Central’s dining scene has a fresh concept restaurant just months after its sister establishment, The Spoon, became an overnight sensation. The Spoon Focaccia, a “baking bistro” blending a traditional bakery with a casual sit-down eatery, has launched at 35-39 Graham Street, offering handcrafted Italian breads infused with creative Malaysian influences from its head chef.
The new venture arrives in Central’s bustling food corridor at 35-39 Graham Street, G/F, Ka Ho Building, operating daily from 9:30 AM to 10 PM. Reservations are accepted via WhatsApp at 5398 1764. While The Spoon earned its following with fusion pasta dishes, this sister restaurant shifts the spotlight to Italy’s beloved focaccia, reimagined through a Malaysian lens.
A Chef’s Fusion Vision
At the heart of The Spoon Focaccia is a Malaysian-born chef who brings unexpected Southeast Asian accents to Italian bread-making. The menu’s highlight is the signature honey butter Italian bread balls, served with creamy cheese and air-dried pork cheek. These dome-shaped rolls are stuffed with savoury fillings, then glazed with honey and butter—creating a striking sweet-salty contrast that has already become a customer favourite.
Other recommended offerings include pan-fried salami on Italian bread with tomato butter sauce and mascarpone cheese, and crispy roasted pork belly on focaccia paired with pickled cucumber and horseradish mustard. Diners note these combinations deliver bold flavours without feeling heavy.
Beyond Bread
The kitchen extends its repertoire beyond bread-based dishes. The menu features a seasonal seafood platter, pan-seared Parmesan-dusted dry-aged chicken breast, and roasted octopus with truffle potatoes. A standout is the pan-seared seasonal fish, finished with sambal sauce—a fragrant Malaysian chilli paste that underscores the chef’s heritage.
Adding a Hong Kong twist, the bistro also offers a French-style toast on focaccia, marrying local tea-house nostalgia with Italian dough. The result is a crisp, pillowy creation that feels both familiar and novel.
Broader Impact and What’s Next
The Spoon Focaccia’s rapid expansion signals growing appetite for regional fusion concepts in Hong Kong’s competitive dining market. By bridging Italian craftsmanship with Malaysian street-food soul, the restaurant offers a fresh template for cross-cultural culinary experimentation.
For Central office workers and food explorers, the new spot presents a versatile option: a quick bakery stop for takeaway focaccia or a leisurely lunch exploring the full menu. As the restaurant settles into its space, early reviews suggest its honey butter bread balls and sambal fish are must-tries. With limited seating and high demand, booking ahead is recommended.
Disclaimer: Pricing and availability are subject to change. This article reflects information as of the publication date. Readers should verify details directly with the restaurant.