Decades of family recipes, world-class risotto, and woodfired pizza in the city’s busy heart.

 

Bangkok isn’t short on Italian restaurants, but Prego Bangkok at Amari Bangkok has been in the game long enough to earn regulars who know exactly what they’re here for. The Koh Samui-born brand has carried Chef Marco Boscaini’s 100-year-old family recipes into the city, where woodfired pies and polished hospitality feel just as at home as they did on the island two decades ago.

 

First established in 2003 at Amari Koh Samui, Prego has expanded across key destinations—including Bangkok, Pattaya, Kata Phuket, and Colombo, Sri Lanka—with new openings soon to follow at Amari Don Muang and Amari Buriram United. Each outlet maintains the brand’s high standards of quality, authenticity, and warm hospitality.   

 

 

Ask any regular and they’ll point you to the risotto alla Montanara (mountain risotto, B620), a dish that quietly carries bragging rights—it’s one of the Gallo Guide’s top 100 risottos worldwide. The kitchen works Riso Gallo Gran Riserva rice with bay leaves, white wine, and a slow-poured vegetable stock, then folds in butter and Toma Piemontese cheese from Chef Marco’s hometown. It lands at the table crowned with a raw egg yolk, stirred through for an extra layer of creaminess. The result is tangy, rich, and deeply satisfying, with a texture that still lets the grains of rice shine.

 

Polpette al sugo (beef meatballs, B340) makes for an ideal opener: soft, juicy beef meatballs with mortadella and Parma ham, coated in a tomato sauce that’s surprisingly clean and refreshing. Ravioli ai 4 formaggi con tartufo (four-cheese ravioli with truffle, B690/small and B790/regular) follows with more heft—its truffle perfume hits first, but doesn’t mask the core flavors of ricotta, gorgonzola, parmesan, and taleggio. Instead, it comes together as something layered and complex, indulgent without being heavy.

 

 

Carnivores will be well looked after here. The tagliata di angus (Australian Angus beef sirloin, B990) plates perfectly cooked medium-rare beef, seared with a light crust and paired with grilled polenta. The side of roasted sweet peppers adds a welcome touch of sweetness that cuts through the richness of the meat. For purists, the prosciutto crudo e rucola (Parma ham and rocket pizza, from B440/small) is a woodfired classic: soft, bouncy dough topped with Parma ham, fresh rocket, tomato, mozzarella, and parmesan—a crowd-pleaser executed with precision.

 

And then, the closer: tiramisu (B340). Built on Chef Marco’s childhood recipe and updated with his “Marcolua” twist, it hits with rich coffee, velvety cream, and just enough bitterness to balance the sweetness. One of the better versions you’ll find in Bangkok, and the kind of dessert that makes you regret ordering just one.

 

 

 

It’s not just about the food. Prego Bangkok carries a rustic touch with its on-site deli, where imported Italian cheeses, cold cuts, and pantry staples are displayed for diners to browse and buy. It’s a small detail, but one that reinforces the sense of authenticity because you’re seeing the same products that went into your meal. The space itself combines a stylish dining room with a breezy outdoor terrace. Evenings often find diners outside, sipping wine as the flames from the outdoor pizza oven flicker in the background.

 

 

Prego hasn’t forgotten its younger fans either. The restaurant runs a DIY pizza class (B600) for kids aged 3–12, complete with apron, chef’s hat, and certificate, so the next generation gets its hands in the dough too. Grown up class is also available (B1,400)—we tried this on our last visit, and it was a surprisingly fun experience. 

 

For a city that’s always chasing the “next new thing,” Prego is a reminder that consistency, family recipes, and dishes with real stories behind them are what keep a restaurant on the map.

 

Prego Bangkok, Lobby Floor, Amari Bangkok, 847 Petchburi Rd., 02-653-9000. Open daily 12-11pm. Facebook, Instagram

 

To explore other Prego outlets, see: 

 

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