Hong Kong Finally Has Real New Haven Pizza
If you've ever been to New Haven, Connecticut, you already know. The pizza there isn't just good, it's legendary. Thin, blistered, chewy-crisp crust charred in a coal-fired oven. Sauce that's bold and unafraid. Toppings that don't fight each other. New Haven-style pizza, locally called apizza (say it: "ah-beetz"), has a devoted following that rivals anything Naples or New York can claim.
So what happens when that style lands in Hong Kong? At FINI'S, it lands very, very well.
What Makes New Haven Pizza Different?
Most people know New York-style pizza that are big, foldable slices with a soft, pillowy crust and a generous layer of mozzarella. New Haven style is a different beast entirely.
The crust is thinner and oblong, with an irregular shape that tells you it was hand-stretched with care, not a machine. It's baked at intense heat, which produces that signature char — dark, almost smoky spots on the underside that add a depth of flavour you simply can't fake. The dough itself has a slight tang and chew that makes it impossible to stop at one slice.
What's also distinctive is the restraint. A classic New Haven white clam pie, for instance, uses no tomato sauce and no mozzarella — just fresh clams, garlic, olive oil, oregano, and a scattering of grated cheese. It sounds simple. It tastes extraordinary. New Haven style trusts its ingredients.
Why Quality Ingredients Make All the Difference
At FINI'S, quality isn't a marketing word. It''s built into the recipe. The Margherita pizza, for example, is made exclusively with fresh buffalo mozzarella. Not the block stuff. Not low-moisture. Fresh buffalo mozzarella, with its milky richness and soft, yielding texture, is the kind of ingredient that changes a pizza from good to memorable.
That commitment extends across the menu. FINI'S has been making handmade pasta fresh daily since pioneering Hong Kong's homemade pasta program in 2010. The same philosophy that goes into the pasta… whole ingredients, made from scratch, no shortcuts, goes into the pizza.
When you combine New Haven's already high standards (a tradition forged over a century in the kitchens of Frank Pepe Pizzeria and Sally's Apizza) with a kitchen that genuinely cares about what goes on the dough, the result is a pizza that earns its reputation.
New York and New Haven — Done Right, Under One Roof
FINI'S is in a rare position: they do both styles, and they do both excellently. That's not an easy thing to pull off. New York and New Haven styles require different doughs, different oven temperatures, and different techniques. Having both on the menu is a statement of confidence — and a dream for anyone who can never quite decide.
Since opening in Soho in 2011, FINI'S holds the distinction of being the first restaurant to bring New York-style pizza to Hong Kong, and later, the first to bring New Haven-style pizza to the city. Nearly 15 years later, they're still at it, still firing pizzas in an open-flame oven at 49 Elgin Street in Soho and 69 Stone Nullah Lane in Wanchai.
Come for the Pizza, Stay for the Vibe
There's something about good pizza that demands a certain atmosphere — casual, lively, unpretentious. FINI'S has that in abundance. Conveniently located on the Soho escalator between PMQ and Tai Kwun, the Soho location is one of the only venues in the neighbourhood with enough space to fit large groups (over 120 capacity), making it a natural gathering spot for families, friends, and anyone who believes that great food is best shared.
Order a New Haven pizza. Order a New York pizza. Get a bottle of house wine or a round of Poretti (currently, order any pizza, and you can get one free). Argue about which style wins. Come back next week to settle it.
That's the New Haven way. That's the FINI'S way.
FINI'S has two locations in Hong Kong: 49 Elgin Street, Soho and 69 Stone Nullah Lane, Wanchai. Visit finishk.com for menus, reservations, and upcoming events.