Focaccia has spent years as a supporting act in Hong Kong — the bread basket, the sandwich base, the thing you nibble while the pasta arrives. The Spoon Focaccia wants to change that. The new Central spin-off from the team behind cult pasta bar The Spoon opened in June 2026 with the Italian flatbread as the headline, not the warm-up.
What is The Spoon Focaccia?
The Spoon Focaccia is a casual, focaccia-first café a few streets east of its older sibling. Where the original The Spoon made its name as a pasta bar on Gough Street, this follow-up narrows the focus to one thing and does it properly: focaccia, baked to a recipe the kitchen describes as lighter and airier than the dense, oil-soaked version many of us picture.
That puts it in good company among Hong Kong's wave of single-idea openings — spots that pick one dish and obsess over it. It also slots neatly into the Graham Street strip, one of Central's most atmospheric food corners, anchored by the open-air Graham Street wet market (嘉咸街街市). For the wider picture of where to caffeinate and settle in nearby, see our guide to the best cafés in Hong Kong for working and relaxing.
Who is behind The Spoon Focaccia?
The new café is the second venue from Malaysian chef Dylan Tan and partner Carmen Yau. The duo opened the original The Spoon — a pasta bar that quickly earned a Foodie Forks 2026 Recommendation — on nearby Gough Street earlier in 2026. Months later, rather than simply cloning the pasta concept, they spun off a focaccia-led sister a short walk away.
It's a smart, low-key way to grow a brand: keep the kitchen DNA, change the lead ingredient. The result is another reason to wander Central's Soho-adjacent lanes, which keep filling up with new tables — from the family-style Italian Ninetta to the month's wider crop of new restaurant openings in Hong Kong.
What's on the menu at The Spoon Focaccia?
Focaccia, dressed up in ways you won't find at the average bakery. The signatures lean creative rather than classic: a pan-seared salami focaccia with tomato brown butter sauce and mascarpone; a truffle tuna tartare and stracciatella focaccia; and a sweet French toast focaccia with banana and mascarpone cream that blurs the line between brunch and dessert. With doors opening at 9:30am, it's pitched as much at the morning crowd as the lunch one.
Prices stay friendly — most plates land between HK$76 and HK$96 — so it's an easy add to a Central morning. Here's a snapshot of the signatures and roughly what they cost.
The Spoon Focaccia — signatures & prices
| Dish | Style | Price (HKD) |
|---|---|---|
| French toast focaccia (banana, mascarpone cream) | Sweet | $76 |
| Truffle tuna tartare & stracciatella focaccia | Savoury | $92 |
| Pan-seared salami focaccia (tomato brown butter, mascarpone) | Savoury | $96 |
Prices per Foodie, June 2026, and subject to change. A service charge may apply.
Where is The Spoon Focaccia and when is it open?
You'll find it at Shop 1, G/F, Kar Ho Building, 35-39 Graham Street (嘉咸街), Central. That's right in the heart of the Graham Street market district, an easy downhill stroll from Soho and a short walk from the MTR. Doors open daily from 9:30am; the team takes bookings and enquiries by WhatsApp.
The Spoon Focaccia — Visitor Info
Details per Foodie and the venue's Instagram. For context on the original pasta bar, see Foodie's review of The Spoon. Closing time for the new café had not been formally confirmed at the time of writing — check before a late visit.
Pair it with a wander through the market stalls, a flat white, and a slow Central morning — then bookmark it for the next time you need a quick, good-value bite that isn't another bowl of noodles.
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