Roast yellow chicken with rice: recently, locally reared Hong Kong chickens have become popular with the city’s Michelin-starred chefs for even traditional Western dishes. Photo: Bâtard
Roast yellow chicken with rice: recently, locally reared Hong Kong chickens have become popular with the city’s Michelin-starred chefs for even traditional Western dishes. Photo: Bâtard

Explainer |
What is ‘three-yellow’ chicken, and why are Michelin-starred chefs going crazy for it? Elite Hong Kong restaurants are now proudly serving up locally raised birds – even for Western roast dinners

  • ‘Three-yellow’ birds – with yellow beaks, skin and feet – from Ping Yuen Chicken are different to French Bresse birds, older and with more fat under the skin
  • Lee Adams at Skye, at The Park Lane Hong Kong, and Aven Lau, at Bâtard, are two top chefs who have turned to local poultry – but what makes it so special?

Roast yellow chicken with rice: recently, locally reared Hong Kong chickens have become popular with the city’s Michelin-starred chefs for even traditional Western dishes. Photo: Bâtard
Roast yellow chicken with rice: recently, locally reared Hong Kong chickens have become popular with the city’s Michelin-starred chefs for even traditional Western dishes. Photo: Bâtard
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