1
00:00:03,307 --> 00:00:05,440
You'll face off under
the bright lights
2
00:00:05,483 --> 00:00:07,442
- of a football stadium.
- Let's go!
3
00:00:08,269 --> 00:00:10,488
Any kind of potato
I'm in love with.
4
00:00:11,794 --> 00:00:13,578
Buddha is probably going to have
5
00:00:13,622 --> 00:00:15,232
something floating
and invisible on his plate.
6
00:00:15,276 --> 00:00:17,669
Judges raise your pompoms.
7
00:00:17,713 --> 00:00:19,671
Whoa.
8
00:00:19,715 --> 00:00:21,673
I started cooking rice too soon.
9
00:00:21,717 --> 00:00:23,675
It's a little broken.
10
00:00:25,721 --> 00:00:29,638
Stephanie, I think you could
have gone a lot further.
11
00:00:29,681 --> 00:00:32,336
Chickpea I thought, could
present a different angle.
12
00:00:32,380 --> 00:00:34,382
- It just felt like a dip.
- Okay.
13
00:00:34,425 --> 00:00:36,340
Just fine is not
going to do it here.
14
00:00:36,384 --> 00:00:39,300
Stephanie, please pack
your knives and go.
15
00:00:42,433 --> 00:00:44,522
13 chefs remain to compete
16
00:00:44,566 --> 00:00:46,524
in the ultimate
culinary showdown.
17
00:00:46,568 --> 00:00:47,830
At stake for the winner,
18
00:00:47,873 --> 00:00:49,745
a feature in Food
and Wine magazine,
19
00:00:49,788 --> 00:00:52,661
an appearance at the Food &
Wine Classic in Aspen,
20
00:00:52,704 --> 00:00:57,361
$250,000 furnished
by San Pellegrino
21
00:00:57,405 --> 00:01:00,103
and the coveted title
of Top Chef.
22
00:01:11,245 --> 00:01:12,420
Hi.
23
00:01:17,251 --> 00:01:19,383
My fiancé's name is Cameron,
and we met
24
00:01:19,427 --> 00:01:23,387
as most chefs in love do,
on the line.
25
00:01:23,431 --> 00:01:25,346
Well, I was in the top
for the first one,
26
00:01:25,389 --> 00:01:27,304
the first elimination challenge.
27
00:01:27,348 --> 00:01:29,437
But it was a team challenge and
I think the only reason
28
00:01:29,480 --> 00:01:31,787
I was in the top was because
I'm a really good teammate,
29
00:01:31,830 --> 00:01:34,355
you know,
30
00:01:34,398 --> 00:01:36,357
and because I'm just
worried that I'm good at
31
00:01:36,400 --> 00:01:38,750
people and not food.
32
00:01:38,794 --> 00:01:40,752
Having made some decisions,
you know,
33
00:01:40,796 --> 00:01:42,754
to leave New York City
after culinary school
34
00:01:42,798 --> 00:01:44,756
and not work in Michelin
star restaurants,
35
00:01:44,800 --> 00:01:47,716
I think you're left wondering
if you stack up.
36
00:01:57,421 --> 00:01:58,727
I love you very much.
37
00:02:14,960 --> 00:02:16,440
Hello, hello.
38
00:02:16,484 --> 00:02:17,659
Oh wow.
39
00:02:19,878 --> 00:02:21,619
So cool.
40
00:02:24,970 --> 00:02:26,929
We are doing a night market?
41
00:02:27,712 --> 00:02:29,845
- We're doing it?
- Yes, girl.
42
00:02:32,500 --> 00:02:35,503
I want to welcome this week's
all star guest judge.
43
00:02:35,546 --> 00:02:37,853
Top Chef winner Hung Huynh.
44
00:02:37,896 --> 00:02:42,640
Congratulations, Hung,
you are Top Chef.
45
00:02:42,684 --> 00:02:44,294
- Welcome back.
- Thank you.
46
00:02:44,338 --> 00:02:45,643
Good to be back.
47
00:02:46,862 --> 00:02:49,952
Chef Huynh, he was the first
Asian to win Top Chef,
48
00:02:49,995 --> 00:02:51,823
and I'm like, "Oh yeah!"
49
00:02:51,867 --> 00:02:55,653
He's the reason why
I own a cleaver.
50
00:02:55,697 --> 00:02:57,960
It's been 15 years, but
it's good to be back.
51
00:02:58,003 --> 00:02:59,657
I don't remember the kitchen
being this big.
52
00:03:00,528 --> 00:03:02,834
Right? It's huge.
53
00:03:02,878 --> 00:03:06,490
Houston is home to nearly two
and a half million people.
54
00:03:06,534 --> 00:03:10,320
One-fifth of that population
is made up of several
55
00:03:10,364 --> 00:03:12,844
large and vibrant
Asian communities.
56
00:03:12,888 --> 00:03:16,500
Every so often, Houstonians
get to experience
57
00:03:16,544 --> 00:03:18,807
the closest thing
to being in Asia
58
00:03:18,850 --> 00:03:21,853
without ever having
to step on a plane.
59
00:03:21,897 --> 00:03:23,725
The Asian night market.
60
00:03:24,769 --> 00:03:26,510
My family came from Vietnam,
61
00:03:26,554 --> 00:03:27,903
and I love going
to Night Markets
62
00:03:27,946 --> 00:03:29,687
because it brings me back
63
00:03:29,731 --> 00:03:31,646
to the streets in Vietnam
where I can get anything
64
00:03:31,689 --> 00:03:33,691
as a child running around.
65
00:03:33,735 --> 00:03:35,519
A noodle from here,
rice from here.
66
00:03:35,563 --> 00:03:39,349
With us are 10 of the
best local chefs.
67
00:03:39,393 --> 00:03:41,873
Many are James Beard award
nominees representing
68
00:03:41,917 --> 00:03:47,836
Vietnamese, Indian, Chinese,
Filipino and Japanese.
69
00:03:47,879 --> 00:03:50,926
And they're all here to give
you a special taste of Asia.
70
00:03:53,668 --> 00:03:55,713
Chefs, you are in luck.
71
00:03:55,757 --> 00:03:57,715
There's no Quickfire Challenge
this week.
72
00:04:03,373 --> 00:04:05,375
For your Elimination Challenge,
73
00:04:05,419 --> 00:04:09,379
we want you to take inspiration
from what you taste
74
00:04:09,423 --> 00:04:11,338
to create a
street food dish
75
00:04:11,381 --> 00:04:13,427
for your very own
Asian night market.
76
00:04:13,470 --> 00:04:15,907
Is anyone afraid to cook
Indian food for Padma?
77
00:04:15,951 --> 00:04:18,997
- I know I would be.
- I am so afraid.
78
00:04:19,041 --> 00:04:20,564
Oh, no, no.
79
00:04:20,608 --> 00:04:21,783
It's time to draw knives.
80
00:04:24,481 --> 00:04:26,048
Oh, my God.
81
00:04:28,833 --> 00:04:29,878
What did you get?
82
00:04:29,921 --> 00:04:31,445
Me too.
83
00:04:31,488 --> 00:04:32,924
- You got Chinese?
- I got Chinese.
84
00:04:32,968 --> 00:04:34,752
The cuisine on the night
85
00:04:34,796 --> 00:04:36,841
is the cuisine that will
inspire your dish.
86
00:04:36,885 --> 00:04:38,756
And you may be happy
to know
87
00:04:38,800 --> 00:04:40,715
this is an individual challenge.
88
00:04:42,456 --> 00:04:46,982
Is anyone not familiar with
the food that they drew?
89
00:04:47,025 --> 00:04:48,984
Yeah.
- Oh no, really?
90
00:04:49,027 --> 00:04:50,942
And you have Indian?
Yeah.
91
00:04:52,683 --> 00:04:54,468
I have Chinese. Chinese.
92
00:04:54,511 --> 00:04:57,471
- Vietnamese.
- Japanese.
93
00:04:57,514 --> 00:04:59,821
I've never cooked Japanese
food in my life,
94
00:04:59,864 --> 00:05:02,780
so I'm not really sure where
I'm going to go with this.
95
00:05:02,824 --> 00:05:05,043
- Filipino.
- Jo, you lucky duck.
96
00:05:07,394 --> 00:05:10,658
Tomorrow night, you'll have
one hour to cook
97
00:05:10,701 --> 00:05:13,574
before service begins
at the Post, Houston.
98
00:05:13,617 --> 00:05:16,446
You'll be serving
100 guests.
99
00:05:17,882 --> 00:05:20,885
Each group will get to shop at
an Asian specialty market
100
00:05:22,017 --> 00:05:23,975
that specializes
in your cuisine.
101
00:05:24,019 --> 00:05:26,630
That's what I'm really
excited about for you guys.
102
00:05:26,674 --> 00:05:28,545
- Thank you.
- I'm so excited.
103
00:05:28,589 --> 00:05:32,767
So use your BMW X5s to navigate
the streets of Houston.
104
00:05:32,810 --> 00:05:34,986
All right. Get tasting.
Get inspired.
105
00:05:35,030 --> 00:05:38,425
Good luck,
we'll see you tomorrow.
106
00:05:38,468 --> 00:05:39,600
- Thank you.
- Good luck, chefs.
107
00:05:42,472 --> 00:05:44,474
- Hi.
- Hi.
108
00:05:44,518 --> 00:05:45,954
Oh, wow, so cool.
109
00:05:47,869 --> 00:05:50,611
- What's up, Evelyn?
- Hello.
110
00:05:50,654 --> 00:05:51,829
So what's in the sauce?
111
00:05:51,873 --> 00:05:53,657
Peanut, cabbage.
112
00:05:53,701 --> 00:05:54,745
And there's also banana hearts.
113
00:05:54,789 --> 00:05:55,877
Ooh sh--.
114
00:05:56,878 --> 00:05:58,923
Mapo tofu?
- -WOMAN 2:
- Yes.
115
00:05:58,967 --> 00:06:00,882
Oh my God, I love this.
116
00:06:00,925 --> 00:06:02,666
- Go in it, y'all.
- Oh, hell yeah.
117
00:06:02,710 --> 00:06:04,015
That's all the meat
right here.
118
00:06:04,059 --> 00:06:05,887
I'm allergic to shellfish.
119
00:06:05,930 --> 00:06:07,715
No, but, like, only the shell.
120
00:06:07,758 --> 00:06:09,456
I want to be buried
in whatever this is
121
00:06:09,499 --> 00:06:10,892
- when I die.
- Thank you.
122
00:06:10,935 --> 00:06:12,894
Which I might
because of all the shellfish.
