Restaurant
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.
Why it is here
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.
What to order
Char Siu Pork Pizza; the star-shaped Pizza Stella, with ham, mozzarella, truffle ricotta and mixed mushrooms
What we looked at
24-hour fermentation, adjusted for local humidityNamed Hong Kong-flavoured toppings (char siu pork, Lao Gan Ma chilli) on the regular menu, not a one-off