Fiata
Salvatore Fiata grew up in Caserta in a family of three generations of pizzaioli and opened at the end of 2021. He describes his own formula as '75% moisture, 510 degrees Celsius, 90 seconds and 100% passion.'
Verified 2026-09-18
City guide
Hong Kong
Hong Kong's pizza is an import, recent and deliberate, and the interesting detail is at the edges. What the research found there is smaller than a tradition and more honest than inventing one: a Kowloon Kid slice with preserved lap cheong on a Naples biga, a standing char siu pizza - single dishes from named makers, not a citywide form. This city also produced the guide's first refused byline, an entry signed Branded Content Writer, which is standing bought rather than earned, and it decides nothing here.
- Population
- 7,510,800 (as of 2025-12-31)
- Boundary
- The Hong Kong Special Administrative Region.
Selected in Hong Kong
Little Napoli
Gavino Pilo, a native of Naples, built Little Napoli on strict adherence to Associazione Verace Pizza Napoletana practice — imported ingredients, no half-and-half toppings, 90 seconds at 400°C.
Verified 2026-09-18
BACI Trattoria · Bar
Master Pizza Chef Roberto Marchi ferments dough for 24 hours, adjusted for Hong Kong's humidity, and puts genuinely local toppings on the menu rather than treating them as a novelty: a Char Siu Pork pizza with Hong Kong-style roast pork over fior di latte, and Pizza Pechino, burrata over Lao Gan Ma chilli sauce.
Verified 2026-09-18
Falcone
Falcone opened in May 2023 under head chefs Roberta De Sario and Josh Stumbaugh, and its own site states its position bluntly: 'We don't do "authentic Neapolitan pizza"... Neo-Neapolitan is all about techniques, flavours and ingredients that break the rules and live outside tradition.' De Sario names her seasonal Campania sourcing directly — mature Italian cheeses, seasonal potatoes with garlic and rosemary — as the thing she is building the menu around.
Verified 2026-09-18
Emmer Pizzeria & Café
Emmer, opened 31 January 2020 under Filipino chef Karla Mendoza (previously executive chef at Pizzeria Mozza in Los Angeles and Singapore), builds its dough around emmer, an ancient heritage grain the kitchen hand-mills itself and blends with rye and Italian flour, fermented for two days before baking in a rotating steel oven. This is a real, named departure in what the flour is rather than a topping novelty, and it does not fit any tradition in the discipline enum.
Verified 2026-09-18
Sonny's Pizza
Chef Son Pham, with business partner Shakib Pasha, opened one of Hong Kong's few genuine by-the-slice, walk-up pizzerias, using a Naples biga method rather than a sourdough base: a salt-free yeast starter combined with fresh yeast for extra 'funkiness.' The Hong Kong-specific flavour is named directly rather than implied — the 'Kowloon Kid' slice uses Chinese preserved lap cheong sausage — which is the kind of locally worked-in ingredient this research run was specifically looking for.
Verified 2026-09-18