Aposto is a play on the Italian saying “tutto posto”. It means everything’s good, and we think you should trust the buzz. This side of Taman Tun Dr Ismail, in an already-crowded scene, Aposto sets itself apart with top-notch food with a modern twist and switched-on service. In charge of food is chef Chu Wei Sin, whose menu is full of clever variations on the classics. To eat, you might start with small plates. There’s pickled and torched saba on toasted ciabatta, an ode to the tuna toasts of Chu’s childhood; Galician octopus carpaccio; and for sharing, a cured meat platter featuring home-cured tuna prosciutto, duck liver pate, and beef saucisson, complemented by poppy seed lavosh crackers.
Pastas are handmade daily and cooked to order. The frutti di mare combines baby octopus, mussels and crispy school prawns tossed with tagliatelle in a light tomato cream sauce. Elsewhere, there’s a scene-stealing fried chicken, and the Angus beef short ribs, braised for 36 hours, are served with chocolate jus and roasted sunchoke puree.