Hong Kong’s Wan Chai just leveled up: award-winning pizzaiolo and chef Vincenzo Capuano is opening his first Hong Kong restaurant on Lee Tung Avenue on 29 April 2026. If you’ve been chasing that contemporary Neapolitan vibe—where technique meets theatre—this is your next reservation.

The headline move is the Nuvola “cloud” pizza: an innovation built for texture, structure, and digestibility. It’s crafted with a technical maturation process (24–30 hours) and high hydration (around 80%), so you get that airy, light crust without losing the bite. In other words: it looks like a cloud, but it eats like serious pizza craft.

Then there’s the Golden Scissors ritual—Capuano’s signature service moment. Instead of standard slicing, guests cut the pizza at the table with branded gold scissors, preserving the delicate “cornice” that a knife would compress. It’s not just dining; it’s a shared performance.

Menu pricing is in HKD and anchored by champion creations and heritage comfort. The World Champion pizza is Provola e Pepe (HK$208), featuring smoked provola, hand-crushed San Marzano tomatoes, and a proprietary pepper blend. Signature options include Abbraccio e Mamma (HK$238), Tetti Illuminati (HK$238), Don Vincenzo (HK$238), Don Egidio (HK$248), and Napolitudine (HK$248). Classic staples like Margherita (HK$168), Marinara Contemporanea (HK$178), and Bellaria (HK$248) keep the tradition in the frame. Expect also Neapolitan fried specialities and heritage starters inspired by family recipes.

Main venue detail: a 4,000-square-foot, two-storey space on Wan Chai’s iconic Lee Tung Avenue, designed as an immersive Neapolitan setting with an open kitchen where you can watch dough stretching and oven-fired transformation.