123
00:06:16,506 --> 00:06:18,639
What I have here is a little
bit of snapper on top.
124
00:06:18,682 --> 00:06:20,858
I did a with
a little bagoong
125
00:06:20,902 --> 00:06:22,686
which is a fermented
shrimp paste.
126
00:06:22,730 --> 00:06:23,905
It's delicious.
127
00:06:23,948 --> 00:06:25,863
Whenever we go back to Manila,
128
00:06:25,907 --> 00:06:27,735
it's the first thing
that I always eat, so.
129
00:06:27,778 --> 00:06:29,476
For sure.
130
00:06:29,519 --> 00:06:30,825
Getting Filipino,
it's a best-case scenario,
131
00:06:30,868 --> 00:06:32,653
but it's also a worst
case scenario.
132
00:06:32,696 --> 00:06:34,655
I mean, tons of people
on Top Chef go home
133
00:06:34,698 --> 00:06:36,700
for cooking the food that they
know, the expectation is high.
134
00:06:36,744 --> 00:06:38,572
- This is really good.
- Thank you.
135
00:06:39,660 --> 00:06:41,836
This is lamb
keema samosas.
136
00:06:41,879 --> 00:06:43,838
It's delicious.
Thank you.
137
00:06:43,881 --> 00:06:45,056
This is a fig sauce?
138
00:06:45,100 --> 00:06:46,797
Yes, fig and tamarind.
139
00:06:46,841 --> 00:06:48,625
Fig and tamarind. Yeah.
140
00:06:48,669 --> 00:06:50,540
Do you mind sharing
what the dough is?
141
00:06:50,584 --> 00:06:52,063
It's all-purpose
white flour.
142
00:06:52,107 --> 00:06:54,979
I'm excited about picking
Indian because recently I did
143
00:06:55,023 --> 00:06:56,633
a stage at an Indian restaurant
144
00:06:56,677 --> 00:06:58,548
finding out how Indian food
is done.
145
00:06:58,592 --> 00:06:59,897
But just because
you spend one day there
146
00:06:59,941 --> 00:07:01,638
doesn't make you a master of it.
147
00:07:01,682 --> 00:07:03,553
Would it be okay to use
puff pastry instead of--
148
00:07:03,597 --> 00:07:04,946
Yes. It would be.
149
00:07:04,989 --> 00:07:06,687
And then you can bake it.
150
00:07:06,730 --> 00:07:08,776
If we decide to fry it,
is it still okay?
151
00:07:08,819 --> 00:07:11,822
No, it gets
very greasy.
152
00:07:11,866 --> 00:07:14,042
I feel like Buddha's asking
all the right questions.
153
00:07:14,085 --> 00:07:15,696
Great questions.
154
00:07:15,739 --> 00:07:17,567
This patty
is called tiki.
155
00:07:17,611 --> 00:07:19,439
Aloo is potato.
156
00:07:19,482 --> 00:07:22,529
My biggest passion right now
is teaching kids to cook.
157
00:07:22,572 --> 00:07:26,576
They are the future, and they
need to be educated by the best.
158
00:07:26,620 --> 00:07:29,623
Is that why Vindaloo is
vin for the wine
159
00:07:29,666 --> 00:07:31,929
and aloo is the potato?
The potato, yes.
160
00:07:31,973 --> 00:07:34,715
Ah! Now it makes sense.
161
00:07:34,758 --> 00:07:37,979
I always teach the kids, keep
it simple, so I'm like, okay,
162
00:07:38,022 --> 00:07:40,547
I'll just do potatoes with
the curry and rice.
163
00:07:40,590 --> 00:07:42,636
Thank you so much.
Everything was delicious.
164
00:07:47,945 --> 00:07:49,643
This is
a Cantonese style
165
00:07:49,686 --> 00:07:51,775
shrimp and chicken
dumpling soup.
166
00:07:51,819 --> 00:07:53,777
And then we have ginger
scallion egg noodles.
167
00:07:53,821 --> 00:07:56,606
Oh wow.
What is this Red Vinegar?
168
00:07:56,650 --> 00:07:58,565
It's a kind of rice vinegar.
169
00:07:58,608 --> 00:08:01,829
The Sichuan style kind of
remind me of my food ways.
170
00:08:01,872 --> 00:08:04,005
You get these fermented flavors
171
00:08:04,048 --> 00:08:07,704
and methods that allow your
food to last longer.
172
00:08:07,748 --> 00:08:10,011
I'm going take one more bite of
this because it's so good.
173
00:08:12,666 --> 00:08:15,886
This dish right here I call this
a Nagoya karaage,
174
00:08:15,930 --> 00:08:18,628
so karaage means fried chicken
in Japanese,
175
00:08:18,672 --> 00:08:20,891
and we add the sweet miso sauce,
176
00:08:20,935 --> 00:08:23,067
Fresnos, mint, and cilantro.
177
00:08:23,111 --> 00:08:24,765
Can't wait to try it.
178
00:08:24,808 --> 00:08:27,768
The Mississippi guy pulls
Japanese cuisine.
179
00:08:27,811 --> 00:08:30,553
Didn't know I was going
to see fried chicken.
180
00:08:30,597 --> 00:08:33,643
You know, I could
definitely put my spin on this.
181
00:08:33,687 --> 00:08:35,776
- Great flavors.
- Yeah, I love the sweetness.
182
00:08:37,125 --> 00:08:40,824
What are the stable herbs
in Vietnamese cuisine?
183
00:08:40,868 --> 00:08:44,132
Thai basil, mint,
Vietnamese coriander.
184
00:08:44,175 --> 00:08:47,657
I knew basically nothing about
Vietnamese cuisine.
185
00:08:47,701 --> 00:08:49,006
And on top of that,
186
00:08:49,050 --> 00:08:51,139
I got COVID a few months ago
187
00:08:51,182 --> 00:08:53,837
and I lost my sense of smell
and taste.
188
00:08:53,881 --> 00:08:56,144
Bao is one of my
favorite foods on the planet,
189
00:08:56,187 --> 00:08:58,581
but I just unfortunately do
not know much else
190
00:08:58,625 --> 00:09:00,017
about Vietnamese cuisine.
191
00:09:00,061 --> 00:09:01,715
When we think of taste,
192
00:09:01,758 --> 00:09:03,586
generally what we're talking
about is smell
193
00:09:03,630 --> 00:09:04,848
what your tongue can taste,
sweet, sour,
194
00:09:04,892 --> 00:09:06,763
salty, bitter, spicy, umami.
195
00:09:06,807 --> 00:09:08,591
My tongue is pretty much back.
196
00:09:08,635 --> 00:09:09,940
The smell really is not,
197
00:09:09,984 --> 00:09:11,681
so I can't actually
taste anything.
198
00:09:11,725 --> 00:09:13,161
As long as you understand
the basics,
199
00:09:13,204 --> 00:09:15,163
if it works for you and
if it tastes good.
200
00:09:15,206 --> 00:09:17,165
Be proud of your dish.
201
00:09:27,523 --> 00:09:29,612
BMW, take me to 99 Ranch Market.
202
00:09:29,656 --> 00:09:31,440
Let's go.
203
00:09:31,483 --> 00:09:33,181
There we go.
204
00:09:34,574 --> 00:09:36,619
How do you guys feel?
Indian food?
205
00:09:36,663 --> 00:09:39,361
Well, we have the hardest
one for sure.
206
00:09:39,404 --> 00:09:41,232
Yeah. What direction
you guys thinking of going?
207
00:09:41,276 --> 00:09:43,408
I'm going to go
the samosa route
208
00:09:43,452 --> 00:09:45,062
what are you guys doing?
209
00:09:45,106 --> 00:09:48,109
I'm making a samosa.
- Okay.
210
00:09:49,284 --> 00:09:52,287
Buddha has been cooking
a lot longer than I have.
211
00:09:52,330 --> 00:09:55,159
So knowing Buddha is doing
something similar to what
212
00:09:55,203 --> 00:09:58,206
I'm doing, I need to make sure
that my stuff is tight.
213
00:09:59,163 --> 00:10:01,383
So many of the chefs that I've
worked for have been Filipino
214
00:10:01,426 --> 00:10:03,385
but I've never cooked
Filipino food.
215
00:10:03,428 --> 00:10:05,300
- Yeah.
- Like, there's this weird
216
00:10:05,343 --> 00:10:07,215
shyness about cooking it
217
00:10:07,258 --> 00:10:09,609
because it's like not what
we've seen as being fine dining.
218
00:10:10,653 --> 00:10:13,221
When are we ever going
to cook Indian food
219
00:10:13,264 --> 00:10:15,223
and give it to Padma, you know?
220
00:10:15,266 --> 00:10:17,138
It might be the first
and last time.
221
00:10:17,181 --> 00:10:19,270
Yeah, first and last time!
222
00:10:28,279 --> 00:10:30,455
Oh, my God, this is so cool.
223
00:10:30,499 --> 00:10:33,154
I love this stuff.
224
00:10:33,197 --> 00:10:35,722
Grabbing some daikon,
cooking for a 100 people,
225
00:10:35,765 --> 00:10:37,462
want to make sure
I have enough food.
226
00:10:37,506 --> 00:10:39,595
Scallions,
I'm grabbing scallions.
227
00:10:39,639 --> 00:10:42,250
It's really fun at the
Hong Kong market.
228
00:10:43,251 --> 00:10:45,383
I can smell Chinese spices.
229
00:10:45,427 --> 00:10:47,603
Somebody is making
some soup somewhere.
230
00:10:47,647 --> 00:10:49,649
I'm hungry.
231
00:10:51,259 --> 00:10:54,262
Alright, I'm going to spices.
232
00:10:54,305 --> 00:10:58,309
For me street food is, you know,
noodles are always the best.
233
00:10:58,353 --> 00:11:00,616
As a kid in Korea every summer,
234
00:11:00,660 --> 00:11:03,184
I used to go to see
my uncles
235
00:11:03,227 --> 00:11:05,490
and I got this udon noodle
from the little cart
236
00:11:05,534 --> 00:11:07,405
at the train station.
237
00:11:07,449 --> 00:11:10,670
I'm definitely using that
experience as my inspiration.
238
00:11:10,713 --> 00:11:14,151
Whoa, some pretty melon
that I didn't expect.
239
00:11:18,939 --> 00:11:20,505
Here we go, here we go,
here we go.
240
00:11:20,549 --> 00:11:22,682
Fish sauce, soy sauce...
241
00:11:22,725 --> 00:11:25,728
As an adult, I started
to really embrace my childhood
242
00:11:25,772 --> 00:11:28,165
and the foods
of that time.
