"The first step in the five-day process for preparing the fatty "three-yellow" chickens is stuffing them with garlic cloves, herbs, and butter before a 24-hour brine. Portalier dries out the chickens for three days before being roasting them. The broken down chicken is served with rice that has been cooked in chicken broth and fat, a simple green salad, and a carafe of chicken jus. The chef jokes that the comforting roast dish "sounds like a good Sunday, no?""
"Thinly sliced potato is tossed in kombu and nori, giving a salty flavor to the spuds that are tightly layered like a mille-feuille pastry, baked, sliced into rectangles, and deep fried until golden brown. The deeply savory potato dish is topped with chives, brown butter cream, and generous portions of caviar. Portalier builds another small, decadent bite, searing confit onions with garlic, thyme, butter, and a rich chicken juice before layering it on top of croissant dough and a Comté cheese sauce. Shaved truffles are carefully placed on top."
Loïc Portalier prepares dishes that blend classic French technique with local Hong Kong ingredients. The signature three-yellow chicken follows a five-day regimen: stuffing with garlic, herbs and butter, a 24-hour brine, three days of drying, then roasting; it is served with rice cooked in chicken broth and fat, a simple green salad, and a carafe of chicken jus. Red gurnard is butterflied and stuffed with a bouillabaisse filling of octopus and spiced cooked vegetables. Thin potato layers are tossed with kombu and nori, baked, deep-fried, and finished with chives, brown butter cream and caviar. Other elements include croissant-based bites with confit onions and Comté sauce, seasonal shaved truffles, and langoustines dressed with clementine and fir-bud accents.
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