Posso-tivo Italian Vives

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New NoHO eatery Posso brings chef Max Wong’s refreshing take on classic Italian dishes to Central Hong Kong.

There’s something very human about sharing a meal, don’t you think? Since the first cave men shared the shelter of a cave and the bounty of the hunt, food has brought us together, broken down barriers and acted as a bridge for understanding and harmony. At the end of the day, we all need to eat, right? With that in mind, you might like to try out NoHo’s newest neighbourhood eatery, one where the ambience is communal, the food is innovative, and the welcome is always warm.

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Posso, located on Kan U Fong Street in Central Hong Kong, whisks diners away on an unpretentious yet imaginative culinary journey, one helmed by chef Max Wong, who taps into his scientific academic background and extensive cooking experience to distill the family dining experience down into a menu of sharing dishes inspired by Venetian cicchetti, with vibrant Italian flavours given subtle but distinctive twists. Once an online shop specialising in fresh, handmade pastas and ready-made sauces, the new NoHo venue is as intimate as it is welcoming.

New NoHO eatery Posso brings chef Max Wong's refreshing take on classic Italian dishes to Central Hong Kong.

At Posso, each dish on the seasonally rotating menu is a testament to chef Max’s meticulous attention to detail, and as you can imagine, everything is homemade and prepared fresh, from the focaccia, served with a range of accompaniments, to the agnolotti, which is served with squid ink, crab, and uni.

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The vegetarian-friendly chickpea panisse combines pickled celery, black olives, and chilli raspberry for a complex combination of sweet, savoury, and sour flavours; while the plant-forward bigoli, with black olives and porcini mushrooms, comes in a silky miso butter sauce.

New NoHO eatery Posso brings chef Max Wong's refreshing take on classic Italian dishes to Central Hong Kong.

More carnivorous classics include the charcoal grilled M9 Wagyu, which features premium chocolate-fed (those lucky cows!) Wagyu served with a punchy fermented kohlrabi and spiced chimichurri; as well as the locally line-caught three-days aged red mullet, which is deboned, stuffed with nori and romesco, and served roasted atop a salmon roe butter emulsion.

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So, order up a round of the venue’s excellent Negronis, nestle in shoulder-to-shoulder (cause the place ain’t big) and perhaps opt for one of the Tasting Menus, which showcase Max’s culinary perfectionism and commitment to using seasonal, premium and locally-sourced ingredients.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, Ultimate Encounters, The Art of Business Travel, IKHLAS, Heavens Voyage, and many other titles.

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