243
00:11:28,209 --> 00:11:30,254
It was really tough
as a kid to do that.
244
00:11:32,692 --> 00:11:34,694
When your mom's frying
up sardines
245
00:11:34,737 --> 00:11:37,522
and serving banana ketchup
with French fries
246
00:11:37,566 --> 00:11:40,308
at your house, you're not going
to have a lot of friends.
247
00:11:40,351 --> 00:11:42,310
This is like the Filipino
shrimp paste.
248
00:11:42,353 --> 00:11:43,659
Okay, thank you so much.
249
00:11:43,703 --> 00:11:45,487
Yeah,
of course, dude.
250
00:11:48,708 --> 00:11:50,710
Nick, what are you
thinking of doing today?
251
00:11:50,753 --> 00:11:53,625
So I'm getting my spices and
my rice wine vinegar.
252
00:11:53,669 --> 00:11:57,325
A lot of this stuff isn't
in English, obviously.
253
00:11:57,368 --> 00:12:00,328
Yeah, I got to find somebody
I can ask some questions.
254
00:12:00,371 --> 00:12:03,374
Literally just looking around
learning through seeing.
255
00:12:03,418 --> 00:12:07,291
There's just a lot of stuff that
I've never seen before.
256
00:12:07,335 --> 00:12:10,338
Can you pronounce this
word for me?
257
00:12:10,381 --> 00:12:12,732
- It's a-- Oba.
- Oba.
258
00:12:17,345 --> 00:12:18,912
Sarah!
- Yeah?
259
00:12:18,955 --> 00:12:20,391
Where are you at?
Right here.
260
00:12:20,435 --> 00:12:21,653
What are you looking for?
261
00:12:21,697 --> 00:12:23,351
Oh, girl, I don't even know.
262
00:12:23,394 --> 00:12:24,918
Girl, that's American [bleep],
come here.
263
00:12:24,961 --> 00:12:26,702
I love Asian cuisine.
264
00:12:26,746 --> 00:12:29,661
I've thankfully had the ability
to stage in Thailand.
265
00:12:29,705 --> 00:12:33,796
I've traveled through Malaysia,
India, Philippines, China.
266
00:12:33,840 --> 00:12:35,755
And I was just, like, "Oh,"
it clicked.
267
00:12:35,798 --> 00:12:38,366
I was like, "You know, mom used
to make me this
268
00:12:38,409 --> 00:12:40,629
maybe with different spices
and ingredients,
269
00:12:40,672 --> 00:12:42,805
but it's the same technique of
layering flavors."
270
00:12:42,849 --> 00:12:44,546
It's heartwarming.
271
00:12:44,589 --> 00:12:46,417
And that's what I try to
create when I cook.
272
00:12:46,461 --> 00:12:47,767
Girl, I need a bunch of spices.
273
00:12:47,810 --> 00:12:49,377
Are you one for pho spices?
274
00:12:49,420 --> 00:12:50,770
It's clove, it's all spice.
275
00:12:50,813 --> 00:12:52,772
Evelyn, you're a godsend.
276
00:12:57,689 --> 00:13:00,431
Making something called Samaloo.
277
00:13:00,475 --> 00:13:02,520
Got a great ring to it.
- Yeah, great ring.
278
00:13:02,564 --> 00:13:04,784
You know, I got the spices. Samaloo.
279
00:13:05,436 --> 00:13:06,960
When I eat Indian food
280
00:13:07,003 --> 00:13:09,571
there's only one dish that
I really appreciate,
281
00:13:09,614 --> 00:13:11,399
which is Vindaloo.
282
00:13:11,442 --> 00:13:15,272
I'm trying to make it a little
bit more Sam.
283
00:13:15,316 --> 00:13:16,708
Thank you so much.
284
00:13:16,752 --> 00:13:18,406
You don't use anything fancy.
285
00:13:18,449 --> 00:13:20,321
I want to keep it simple
and just highlight
286
00:13:20,364 --> 00:13:22,410
the beauty of a potato.
287
00:13:22,453 --> 00:13:23,628
20 minutes.
288
00:13:25,717 --> 00:13:28,416
I just hope I have enough
food for everyone, you know?
289
00:13:28,459 --> 00:13:29,634
I think so.
290
00:13:30,548 --> 00:13:31,636
All right.
291
00:13:34,422 --> 00:13:36,293
All right.
292
00:13:40,863 --> 00:13:42,517
All right, here we go.
293
00:13:42,560 --> 00:13:43,823
- Good luck, chefs.
- Good luck.
294
00:13:46,390 --> 00:13:48,305
Robert, what are you making?
295
00:13:48,349 --> 00:13:50,264
A rice cake with some chicken
thigh that I'm going
296
00:13:50,307 --> 00:13:51,831
to marinate in peanut sauce.
297
00:13:51,874 --> 00:13:53,745
- Awesome.
- Trying to get the...
298
00:13:53,789 --> 00:13:55,704
- mousse in the oven.
- Mousse?
299
00:13:55,747 --> 00:13:58,011
I'm doing a banh mi
with chicken heart.
300
00:13:58,054 --> 00:14:00,622
There's just so much to do.
301
00:14:00,665 --> 00:14:01,623
There's so much to do.
302
00:14:01,666 --> 00:14:02,798
What are you making?
303
00:14:02,842 --> 00:14:04,582
Chilled
chicken salad.
304
00:14:04,626 --> 00:14:06,802
I actually had this dish
when I was in Vietnam.
305
00:14:06,846 --> 00:14:08,804
Hell yeah.
306
00:14:08,848 --> 00:14:10,632
I'm thinking of
adding a avocado crema.
307
00:14:10,675 --> 00:14:12,634
I want to show my point of
view of being Latina
308
00:14:12,677 --> 00:14:14,723
and also cooking Southeast
Asian flavors.
309
00:14:14,766 --> 00:14:16,725
I'm cleaning my rambutan
right now,
310
00:14:16,768 --> 00:14:19,597
adding it to my chilled salad
for a little bit of sweetness.
311
00:14:19,641 --> 00:14:21,338
That's awesome.
312
00:14:21,382 --> 00:14:22,992
Which cuisine
did you get there, Jackson?
313
00:14:23,036 --> 00:14:24,733
Vietnamese, man. I don't know
exactly what I'm making,
314
00:14:24,776 --> 00:14:26,648
but I think it's going
to be a spring roll.
315
00:14:26,691 --> 00:14:28,389
Pho is one of my favorite
Vietnamese dishes,
316
00:14:28,432 --> 00:14:30,652
but how can I make Pho portable,
right?
317
00:14:30,695 --> 00:14:32,567
You can't walk around with
a big bowl of soup.
318
00:14:32,610 --> 00:14:34,395
I believe in you, Jackson.
319
00:14:34,438 --> 00:14:35,526
Yeah, thanks.
320
00:14:40,836 --> 00:14:42,751
- Hello, chefs.
- Hi, Tom.
321
00:14:42,794 --> 00:14:44,709
- Hey, Buddha.
- Hey, Tom.
322
00:14:44,753 --> 00:14:46,102
What are you up to?
323
00:14:46,146 --> 00:14:47,756
So I'm going to be doing
324
00:14:47,799 --> 00:14:49,627
a chicken curry inside
a samosa.
325
00:14:49,671 --> 00:14:51,412
You think there's any way you
can possibly please
326
00:14:51,455 --> 00:14:52,804
Padma with Indian food?
327
00:14:54,545 --> 00:14:56,460
The clock is not my friend
at this point.
328
00:14:56,504 --> 00:14:59,115
Indian food needs time
to develop flavor.
329
00:14:59,159 --> 00:15:01,465
It's not something that you
can just mix together.
330
00:15:01,509 --> 00:15:02,727
- Hey, Luke.
- How's it going, Chef?
331
00:15:02,771 --> 00:15:04,468
I'm okay. How are you?
332
00:15:04,512 --> 00:15:05,774
I've never cooked Indian
food before.
333
00:15:05,817 --> 00:15:07,428
I'm doing a samosa as well,
334
00:15:07,471 --> 00:15:09,473
but we are doing a different approach.
335
00:15:09,517 --> 00:15:11,519
I am going to be doing
a crab and corn samosa.
336
00:15:11,562 --> 00:15:13,608
Are you making a masala
also, with all the spices?
337
00:15:13,651 --> 00:15:16,437
Yes, I've already kind of
toasted everything.
338
00:15:16,480 --> 00:15:18,091
I've never cooked Indian food,
339
00:15:18,134 --> 00:15:20,571
but I understand how they
develop their flavors.
340
00:15:20,615 --> 00:15:23,052
My plan is to try to emulate
two really good sauces
341
00:15:23,096 --> 00:15:25,707
a spicy fig and tamarind sauce,
342
00:15:25,750 --> 00:15:27,622
and then a coriander
yogurt sauce.
343
00:15:27,665 --> 00:15:30,755
I might as well just try to
make it as tasty as I can.
344
00:15:30,799 --> 00:15:32,757
Hi Jae.
What are you inspired by today?
345
00:15:32,801 --> 00:15:34,716
Chinese cuisine.
346
00:15:34,759 --> 00:15:36,761
So I would
like to make the noodle
347
00:15:36,805 --> 00:15:41,592
with the Chinese sausage, ground
pork and ramen noodle crumble.
348
00:15:41,636 --> 00:15:43,551
And that's what I grew
up with as a kid.
349
00:15:43,594 --> 00:15:44,900
You have, like, a whole
pantry down here.
350
00:15:44,944 --> 00:15:46,554
All the goodies down here.
351
00:15:46,597 --> 00:15:48,469
I hope I got the right one.
352
00:15:48,512 --> 00:15:50,166
Actually, this is my first time
cooking Chinese cooking,
353
00:15:50,210 --> 00:15:52,560
so this is actually one of my
favorite ingredients.
354
00:15:52,603 --> 00:15:54,736
Love that too.
Great for noodles.
355
00:15:54,779 --> 00:15:57,173
Chili flakes
to make the chili oil.
356
00:15:57,217 --> 00:15:59,523
That sounds good.
I'm looking forward to this.
357
00:15:59,567 --> 00:16:00,916
I'm looking forward to cook
for you too.
358
00:16:00,960 --> 00:16:02,570
- Good luck.
- Thank you.
359
00:16:03,092 --> 00:16:04,572
Hey, chefs.
360
00:16:04,615 --> 00:16:06,052
- How are you doing?
- Good.
361
00:16:06,095 --> 00:16:07,749
I'm going to do mala style beef.
