Hong Kong's pizza obsession has a loud new headline act. Vincenzo Capuano — the third-generation Neapolitan pizzaiolo who was crowned world champion of contemporary pizza in 2022 — has chosen Wan Chai for his first Hong Kong restaurant, and the city's pizza-lovers have not stopped talking since. His calling card is the nuvola, or "cloud", a pillowy, blistered dough that arrives at the table and is cut, with a flourish, using a pair of golden scissors.
What is Vincenzo Capuano?
Vincenzo Capuano is a Neapolitan pizzeria on Lee Tung Avenue (利東街), the pedestrianised, lantern-strung lane in Wan Chai (灣仔). It opened on 29 April 2026 as the first Hong Kong branch of an international group that began in Naples and has since spread across Italy and Asia, with sister restaurants from Milan to Singapore.
The format is simple and proudly single-minded: real Neapolitan pizza, made the way it is made in Naples, with imported Italian ingredients and a wood-fired oven that was built brick by brick in Italy before being shipped to Wan Chai. Spread over two floors with an open kitchen, it seats around 80 and has been packed since the doors opened — part of a wider pizza boom that the South China Morning Post says is heating up across the city.
Who is Vincenzo Capuano?
The man behind the name is one of the most famous pizzaioli alive. Vincenzo Capuano is a third-generation pizza maker from Naples, the city that invented the dish, and he learned the craft in his family's ovens. In 2022 he was crowned world champion of contemporary pizza at the Caputo Trophy (Trofeo Caputo) in Naples — one of the sport's most respected titles.
That trophy is not his only credential. His pizzerias were ranked 13th in the 50 Top World Artisan Pizza Chains list for 2025, the industry's closest thing to a global leaderboard. He is also a genuine social-media phenomenon, with millions of followers who watch him stretch, top and fire his pizzas — the kind of pull that, as Time Out Hong Kong noted, turns an opening into an event.
So this is not a licensed name slapped on a local kitchen. It is a flagship for a chef with real pedigree, landing in a city that takes its food seriously. If you want to see where it sits among the heavy hitters, our guide to the 50 best restaurants in Hong Kong is the wider map.
What makes the "cloud" pizza different?
It all comes down to the dough. Capuano's signature is the nuvola — Italian for "cloud" — a style of contemporary Neapolitan pizza built for lightness. The dough is matured for 24 to 30 hours and worked to around 80 per cent hydration, which is a lot of water for a pizza base. The result is an airy, digestible crumb and a tall, puffed, leopard-spotted rim (the cornicione) that almost tears like brioche.
The cooking matters just as much. Pizzas are blasted in that custom wood-fired oven at the fierce heat true Neapolitan pizza demands, so they char fast and stay soft in the middle. The technique is closer to the cutting edge of modern Naples than to the thin, crisp bases many Hong Kong diners grew up on — here's why it is worth ordering one plain first, just to taste the crust.
For more of the city's of-the-moment arrivals, see our round-up of the newest Hong Kong openings and our pick of new restaurants to try this June.
What should you order at Vincenzo Capuano?
Start with the pizza that won the trophy. The provola e pepe is billed as the World Champion Pizza — the very pie that secured Capuano's 2022 title. It is deceptively plain: smoked provola cheese, hand-crushed tomatoes and a blend of peppers, letting that cloud crust do the talking. At around HK$208, it is the one to try first.
From there, the menu turns theatrical. The abbraccio e mamma (about HK$238) wraps a ricotta-stuffed crust around a centre of meatballs and tomato — a hug on a plate, as the name suggests. The tetti illuminati (also around HK$238) is the Instagram star: fior di latte, then a blanket of mortadella Bologna IGP, pistachio cream and pecorino Romano added after the bake.
On the menu — signature pizzas
| Pizza | What's on it | Price (approx.) |
|---|---|---|
| Provola e Pepe ★ | Smoked provola, hand-crushed tomatoes, pepper blend — the World Champion pizza | HK$208 |
| Abbraccio e Mamma | Ricotta-stuffed crust, meatballs, tomato | HK$238 |
| Tetti Illuminati | Mortadella Bologna IGP, pistachio cream, fior di latte, pecorino Romano | HK$238 |
Signature pies are starred (★). Prices are indicative and were correct at the time of writing — check the current menu, as a full list of classic and speciality pizzas runs from roughly HK$120 upward.
It is a properly family-friendly menu, too — pizza is the great equaliser — which is why it makes our list of the best family-friendly restaurants in Hong Kong.
The room and the golden scissors
The space leans into the showmanship. Across two floors, the open kitchen puts the wood-fired oven and the dough-stretching front and centre, so the theatre of the kitchen is the décor. The crowd has skewed young, loud and camera-ready since opening day.
The signature flourish is the golden scissors: rather than a pizza wheel, the team snips each pie into slices at the table, a nod to old Naples where pizza was once sold folded and cut on the street. It is a small piece of drama, but it sets the tone — this is pizza as a performance, not just a plate.
It all fits the postcard setting of Lee Tung Avenue, the restored "wedding card street" that is one of Wan Chai's prettiest strolls. Make a half-day of it with our guide to the new restaurant openings shaping Hong Kong in 2026.
How much does Vincenzo Capuano cost, and how do you visit?
Pizzas land roughly between HK$120 and HK$240, with the signature pies at the upper end and classics such as a margherita more wallet-friendly. Add antipasti, a dessert and drinks, and a relaxed two-person dinner sits in mid-range territory rather than special-occasion splurge — treat the numbers as a guide rather than gospel and confirm on the night.
You will find it at Shop G04-05, G/F and F01A, 1/F, Lee Tung Avenue (利東街), 200 Queen's Road East, Wan Chai (灣仔). The easiest route is Wan Chai MTR, Exit D, which feeds almost straight onto the avenue; it is a walkable hop from Admiralty, too. It is walk-in friendly, but it has been busy since launch, so book ahead through the restaurant's website for weekend dinners or larger groups. Hours run daily from around noon to 11pm, though it is always worth checking before a late visit.
Vincenzo Capuano — Essential Facts
Frequently Asked Questions
Hungry for more?
From world-champion pizza to the city's newest tables, see everything worth booking in our guide to the new restaurants to try in Hong Kong this June.