Hong Kong doesn’t have the best reputation for pizza, but gems can be had for those who look hard enough. Vogue rounds up the restaurants that get this iconic dish right, from New York sourdough and Neapolitan-style, to imaginative fusions of East and West that can only be found in this one-of-a-kind, chimeric city. Keep on reading for our discoveries.
Italian for “taste”, Gustaci brings the authentic flavours of Italy to PMQ, specialising in an Italian treasure – Neapolitan Pizza. Claudio and Boroka Cimmino have invited Neapolitean chef Angelo to helm the kitchen, where he brings his Italian expertise and flair to offer 10 types of made-to-order pizza. All pizza dough is naturally leavened for 24 to 36 hours – a rare feat in Hong Kong kitchens given a usual lack of space, as most trattorias typically use yeast to facilitate the rising of the dough. The easily digestible dough is soft and thin in the centre with a thick, crunchy crust courtesy of the Neapolis electric deck oven by Moretti Forni, designed solely for the production of Neapolitan pizza. Aside from Italy’s prized pie, boutique Italian coffee, cakes and genuine gelato are also available in the quaint eatery, where an industrial-chic ambience is elevated with lofty ceilings and art-adorned walls painted by Boroka.
Block B HG01-05, 35 Aberdeen Street PMQ, Central
With its colourful, punk-inspired interiors and punchy menu items, Homeslice is the bold new kid on the block in Sai Ying Pun. Its Neapolitan pizzas use sourdough that has been fermented for 48 hours, lending the finished crust an unmatched chewy mouthfeel. Meat lovers should order the Spicy Sausage topped with homemade fermented chilli sauce and crème fraiche, or the scamorza-topped Meatloaf. Open until late, Homeslice also serves a range of creative cocktails to boot.
Shop 3, 321 Des Voeux Road West, Sai Ying Pun
From the people behind beloved pasta place Pici comes an equally unpretentious restaurant on lively Peel Street, though this time it’s pizza that’s the name of the game. Its affordable pies (and no-reservation policy) draw a quick-moving queue outside, with regulars returning for the casual atmosphere and reliable pizzas. The short menu lists all the classics: a ‘Nduja, spicy salami with smoked scamorza and fior di latte; the Parma, which comes with rocket leaves and parmigiano shaves; plus some more unusual toppings like the carbonara with quail eggs and pancetta, or the gorgonzola with baked portobello mushrooms and parsley. For added indulgence, the gnocco fritto come highly recommended — squares of leavened dough fried in lard, and stuffed with ricotta.
G/F, 26 Peel St, Central; thepizzaproject.hk
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Wan Chai’s long-standing Stone Nullah Tavern has been replaced by Fini’s, a brand-new Italian-American restaurant that is already attracting diners thanks to its signature New York-style pizzas cooked in custom-built copper dome oven. Cooked until crispy and slightly caramelised, the Brooklyn Special is a particular crowd favourite thanks to its toppings of fried eggplant, roasted garlic and basil.
69 Stone Nullah Lane, Wan Chai
Famed in New York, Motorino also has two branches in Soho and Wan Chai where pizza fanatics can get a taste of their made-to-order Neapolitan pizzas. The toppings are totally customisable, making Motorino perfect for picky eaters, although if you’re ordering off the menu we recommend the spicy Soppressata Piccante with fior di latte, fresh chilli, oregano and pecorino.
14 Shelley Street, Central or 15 Ship Street, Wan Chai
Tucked away on the outskirts of Kennedy Town, Alvy’s entices with its red neon sign. Within, you’ll find a checkerboard-floored interior that could have been transplanted from middle America, although its menu is proudly inspired by Hong Kong. Its sourdough pizzas are topped with everything from char siu and Sichuan tomatoes to geung yeong spring onion and ginger paste. The drinks menu is heavy on local craft brews from Young Master Brewery – try their Thyme Ale, which is brewed exclusively for the restaurant.
8 Holland Street, Kennedy Town
Theo Mistral by Theo Randall
Renowned British chef Theo Randall’s namesake restaurant in the InterContinental Grand Stanford translates his experience at London’s The River Cafe into classic pizzas that are baked in a wood-fired oven. The Regina pizza is a definite crowd-pleaser, but for those still left wanting, a robust pasta menu is sure to quell any remaining hunger pangs.
B2/F, InterContinental Grand Stanford, 70 Mody Rd, Tsim Sha Tsui East
208 Duocento Otto
Cooked to the exacting specifications of the Associazione Verace Pizza Napoletana, 208 Duocento Otto’s pizzas are hard to fault for their adherence to Italian tradition. To gain the association’s stamp of approval, 208’s buffalo mozzarella is sourced from Campana, the dough must be kneaded without the use of a rolling pin, and the pizzas themselves are baked in a custom-designed pizza oven shipped directly from Naples. For the truest expression of the restaurant’s pizza philosophy, choose the signature D.O.C., with its mouthwatering combination of cherry tomatoes, mozzarella and basil.
208 Hollywood Road, Sheung Wan