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A Neapolitan pizza spot tucked into Wan Chai that imports its ingredients straight from Campania, which in Hong Kong takes either conviction or stubbornness, possibly both. The menu runs classic, specialty, and folded pizzas, with starters that lean home-cooking rather than showpiece. Digestifs and sfogliatella riccia for those who want to stay in the bit. It holds a Michelin Bib Gourmand and a spot on 50 Top Pizza Asia-Pacific.
The awards strongest first
- 50 Top Pizza #30 · 50 Top Pizza Asia-Pacific
- 50 Top Pizza 2026 · Best Customer Satisfaction · 50 Top Pizza Asia-Pacific Special Awards
- Michelin Guide Bib Gourmand
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Sfogliatella riccia
“And if there is still space, for the sweet-toothed it is a must to end the meal with a sfogliatella riccia.”
50 Top Pizza, 2026 -
Margherita
“Pizzas such as Margherita or Vesuviana are made to order, baked in an Italian stone oven at 400°C, boasting a puffy, nicely charred crust and gooey centre.”
Michelin Guide -
Vesuviana
“Pizzas such as Margherita or Vesuviana are made to order, baked in an Italian stone oven at 400°C, boasting a puffy, nicely charred crust and gooey centre.”
Michelin Guide -
Wallet pizza
“classic Neapolitan pizzas and street food like wallet pizza are made entirely with ingredients from Naples.”
Michelin Guide
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