Wan Chai, Hong Kong – After months of eager anticipation, the beloved Michelin-recognized pizzeria Little Napoli has fired up its wood-fired oven once again, opening a spacious new location in Wan Chai on December 10. Founded by Neapolitan chef and owner Gavino Pilo, the restaurant gained a cult following in Happy Valley since 2021 for its authentic artisan pizzas, only to shutter its original outlet on October 4, leaving loyal customers disappointed. Now, with an expanded dining room and a menu that introduces innovative “Wallet Pizza” selections and freshly crafted Neapolitan street-food options, Little Napoli is ready to reclaim its spot among Hong Kong’s top Italian dining destinations.
A Move to Bigger, Bolder Quarters
The new Wan Chai store is more than a relocation—it’s an upgrade. To recreate the ambience of a Southern Italian pizzeria, Pilo imported custom vintage-style tiles directly from Italy. The result: a warm, rustic interior that transports diners to the cobblestone streets of Naples. The expanded seating means shorter queues and more room to enjoy the theatrical process of pizza-making, where each pie is baked at a blistering 400°C in a stone oven imported from Campania.
New on the Menu: The Wallet Pizza and Fried Specialties
Little Napoli has introduced a clever concept called Pizza Portafoglio—or “Wallet Pizza”—designed for on-the-go eating. These folded pizzas come in three varieties. The classic Margherita gets a portable twist, while two new flavours debut: Contadina (a rustic, vegetable-forward option) and Zingara (loaded with generous slices of Parma ham, a must-try for carnivores). Each is folded like a wallet, preventing messy spills—a nod to Naples’ street-food roots.
Equally exciting is the expanded Pizza Fritta (fried pizza) selection. The standout is the Dondiego, a long, golden-fried pastry that surprises with its light, non-greasy texture. Served halved, it offers a satisfying crunch without the oiliness typical of fried dough. The restaurant also launched new Neapolitan small plates, including Melanzane in Carrozza—a layered eggplant dish so delicate that early tasters described it as “more like fish than vegetable.”
The Right Way to Eat Neapolitan Pizza
Authentic Neapolitan pizza is notoriously soft at the centre, often just millimetres thick. Picking up a whole slice can lead to toppings sliding off. The restaurant teaches the proper technique: cut the pizza into four pieces, then fold each wedge in half to lock in the sauce, cheese, and crust aroma. The takeaway boxes even include illustrated instructions—a thoughtful touch for first-timers.
Practical Details for Diners
- Address: Wan Chai (specific location available on the restaurant’s official page)
- Price range: Traditional pizzas from HK$128–188; Wallet Pizzas from HK$88; small plates from HK$68
- Must-try: Zingara Wallet Pizza, Dondiego fried pizza, Melanzane in Carrozza
- Tip for takeaway: Ask for the folding guide to enjoy your pizza like a true Neapolitan
What This Means for Hong Kong’s Food Scene
Little Napoli’s return signals a growing appetite for regional Italian craftsmanship in Hong Kong. With Michelin recognition, a passionate chef-owner, and a menu that blends tradition with street-food convenience, the Wan Chai outlet is poised to become a fixture for both dedicated fans and curious newcomers. As the brand expands, it also reinforces the trend of authentic, high-temperature wood-fired pizzerias elevating the city’s casual dining landscape.
This article is part of Lolleroll Hong Kong’s ongoing coverage of new restaurant openings and culinary trends. For more recommendations, download the U Lifestyle App.