362
00:16:07,792 --> 00:16:09,751
I've got some sweet
potato starch
363
00:16:09,794 --> 00:16:11,622
and I'm going to coat it in
sweet syrup--
364
00:16:11,666 --> 00:16:13,711
Oh, I see your face.
365
00:16:13,755 --> 00:16:15,409
No, no I'm just picturing it.
366
00:16:15,452 --> 00:16:17,411
I'm going to coat it
in sweet potato starch
367
00:16:17,454 --> 00:16:19,761
and hopefully get a nice crisp
on the outside, very light.
368
00:16:19,804 --> 00:16:21,545
Are you going
to marinate that beef?
369
00:16:21,589 --> 00:16:22,938
Yeah, I'm thinking I should
370
00:16:22,982 --> 00:16:24,853
based on the faces
that you're making.
371
00:16:24,896 --> 00:16:26,594
So you're going to fry it?
- Yeah.
372
00:16:26,637 --> 00:16:27,856
Don't make it too tough, though.
373
00:16:27,899 --> 00:16:29,466
Okay.
374
00:16:29,510 --> 00:16:30,815
Chef Hung with his
very cool hair.
375
00:16:30,859 --> 00:16:32,774
He's worried that
this top sirloin
376
00:16:32,817 --> 00:16:34,602
could end up being
a little chewy.
377
00:16:34,645 --> 00:16:36,604
- Good luck.
- Can't wait.
378
00:16:36,647 --> 00:16:38,736
After you start to prep, you
have so little time to pivot.
379
00:16:38,780 --> 00:16:40,129
Everything smells really great.
Looks tasty.
380
00:16:40,173 --> 00:16:41,739
- Good luck.
- Thank you, Chef.
381
00:16:41,783 --> 00:16:43,437
Thank you.
382
00:16:43,480 --> 00:16:44,916
There's nothing
I can do at that point.
383
00:16:44,960 --> 00:16:47,658
I'm always so confident
until Tom comes over.
384
00:16:57,407 --> 00:16:59,061
- How you're looking?
- Oh, good.
385
00:16:59,105 --> 00:17:01,194
I've got to dice all this tofu.
386
00:17:01,237 --> 00:17:03,196
I'm making a miso soup.
387
00:17:03,239 --> 00:17:05,589
Going to add some ham hocks
to kind of make it taste
388
00:17:05,633 --> 00:17:07,243
a little bit more like home.
389
00:17:07,287 --> 00:17:09,071
I think it's the same thing.
390
00:17:09,115 --> 00:17:11,595
I had a bite of that Japanese
fried chicken today
391
00:17:11,639 --> 00:17:13,336
and I was like, "You know what?
392
00:17:13,380 --> 00:17:15,643
I can do my thing with that."
393
00:17:15,686 --> 00:17:17,601
20 minutes.
394
00:17:17,645 --> 00:17:19,603
I'm trying to get a
couple of these done,
395
00:17:19,647 --> 00:17:21,388
so I'm not doing
a hundred tomorrow.
396
00:17:21,431 --> 00:17:23,085
- You know, what I mean?
- Yeah.
397
00:17:23,129 --> 00:17:24,608
Hot.
398
00:17:24,652 --> 00:17:27,133
I have my aromatics
toasting right now.
399
00:17:27,176 --> 00:17:28,699
I got curry going.
400
00:17:28,743 --> 00:17:31,093
I have my curry and I
have my rice done.
401
00:17:31,137 --> 00:17:33,269
I got potatoes on the
stove boiling
402
00:17:33,313 --> 00:17:35,402
and I'm ready for tomorrow.
403
00:17:35,445 --> 00:17:37,012
11 minutes.
404
00:17:37,056 --> 00:17:39,101
Chicken thigh running.
405
00:17:39,145 --> 00:17:41,756
I'm not right on time, but
I'm going to make it work.
406
00:17:42,365 --> 00:17:44,106
I got you. I got you. I got you.
407
00:17:47,457 --> 00:17:49,068
Got it?
408
00:17:50,243 --> 00:17:52,288
- Good?
- You guys are the best.
409
00:17:52,332 --> 00:17:54,682
20 seconds.
410
00:17:56,249 --> 00:17:59,426
Three, two, one, times up.
411
00:18:00,427 --> 00:18:02,124
Dude, I up.
412
00:18:02,168 --> 00:18:03,778
I have potato's on the stove.
413
00:18:04,779 --> 00:18:08,043
My dish
is called Samaloo.
414
00:18:08,087 --> 00:18:09,479
Sam with potato.
415
00:18:18,271 --> 00:18:19,750
How do you guys
feel about today?
416
00:18:19,794 --> 00:18:22,797
Going into this
feel like I always do.
417
00:18:22,840 --> 00:18:26,148
I love Ashleigh,
she's very easily fit in
418
00:18:26,192 --> 00:18:28,324
with Evelyn and I and one of
our weird little group
419
00:18:28,368 --> 00:18:29,586
that we've started.
420
00:18:29,630 --> 00:18:31,110
I mean, it's Top Chef.
421
00:18:31,153 --> 00:18:33,329
Like, there is no feeling confident.
422
00:18:33,373 --> 00:18:35,288
Evelyn and I are just on the
same wavelength.
423
00:18:35,331 --> 00:18:38,160
There is just a lot of people
who don't handle anxiety
424
00:18:38,204 --> 00:18:40,075
and pressure well,
and there are some people
425
00:18:40,119 --> 00:18:41,207
who just get funnier.
426
00:18:41,250 --> 00:18:42,730
And Evelyn and I
427
00:18:42,773 --> 00:18:43,774
have definitely just
gotten funnier.
428
00:18:47,169 --> 00:18:50,129
This one. That's some sort
of cheating, I swear.
429
00:18:50,172 --> 00:18:52,218
I was like, "This girl just
pulled the Filipino knife?"
430
00:18:52,261 --> 00:18:54,350
It was like the sword in the
stone, I was like sh-bang!
431
00:19:07,755 --> 00:19:09,452
Jackson's legs are so long.
432
00:19:14,414 --> 00:19:16,111
How are you doing
over there, Ma?
433
00:19:16,155 --> 00:19:18,113
Surviving, girl, surviving.
434
00:19:19,288 --> 00:19:21,725
We have one hour on the clock
before guests start arriving,
435
00:19:21,769 --> 00:19:23,379
which is just not nearly enough
time for me,
436
00:19:23,423 --> 00:19:25,294
Jackson, what
are you up to, mate?
437
00:19:25,338 --> 00:19:26,774
I'm just a little bit behind,
438
00:19:26,817 --> 00:19:28,689
so I got to do a bunch
of veg prep.
439
00:19:28,732 --> 00:19:30,212
I just have too much
to do.
440
00:19:30,256 --> 00:19:31,866
I don't know why I
did spring rolls.
441
00:19:31,909 --> 00:19:34,390
It's a lot to do in one little
tiny package.
442
00:19:34,434 --> 00:19:36,175
After won ton.
443
00:19:39,265 --> 00:19:41,310
Hey Sam, what are
you doing tonight?
444
00:19:41,354 --> 00:19:45,445
Samaloo which is my take on
potato curry.
445
00:19:45,488 --> 00:19:47,229
Yesterday, I left
the potatoes
446
00:19:47,273 --> 00:19:49,405
on the stove boiling,
but I'm not worried
447
00:19:49,449 --> 00:19:51,277
because I have
more russet potatoes,
448
00:19:51,320 --> 00:19:54,410
Russet potato,
it is the chef's potato.
449
00:19:54,454 --> 00:19:57,239
I'm trying to figure out how
hot this grill gets.
450
00:19:57,283 --> 00:20:00,155
How cool would it be if you're
walking around the market
451
00:20:00,199 --> 00:20:02,331
and you see this guy
just grilling?
452
00:20:02,375 --> 00:20:05,334
I wish that we have a
great time, Robert.
453
00:20:05,378 --> 00:20:07,249
That's all I ask that we
have a great time.
454
00:20:07,293 --> 00:20:08,729
I hope you have
a great time too.
455
00:20:08,772 --> 00:20:10,774
43 minutes, guys.
456
00:20:10,818 --> 00:20:12,123
Heard.
457
00:20:12,167 --> 00:20:13,386
All spicier.
458
00:20:13,429 --> 00:20:16,171
I'm having a lot of
pressure because
459
00:20:16,215 --> 00:20:18,478
I have 35
different ingredients.
460
00:20:18,521 --> 00:20:20,175
I'm just pew.
461
00:20:20,871 --> 00:20:25,485
Sugar, chili oil, fermented
beans, sesame oil,
462
00:20:25,528 --> 00:20:27,487
starch water, fish sauce.
463
00:20:27,530 --> 00:20:29,271
So
much spice here.
464
00:20:29,315 --> 00:20:30,838
Oh my God.
465
00:20:37,279 --> 00:20:39,238
It could be a little bit
more spicier.
466
00:20:40,369 --> 00:20:42,284
Evelyn, why did I do skewers?
467
00:20:43,851 --> 00:20:45,287
Are you doing okay?
468
00:20:45,331 --> 00:20:47,289
Yeah, I'm all right.
469
00:20:47,333 --> 00:20:49,291
You know, curries actually
taste better the next night, so.
470
00:20:49,335 --> 00:20:50,553
Putting this dish together
471
00:20:50,597 --> 00:20:52,468
definitely reminds me
of my mother.
472
00:20:52,512 --> 00:20:54,340
My mother's from Malaysia.
Half Indian, half Chinese.
473
00:20:54,383 --> 00:20:56,298
When it comes
to street food,
474
00:20:56,342 --> 00:20:58,431
I believe you should be able
to eat it with your hands.
475
00:20:58,474 --> 00:21:00,911
I decided to fry my samosas
instead of baking them
476
00:21:00,955 --> 00:21:03,653
just because that's how my
mother would do it.
477
00:21:04,915 --> 00:21:06,482
Luke, how are you doing
over there.
478
00:21:06,526 --> 00:21:08,310
Man, I am sweating
bullets over here.
479
00:21:08,354 --> 00:21:09,355
Welcome to Texas, bro.
480
00:21:09,398 --> 00:21:11,313
This is not my weather.
481
00:21:11,357 --> 00:21:13,228
It's been a while since
482
00:21:13,272 --> 00:21:14,969
I've fried any sort of pastry
or things like that.
483
00:21:15,012 --> 00:21:16,927
I work more
with baking a puff pastry.
484
00:21:16,971 --> 00:21:19,278
And if you do it right,
brush it with an egg wash.
485
00:21:19,321 --> 00:21:21,454
It puffs up really nicely
and it's flaky.
486
00:21:22,368 --> 00:21:24,283
There's sweat in my eye.
