Rebrand: Fabrica Do Prego
We sat down with Marco Simal, co-founder of Cape Town’s most-loved Prego spot, Fabrica Do Prego (previously Chippies Prego) to talk about their recent brand rejuvenation
After 23 years in Cape Town’s southern suburbs, Chippies Prego – much loved for its flame-grilled prego, hand-cut chips and spicy sauces – has been rebranded. To celebrate, it’s opened a space in Sea Point’s Artem Centre. Fabrica do Prego was brought to life by Moko Architects, Marco and Parsons Branding. who have come together to reimagine the original Chippies charm for the Sea Point crowd.
Although the brand has a brand new look, good food remains at the heart of the business. ‘We are still all about celebrating good wholesome family style food inspired by the unique flavours of Portugal,’ says Marco.
Fabrica Do Prego has held onto the original ethos but the name, which roughly translates as Prego Factory, says it all - it’s the pursuit of constantly preparing great prego’s inspired by our deep of all things Portuguese,’ Marco explains.
For the new space the warm colours and the honest materials found on the coast of Portugal influenced Marco. He also drew inspiration from the graphic elements found in Lisbon and Portugal.
‘We used terracotta hues, handmade tiles and whimsical Portuguese ceramics wrapped in a contemporary and essential space that feels fresh and welcoming.’ Bespoke tiles were developed for the interiors to add a glow to the space.
With the most popular item on the menu the original prego steak roll, Marco explains what goes into making the perfect prego.
‘Good ingredients and a great sauce would be my first answer but without a great Portuguese roll the perfect prego isn’t complete. The perfect Portuguese roll has a firm outer crust with a soft middle, it should tear easily with each bite, but the most important characteristic is its ability to stand up to the sauce without falling apart.’