Hong Kong’s pizza enthusiasts have reason to celebrate as the acclaimed Little Napoli officially reopened its doors on December 10, relocating from its original Happy Valley home to a vibrant new space in Wan Chai. After a brief hiatus that began last October, the Michelin-recommended establishment returns with an expanded dining area, bespoke Italian decor, and an evolved menu that promises to transport diners directly to the sun-drenched streets of Southern Italy.
Founded in 2021 by Chef Gavino Pilo, a native of Naples, Little Napoli built a cult following for its uncompromising commitment to traditional techniques. The brand’s cornerstone remains its massive stone oven imported from Italy, which reaches temperatures of 400 degrees Celsius to produce a signature crust: charred and crisp on the outside, yet remarkably soft and airy within. By sourcing premium ingredients directly from his homeland, Chef Pilo ensures every slice maintains the geographical integrity of a true Neapolitan pie.
Innovative Designs and Mediterranean Flavors
The Wan Chai flagship introduces several exclusive concepts, most notably the Pizza Portafoglio or “Wallet Pizza.” Designed for the modern urbanite, these pizzas are expertly folded to allow for mess-free consumption while on the move. While the classic Margherita remains a centerpiece, the “Wallet” series also features new Mediterranean-inspired flavors:
- Contadina: A rustic blend emphasizing fresh, seasonal produce.
- Zingara: A decadent option heavily layered with premium Parma ham, specifically crafted for meat lovers.
Beyond the standard pies, the menu expands into the world of Pizza Fritta (fried calzones). The new “Dondiego” variety offers a surprisingly light, non-greasy texture that challenges the typical heavy perception of fried dough.
A Curated Southern Italian Atmosphere
Moving beyond the food, the new venue serves as a visual homage to Naples. Chef Pilo has meticulously designed the space using vintage-style floor tiles sourced from Italy, creating an immersive, rustic atmosphere. The expanded indoor seating allows for a more relaxed dining experience, though the restaurant maintains its DNA as a high-quality neighborhood haunt.
The snack menu has also seen significant upgrades. A standout newcomer is the Melanzane in Carrozza—a layered eggplant dish that has already garnered praise for its unique, almost fish-like texture. This dish represents the kitchen’s ability to transform humble vegetables into complex, multi-textured appetizers.
The Art of the Fold: How to Eat Like a Local
To help diners appreciate the authentic texture of their 400-degree bakes, Little Napoli advocates for the traditional Neapolitan eating method. Because the center of an authentic pizza is only a few millimeters thick and incredibly soft, holding a slice horizontally often results in toppings sliding off. The restaurant suggests cutting the pizza into quarters and folding each piece—a technique that preserves the structural integrity of the cheese and sauce while concentrating the aroma of the wheat crust.
The return of Little Napoli to the Island’s culinary map signifies a growing appetite for specialized, regional Italian cuisine in Hong Kong. As the brand settles into its Wan Chai home, it continues to bridge the gap between casual street food and Michelin-level execution, offering a slice of Naples to a loyal and expanding audience.