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.

Agnolotti

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.

Bigoli

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