We’re big fans of chef Max Wong’s Posso, a Sheung Wan restaurant specialising in the Venetian art of cicchetti, which has landed a very deserving spot in our guide to Hong Kong’s best Italian restaurants.
Chef Max has just launched his Duetto Dinners series at Posso, exciting collaborations with leading culinary figures in Hong Kong. First in the spotlight on May 14 and 15 is chef Rania Hatoum of private kitchen RH Fine Dining and TARTE by RH, an online bakery offering premium sweet and savoury tarts.
The 10-course four-hands menu (HKD950 pp) by chef Max and chef Rania begins with a series of Rania’s signature tarts made with matsuba crab, caviar, and ikura. Each chef will also present an individual interpretation of scallop en croute.
Chef Max’s handmade pastas, including lobster casarecce and black truffle carbonara, also feature, alongside ingredient-driven, protein-rich main dishes such as poached yellowtail, beef tenderloin, and, for an upgrade, chef Rania’s Golden Bowl (+HKD580), a luxurious, 18K-gold-embellished bowl of A4 Kagoshima Wagyu, Hokkaido uni, and Kaviari Ossetra caviar.
Posso, 12 Kau U Fong, Sheung Wan, WhatsApp 9870 0898, book here
