[category]
[title]
What’s the secret to a perfect slice of pizza? Well, according to internationally acclaimed chef Vincenzo Capuano, his winning formula might have something to do with a golden pair of scissors…
Having launched over 40 restaurants across Europe and the Middle East, chef Capuano is a third-generation pizza maker who started learning the craft at the age of 15 from his father and grandfather in Naples. Now making his mark in the city with his first Hong Kong outpost in Wan Chai, the award-winning pizzaiolo brings with him a serious reputation that includes a 2022 world championship title and a number 13 ranking in the 50 Top World Artisan Pizza Chains for 2025.
The undisputed star of the show here is the signature nuvola dough, named after the Italian word for ‘cloud’. Developed alongside flour specialists Mulino Caputo, the dough undergoes a maturation period of 24 to 30 hours and reaches hydration levels of 80 percent. This results in a crust that is exceptionally airy and light, designed to be more digestible than traditional doughs.
As for the golden scissors, every pizza served comes with its own little ritual. Instead of using a standard pizza wheel or knife, guests are encouraged to snip through their crust at the table. It is more than just for show, though, as the blades can glide through without pressure, ensuring the airy structure of the crust stays intact. Unlike a traditional knife, which can flatten the delicate nuvola base, this technique ensures you’ll get that characteristic texture in every bite.
The menu is a mix of champion creations alongside recipes from the Capuano’s grandmother. Diners can tuck into the World Champion Pizza provola e pepe ($208) – the very pizza that secured the chef’s world title – which features smoked provola, hand-crushed tomatoes, and a pepper blend. Other signatures include an indulgent abbraccio e mamma ($238) with a ricotta-stuffed crust and meatballs, and the tetti illuminati ($238) topped with mortadella Bologna IGP, pistachio cream, fior di latte, and pecorino Romano.
The restaurant itself, which seats around 80 guests, is designed to feel like a slice of Naples, featuring an open kitchen where you can watch every step of the pizza-making process, and a handcrafted Pasquale Fazzone oven that was built brick by brick in Italy before being shipped to Wan Chai.
We don’t know about you, but our stomachs are rumbling just from talking about it. Visit vincenzocapuano.hk to learn more and grab yourself a table now.
Vincenzo Capuano
Address: G04-05, G/F & F01A, 1/F, Lee Tung Avenue, Wan Chai
Open hours: 12pm-3pm and 6pm-11pm (until May 13); 12pm-11pm from May 14 onwards.
Stay in the loop: Sign up for our free Time Out Hong Kong newsletter for the best of the city, straight to your inbox
Recommended stories:
Water World Ocean Park officially announces its summer reopening date
Taiwanese lifestyle brand Everyday Object opens first overseas pop-up in Hong Kong
Pici celebrates its 10th anniversary with Culinary Class Wars winner Napoli Matfia