487
00:21:26,328 --> 00:21:27,851
How are you feeling, Ashleigh?
I'm feeling good.
488
00:21:27,895 --> 00:21:30,201
I've got my beef in the fryer.
It's crispy beef.
489
00:21:30,245 --> 00:21:31,855
I dredged it
490
00:21:31,899 --> 00:21:33,944
in a light coating of
sweet potato starch.
491
00:21:33,988 --> 00:21:35,511
Yeah.
492
00:21:35,555 --> 00:21:36,991
Monique, I'm kind
of loving our spot.
493
00:21:37,034 --> 00:21:38,819
- I know.
- How was your first test?
494
00:21:38,862 --> 00:21:41,212
The biggest thing is just
separating the rice cakes,
495
00:21:41,256 --> 00:21:42,866
so they don't
stick together.
496
00:21:42,910 --> 00:21:44,607
My family's from the Philippines,
497
00:21:44,651 --> 00:21:48,872
but in my career I never really
cooked Filipino food.
498
00:21:48,916 --> 00:21:50,831
If I felt like my grandpa
499
00:21:50,874 --> 00:21:52,833
or my dad could do it way
better than I could.
500
00:21:52,876 --> 00:21:55,357
It came later on when I started
making my own menus,
501
00:21:55,401 --> 00:21:58,360
mixing Asian ingredients
with the techniques
502
00:21:58,404 --> 00:21:59,883
that I learned in Europe.
503
00:21:59,927 --> 00:22:01,232
Pretty awesome.
504
00:22:01,276 --> 00:22:02,495
Eight minutes.
505
00:22:06,281 --> 00:22:07,587
Thank you, mate.
506
00:22:10,981 --> 00:22:12,940
- Jackson, it's delicious man.
- Thanks.
507
00:22:18,989 --> 00:22:20,948
Oh, diners are here.
508
00:22:22,558 --> 00:22:24,517
Diners are walking in, chefs.
509
00:22:24,560 --> 00:22:25,605
Good evening.
510
00:22:25,648 --> 00:22:27,346
Ready to mingle?
511
00:22:27,389 --> 00:22:29,391
Single, ready to mingle.
512
00:22:29,435 --> 00:22:30,871
Hey guys, thank you.
513
00:22:30,914 --> 00:22:33,395
Evening.
Can't wait to feed you.
514
00:22:33,439 --> 00:22:34,570
Good luck, everyone.
515
00:22:34,614 --> 00:22:36,442
Hey guys. Looking good.
516
00:22:36,485 --> 00:22:38,400
How are you?
Nice to see you, my friends.
517
00:22:38,444 --> 00:22:40,446
Who wants to eat?
518
00:22:48,758 --> 00:22:50,325
Hi, how are you guys doing?
519
00:22:50,369 --> 00:22:52,109
Ready to
eat some chicken heart?
520
00:22:52,893 --> 00:22:54,373
Hey, Chef, how are you?
521
00:22:54,416 --> 00:22:56,113
So the Vietnamese spring roll.
522
00:22:56,157 --> 00:22:58,420
Yeah, it got a lot of chili
in there, so buyer beware.
523
00:22:58,464 --> 00:23:00,335
- Thank you so much.
- Of course. Enjoy it.
524
00:23:04,557 --> 00:23:06,254
Thank you.
525
00:23:06,297 --> 00:23:08,082
- See, it's nice out.
- It's very nice out.
526
00:23:08,125 --> 00:23:09,866
It's like a perfect
Houston night.
527
00:23:09,910 --> 00:23:11,999
This is our first Asian
night market.
528
00:23:12,042 --> 00:23:14,001
I'm surprised we've never done
a challenge like this.
529
00:23:14,044 --> 00:23:15,916
I'm surprised we
haven't either.
530
00:23:15,959 --> 00:23:17,744
The cuisines that we've brought
to them today
531
00:23:17,787 --> 00:23:19,746
have such rich histories here,
532
00:23:19,789 --> 00:23:22,401
and we want to see that they
can take inspiration from them.
533
00:23:22,444 --> 00:23:24,098
Did you see anything
that excited you?
534
00:23:24,141 --> 00:23:25,491
Yes, I did.
535
00:23:25,534 --> 00:23:27,101
Something
very interesting.
536
00:23:27,144 --> 00:23:29,059
Well, let's go taste some
of this food then.
537
00:23:31,540 --> 00:23:33,063
Hey, how are you, folks?
538
00:23:35,152 --> 00:23:36,197
Thanks, bud.
539
00:23:37,546 --> 00:23:38,852
- Hi, Evelyn.
- Hi.
540
00:23:38,895 --> 00:23:40,114
It smells really good.
541
00:23:40,157 --> 00:23:42,812
- Smells like Vietnam?
- It does.
542
00:23:42,856 --> 00:23:45,467
So I've made poached
chicken salad with fresh Rau Ram
543
00:23:45,511 --> 00:23:47,817
I've added some sweetness
with some rambutan.
544
00:23:47,861 --> 00:23:50,907
- Fresh rambutan or canned?
- No, no, no, fresh rambutan.
545
00:23:50,951 --> 00:23:52,822
I put in the work
for these rambutans.
546
00:23:52,866 --> 00:23:54,433
And I went with
an avocado crema
547
00:23:54,476 --> 00:23:56,043
and then it's on top
of a sesame crisp.
548
00:23:56,086 --> 00:23:58,132
Thank you.
549
00:23:58,175 --> 00:23:59,873
Pressure's on.
550
00:23:59,916 --> 00:24:01,309
Vietnam!
551
00:24:01,352 --> 00:24:02,963
If I didn't have 10 other
things to eat,
552
00:24:03,006 --> 00:24:04,834
- I would ask for a second.
- Yes.
553
00:24:04,878 --> 00:24:06,836
- That was very delicious.
- Thank you so much, Evelyn.
554
00:24:07,663 --> 00:24:10,013
That boosted my confidence
a lot.
555
00:24:10,057 --> 00:24:12,538
I like that
the heat is mild.
556
00:24:12,581 --> 00:24:15,062
It's actually real nice,
like a crunchy--
557
00:24:15,105 --> 00:24:16,890
Okay, that was good.
558
00:24:16,933 --> 00:24:18,587
It reminded me of Vietnam,
the taste was authentic.
559
00:24:18,631 --> 00:24:20,546
It had everything you needed.
560
00:24:20,589 --> 00:24:22,504
Texture, herbaceous notes from
the herbs, it had some acid.
561
00:24:22,548 --> 00:24:24,550
- Glorious.
- Can I have another please?
562
00:24:24,593 --> 00:24:26,160
I wanted one too.
563
00:24:26,203 --> 00:24:28,989
A bunch of more people to feed.
564
00:24:29,032 --> 00:24:32,514
I'm very interested in
what you're doing here.
565
00:24:32,558 --> 00:24:33,950
You know, I know you are.
566
00:24:35,648 --> 00:24:37,954
I'm doing Indian kind of my
version of a samosa.
567
00:24:37,998 --> 00:24:40,522
Crab and corn samosa,
spicy fig and tamarind sauce,
568
00:24:40,566 --> 00:24:42,611
coriander, cumin, some fresh
mint over the top.
569
00:24:42,655 --> 00:24:45,092
All right. Thanks.
- Yup.
570
00:24:45,135 --> 00:24:46,615
I think he has done
a great job
571
00:24:46,659 --> 00:24:48,530
of incorporating all the spices.
572
00:24:48,574 --> 00:24:52,012
The samosa has nice color
and he filled it very nicely.
573
00:24:52,055 --> 00:24:54,580
The chutney really gave
you that kind of sweet
574
00:24:54,623 --> 00:24:56,930
and sour spicy flavor
of chop.
575
00:24:56,973 --> 00:24:58,192
Yeah.
576
00:24:58,235 --> 00:25:00,542
Very good job
and very balanced.
577
00:25:00,586 --> 00:25:02,152
It's the best dish he's made.
578
00:25:02,196 --> 00:25:04,154
Yeah, he needs to cook
Indian more, I guess.
579
00:25:04,198 --> 00:25:06,026
- Enjoy.
- Thank you so much.
580
00:25:07,680 --> 00:25:11,031
Man. Oh my God. Top tier.
581
00:25:11,074 --> 00:25:13,555
So today I
made my take on karaage.
582
00:25:13,599 --> 00:25:16,558
So I did use 12 different
spices on the batter.
583
00:25:16,602 --> 00:25:18,081
Not Nick's 26 tonight?
584
00:25:18,125 --> 00:25:20,040
No, it wasn't Nick's 26.
585
00:25:20,083 --> 00:25:22,085
But I'm glad you remembered that.
586
00:25:22,129 --> 00:25:24,566
I have some pickled Fresno
and ginger as well.
587
00:25:24,610 --> 00:25:26,437
My sauce is peach miso.
588
00:25:26,481 --> 00:25:28,570
Oh, yum. Thank you.
589
00:25:28,614 --> 00:25:30,572
That's good.
590
00:25:30,616 --> 00:25:32,487
- I love that crunch.
- Nice work.
591
00:25:32,531 --> 00:25:33,619
Thank you, Chef.
592
00:25:33,662 --> 00:25:35,403
Thank you.
593
00:25:35,446 --> 00:25:37,057
That was some
damn good fried chicken.
594
00:25:37,100 --> 00:25:38,624
- Crispy fried chicken.
- I loved it.
595
00:25:38,667 --> 00:25:40,408
It was very tender.
596
00:25:40,451 --> 00:25:42,192
Not at all greasy.
597
00:25:42,236 --> 00:25:44,543
I wish it had a little bit
more Japanese flavor.
598
00:25:44,586 --> 00:25:47,937
I really liked the pickled
ginger and that made me feel
599
00:25:47,981 --> 00:25:50,200
a little bit like his
inspiration was coming through.
600
00:25:50,244 --> 00:25:53,116
Enjoy the chicken salad, guys.
Thank you.
601
00:25:53,160 --> 00:25:55,902
So just take it, fold it
in half and then just dunk it.
602
00:25:55,945 --> 00:25:57,468
Hi.
603
00:25:57,512 --> 00:25:59,079
Hello. How are you keeping
track of all
604
00:25:59,122 --> 00:26:00,602
- of this stuff here?
- It's a little crazy.
605
00:26:00,646 --> 00:26:02,604
This is insane.
606
00:26:02,648 --> 00:26:04,388
So what is it?
607
00:26:04,432 --> 00:26:06,608
Szechuan style stir fry noodle
with Korean melon
608
00:26:06,652 --> 00:26:08,436
and crispy ramen on top.
609
00:26:08,479 --> 00:26:10,133
Wow.
