Wan Chai’s dining scene just got a major boost: Little Napoli, the Michelin-recognized Neapolitan pizzeria beloved by Hong Kong foodies, reopened its doors on December 10 at a new location after a two-month hiatus. Chef-owner Gavino Pilo, a Naples native, has relocated from Happy Valley to a larger space in Wan Chai, introducing an expanded menu that includes a portable “Wallet Pizza” series, fried pizza innovations, and classic wood-fired pies—all while recreating the rustic charm of a Southern Italian trattoria.
A Bittersweet Farewell and a Fresh Start
Since its launch in 2021, Little Napoli quickly became a cult favorite in Happy Valley, drawing crowds for its authentic handmade pizzas baked in a 400°C stone oven imported directly from Naples. When the restaurant suddenly closed on October 4, loyal regulars mourned the loss of their go‑to spot for blistered, chewy crusts and premium imported toppings.
The reopening in Wan Chai brings relief and excitement. The new venue not only offers more indoor seating but also features custom vintage‑style floor tiles shipped from Italy, creating the intimate, sun‑baked atmosphere of a Neapolitan street‑side pizzeria. Pilo explains that the design was intentional: “We wanted guests to feel they’ve stepped into a small trattoria in the old quarter of Naples.”
New Menu Highlights: Wallet Pizza and More
The headline act of the relaunch is the Pizza Portafoglio – or “Wallet Pizza” – a folded, portable creation ideal for eating on the go. Instead of the traditional round pie, these pizzas are shaped like a wallet and sealed to keep toppings intact. Three versions are now available:
- Margherita – the classic folded in a new format
- Contadina – featuring seasonal vegetables and fresh ricotta
- Zingara – loaded with Parma ham and savoury ingredients
Little Napoli has also expanded its Pizza Fritta (fried pizza) lineup with the new Dondiego, a long, torpedo‑shaped pastry that stays remarkably light and grease‑free. Early tasters have noted it “doesn’t taste fried at all” and is a must‑try for savoury lovers.
For those who prefer tradition, the regular pizza menu still stars Pilo’s signature creations: tangy San Marzano tomato sauce, fior di latte mozzarella, and a perfectly blistered crust that crackles with every bite.
A Space That Feels Like Naples
Beyond the food, the reimagined interior transports diners. Hand‑painted tiles, warm terracotta tones, and open shelving stocked with Italian pantry staples evoke a convivial, family‑run eatery. The expanded kitchen allows Pilo and his team to work with greater efficiency, while the dining area now accommodates larger groups—a welcome upgrade from the cramped Happy Valley original.
How to Eat Neapolitan Pizza Like a Local
Pilo is as much an educator as he is a chef. He reminds guests that authentic Neapolitan pizza is soft and thin (the centre just a few millimetres thick), so picking it up whole can lead to messy drips. The proper technique: cut it into four pieces, then fold each slice lengthwise. This traps the sauce and cheese, letting you enjoy the full flavour without the risk of spills. Takeaway boxes even come with illustrated instructions.
New side dishes round out the menu: the Melanzane in Carrozza—layered, fried eggplant that tasters say resembles fish in texture—has already become a surprising favourite.
The Takeaway: A Must‑Visit for Pizza Lovers
Little Napoli’s move to Wan Chai isn’t just a relocation; it’s a statement that authentic, artisanal pizza has a thriving future in Hong Kong. Pilo’s unwavering commitment to imported ingredients, traditional techniques, and now portable formats makes this a place worth queuing for.
What to do next: Grab a friend, head to the new Wan Chai address (details available on their official social media), and taste why this pizzeria earned its Michelin recognition. Whether you order a classic Margherita or one of the inventive Wallet Pizzas, you’ll be experiencing a slice of Naples—right in the heart of Hong Kong Island.