Hong Kong’s hottest new openings, from Manteigaria to Avalon
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
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.