Fiata Pizza

Notes

• A ground-floor room on Staunton Street. Salvatore Fiata comes from Caserta, near Naples, and works to his hometown's method: a long-fermented dough kneaded by hand, thick and airy at the rim and soft in the middle, fired hot in wood so it comes out smoky and leopard-spotted. Third in Asia-Pacific's 50 Top Pizza for 2026 and the highest-placed in Hong Kong; fourth in the region and twenty-second in the world in 2024. A' Salsiccia — onion butter, caramelised red onion, Italian sausage — and Estate, with twenty-four-month DOP Grana Padano under Parma ham, are the ones that won. Amo·Ago on Shelley Street is the same team.