Emmer Pizza, Hong Kong
I would happily go back even when I’m not dying of starvation, because a well made pizza, done properly, still wins.
It was 3.30pm and getting late. “Where are we going to eat at this hour?” I wailed. My stomach beyond reason, my brain telling me every two seconds I was on the brink, as we power walked around The Landmark in Hong Kong trying to find somewhere. It’s not as if there’s a shortage of places to eat here, by the way. There’s everything from quick grab and go to Michelin stars, Cantonese and much more. The issue was the time: most kitchens are closed past 2.30pm! To our surprise, we saw a sign signalling a pizza place called Emmer Pizza. “Surely they must still be open?” I said, desperately trying to convince myself. “Let’s head over and check, because I really fancy a good pizza.” “Perhaps it’s an all day operation.”
Bingo. I felt a sigh of relief as I saw a couple of chefs stretching and shaping dough as we walked up to the entrance. Brand new in the area, and only just opened too, it was an opportunity to try a newcomer. “Right, well I didn’t come here for a salad.” “Me, I’m going down the healthy road, but by all means take your pizza!” My mood now switching from a mix of moody and upset, hunger pangs of pain dominated my every thought and feeling. I needed to eat, and it needed to be right now. The menu laid out nicely, I ordered with speed the dolce diavola: artisanal pepperoni, spicy tomato sauce, mozzarella, Parmigiano Reggiano, honey, and parsley. I sat and waited with urgency for my pizza to come and rescue me.
As soon as I took my first bite, I was able to come up for air, to breathe again, think and communicate like a normal person. I was back. The pizza dough was very interesting: they’re using emmer, an ancient heritage grain which is organic, blended with rye and Italian flour. With a low gluten count, they claim it’s better for you, giving an extra health kick with antioxidants, vitamins, and minerals. It all sounds much easier to digest. Milling the grains by hand, the dough fermenting for two days, ensures it has enough time to rise into a naturally airy base.
I could see just how chewy it was, light, with the right amount of crunch, balanced with a minimal number of toppings (as it should always be). The team have spent a good two years perfecting their clear obsession, and it shows. It was delicious. There’s a seriousness to the approach here, and it makes all the difference. I would happily go back even when I’m not dying of starvation, because a well made pizza, done properly, still wins.
La Reine Gourmande is a professionally trained chef, former dancer, and lifelong food obsessive with a deep passion for haute cuisine and global gastronomy. She has dined her way through the world’s top restaurants while honing her culinary skills at L’École Ferrandi in Paris and the Ashburton Cookery School in the UK. Blending her love for food and fashion, she offers a unique perspective on what to eat — and what to wear — on your next culinary adventure.
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