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Jen Paolini

Vincenzo Capuano

What does multi-award-winning pizza taste like? Acclaimed Neapolitan pizzaiolo Vincenzo Capuano knows a thing or two about that. Having opened more than 40 restaurants globally, the world-champion chef now brings his signature Nuvola pizza – so-named for its airy, “cloud-like” texture, achieved through a specially developed dough-fermentation process – to Wan Chai. Capuano’s pies are also presented as a “cut” above the rest: a pair of “golden” scissors are used at the table to divvy up the slices, a ritual that maintains the structural lightness of the pizza base.
Shop G04-05, G/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
Manteigaria

Egg tarts are a dime a dozen in Hong Kong but authentic Portuguese pastéis de nata tend to fall within the purview of Macau – until now. Lisbon’s Manteigaria lands in Central on Tuesday with the beloved snacks in tow, and a reputation for transparent craftsmanship, as customers can observe the artisanal creation process from start to finish through the open kitchen. Prick up your ears for the sound of a bell – that’s how fresh batches of the caramelised, custardy treats are announced.
Shop B, G/F, Man Hing Commercial Building, 79 Queen’s Road Central, Central
Parkside@Nina CWB

A stone’s throw from Victoria Park, Nina Hotel Causeway Bay unveils its latest casual dining destination. Asian and Western flavours meet in a creative melding of cuisines, shaping a menu that speaks to a range of palates and preferences. It’s not just the smoked salmon in mini cones, morel mushroom risotto and king prawn with miso butter that stand out – the interior, designed by Atelier E, draws on sculptural inspirations and botanical silhouettes to create a whimsical scene.
1/F, Nina Hotel Causeway Bay, 18 King’s Road, Tin Hau
Avalon

From the restaurant group behind Yè Shanghai and Nanhai No 2 comes Avalon, a chic new addition to H Queen’s. While its name evokes the mysticism of the fabled island of Arthurian legend, Avalon’s approach is focused on global comfort foods. Culinary director Jarrod Verbiak and chef de cuisine Mert Kuçuka feel equally at home presenting pub staples such as Scotch egg with brown-butter mayonnaise and sticky toffee pudding as they do dishing up clam chowder, Cajun gumbo and Boston lobster and crab rolls.
2/F, H Queen’s, 80 Queen’s Road Central, Central


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World-champion pizzaiolo Vincenzo Capuano brings his signature Nuvola dough to Wan Chai, featuring cloud-like crusts sliced with golden scissors. Photo: courtesy Vincenzo Capuano

Vincenzo Capuano’s golden scissors slice through his signature Nuvola crust. Photo: courtesy Vincenzo Capuano

Manteigaria’s authentic pastéis de nata. Photo: courtesy Manteigaria

Parkside@Nina CWB’s whimsical interior, designed by Atelier E. Photo: courtesy Parkside@Nina CWB

Avalon’s Boston lobster and crab roll. Photo: courtesy Avalon

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Sichuan Verandah provides adjustable spice levels, from “baby spice” to “spice master”. Photo: courtesy Hyatt Centric Victoria Harbour Hong Kong

Classic fondue at Stübli. Photo: courtesy Stübli

Classic Sichuan “saliva chicken” at Sichuan Verandah. Photo: courtesy Hyatt Centric Victoria Harbour Hong Kong

Blanc de Noirs’ champagne bar. Photo: courtesy Mandarin Oriental The Landmark

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Baked marble goby in puff pastry at Bistrot du Vin. Photo: courtesy Bistrot du Vin

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Dry-aged duck served three ways at Le Le. Photo: Le Le

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The interior of Ébauche. Photo: courtesy Ébauche

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PostMag

Food & Drink

Discover Hong Kong’s latest dining gems: Vincenzo Capuano’s award-winning pizzas, Manteigaria’s authentic Portuguese egg tarts, Parkside@Nina CWB’s international fusion dishes and Avalon’s all-day comfort classics


Discover Hong Kong’s latest dining gems: Vincenzo Capuano’s award-winning pizzas, Manteigaria’s authentic Portuguese egg tarts, Parkside@Nina CWB’s international fusion dishes and Avalon’s all-day comfort classics.


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