Prego

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So far, the only restaurant that I have been to that serves goat cheese on the menu pizza is this place. This time I had the lamb sausages instead of the infamous goat cheese. The lamb was in little bits and pieces here and there instead of being spread out. This also applies to the chili flakes which affects the taste as not each mouthful delivers the same desired effect. As always the crust was very thin and crispy.

The picture above is the portobello mushroom baked with goat cheese. The mushrooms were huge in size and nearly as big as my fist. I happened to saw the chef stuffing the mushroom with the cheese before he baked it in the wood oven. The uncooked mushroom was bigger than my palm ad the chef put a generous amount og goat cheese on it. The saltiness of the cheese complements the earthy taste of the portobello mushroom.

This is one of the starters that we ordered for our meal. The salon was cured in house and it was very salty almost covering up the natural taste of the salmon. The salmon had little fat in it and the texture was sort of like rubbery jerky. You can opt to have grounded black pepper on top or just eat it the way it is.

I love eating cheese but this is not something I really enjoyed as the cheese was too overpowering. The pizza above is known as the four cheese and as you guess it consist of cheese, cheese and more cheese on top of a layer of thin crust pizza. Even though it was a thin crust pizza, I felt like eating a normal pizza as it was very thick. The aroma of cheese was what entered my nostrils when I bite into it. It tasted extremely creamy and the cheese had a slight tinge of bitter sourness to it.

This was the other pizza that was shared among our group. The thin crust pizza is topped with slices of beef salami, a piece of mint leaf and some mozzarella cheese. The pizza was thin and crispy and it was also very firm. The beef salami was a little too dry for my liking and it had a distinctive salty taste to it which reminds me of beef jerky. The mozzarella cheese goes well with the mint leaf but it was too little to affect each slice of pizza.

Having lunch in a large crowd means you'll get as chance to sample lots of different food if the group is willing to share. The pizza above is the Prego pizza from Prego restaurant. Each slice of the pizza is laden with lobster flesh and red onion jam and I enjoyed the red onion jam the most as it was sweet and has a slight citrus taste to it. We had a hard time identifying the red onion jam as some of us thought it was dried prunes while some guessed it was cranberries.

Prego must be really proud of this pizza - they named it the Prego! If you ask me, they absolutely should be proud of this pizza - it is perhaps one of the best I had ever tasted. To start, their pizza base is thin, crispy, and wood-fired; that's step one towards a good pizza.Barbecued lobster, red onion jam, and olives... and of course, cheese. The lobster is naturally sweet, presumably because it's fresh. Though not very large in quantity, it's fair and it's juicy and flavourful. The red onion

Prego has done it again... and I don't mean it in a good context, this time. From my experience, their dishes tend to be either very good, or rather subpar. This time, I got a subpar dish.My bolognaise ragu nostrano (chunky braised beef with oregano and tomato) was first and foremost tough and dry on the inside. The sauce was a little too sour (though ample), and had too much oregano.The pasta wasn't al dente at all - in fact it was extremely mushy. It seemed like they were trying to make risot

Prego seems to have a tendency to disappoint me on the most basic of Italian dishes. It is beyond me how a proper (and reputable) Italian restaurant can mess up a calzone so badly.First of all, the shell was terribly try, coarse, and flavourless. It was difficult to cut through and the filling didn't even hold it up - because there was barely any filling. One-dimensional tomato sauce (granted, it was rich; but boring) and not nearly enough cheese. We hardly registered any meat in the filling!Rea

I also love Prego for their wood-fire baked pizza.The four cheese are: Taleggio, Mozzarella, Gorgonzola, Fontinawith simple tomato sauce and crunchy thin crust which is baked in wood-fire oven, i am impressed. This pizza is good for a gathering for both cheese lover & vegetarian eater.I love rolling it up to eat like a pizza roll, yummylicious!!

Prego, one of my favorite Italian restaurant.First time trying this and I am so so so in loved!The portobello is huge in size, 3 pieces in one plate but you can definitely share this with a few friends.The goat cheese on top melted after wood-fire-oven-baked. taste really good!Caesar salad is one of my all time favorite salad starter too. Prego's caesar salad never let me down, with the beautiful poached eggs and generous parmesan cheese~ another restaurant that serve good caesar salad is The Mi

the barbequed quail is juicy, tender. risotto,wild mushroom,parmesan cheese. my first ever risotto and it is really have to show my thumbs up!mix fresh seafood,tangy tomato sauce. each bite comes with smelly taste. i suspected not a fresh seafood they used.

Trying out the pizza with the same name as this restaurant—Prego. The ingredients of this pizza included red onions jam and some olives on it and the most important thing is the lobster! Oh ya, is lobster pizza. It was my first time to try out a so rich pizza. This thin crust pizza was excellent as it won’t too cheesy and the lobster given was so fresh, juicy and big in size. Meanwhile, I like the red onions jam on top of it, it makes the whole pizza taste more delicious.

Having farewell party with my colleague at here and it was first time patronized to this restaurant. Ordered a plate of pasta which named “Pollo E Piselle” where smoked chicken and fresh peas cooked with white sauce. For the pasta you can have the choice to choose either short or long or house made one. In the end, I had chosen the long to extra long spaghetti as my meal. The pasta was really super creamy and make me so full after ate it. Besides, the smoked chicken was tender and nice to eat to

The menu says "house made lamb and fennel sausage, rosemary, and dried chilli", but the lamb seems like minced lamb and fennel scattered around. Chef got lazy?This is generally a nice pizza, but I must say I'm not exactly impressed. Yes, all the herbs and spices were very prominent and strong - may be a bit too strong for some, but I loved that about it. Very aromatic, and almost imposing with strong scents of the herbs and spices.I thought the lamb was a little too dry; and though sufficient fo