The aromatic scent of wood-fired dough and San Marzano tomatoes has officially arrived in Wan Chai. Following a brief hiatus that left local foodies in suspense, the Michelin-recommended Little Napoli has reopened in a sprawling new location as of December 10th. Led by Naples native Chef Gavino Pilo, the establishment—formerly a beloved staple of Happy Valley—promises to transport diners to the sun-drenched streets of Southern Italy through a blend of traditional craftsmanship and an expanded menu featuring exclusive “wallet-style” pizzas.
A Taste of Southern Italy in the Heart of the City
The new Wan Chai premises represent a significant evolution for the brand, which first captured the city’s heart in 2021. Stepping inside, guests are greeted by a meticulously designed interior featuring vintage-style floor tiles imported directly from Italy. This aesthetic choice, combined with an expanded indoor seating area, creates the intimate, rustic atmosphere of a traditional Neapolitan neighborhood joint.
At the center of the kitchen remains the heart of the operation: a specialized stone oven imported from Naples. Operating at a blistering 400 degrees Celsius, this oven is the secret behind the restaurant’s signature crust—charred and crisp on the outside, yet remarkably soft and airy on the inside.
Innovation on the Menu: The “Wallet Pizza”
While the classic round pizzas remain a cornerstone, the Wan Chai opening introduces the Pizza Portafoglio (Wallet Pizza) series. Historically a popular street food in Naples, these pizzas are folded into four, resembling a wallet, making them the perfect grab-and-go option for busy office workers and commuters.
Key highlights of the new menu include:
- The Contadina and Zingara: Two creative additions to the Wallet Pizza line that pair high-quality Mediterranean ingredients with the convenience of a folded crust. Meat lovers should take note of the Zingara, which comes generously topped with premium Parma ham.
- Pizza Fritta (Fried Pizza): For those seeking something indulgent, the Dondiego joins the fried pizza lineup. Despite being deep-fried, the dough remains surprisingly light and non-greasy, offering a savory, multi-layered texture.
- Authentic Neapolitan Snacks: The expanded menu now includes Melanzane in Carrozza, a breaded and fried eggplant dish. Food critics have noted its unique, fish-like texture and complex layering, challenging the typical perception of the vegetable.
The Art of the Fold
To ensure the best experience, the restaurant encourages a specific Neapolitan etiquette for dining. Because authentic Neapolitan pizza is incredibly thin and soft at the center—frequently only a few millimeters thick—lifting a whole slice often leads to a mess of toppings. Chef Pilo recommends cutting the pizza into quarters and folding each piece. This “libretto” style preserves the integrity of the sauce and cheese while allowing the diner to fully appreciate the wheat aroma of the dough. The shop’s takeaway boxes even include helpful instructions to guide newcomers through this tradition.
The return of Little Napoli to the Hong Kong culinary scene marks a significant moment for the district’s dining landscape. By combining Michelin-level quality with the accessibility of Mediterranean street food, the restaurant continues to redefine what authentic Italian cuisine looks like in a modern urban setting. Whether you are a long-time follower from the Happy Valley days or a curious newcomer, the new Wan Chai location offers a slice of Naples that stays true to its roots.