610
00:26:10,177 --> 00:26:12,396
That's something that I
grew up with as a kid.
611
00:26:12,440 --> 00:26:13,920
Oh, not ready yet, chef.
612
00:26:13,963 --> 00:26:15,704
Don't touch.
613
00:26:15,748 --> 00:26:18,054
I know there's a couple of
things you left out over here.
614
00:26:18,098 --> 00:26:20,056
Or 17.
615
00:26:20,100 --> 00:26:21,405
It's good to go, chefs.
616
00:26:21,449 --> 00:26:23,320
Enjoy.
617
00:26:30,632 --> 00:26:32,242
We're all deep in.
618
00:26:32,286 --> 00:26:33,983
Slurp mode.
619
00:26:35,158 --> 00:26:37,117
- Very good, thank you.
- Thank you.
620
00:26:37,160 --> 00:26:39,641
So far, there's not a bad
dish in the house.
621
00:26:39,685 --> 00:26:41,643
- That was damn tasty.
- That was really good.
622
00:26:41,687 --> 00:26:44,472
It had everything I wanted, the
sweet, the savory, the crunchy.
623
00:26:44,515 --> 00:26:47,127
Just slurping.
624
00:26:50,173 --> 00:26:53,046
- Very, very Cantonese.
- Is it?
625
00:26:53,089 --> 00:26:54,569
That's all I cared about.
626
00:26:54,613 --> 00:26:56,136
It got a bit of spice
with the chutney.
627
00:26:56,179 --> 00:26:57,659
Hi, how y'all doing?
628
00:26:57,703 --> 00:26:59,705
I'm doing a Mala style
crispy beef
629
00:26:59,748 --> 00:27:01,663
alongside some red daikon.
630
00:27:01,707 --> 00:27:03,491
I was very inspired
by the mapo tofu,
631
00:27:03,534 --> 00:27:05,101
which is my favorite
Chinese dish.
632
00:27:06,625 --> 00:27:09,149
All right, Tom's having some
trouble there.
633
00:27:09,192 --> 00:27:11,499
- Mm-hmm.
- Okay.
634
00:27:11,542 --> 00:27:13,022
I have teeth.
635
00:27:14,720 --> 00:27:16,678
- Thank you so much.
- Yeah, absolutely.
636
00:27:16,722 --> 00:27:19,028
Sorry about that, Tom.
637
00:27:19,072 --> 00:27:21,335
Ugh, gave Tom
638
00:27:22,162 --> 00:27:23,729
I felt like that daikon
is so big
639
00:27:23,772 --> 00:27:26,166
it's hard to eat on a skewer.
640
00:27:26,209 --> 00:27:28,603
Grate it or slice it
or something.
641
00:27:28,647 --> 00:27:30,779
And even the meat was not really
done as great.
642
00:27:30,823 --> 00:27:33,042
- Yeah.
- Yeah.
643
00:27:34,565 --> 00:27:37,046
The textures
are really awesome.
644
00:27:37,090 --> 00:27:38,526
I appreciate that.
645
00:27:38,569 --> 00:27:40,528
Hi, Sarah.
Tell us about your dish.
646
00:27:40,571 --> 00:27:42,486
So I knew I wanted
to do a banh mi.
647
00:27:42,530 --> 00:27:44,619
So yeah, liver mousse,
pickles, charred heart
648
00:27:44,663 --> 00:27:47,100
and my interpretation of
a traditional dipping sauce.
649
00:27:47,143 --> 00:27:49,145
I incorporated a little
bit of maple syrup.
650
00:27:49,189 --> 00:27:50,712
Just go ahead and fold
it and dunk.
651
00:27:50,756 --> 00:27:52,148
Fold...
652
00:27:55,586 --> 00:27:56,762
- Thank you.
- Thank you.
653
00:27:57,893 --> 00:28:00,504
Her charring, cooking chicken
hearts any other way
654
00:28:00,548 --> 00:28:03,507
would not have been
that flavorful.
655
00:28:03,551 --> 00:28:06,554
I love the playful
interpretation of Sarah's dish.
656
00:28:06,597 --> 00:28:09,731
The bread needed to be much
more charred and crispy
657
00:28:09,775 --> 00:28:11,646
because it completely gave way.
658
00:28:17,173 --> 00:28:18,740
Hi Robert,
659
00:28:18,784 --> 00:28:20,611
What's the cuisine
you're doing?
660
00:28:20,655 --> 00:28:22,570
Filipino. So I did
a marinated chicken thigh
661
00:28:22,613 --> 00:28:25,704
I marinated it in a peanut sauce
with a little bit of rice.
662
00:28:25,747 --> 00:28:27,531
What is this sort
of chili sauce?
663
00:28:27,575 --> 00:28:29,751
Thai chilies with some
fermented shrimp paste.
664
00:28:29,795 --> 00:28:31,579
Shrimp paste is pretty hardcore.
665
00:28:31,622 --> 00:28:32,841
- Yeah.
- Thank you.
666
00:28:32,885 --> 00:28:34,756
I'm really happy with
the flavors.
667
00:28:34,800 --> 00:28:36,627
It's kind of something that
I really like to eat,
668
00:28:36,671 --> 00:28:37,759
like kind of in your face.
669
00:28:37,803 --> 00:28:39,500
Oh, yeah, it's in your face.
670
00:28:39,543 --> 00:28:40,762
Pungent.
671
00:28:40,806 --> 00:28:42,242
- Thank you so much.
- Absolutely.
672
00:28:42,285 --> 00:28:43,722
Thank you so much.
673
00:28:43,765 --> 00:28:45,506
I mean, talk about
down and dirty.
674
00:28:45,549 --> 00:28:47,116
- Yeah, funky.
- I liked it.
675
00:28:47,160 --> 00:28:49,771
And I really liked
that--
676
00:28:49,815 --> 00:28:51,730
- Shrimp paste.
- Shrimp paste, yeah.
677
00:28:51,773 --> 00:28:53,296
I thought the shrimp paste
was really flavorful,
678
00:28:53,340 --> 00:28:55,124
just too much of it.
679
00:28:56,169 --> 00:28:57,779
Here you are, enjoy.
680
00:28:58,562 --> 00:28:59,825
Hi Buddha.
681
00:28:59,868 --> 00:29:01,827
I have made a chicken
karahi samosa.
682
00:29:01,870 --> 00:29:03,654
It's a dry style chicken curry
683
00:29:03,698 --> 00:29:05,178
with tamarind chutney
and yogurt.
684
00:29:05,221 --> 00:29:07,267
How did you make
your pastry?
685
00:29:07,310 --> 00:29:09,269
- This puff pastry is fried?
- Yeah.
686
00:29:13,490 --> 00:29:14,709
Thank you.
687
00:29:16,842 --> 00:29:19,627
Buddha made a valiant attempt
at a samosa
688
00:29:19,670 --> 00:29:23,762
but frying the puff pastry just
made it this greaseball.
689
00:29:23,805 --> 00:29:26,590
It was raw inside
and gummy and pasty.
690
00:29:26,634 --> 00:29:28,723
I told them
not to fry at all.
691
00:29:28,767 --> 00:29:30,203
I told them to bake it,
692
00:29:30,246 --> 00:29:32,727
and his chutney was
very sugary.
693
00:29:32,771 --> 00:29:35,512
Yes, there was no spices
and no heat.
694
00:29:35,556 --> 00:29:36,818
It's like jam.
695
00:29:44,086 --> 00:29:46,262
So I'm trying to grill these
potatoes, but I'm like, dude,
696
00:29:46,306 --> 00:29:48,177
does this really
make sense?
697
00:29:48,221 --> 00:29:50,092
And I'm like, "Yeah, it
makes a lot of sense.
698
00:29:50,136 --> 00:29:51,790
We should grill these potatoes."
699
00:29:51,833 --> 00:29:53,748
Hi.
Hi Monique.
700
00:29:53,792 --> 00:29:55,706
What did you make?
701
00:29:55,750 --> 00:29:59,058
I got Chinese, so I made rice
cakes with fermented beans,
702
00:29:59,101 --> 00:30:01,364
braised pork belly and some
fresh pea sprouts
703
00:30:01,408 --> 00:30:03,758
- and garlic chives.
- Thank you.
704
00:30:07,457 --> 00:30:09,285
Thanks.
- Thank you so much.
705
00:30:09,329 --> 00:30:10,678
Thank you, Monique.
706
00:30:12,027 --> 00:30:13,724
She had all the flavors there,
707
00:30:13,768 --> 00:30:16,989
but I think they needed to
get in to the rice cakes.
708
00:30:17,032 --> 00:30:18,773
And I found them bland.
709
00:30:18,817 --> 00:30:21,645
If she had sautéed
or stir fried
710
00:30:21,689 --> 00:30:23,169
in the wok with those sauces,
711
00:30:23,212 --> 00:30:25,084
those flavors
would have gone in.
712
00:30:29,175 --> 00:30:30,829
Good evening, Jo.
713
00:30:30,872 --> 00:30:32,395
What did you make for us?
714
00:30:32,439 --> 00:30:34,180
Chicken Ticino skewers.
715
00:30:34,223 --> 00:30:35,790
This is the street food
that I had
716
00:30:35,834 --> 00:30:37,748
when I was in Manila
growing up.
717
00:30:37,792 --> 00:30:39,402
These chicken thighs have been
marinated in banana ketchup.
718
00:30:39,446 --> 00:30:41,317
Some
calamansi juice.
719
00:30:41,361 --> 00:30:43,842
underneath is a sawsawan
and it's a chewy onion
720
00:30:43,885 --> 00:30:45,408
sugarcane vinegar infusion.
721
00:30:45,452 --> 00:30:46,845
- Thanks.
- Thank you, Jo.
722
00:30:46,888 --> 00:30:48,194
I liked
the condiment.
723
00:30:48,237 --> 00:30:49,673
Yes, my problem was
724
00:30:49,717 --> 00:30:51,371
I feel the
chicken was really bland.
725
00:30:51,414 --> 00:30:53,242
- The actual chicken.
- Agreed.
726
00:30:53,286 --> 00:30:55,854
It needs to be more sweet
and more salty, more everything.
727
00:30:55,897 --> 00:30:57,681
I wish Jo
had pushed herself more
728
00:30:57,725 --> 00:30:59,422
since she knows this
cuisine very well.
729
00:31:00,293 --> 00:31:02,164
Okay, now the rest
of the evening.
730
00:31:04,384 --> 00:31:07,474
So I did a smoked ham
hock miso soup.
