Prego

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Prego's revised menu keeps us coming back for more, over and over again. Black cannelloni with crab mascarpone arborio filling & crab sauce. Addictively rich and creamy. Perfect for anyone seeking something heavy and filling. Truffle roast chicken with asparagus & potatoes. A whopping portion that could easily satisfy two or three people. The chicken was juicy but unremarkable on its own; thankfully, the truffle shavings turned this into a powerfully aromatic luxury. Chocolate mud pie. Basicall

Freshly baked bread is served complimentary by the restaurant, just like most Italian restaurants. Though the bread is freshly baked, the outer-crust was too hard for my liking. It was also burned at the bottom. I’ve tasted better bread served in other Italian restaurants which is much more fluffy on the inside. The way they sliced the bread makes it very inconvenient and messy to eat it.

Goat’s cheese pasta is tortellini with goat cheese fillings. The pasta itself has a chewy texture as compared to the fillings. The pasta is drizzled with olive oil and garnished with generous amount raisins and pine nuts. The raisins and pine nuts does not only acts as a garnishing item but also balances the overly saltiness of the goat cheese. A mouth of pasta with the raisins and pine nuts trulymake the dish simply heavenly.

The roasted Portobello mushroom with goat’s cheese comes in servings of three in a plate. The whole Portobello mushroom was generously stuffed with goat’s cheese and roasted, making it taste perfectly together. However, the freshness of the mushroom seems to be overwhelmed by the overly- saltiness of the goat cheese. It’s a pity or it will be a perfect appetizer.

I was told Portobello is expensive. Well, apart from the super huge mushroom, it is juicy, flavorful and chewy on its own. Yet, I still do not find myself liking it. Goat cheese, in contrary, is something new to me. It was my first time having goat cheese and frankly speaking, I was overwhelmed by the super saltiness and crumbly cheesiness in it. Portobello was very juicy and chewy on its own too. Both of the ingredients went very well with one and another and even went on further by enhancing e

Though I am not a big fan of risotto, this risotto has gone too far off. Bland, mushy, though aromatic with the use of saffron, it was being left over. However the lamb shank was very tender and easily fell off from the bone. Taste wise, it was just too salty and sour, which I found it pretty weird. Surely it did not taste like lamb at all. In short, I would advise you to choose some other mains instead.

Goat cheese itself sounds appalling, as you imagine the gaminess and smell of lamb. Fear not, goat cheese is not as bad as you think. This goat cheese pasta came in countable amount of pasta, mingled with thyme, raisins, and pine nuts, alongside with the goat cheese, which most likely melted or crumbled.The pasta texture was like pan mee slices, except that it was more chewy as it was cooked al dente. The design of pasta was thoughtful as it enabled me to scoop up the pine nuts, raisins, thyme a

I think it should be named "warzone" instead of calzone. My initial perception of a calzone was lovely; crispy on the outside while soft on the inside, not forgetting the awesome fillings that filled the calzone and perhaps the powdery texture as you munch on. What I have gotten myself into was a soft and soggy calzone with rather pitiful fillings made of ground beef, olives, roasted chili and mozarella cheese. It tasted rather mild but it was alright as cheese supplied the savory dose, while ro

One of the better tiramisu's I've ever had, Prego understands my golden rule - tiramisu must have liquor/liqueur! Prego's choice? Brandy! I can't say it's anything less than a very fine choice! The quantity of brandy is generous enough to give most of the cake base a strong caramelly flavour and that unmistakeable spicy note.The mascarpone cheese is just the right proportion to the soaked cake base. Though the serving size is modest, the deliciousness makes up for it.

My favorite appetizer from Prego is their roasted portobello mushrooms with goats cheese. The extra milky and slightly sweet goat's cheese goes extremely well with the earthy and smokey flavours of the juicy roasted portobellos. The portion may seem small, but the flavours are so rich, you'll be full sooner than you expect. This is one of my most frequently ordered items at Prego.

To be direct and to the point, let me just warn everyone to keep away from the lamb with saffron risotto. It sounds absolutely delicious, but it really isn't. The lamb was tender but oddly sour and salty; so much so that it even obscures the lamb's natural gamey scent. It was quite meaty, to its credit, but that doesn't salvage it. The risotto is undesirably mushy and has no balance to it - just fragrant but otherwise flavourless.

If I were to pick any dish from this restaurant, this would be my first choice. Each pasta is shaped into a small dumpling and stuffed with goat cheese and then the pasta is cooked with raisins and pine nuts with olive oil. The raisins were naturally sweet and counterbalances the cheesiness of the goat cheese.

I absolutely love the bread served here. They are baked fresh daily and you can still feel the warmth of the bread when it is served. The bottom part of the bread is sightly burnt though everytime i eat the bread. So far I have only had wholemeal bread served though I am not sure if there are others. The inside of the bread is warm and fluffy kinda like cotton candy.

Been here a few times and the food quality is top notch though there a few misses in the menu. The panna cotta was what we ordered for dessert. It was decorated with coffee beans dipped in vanilla chocolate, rock hard caramel with nuts and a piece of caramel sticking on the side. The panna cotta was bathed in a layer of caramel and the dessert itself was very dense. We expected it would be like tofu texture when we use the spoon to cut into it but it was hard like cheese. The panna cotta tasted

On the menu, the supposed ingredients were smoked turkey, asparagus, pesto and goat cheese but when I bite into it, I felt that the goat cheese was lacking or non existent. The smoked turkey had a slight tinge of smokiness and a little salty but texture wise it was not really chewy unlike jerky. The aspagagus and pesto overpowers the other ingredients in this pizza and makes it rather plain tasting.