Posso

Born from an online handmade pasta shop during the pandemic, Posso seamlessly transitioned into a physical restaurant led by Hong Kong native Max Wong, and has done so with aplomb, winning over diners with precisely executed dishes that don’t break the bank. The menu, inspired by Venetian "cicchetti" sharing plates, encapsulates lively Italian-influenced flavours in approachable and moreish dishes like chickpea panisse, the decadent agnolotti and charcoal-grilled M9 Wagyu, but the culinary lineup often changes with the seasons thanks to the use of premium, locally-sourced ingredients.