If you are planning a staycation at The Westin Desaru Coast Resort and wondering whether dinner at Prego is worth the spend, the short answer is yes. If you are staying anywhere else along Desaru Coast and looking for a proper sit-down Italian meal, the answer is still yes.
This guide covers everything: the Prego Westin Desaru menu, what to order, whether it suits families, and the practical details you need before booking.
What Is Prego at Westin Desaru?
Prego is the specialty Italian restaurant at The Westin Desaru Coast Resort, located on the second floor of the property facing the resort pool with views of the South China Sea beyond. The restaurant features an open kitchen with a stone-fired oven, which means the smell of baking bread and pizza hits you before you have even looked at the menu. What a deliberate and effective welcome!
Currently heading the kitchen is Chef Mohd Aferol, who continues the restaurant’s commitment to authentic Italian cooking with classical technique. The kitchen is fully pork-free, making it accessible to Muslim diners without any compromise on what comes to the table.
The Prego Westin Desaru Menu: What to Order Section by Section
You have the kid-approved, hand-tossed pizzas; the light, herb-infused pastas; and the show-stopping A5 Wagyu for the ultimate treat. At Prego, the entire family orders from the same list, but everyone finds their own version of a perfect meal.
Bread and Starters
Every table at Prego starts with house-made bread. While most Italian restaurants default to butter or a simple olive oil dip, the dry-served dukkah is the detail worth pausing on. Tear a piece of focaccia, drag it through the olive oil, then press it into the dukkah. The spiced nut blend clings to the oil, adding a warm, earthy crunch that makes this the kind of bread course you genuinely have to pace yourself through.
The Caesar Classico is a confident opener. Little gem leaves come lightly dressed in a creamy Caesar dressing, with grilled chicken breast laid across the bowl alongside crispy streaky beef strips that add a salty, smoky crunch. Rustic croutons add a satisfying bite, and generous shavings of Parmigiano Reggiano finish the dish cleanly.
Pasta
The Spaghetti Aglio Olio arrives looking nothing like what the name suggests. Wide, silky ribbons of pasta turn out to be the perfect vehicle for the ingredients sitting atop them. Look closer, the first thing you notice is the prawn and it is enormous.
A drizzle of herb-infused olive oil pools at the base of the plate, while finely grated cheese provides the finishing touch. It is a straightforward dish made exceptional by a single standout: that prawn truly does most of the work.
The prawns used in this dish are of a size that makes you put your fork down for a moment just to take them in. Meaty and sweet, they are cooked to the point where the shells char slightly at the edges while the flesh remains juicy all the way through.
Miyazaki Wagyu — Tomahawk and Beyond
Before a single piece of meat hits the grill, it is presented at the table raw. The Tomahawk is propped up by its long bone, with fat running through the flesh in thick, white threads. Beside it, the Miyazaki Wagyu cuts sit almost pale as the marbling is so dense it barely looks like beef until the heat finds it.
Miyazaki Wagyu is among the most decorated beef in Japan, and the fat distribution visible in these cuts explains why. The marbling is distributed so evenly and densely across the flesh that the meat appears almost pale pink rather than red. Even raw, the texture looks soft and buttery. This is what the visual signature of A5-grade Wagyu looks like.
The Tomahawk is a substantial piece of meat, thick through the centre with a prominent fat cap running along the top edge and a long rib bone that stretches to the edge of the plate. Compared to the Miyazaki Wagyu, the marbling is coarser and the meat a deeper, more confident red. Where the Wagyu is all quiet richness and fine-threaded fat, the Tomahawk is bold and straightforward, representing the more muscular, robust side of the steak spectrum.
What makes the experience at Prego different from ordering a steak elsewhere is what happens before the plate reaches you. The chef finishes the dish tableside with a blowtorch, running the flame across the surface to caramelise the outer crust while the interior stays at the right temperature.
The plated result arrives sliced and fanned across a wide ceramic plate. While the Tomahawk and Wagyu rest side by side, they offer two very different experiences. The Tomahawk requires little more than a sprinkle of salt to highlight its robust flavor. In contrast, the Miyazaki yields completely the moment you bite into it, with a buttery richness that lingers without feeling heavy.
If there is one dish at Prego that justifies the drive to Desaru Coast on its own, this is it.
Pizza From the Stone Oven
The stone oven sits at the heart of the open kitchen. Watching the kitchen team work around it tells you something about how seriously Prego takes its pizza. The stone oven does what no conventional oven can replicate.