731
00:31:07,517 --> 00:31:10,869
Just learned togarashi
means red pepper in Japanese,
732
00:31:10,912 --> 00:31:13,045
so I thought of making
a togarashi hot sauce.
733
00:31:13,088 --> 00:31:14,176
Oh, right.
734
00:31:14,220 --> 00:31:15,786
Oh, that's delicious.
735
00:31:15,830 --> 00:31:18,137
- Yeah. Thank you, Damarr.
- Thank you so much.
736
00:31:18,180 --> 00:31:19,225
Thanks.
737
00:31:19,268 --> 00:31:21,053
That was good.
738
00:31:21,096 --> 00:31:22,445
The broth had so much flavor.
739
00:31:22,489 --> 00:31:24,143
It had the umami I've
been looking for.
740
00:31:24,186 --> 00:31:26,449
It was a very complex dish.
741
00:31:27,755 --> 00:31:29,191
All right.
742
00:31:29,235 --> 00:31:30,889
- Thank you.
- Thank you so much.
743
00:31:32,281 --> 00:31:34,066
What are you making?
744
00:31:34,109 --> 00:31:36,198
I got inspired yesterday
when I found out
745
00:31:36,242 --> 00:31:38,157
Aloo meant potato,
so I was like,
746
00:31:38,200 --> 00:31:40,202
"Oh, if I put my twist on it,
747
00:31:40,246 --> 00:31:43,162
Sam's take on a potato curry,
748
00:31:43,205 --> 00:31:44,859
so Samaloo.
749
00:31:46,165 --> 00:31:48,471
- Sam's potato.
- Okay.
750
00:31:48,515 --> 00:31:53,215
Today I'm making Samaloo with
a chutney made with grape,
751
00:31:53,259 --> 00:31:55,435
pomegranate, mint
and cilantro.
752
00:31:55,478 --> 00:31:57,916
Did you steam the potatoes
or did you boil them?
753
00:31:57,959 --> 00:32:01,789
The potatoes-- I thought to
myself, I need to put on a show.
754
00:32:01,832 --> 00:32:04,139
I need people to smell
what I'm cooking,
755
00:32:04,183 --> 00:32:05,836
so I just grilled it.
756
00:32:08,274 --> 00:32:12,321
I seasoned it nicely with
oil, salt, just grilled.
757
00:32:12,365 --> 00:32:14,933
Okay, thank you so much.
- Thank you.
758
00:32:14,976 --> 00:32:16,369
Thank you.
759
00:32:16,412 --> 00:32:18,197
Samaloo.
760
00:32:18,240 --> 00:32:20,286
The problem is
the potato, the aloo.
761
00:32:20,329 --> 00:32:22,375
The aloo was undercooked.
762
00:32:22,418 --> 00:32:24,333
And grilled potatoes
have nothing
763
00:32:24,377 --> 00:32:26,857
to do in a potato curry.
764
00:32:26,901 --> 00:32:29,948
It's shouldn't
be a thing.
765
00:32:29,991 --> 00:32:32,167
When you make curry
all the flavor,
766
00:32:32,211 --> 00:32:34,387
the spices go inside the potato.
767
00:32:34,430 --> 00:32:36,171
It's confusing. Yup.
768
00:32:37,607 --> 00:32:39,479
- Hey Jackson.
- I made a spring roll,
769
00:32:39,522 --> 00:32:41,568
Vietnamese spring roll
made with sausage.
770
00:32:41,611 --> 00:32:43,396
Some won ton, shallot
771
00:32:43,439 --> 00:32:45,224
and the sauce is reduced
Pho broth.
772
00:32:45,267 --> 00:32:48,227
I've made Vietnamese zero times
in my life, so.
773
00:32:48,270 --> 00:32:50,316
Thank you.
- Thank you so much.
774
00:32:50,881 --> 00:32:52,927
I mean, this is a good twist.
775
00:32:52,971 --> 00:32:55,321
We don't do that originally
on spring roll
776
00:32:55,364 --> 00:32:57,888
For Jackson never cooking
Vietnamese food before,
777
00:32:57,932 --> 00:32:59,455
I think he nailed it.
778
00:32:59,499 --> 00:33:01,109
The sauce was hot
and flavorful.
779
00:33:01,153 --> 00:33:02,981
That roll felt so fresh.
780
00:33:03,024 --> 00:33:04,591
It was really good.
781
00:33:04,634 --> 00:33:06,854
This crazy technique of
reducing Pho way down.
782
00:33:06,897 --> 00:33:08,377
Turning it into almost,
like, gelatin because.
783
00:33:08,421 --> 00:33:10,249
You can't tell, right?
784
00:33:10,292 --> 00:33:11,554
They give
you the poker face.
785
00:33:11,598 --> 00:33:14,122
Naw, they won't
tell you nothing.
786
00:33:14,166 --> 00:33:16,864
I got to say, all in all, the
food's very good tonight.
787
00:33:16,907 --> 00:33:19,475
Yeah, I think that all of
the chefs really reached.
788
00:33:19,519 --> 00:33:22,130
- Let's go back to Judges' Table.
- Sounds good.
789
00:33:22,174 --> 00:33:24,306
There was one that I was trying
to hold back from Tom
790
00:33:24,350 --> 00:33:26,134
because it was much bigger
than the other ones.
791
00:33:26,178 --> 00:33:27,875
And he was like,
I want that one.
792
00:33:41,367 --> 00:33:43,282
It's a difficult challenge.
793
00:33:43,325 --> 00:33:45,327
In some cases
you had zero experience
794
00:33:45,371 --> 00:33:47,373
with the cuisines that you
were presented with.
795
00:33:47,416 --> 00:33:49,331
And I think overall
very exciting,
796
00:33:49,375 --> 00:33:51,333
some very, very good food tonight.
797
00:33:51,377 --> 00:33:53,509
The flavors, the techniques,
you know,
798
00:33:53,553 --> 00:33:57,252
you literally almost have to
be born with Asian flavors
799
00:33:57,296 --> 00:33:59,602
to bring out the kind of
flavors you all brought out.
800
00:34:01,039 --> 00:34:06,305
Evelyn, Jackson and Jae,
please stay here.
801
00:34:06,348 --> 00:34:08,394
Everyone else, please
step to the side.
802
00:34:11,701 --> 00:34:14,226
The three of you had
803
00:34:14,269 --> 00:34:16,445
our favorite dishes
of the night.
804
00:34:16,489 --> 00:34:18,491
Congratulations.
805
00:34:21,972 --> 00:34:26,020
Jae, I thought the harmony
between the udon noodles,
806
00:34:26,064 --> 00:34:28,457
which were really chewy,
the vegetables,
807
00:34:28,501 --> 00:34:30,590
they all were in harmony.
808
00:34:30,633 --> 00:34:32,418
- Thank you.
- The oddball was the melon.
809
00:34:32,461 --> 00:34:34,376
I mean, that was like
out of left field.
810
00:34:34,420 --> 00:34:36,204
Koreans eat this melon,
811
00:34:36,248 --> 00:34:39,251
and I wanted to give a little
personality to it.
812
00:34:39,294 --> 00:34:41,209
It just completely worked.
813
00:34:41,253 --> 00:34:44,995
Jackson, I loved how much heat
you put in your spring roll.
814
00:34:45,039 --> 00:34:47,041
I loved the acidity.
815
00:34:47,085 --> 00:34:48,608
I thought it was right
and gave us
816
00:34:48,651 --> 00:34:51,350
a beautiful contrast to
this rich, deep sauce.
817
00:34:51,393 --> 00:34:53,569
I was kind of worried
about your dish.
818
00:34:53,613 --> 00:34:55,919
When you described it to me
and you came through.
819
00:34:55,963 --> 00:34:57,965
that sauce really was fantastic, Jackson.
820
00:34:58,008 --> 00:35:00,402
It was ridiculous.
821
00:35:00,446 --> 00:35:01,621
Thanks.
822
00:35:01,664 --> 00:35:03,666
- Evelyn?
- Yes.
823
00:35:03,710 --> 00:35:07,279
You layered in the perfect
balance of so many flavors.
824
00:35:07,322 --> 00:35:10,369
The creaminess you gave with
that avocado cream.
825
00:35:10,412 --> 00:35:11,718
Yeah.
826
00:35:11,761 --> 00:35:13,937
It was very balancing.
827
00:35:13,981 --> 00:35:17,245
I'm happy you guys understood
it as it worked in my head.
828
00:35:17,289 --> 00:35:19,247
I'm proud of you guys.
829
00:35:19,291 --> 00:35:22,207
But there can only
be one winner tonight.
830
00:35:22,250 --> 00:35:24,557
The winning
chef tonight is...
831
00:35:29,475 --> 00:35:30,737
Jae.
832
00:35:30,780 --> 00:35:32,434
What?
833
00:35:33,479 --> 00:35:35,481
Congratulations, Jae.
834
00:35:35,524 --> 00:35:38,962
You cooked with a lot of
confidence today and it showed.
835
00:35:39,006 --> 00:35:43,271
And it just won you $10,000.
836
00:35:46,405 --> 00:35:48,624
I can't believe this.
837
00:35:48,668 --> 00:35:50,496
$10,000.
838
00:35:50,539 --> 00:35:52,498
You know, the rent in
New York City is so expensive,
839
00:35:52,541 --> 00:35:55,370
so I'm going to
cover my--
840
00:35:55,414 --> 00:35:56,980
Thank you.
841
00:35:57,024 --> 00:35:58,678
The three of you
can step to the side.
842
00:36:00,158 --> 00:36:02,595
Now we'd like to see Buddha...
843
00:36:04,031 --> 00:36:05,641
Ashleigh...
844
00:36:05,685 --> 00:36:07,600
and Sam.
845
00:36:08,296 --> 00:36:09,776
Please step forward.
846
00:36:14,389 --> 00:36:16,565
You had our least favorite
dishes of the night
847
00:36:16,609 --> 00:36:19,351
and one of you will
be going home.
848
00:36:26,836 --> 00:36:28,838
Let's start with you, Ashleigh.
849
00:36:28,882 --> 00:36:31,014
Did you feel good
about your dish?
850
00:36:31,058 --> 00:36:33,800
I was proud of the knowledge
that I learned
851
00:36:33,843 --> 00:36:35,932
and I did my best to apply it.
852
00:36:35,976 --> 00:36:38,152
The sauce part, the more
Chinese part of your dish
853
00:36:38,196 --> 00:36:40,067
actually was fine.
854
00:36:40,110 --> 00:36:41,547
The problem was,
at least with my piece,
855
00:36:41,590 --> 00:36:43,157
it was really,
really chewy.
