The wait for Hong Kong’s pizza aficionados is finally over as Little Napoli, the acclaimed Neapolitan pizzeria formerly of Happy Valley, has officially reopened its doors in Wan Chai. Following a brief hiatus that began last October, chef-owner Gavino Pilo is back at the helm, moving the establishment into a larger, more immersive space. The December 10 opening marks a significant milestone for the brand, introducing an expanded menu of Mediterranean-inspired snacks and creative “wallet pizzas” to one of the city’s most vibrant dining districts.
A Piece of Naples in the Heart of Wan Chai
Chef Gavino Pilo, a native of Naples, remains steadfast in his commitment to the culinary traditions of his hometown. The new venue is designed to whisk diners away to Southern Italy, featuring hand-imported nostalgic floor tiles and a cozy, rustic atmosphere.
Central to the operation is the signature imported stone oven, which reaches temperatures of 400 degrees Celsius to achieve the perfect Neapolitan bake: a blistered, airy crust and a soft, supple center. By sourcing premium ingredients directly from Italy, the kitchen maintains the high standards that earned it Michelin recognition and a devoted following during its tenure in Happy Valley.
Innovation on the Menu: The “Wallet Pizza”
While classic favorites remain, the Wan Chai branch introduces the Pizza Portafoglio—also known as the “Wallet Pizza.” Historically a Neapolitan street food staple, this style involves folding a whole pizza into a portable, hand-held triangle.
- Classic Margherita: The timeless tomato and mozzarella combination, served in the convenient folded format.
- Contadina & Zingara: New Mediterranean creative flavors that layer traditional ingredients in bold, fresh ways.
- Expanded Fried Selection: The Pizza Fritta (fried calzone) menu sees new additions like the Dondiego. Despite being deep-fried, the dough remains remarkably light and non-greasy, offering a crisp alternative to the traditional baked pie.
Authentic Technique and New Bites
True Neapolitan pizza is characterized by its thin, several-millimeter center. To help diners enjoy the meal without losing the rich toppings, the restaurant encourages the traditional method: cutting the pizza into four and folding the slices. The shop’s delivery boxes even include helpful diagrams to educate customers on this authentic technique.
Beyond pizza, the snack menu has also evolved. A standout new addition is the Melanzane in Carrozza, a layered eggplant dish that surprises the palate with its rich, almost fish-like texture. It has quickly become a must-order for those seeking a unique vegetable-forward appetizer.
Plan Your Visit
Little Napoli’s relocation represents more than just a change of scenery; it is an expansion of vision. With increased indoor seating and a menu optimized for both dine-in comfort and on-the-go street eating, the restaurant is poised to remain a cornerstone of Hong Kong’s Italian food scene. Whether you are a “meat-loving” fan of the Parma ham-loaded Zingara or a traditionalist seeking the perfect charred crust, the new Wan Chai location offers a slice of Naples that feels both familiar and refreshingly new.