PREGO Has Reopened with A New Menu by New Head Chef Mauro Sanna

PREGO has reopened its doors with a bright and modern setting after being closed for months of renovation. The 240-seater restaurant has a new Head Chef Mauro Sanna, a grab and go deli with Gelateria, an Antipasti station, an island bar and an open kitchen with brick wall ovens.

Chef Mauro’s menu takes inspiration from his childhood in Italy. He learnt the art of Italian cooking from his other and has to date over 40 years of culinary experience. His menu focuses on timeless classics made with fresh produce and age-old recipes in the form of handcrafted pastas, wood-fired pizzas, antipasti and premium grilled meats.

The Anguilla Affumicata (S$24++) antipasti feature eel that is first braised then smoked in-house for an hour, golden beets, Italian leaves and horseradish. Another favourite appetiser for me is the Ali di razza in “Agliata” (S$18), a dish of Skate, with sweet and sour garlic and tomato sauce. This is eaten with a thin crispy Sardinian bread.

The pastas and pizzas at Prego are handcrafted daily with Italian imported flour. The “Capelli d’angelo” all’astice (S$40++) is a hearty plate of angel hair spaghetti married with Maine lobster, tomatoes, parsley and chilli.

The Pappardelle farcite al gorgonzola su fonduta di spinaci e scaglie di parmiggiano (S$32++) is a dish of gorgonzola filled pasta ribbons on a baby spinach sauce with shaved parmesan. This beautiful creamy dish that is not for the faint-hearted.

Prego’s wood-fired pizzas you should try are the signature Prego (S$38++) topped with sundried tomatoes, ham, wild and brown button mushrooms, fresh cream and parmesan or the Rusitca (S$36++) with tomato sauce and mozzarella base with homemade Italian sausages, pepperoni, mushrooms, onions and capsicum.

For heartier mains, there is the Filetto di dentice rosso alla mediterranea (S$40++). Red Snapper is baked with new potato, olives “Taggiasche” and cherry tomatoes.

Fans of Pork Belly can order the Pancetta di maiale in “Porchetta” con “Scafata” (S$42++). The pork belly is slow-roasted with salt, garlic, rosemary and other herbs, paired with fennel seeds, fava beans, spinach and artichoke.

There is also stuffed suckling pig on the menu that looks pretty interesting. The S$500 Maialino da latte in porchetta requires pre-ordering 72 hours in advance. The stuffed suckling pig is prepared “Porchetta” style and is served with eight Contorni. This should be interesting to try if you are feeding eight to 10 people.

A meal at Prego is not complete without dessert. There are seven desserts in the menu and also six flavours of Gelati (Apple Pie, Coconut & Lychee, White Chocolate Hazelnut, Pistachio, Strawberries & Cream and Yogurt & Berry) which are priced at S$6 for 1 scoop, S$12 for two and S$2 on a cone.

The Pizza ai quarttro cioccolati (S$22) has four types of chocolates (Dark Chocolate, White Chocolate, Milk Chocolate, Ruby Chocolate) and marshmallows on a soft pizza crust.

The Mousse al Caramello (S$18) is a rich caramel mousse with Vanilla Ice Cream, “Affogato”.

Prego has its own Lager, developed in partnership with Brewerkz. The smooth, unpasteurised and unfiltered lager was inspired by beers crafted in North Italy. Italian and Italian varietal wines are available by the glass or by the bottle from the cellar – ‘della cantina’. Spritzs and cocktails are also available.

Prego is open for lunch from 11.30am to 2.30pm on weekdays and from 12pm to 2.30pm for weekends. Dinner is served from 5pm to 10.30pm. Prego is located at Level 1, Fairmont Singapore, 80 Bras Basah Road, Singapore 189560. Call +6564316156 or email dining.singapore@fairmont.com for reservations.

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Adrian Eugene Seet, editor of SUPERADRIANME.com, has long shared his passion for travel, destinations, and air travel. His childhood love for exploration has evolved into a thriving career, with his engaging content inspiring others to discover new cultures. Taiwan is his new-found favourite destination, and he dreams of visiting the Andes. Adrian's work is driven by his curiosity for travel trends and a commitment to lifelong learning.

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