Central Hong Kong’s dining scene has a new sensation. Just six months after the runaway success of The Spoon, its creators have launched a sister concept—The Spoon Focaccia—at 35–39 Gage Street. The new venue reimagines the classic Italian bakery as a “baking bistro,” where handcrafted focaccia meets the vibrant culinary heritage of Malaysia, courtesy of a chef who hails from Kuala Lumpur.
From Pasta to Pastry: A Swift Expansion
The Spoon, a fusion pasta hotspot that quickly became a Central favourite, proved that Hong Kong diners have an appetite for inventive Italian cuisine. Its owners wasted no time in capitalising on that momentum. The Spoon Focaccia, which opened its doors in mid-2026, shifts the focus from pasta to the humble yet versatile focaccia—a flat, oven-baked Italian bread seasoned with olive oil and herbs.
But this is no ordinary bakery. The kitchen, led by a Malaysian-born chef, infuses Italian staples with Southeast Asian spice and technique. The result is a menu that surprises and satisfies, blending the familiar comfort of Mediterranean bread with the bold, aromatic notes of Malaysian street food.
What to Eat: Signature Dishes That Pack a Punch
The star attraction is the Honey Butter Focaccia Balls, served with a creamy cheese dip and cured pork jowl. These round, domed bread rolls are brushed with a honey-butter glaze, creating a sweet-savoury contrast that crackles on the palate. The filling, salty and rich, offsets the sugary exterior—a balancing act that has already earned the dish a cult following.
Other Must-Try Items
- Pan-Fried Salami Focaccia – Topped with tomato butter sauce and mascarpone, delivering a tangy, creamy bite.
- Crispy Roasted Pork Belly Focaccia – Paired with pickled gherkins and a horseradish mustard sauce for a sharp, acidic finish.
- French Toast-Style Focaccia – A playful Hong Kong–inspired twist, soaking the bread in egg custard before griddling.
Beyond bread, the bistro offers a seasonal seafood platter, pan-seared Parmesan-dusted dry-aged chicken breast, and grilled octopus with truffle potatoes. The pan-fried daily catch, however, steals the show with its accompanying sambal sauce—a fiery Malaysian chilli paste that elevates the dish from simple to spectacular.
A Chef’s Journey: From Kuala Lumpur to Central
The chef’s background is central to the restaurant’s identity. Trained in Italian techniques but raised on Malaysian flavours, he brings a unique perspective to every plate. “It’s not about forcing two cuisines together,” he explains. “It’s about finding the moment where a little sambal makes a focaccia sing, or where a honey glaze reminds you of a satay stall in Penang.”
This philosophy resonates with Central’s cosmopolitan clientele, who are increasingly seeking out cross-cultural dining experiences that feel authentic rather than gimmicky.
Practical Information
Address: Shop 1, G/F, Ka Ho Building, 35–39 Gage Street, Central
Opening Hours: 9:30 AM – 10:00 PM daily
Contact: 5398 1764 (WhatsApp only)
Note: Prices and availability are subject to change; confirm with the restaurant before ordering.
The Bigger Picture: What This Means for Hong Kong’s Food Scene
The rapid rise of The Spoon, followed by The Spoon Focaccia, signals a shift in Hong Kong’s casual dining landscape. Diners are no longer satisfied with rigid categories—they want hybrids that honour both tradition and innovation. A baking bistro that marries Italian focaccia with Malaysian sambal isn’t just a novelty; it’s a blueprint for how global cuisine can evolve in a city that thrives on cross-cultural exchange.
For those eager to explore, The Spoon Focaccia offers a compelling reason to venture into Central’s bustling streets—and a reminder that sometimes the best discoveries come from a little fusion, a lot of flour, and a chef who dares to blend two worlds on one plate.