Prego is the new Italian restaurant at Landmark Hotel Shenzhen, which opened several weeks ago.

Unlike other Western restaurants that use subdued lighting to create an intimate feeling, Prego invites diners with bright lights and decor in the Mediterranean style, including chandeliers, colorful mosaic tiles, light brown armchairs and blue glass plates.

When you eat at Prego, proceed in Italian style -- bread dipped in olive oil rather than buttered. If you do decide to dine Italian style, don't rush through your courses: learn the art of slowly savoring your meal over a bottle of wine and good conversation.

Italians take great pleasure in serving people the food they lovingly prepare. That includes Marco Maggio, Prego's Italian-born executive chef. With 18 years of experience, Maggio gives priority to healthful recipes and is expert in the preparation of unusual sauces with herbs and to flavor different courses.

Emphasizing that Italy has more than pasta and pizza, the Italian chef looks forward to introducing Italian cuisine to more Chinese people. "Italians appreciate the natural taste of various ingredients. That value is similar to Chinese culinary art, while the recipes make the difference," said Maggio.

Prego's sophisticated menu offers charcoal grilled rack of lamb with apricot and cannelloni bean mash, wilted spinach, thyme jus and chili oil; beef tenderloin with mashed sweet pumpkin and preserved Sicilian lemon, baked shallots, juniper berry jus and chive oil; and monkfish poached in black olive oil served on a sweet onion tart with wilted mustard cress and caramelized cherry tomatoes.

Recommended are the rigatoni pasta with broccoli pesto, chili marmalade and seared scallops; ravioli filled with chickpea mousse served with a light parmigiano cream sauce and sun dried tomato salad. As a final touch to the dinner, try Prego's signature dessert, tiramisu with espresso and Kailua liqueur-soaked Savoyard biscuit.

Besides authentic Italian food, Prego provides something for beer lovers. The restaurant has set up a beer brewing machine imported from France, and professionals have been recruited to make fresh beer pronto at Prego.

Editor: Donald