- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
Aposto is a modern Italian restaurant tucked in the heart of Taman Tun Dr Ismail, serving classic Italian dishes with a modern twist. Our name comes from the Italian phrase “Tutto Posto”, meaning “everything’s good” — and that’s exactly the energy we bring to the table.
Driven by a passion for flavour and
precision, Chef Patron Chu Wei Sin brings together fresh, premium, and thoughtfully sourced ingredients in his artisanal cooking that infuses tradition with modern culinary techniques.
Aposto is a modern Italian restaurant tucked in the heart of Taman Tun Dr Ismail, serving classic Italian dishes with a modern twist. Our name comes from the Italian phrase “Tutto Posto”, meaning “everything’s good” — and that’s exactly the energy we bring to the table.
Driven by a passion for flavour and precision, Chef Patron Chu Wei Sin brings together fresh, premium, and thoughtfully sourced ingredients in his artisanal cooking that infuses tradition with modern culinary techniques.
Known for his precise palate, Chu has done it all — private dining, guest judging culinary exams, and being featured in publications such as Tatler and FirstClasse. He brings with him a breadth of training in French, Tex-Mex, Italian, and Japanese cuisines, having worked under some of the industry’s most respected chefs.
Known for his precise palate, Chu has done it all — private dining, guest judging culinary exams, and being featured in publications such as Tatler and FirstClasse. He brings with him a breadth of training in French, Tex-Mex, Italian, and Japanese cuisines, having worked under some of the industry’s most respected chefs.
Known for his precise palate, Chu has done it all — private dining, guest judging culinary exams, and being featured in publications such as Tatler and FirstClasse. He brings with him a breadth of training in French, Tex-Mex, Italian, and Japanese cuisines, having worked under some of the industry’s most respected chefs.
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,
- GOOD COMPANY,
- GOOD TIMES,
- GOOD FOOD,