Hatched in the plotting shed

Restaurateurs Todd Darling and Robert Spina have been playing by their own rules since they were five years old. 'We always schemed in one way or another, in some shape or form,' grins Spina. Fast-forward to present day and not much has changed. The pair are still plotting except this time instead of taking to the playgrounds of New York, they are shaking things up in the Hong Kong dining scene.

Masterminds behind the hugely successful Italian restaurant Posto Pubblico in Central, the childhood friends have embarked on two new ventures. Earlier this year they opened Linguini Fini, another Italian eatery and Cantopop, also in Central, a modernised cha chaan teng. At first glance the three appear to be ordinary establishments but the difference lies in the kitchen. Each restaurant uses handpicked organic ingredients, 95 per cent of which are sourced from local farms. In a city where the vast majority of food is imported, theirs is a refreshingly unorthodox approach.

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