24 Jun 2023 By May Ng

Introducing Sheung Wan’s Newest Modern Cicchetti Haven: Celebrate the Art of Communal Dining at Posso

Experience the joy of shared meals at Posso, Sheung Wan’s newest modern cicchetti haunt. Nestled in a lively space along Kau U Fong, Posso invites diners on an intimate culinary journey, where the art of communal dining takes centre stage. Inspired by Venetian sharing plates, “cicchetti”, Posso’s menu fosters a sense of connection and camaraderie through the exploration of vibrant Italian-influenced flavours.


Posso, meaning “Can I?” or “I can” in English, encapsulates the spirit of this remarkable restaurant’s journey. Posso began as an online shop, selling fresh, handmade pastas, ready-made sauces, and meal kits. During the pandemic, Posso played a pivotal role in Hong Kong’s culinary landscape, stocking various restaurants across the city with its products, thereby establishing its reputation and earning the loyalty of a growing clientele. Recognising the opportunity to bring his passion for Italian cuisine to a wider audience, Chef Max took the opportunity and transformed Posso into a physical restaurant.


Vibrant dishes unconstrained by traditional cuisine
Posso’s seasonally rotating menu is a testament to Chef Max’s meticulous attention to detail, as everything is homemade and prepared fresh. For those seeking a true communal dining experience, accommodating options of generous Tasting Sets for up to groups of eight are available, with a curated selection of dishes that capture Chef Max’s culinary perfectionism and commitment to using seasonal, premium and locally-sourced ingredients.

Among the highlights at Posso, the Chickpea Panisse (HK$80) stands out as a vegetarian-friendly starter, combining pickled celery, black olives, and chilli raspberry for a complex combination of sweet, savoury, and sour flavours. For those seeking a rustic taste of Italy, the Homemade Focaccia (HK$95) serves as an excellent accompaniment to the vibrant range of cicchetti.

Freshly made pasta is showcased at Posso, with the duo-coloured seafood-rich Agnolotti (HK$175) standing out as a colourful mélange of squid ink, crab, and uni, or the plant-forward Bigoli (HK$135) with a silky miso butter sauce, black olives and porcini mushrooms. Succulent mains include the Charcoal Grilled M9 Wagyu (HK$195), which features premium chocolate-fed wagyu for the ultimate texture, and is served with a punchy fermented kohlrabi and spiced chimichurri to cut through the beef’s richness. Seafood lovers can indulge in the locally line-caught Three-Days Aged Red Mullet (HK$195), which is deboned, stuffed with nori and romesco, then aged for three days—served roasted atop a salmon roe butter emulsion.

Posso’s beverage programme enhances the dining experience and provides a harmonious accompaniment to Chef Max’s culinary creations. Placing a focus on wines, it showcases a carefully selected collection from around the world, with wine pairings available. In addition, Posso offers a range of classic and timeless cocktails.

Chef Max Wong

Address: G/F, 12 Kau U Fong, Sheung Wan
Opening hours: Mondays to Saturdays: 12pm – 3pm, 6pm – 11pm
Tel: +852 9870 0898
Website: www.possohk.com
Instagram: @posso_hk