He trained in some of France’s most legendary kitchens. He now helms one of Hong Kong’s most acclaimed tables. And on 15 May, he brought his quietly brilliant cuisine to Singapore for one very special evening, the FCCS Gala Dinner 2026.
So Chic Stories
Exclusive Interview With Chef Loïc Portalier
- - Gastronomy
A Journey Built on Rigour
Trained at Restaurant Paul Bocuse and Epicure at Le Bristol Paris before finding his way into the world of Julien Royer, Loïc Portalier is the kind of chef who builds slowly, deliberately, and well. He took the helm of Michelin-starred Louise in Hong Kong in 2024, a restaurant that operates across two spaces, a casual bistrot and a fine dining room, both animated by the same DNA : a classical, technically solid base, pushed forward by curiosity and restraint.
When asked how all those formative houses eventually became something of his own, he answered with rare honesty :
“I think it’s still maturing, and it always will be, but little by little I try to build my own identity. Each house, each chef has brought me something, whether technically, in developing my palate, my managerial approach, and so much more.”
Loïc Portalier
Three Chefs, One Menu
At the Gala, Portalier collaborated with Pierre Chomet (Ambos, Paris) and Matthias Marc (Substance, Paris) to build a four-course menu for over 700 guests, a scale that is, in itself, a creative constraint.
“I think the hardest part is cooking for that many people while maintaining the quality we can offer on a daily basis”
Loïc Portalier
he admits. The approach between the three chefs was clear from the start :
“We each tried to bring our own touch, while consulting each other to bring coherence to the menu. The idea was to have dishes that were distinctly each chef’s own, identifiable, but also complementary.”
Loïc Portalier
The result moved fluidly through moods and flavours, closing on the course that perhaps best captured Portalier’s singular position between two culinary worlds : Paris – Singapore, a Kaya cream with hazelnut praliné.
“We wanted to draw a parallel between a French pastry classic and bring a very local touch through ingredients like Pandan and Kaya.”
Loïc Portalier
The kind of dish only someone who has truly lived in a place, not just visited it, could conceive.
Living and Cooking in Asia
Years of cooking across Asia have left their mark in ways that are subtle but unmistakable in his cuisine.
“I love broths in general, Phô, Dashi, whatever form they take. I try to bring as much indulgence as lightness, which for me is one of the most appealing aspects of Asian cuisine. It proves that dishes can be powerful, full of character, without being heavy.”
Loïc Portalier
Asked to define his cuisine in a single sentence, he offered something closer to a manifesto :
“It is the cuisine of a young chef who defines his style day after day, nourished by past experiences, encounters and inspirations, it is not fixed.”
Loïc Portalier
And on the emotion behind the Gala menu :
“The joy of sharing, between chefs, with the teams, the suppliers, the guests.”
Loïc Portalier
As for what’s next, Louise is expanding its bistrot, refining its fine dining experience, and a series of international collaborations are already planned, Vietnam, Thailand, China, India. “One thing is certain,” he laughs, “we never get bored.”