The dough is hand-tossed to order—no rolling pins, no machines. The stretch, the toss, and the catch are skills born strictly from repetition. This manual process allows the crust to develop its signature character namely a naturally irregular, slightly uneven edge that only a human hand can produce.
The Pizza arrives with a thin, blistered crust that is crisp on the bottom, soft through the middle, and charred at the edges. Thanks to the stone oven. The intense, direct heat sears the base of the dough within seconds, while the high ambient temperature cooks the toppings fast enough that the mozzarella melts without the vegetables releasing too much water.
Besides the Kalamata olives and Turkey Chorizo, the real highlight of the pizza is the Prezolla air-dried beef. It adds a concentrated, savoury depth that fresh toppings simply cannot replicate. Each bite carries an intensity that lingers long after the slice is gone.
Desserts
The Classic Tiramisu is made using coffee-soaked sponge biscuit, mascarpone mousse, and cocoa powder. The mascarpone is light rather than dense, and the coffee soaks through the biscuit evenly rather than sitting on the surface. It does not make you regret ordering it after a full meal.
Beverage-wise, Prego covers the full spectrum from the first sip to the last. For non-drinkers, the options range from freshly brewed coffees and a curated selection of teas to refreshing soft drinks, chilled juices, and inventive mocktails.
For those looking to pair their meal with something spirited, Prego houses a full bar that is exceptionally well-stocked. The wine list leans heavily toward Italy—a pairing of Chianti or Montepulciano alongside a wood-fired pizza is a classic that speaks for itself.
Beyond the cellar, the selection covers a robust range of spirits, beers, and expertly crafted drinks. For a true taste of their craft, the Classic Cocktails are flawlessly executed, but the Prego Signature Cocktails are where the bar truly shines.
Is Prego Good for Family Dining in Desaru?
The atmosphere at Prego is intentionally casual and comfortable, featuring vibrant décor and a natural hum of energy. Much of this warmth comes from the staff, whose friendly and attentive service makes the space feel genuinely welcoming for all ages. While the stone-fired pizza is an easy sell (and an eye-opener) for children, a dedicated Kids’ Menu is also available should you need it.
3 Things to Know Before You Go to Prego @ The Westin Desaru Coast Resort
- Book ahead for weekends. The restaurant fills up during school holidays and long weekends. We suggest you to WhatsApp or email to make reservation early.
- A Muslim-friendly and pork-free restaurant. While the restaurant is not explicitly halal-certified, the pork-free kitchen, variety of vegetarian and vegan options, and alcohol-free alternatives ensure an inclusive dining experience for all guests.
- Non-Westin guests are most welcome. Even if you aren’t staying at The Westin Desaru Coast Resort (though we highly recommend it!), Prego is well worth the visit. Many travelers make the short trip specifically for the food, often returning on subsequent visits to the coast.
FAQ about Prego @ The Westin Desaru Coast Resort
Is Prego at Westin Desaru halal or pork-free? Prego is pork-free. No pork or lard is used in any form. Beef bacon is used in place of pork bacon in dishes like the carbonara.
What are Prego’s opening hours? Prego operates primarily as a dinner destination, with extended lunch hours over the weekend:
Friday – Sunday: 12:00 PM – 3:00 PM (Lunch) | 6:00 PM – 11:00 PM (Dinner)
Monday – Thursday: 6:00 PM – 11:00 PM
Does Prego have a buffet? Yes but buffet schedules and pricing can change seasonally, so we recommend checking with the restaurant directly before your visit.
Can non-hotel guests dine at Prego? Yes. The restaurant is open to all diners, not just Westin guests. Reservations are strongly recommended for weekends.
What is the most popular dish at Prego Desaru? The Spaghetti Carbonara finished in a cheese wheel and the stone-fired pizza are the two most signature dishes which you will hardly find elsewhere.
Is Prego good for families with young children? Yes. The casual atmosphere, stone oven pizza, and pizza hand-tossing moments make it well-suited for families.
How do I make a reservation at Prego? WhatsApp, email, or visit the official website.
Does Prego offer cooking classes? Yes. Cooking classes are available on weekends. A two-day advance reservation is required so the chefs can prepare the ingredients.
Is Prego perfect for couples and solo diners as well? Definitely yes. The booth seating and warm lighting make it comfortable for a quiet dinner for two, and the open kitchen gives solo diners something to watch between courses.
If you need more information about Food and Travel Lover = Foodveler, don’t hesitate to reach out to Foodveler on WhatsApp. You can also email us at jack@foodveler.com
Directions to Prego @ The Westin Desaru Coast Resort
