Why is pizza in Hong Kong so good? 4 of city’s 50 Top Pizza Asia-Pacific winners explain

When the 50 Top Pizza Asia-Pacific 2025 list was announced, with The Pizza Bar on 38th inside the Mandarin Oriental, Tokyo in Japan took top spot for a third year in a row. The Pizza Bar on 38th stands out for serving pizza in a set menu, omakase style, priced at 23,100 yen (US$158) for a starter, eight slices of pizza and dessert, enjoyed in the lavish setting of a five-star hotel. While Japan’s capital city has six pizzerias on the list, Hong Kong is not too far behind, with four pizza parlours represented. Fiata by Salvatore Fiata, in Central on Hong Kong Island, claimed third place, rising one spot from last year and moving one step closer to the top of the list. Knocking The Pizza Bar on 38th’s chef Daniele Cason off his first-place pedestal may not be so easy. Hailing from Rome, Italy, Cason takes a classic approach – supplemented by Japanese wisdom and technique – to pizza making. “I have deep respect for traditional pizza making, and my foundation is rooted in classic Italian cooking techniques,” he says. “However, after living in Japan and immersing myself in its shokunin (Japanese for artisan) culture, I saw an opportunity to elevate pizza by applying the same precision, seasonality and craftsmanship that define sushi and kaiseki [traditional multi-course] dining.” The award-winning chef explains that serving pizza omakase style – rather than serve a whole pizza, which cools down at the table as you eat, every slice is served at its peak – allows him to highlight the quality of the ingredients, control temperature and texture, and create a deeper connection between the guest and the food. For Cason, it was not about changing tradition; it was about refining and evolving it while respecting its essence. View this post on Instagram A post shared by Fiata Pizza (@fiatapizza) In Hong Kong, chef Salvatore Fiata cites the same approach to pizza making. “I believe hard work always pays off. I enjoy waking up early to prepare – to make sure the dough, ingredients and recipes are fully ready each day.” One of Fiata’s most popular creations is the Bronte 5.0 – a medley of fior di latte cheese and buffalo ricotta, which sits on mortadella cured pork and is topped with semi-dried tomatoes, lemon zest and chopped pistachio. Like Cason, Fiata believes it is the ingredients and quality that make the difference, but suggests a family-style approach is one of his strengths. “The lightness and quality of the dough, and the freshness and combination of ingredients and, of course, the whole laid-back experience and vibe when they come visit Fiata.” Meanwhile, at Baci, which placed 23rd on the list, chef Roberto Marchi has played with the shape of his pizza to make it easier to eat. The star-shaped Pizza Stella is topped with ham, mozzarella, truffle ricotta and mixed mushrooms, and is a favourite of patrons of the Central-based pizzeria. View this post on Instagram A post shared by BACI Trattoria · Bar (@bacihk) Marchi believes constant improvement while staying true to authenticity is key to a good pizza. “We want to create pizzas that are better than perfect,” he says. “We just want to discover what can be better than what we have done – constant improvement while staying authentic and keeping it simple. “Our mission is to ensure that our pizzas are both traditional and authentic. We often change the topping to surprise our customers while focusing on solid and consistent pizza texture.” On the 30th floor of Hong Kong’s One Peking Road building in Kowloon’s Tsim Sha Tsui is Aqua Restaurant Group’s Vesu Pizza Bar, which made a respectable debut on the list at 44, less than a year after opening. Alex Bellafronte, COO of Aqua Restaurant Group, believes that it is the team’s willingness to innovate that has been the key to success. “I think the magic ingredient is our team’s genuine passion for pushing culinary boundaries. We honour the classic Neapolitan pizza, but we also have fun experimenting with new local flavours. Our bestseller, The Ducky, a unique collab with Hutong [a Chinese cuisine restaurant in Hong Kong], is a prime example of that playful creativity.” However, opposed to a family-style or high-end experience, Bellafronte tells us it is Vesu’s friendly atmosphere that makes the difference. “We’ve aimed for a modern, energetic setting, complete with great drinks and music. If you’re hunting for the best pizza with a spectacular view in Hong Kong, Vesu’s where the party’s at.” Over at Little Napoli, a Wan Chai restaurant that was listed 32nd this year, Naples native Gavino Pilo believes in sticking with tradition. “We believe the secret to our success lies in our unwavering obsession with making verace Neapolitan pizza using only imported premium ingredients,” he says, referring to Italy’s Associazione Verace Pizza Napoletana, or AVPN, a non-profit organisation dedicated to promoting and preserving Naples’ way of pizza making. “We’re not just making any pizza; we’re crafting an authentic experience. Our focus remains on perfecting the craft of traditional Neapolitan pizza and making it accessible to the Hong Kong public at a reasonable price,” says Pilo. “We’ll continue doing what we do best – bringing the true flavours of Naples to Hong Kong, one pizza at a time.” In Tokyo, Cason emphasises the importance of honing techniques for enhancing the flavour, texture and digestibility of pizza, such as using precision fermentation and temperature control to create the perfect balance of crispiness and lightness in his dough. He also believes that the future of pizza evolution lies in what goes on the pie. “The next frontier in the world of pizza will be driven by quality, precision and respect for ingredients and farmers,” he says, advocating for strengthening direct relationships with farmers to ensure fair practices and sustainability. “I believe chefs should champion seasonality and local sourcing, creating pizzas that reflect the land and culture they come from.”

Why is pizza in Hong Kong so good? 4 of city’s 50 Top Pizza Asia-Pacific winners explain

Four Hong Kong pizza parlours have been ranked among the best in Asia-Pacific. What they do well and what sets Tokyo rival in first place apart

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