Prego 1
Prego @ Fairmont has been around for 38 years and recently celebrated its anniversary a few months ago.  This year, we caught Fairmont’s Christmas Light-up Ceremony.  The sustainability-minded tree at the hotel’s lobby has an elegant wooden build crafted from 233,500 upcycled chopsticks and adorned with over 400 Teddy Tree bears.
Prego 2
Before the starters arrived, we had some warm focaccia to munch upon.  The airy and soft bread seasoned with rosemary and thyme was yummy though I wish there were some sun-dried tomatoes or olives embedded within to elevate the taste. 
Prego 3
The first antipasti served was the Burrata.  Air-flown from Puglia, the creamy burrata cheese is paired with fresh ingredients to create a harmonious balanced texture.  The fresh greens and heirloom tomatoes provide a sweet and tangy profile, whereas the balsamic glaze adds acidity to balance the richness of the cheese.  The star of this dish is undoubtedly the Burrata – firm mozzarella for its outer shell with buttery insides. I think this might have been my favourite dish for the night!
Prego 4
The Polpette at Prego is a little different from the usual meatballs as the chef uses in-house cured pork sausage and simmered in marinara sauce to absorb the sauce’s flavours.  Comfort food that reminds us of Italian home cooking. 
Prego 5
The last antipasti was the Zuppetta di Mare – a Boston Lobster & Mixed Seafood Stew.  As you can see, the amount of seafood in this bowl is fairly generous to create a rich, flavourful broth.  It can be a little tricky to de-shell the prawns (haha where are my peeled prawn eaters at?) though.
Prego 6
Onto the main dishes, the Lasagna is Prego’s signature, with layers of homestyle wagyu beef and porcini mushroom lasagna.  This is a dish for the beef-lovers as Prego does not mince on the meat portions.  I did find it a little heavy after several mouthfuls but the portion is ok if shared between 4 to 5. 
Prego 7
The Ossobuco, a classic braised veal shank, was HUGE.  The veal shank is first seared till golden brown to create a slightly caramelised crust, then braised in aromatic liquid for several hours to allow the meat to become tender.  It is served with carnaroli risotto to soak up the sauce and garnished with a gremolata (mixture of lemon zest, parsley and garlic) to add a fresh, zesty contrast to the dish’s richness. 
Prego 8
The last secondi was the lightest in flavours but I found myself eating most of it.  Sustainable Murray Cod Fish Fillet is baked in a dill and lemon sauce.  The  tangy, herbaceous sauce highlights the delicate, flaky texture of the cod fish, ideal for those looking for something healthier. 
Prego 9
Desserts came in the form of a Christmas Log Cake, Brandy Stollen Bread, Fruit Cake and Mulled Wine Sorbet. 

The Christmas log cake combines the classic flavours of traditional tiramisu with the festive charm of a log-shaped cake.  The coffee-soaked sponge is tender and the mascarpone filling provides a luscious, velvety texture.  I would prefer it if it had more sponge to cream ratio though.  

Overall, the menu is very value for money as all the dishes above will be served to a table of 4 at $68 per pax.  It is worth considering if you’re looking for a venue to celebrate this festive season with family and friends.  

Budget: $68++ per person

  • Prego

  • Phone
    +65 6431 6156
  • Address
    80 Bras Basah Rd, Level 1 Fairmont, Singapore 189560
FoodGem Recommendations
Related Tags