, baked cherry tomatoes, potato tart and tarragon foam.

A sharp spike of sodium came with my first bite of fish, followed with an inconsistency in the spreading of salt. Nonetheless this was still a quality execution with its firm silky texture and a delectable sauce match. The traces of foam and potato tart, though dry and weirdly orange in colour, both added some novelty too.



Braciola di Maiale alla Brace ($34)

Grilled pork chop, extra virgin olive oil and italian herbs.

Dad praised it to no end. According to him, this extremely well-grilled rendition had such a masterful balance of meat-fat proportion that it clearly deserves a No.1 ranking. I tried a small piece and yes, pretty tender.



Panna Cotta alla Vaniglia e Gelatine di Sambuca ($14)

Vanilla panna cotta and Sambuca jelly, soft pistachio cake and cherry sorbet.

Nothing else scraped through except for that pistachio cake bearing a distinct flavour and nutty bits. The supposed highlight was too jelly-like while my substitution of raspberry & hibiscus sorbet turned out to be a sourish icy chunk without a hint of flora scent.

To make things worse, there was this atrocious layer of sunk gelatine at the bottom of the cup. Yucks!


The chefs here have commendably struck a balance between traditional authenticity and innovative preparations but i do hope they have better desserts to offer.

Prego
80 Bras Basah Road
Raffles the Plaza Level 1