Prego has upped its game, revamping its menu with thrilling recipes rarely found at KL's other Italian restaurants. We were bowled over by what we tried.
Wood-fired oven roasted figs with gorgonzola sauce. The whole figs were plump, juicy and nearly as sweet as peaches, while the cheese sauce added a savoriness that worked wonders.
Braised tripe with tomatoes, chili & pecorino. We're not typically fans of tripe, but the tangy tomatoes made it more than a mere mound of bland squishiness.
Salad of grilled ox tongue, gremolata & pecorino. The succulent, smoky tongue certainly beats out most beef recipes. All salads could use some meat in them.
Ravioli of roasted beetroot & ricotta with poppy seeds. Stuffed with creamy, mushy goodness. Also a nice change from the cliched meat/seafood/pumpkin stuffings for ravioli.
Bruschetta topped with San Marzano tomatoes, basil & garlic. Overflowing with toppings; if only all restaurants served bruschetta this way. Loved the tomatoes _ perfectly soft and ripe.
Potato gnocchi with basil pesto & cream of black cod. Oily, gooey comfort food; the pillowy gnocchi, combined with the not-too-fishy cream, scarcely required chewing.
Fish head braised with olives & tomatoes in Crazy Water (premium mineral water). Hearty salmon head, filled with chunky, tender flesh (and chewy, gelatinous eyes!).
Taleggio cheese risotto with rosemary-smoked trout & butter sauce. Sumptuously sinful. Amazingly, there's still more on the menu to beckon us back.
The Westin Kuala Lumpur.