Just six months after opening its queue-friendly pasta spot on Gough Street, The Spoon is back with a sister concept. The Spoon Focaccia opens June 8 on Graham Street, shifting the spotlight from handmade pasta to reimagined Italian flatbread.
Chef and co-founder Dylan, whose Malaysian heritage runs through the menu, has developed a high-hydration, low-oil focaccia recipe with extended fermentation. The result is a crisp exterior and light, airy crumb — a more delicate take on the Italian classic.
Signature creations include the Honey Butter Focaccia Dome with guanciale and ricotta cream, a domed bun glazed with honey butter and filled with smooth ricotta. The Pan-Seared Salami Focaccia comes with tomato brown butter sauce and mascarpone. For a playful local twist, the Hong Kong-Style French Toast Focaccia reimagines the cha chaan teng classic using focaccia bread, served with banana and mascarpone cream.
Beyond focaccia, the all-day bistro serves breakfast through dinner. Look for the Seasonal Seafood Platter, Pan-Seared Parmesan Dry-Aged Chicken Breast, and Grilled Octopus with Truffle Finger Potato. The Pan-Seared Seasonal Fish with Sambal Sauce channels Chef Dylan’s signature blend of Italian techniques and Southeast Asian flavors.
The space features an open kitchen with a chef’s counter at its heart, finished in a bold red palette that distinguishes it from the original’s green-toned interior.
Location: Shop 1, G/F, Kar Ho Building, 35-39 Graham Street, Central
Hours: Daily, 9:30am to 10pm
WhatsApp: 5398 1764
Instagram: @thespoon.focaccia