856
00:36:43,201 --> 00:36:44,854
The daikon was cut too big
857
00:36:44,898 --> 00:36:47,509
and the whole dish
also needed the salt.
858
00:36:47,553 --> 00:36:50,251
If you added more sugar, salt
vinegar, boiled it,
859
00:36:50,295 --> 00:36:52,210
dumped it over the daikon
860
00:36:52,253 --> 00:36:53,994
it would have
marinated instantly.
861
00:36:54,037 --> 00:36:57,519
Buddha, what made you want
to fry puff pastry?
862
00:36:57,563 --> 00:37:01,001
In Malaysian cuisine,
- which is Indian-
- Chinese,
863
00:37:01,044 --> 00:37:04,265
they have something very
similar, curry puff.
864
00:37:04,309 --> 00:37:06,485
- Yes.
- And it is fried.
865
00:37:06,528 --> 00:37:09,923
The issue with your dish,
Buddha was the pastry.
866
00:37:09,966 --> 00:37:13,100
It was piping hot but
when I broke into it,
867
00:37:13,143 --> 00:37:17,191
the inside was still quite
pasty and undercooked.
868
00:37:18,366 --> 00:37:21,021
You know, samosas are
a really savory thing.
869
00:37:21,064 --> 00:37:24,720
And to me, the filling as
well as the chutneys
870
00:37:24,764 --> 00:37:26,766
ate very sweet.
871
00:37:26,809 --> 00:37:30,073
Indian food has to have
big and bold flavors.
872
00:37:30,117 --> 00:37:31,814
I think it got lost in translation.
873
00:37:33,207 --> 00:37:35,209
- Sam.
- Hi.
874
00:37:35,253 --> 00:37:37,907
Hi.
- What's up, what's up?
875
00:37:37,951 --> 00:37:39,909
Do you grill potatoes a lot?
876
00:37:39,953 --> 00:37:41,259
You know...
877
00:37:42,825 --> 00:37:44,218
I don't.
878
00:37:44,262 --> 00:37:46,176
This is the exciting,
this is the new,
879
00:37:46,220 --> 00:37:48,004
this is something different.
880
00:37:48,048 --> 00:37:51,138
Anyone can boil potato,
who grills a potato?
881
00:37:51,181 --> 00:37:54,315
- Exactly, Sam!
- No one grills a potato.
882
00:37:54,359 --> 00:37:56,012
Would you ever grill
a potato again?
883
00:37:56,056 --> 00:37:57,579
After this? Hell no.
884
00:37:58,406 --> 00:38:00,060
When you're taking
a risk on a dish,
885
00:38:00,103 --> 00:38:02,280
you have to remember
how to cook.
886
00:38:04,194 --> 00:38:07,763
They just were not
cooked through.
887
00:38:07,807 --> 00:38:09,809
Now that I'm thinking about it,
I'm like, okay,
888
00:38:09,852 --> 00:38:12,246
if I took two steps back, maybe
I might have changed it,
889
00:38:12,290 --> 00:38:16,206
but I don't regret what I did
because I'm learning.
890
00:38:16,250 --> 00:38:17,904
All right.
891
00:38:17,947 --> 00:38:19,558
We will call
you back in a bit.
892
00:38:19,601 --> 00:38:21,995
Thank you very much.
You can exit the kitchen.
893
00:38:27,130 --> 00:38:29,872
Let's hear it for Jae dog!
894
00:38:31,178 --> 00:38:32,962
Nice!
895
00:38:36,226 --> 00:38:38,925
Jae, we all want
noodles for dinner.
896
00:38:38,968 --> 00:38:40,796
Buddha, what do you think?
897
00:38:40,840 --> 00:38:42,929
I'm-- I'm just super surprised.
898
00:38:42,972 --> 00:38:45,105
I had a lot of people come
up to me and said
899
00:38:45,148 --> 00:38:48,282
it was their a favorite dish
of the night.
900
00:38:48,326 --> 00:38:50,284
All three of these chefs made
901
00:38:50,328 --> 00:38:53,113
a valiant effort
at taking inspiration
902
00:38:53,156 --> 00:38:55,245
from all of the foods
that they had.
903
00:38:55,289 --> 00:38:59,337
But each of them suffered
from technical mistakes.
904
00:38:59,380 --> 00:39:01,295
Let's take Ashleigh's dish.
905
00:39:01,339 --> 00:39:03,341
My issue with Ashleigh's
dish was the size
906
00:39:03,384 --> 00:39:05,952
of the meat that made it
very hard to eat
907
00:39:05,995 --> 00:39:08,171
and that lack of flavor
in the daikon.
908
00:39:08,215 --> 00:39:11,174
You know, daikon just tastes
good even if you put salt
909
00:39:11,218 --> 00:39:13,307
and lemon, nothing even more.
910
00:39:13,351 --> 00:39:15,309
That's all you need
for daikon.
911
00:39:15,353 --> 00:39:17,006
I just don't think the dish
went far enough.
912
00:39:17,050 --> 00:39:18,399
It needed to go further.
913
00:39:18,443 --> 00:39:20,270
This was not part
of my game plan,
914
00:39:20,314 --> 00:39:22,969
but you know, here we are.
915
00:39:23,012 --> 00:39:24,797
For Buddha, Kiran?
916
00:39:24,840 --> 00:39:26,842
He tried very hard.
917
00:39:26,886 --> 00:39:30,150
He just needed bold, strong
flavors and better techniques.
918
00:39:30,193 --> 00:39:32,326
I also think that that pastry
919
00:39:32,370 --> 00:39:34,415
should have been light
and flaky.
920
00:39:34,459 --> 00:39:36,330
I just don't
think he used
921
00:39:36,374 --> 00:39:38,419
the right cooking method for
that specific pastry.
922
00:39:38,463 --> 00:39:41,161
It's not like I've never fried
that sort of thing before.
923
00:39:41,204 --> 00:39:43,381
I tasted everything,
I really enjoyed it.
924
00:39:45,339 --> 00:39:51,171
And then we have the grilled
potato vindaloo from Sam.
925
00:39:51,214 --> 00:39:52,999
It's not a vindaloo.
926
00:39:53,042 --> 00:39:54,348
Out of all
of the different curries.
927
00:39:54,392 --> 00:39:56,176
Vindaloo is the least sweet.
928
00:39:56,219 --> 00:39:58,657
It's very highly spiced.
929
00:39:58,700 --> 00:40:01,094
- Very hot.
- It wasn't spicy enough.
930
00:40:01,137 --> 00:40:03,009
Maybe it was too sweet.
That's not the issue.
931
00:40:03,052 --> 00:40:05,359
The issue was the raw potato,
a grilled raw potato.
932
00:40:05,403 --> 00:40:07,666
There was nothing he could
do to correct it.
933
00:40:07,709 --> 00:40:09,319
It was misguided.
934
00:40:09,363 --> 00:40:11,191
If I had to eat it again,
935
00:40:11,234 --> 00:40:13,933
I would eat the sauce
and the rice without the potato.
936
00:40:13,976 --> 00:40:15,978
I'm just being honest
about what I'm doing
937
00:40:16,022 --> 00:40:17,458
and what I'm trying to do.
938
00:40:17,502 --> 00:40:19,329
You know, like, I'm trying
to push the boundaries.
939
00:40:20,287 --> 00:40:22,202
I think we have our answer.
940
00:40:22,245 --> 00:40:24,247
- Uh-huh.
- Yes.
941
00:40:24,291 --> 00:40:26,206
Let's get them out here.
942
00:40:34,344 --> 00:40:37,130
Chefs, I think that especially
to cook right now,
943
00:40:37,173 --> 00:40:39,306
it's so exciting that you
get to go on a journey
944
00:40:39,349 --> 00:40:43,005
and explore different cultures
and sort of take bits
945
00:40:43,049 --> 00:40:45,138
and pieces of that and bring
it back to your kitchen
946
00:40:45,181 --> 00:40:46,705
and kind of play around
with things,
947
00:40:46,748 --> 00:40:48,358
and maybe you'll do
several iterations
948
00:40:48,402 --> 00:40:50,360
before it goes on a menu.
949
00:40:50,404 --> 00:40:53,407
Unfortunately, we
don't have the luxury here.
950
00:40:53,451 --> 00:40:56,497
If a mistake is made,
it gets you sent home.
951
00:41:03,069 --> 00:41:06,333
Sam, please pack
your knives and go.
952
00:41:07,247 --> 00:41:09,945
This experience was so much fun,
953
00:41:09,989 --> 00:41:12,426
you know, like,
yes, it's heartbreaking,
954
00:41:12,470 --> 00:41:14,472
but then I keep remembering
I have my right hand,
955
00:41:14,515 --> 00:41:16,735
I have my left hand.
That's all I need.
956
00:41:16,778 --> 00:41:19,259
Sam, in Last Chance Kitchen,
you'll get a chance.
957
00:41:19,302 --> 00:41:21,130
Maybe you can grill a potato
and make it work.
958
00:41:21,174 --> 00:41:22,523
- I don't know.
- Or maybe not.
959
00:41:22,567 --> 00:41:24,090
Sounds good.
960
00:41:24,133 --> 00:41:26,135
Take care, bye Sam.
961
00:41:28,442 --> 00:41:32,359
No, no.
962
00:41:32,402 --> 00:41:34,317
It's not about the failure.
963
00:41:34,361 --> 00:41:36,406
It's about picking yourself up,
brushing it off
964
00:41:36,450 --> 00:41:38,278
and fighting the good fight.
965
00:41:38,321 --> 00:41:42,804
Crush it. And then whoever wins,
I'm coming to your house.
966
00:41:43,544 --> 00:41:46,025
I'm so happy because
someone's going to watch this
967
00:41:46,068 --> 00:41:48,375
and someone's going
to learn from my failure.
968
00:41:48,418 --> 00:41:50,986
And they're going to be
better than I am.
969
00:41:51,030 --> 00:41:55,338
If I can spread that love
I'm already winning.
970
00:41:57,297 --> 00:42:00,169
Tonight, Sam enters
Last Chance Kitchen.
971
00:42:00,213 --> 00:42:02,302
I'm here to shock the world.
972
00:42:02,345 --> 00:42:04,565
His undercooked potato
left the judges cold.
973
00:42:05,435 --> 00:42:08,177
He's going back for
more grilled potatoes.
974
00:42:08,221 --> 00:42:10,136
Can he live
to grill another day?
975
00:42:10,179 --> 00:42:12,486
Find out
now On Demand.
976
00:42:12,530 --> 00:42:15,402
Or wherever you stream Top Chef.
977
00:42:15,445 --> 00:42:17,317
Next time on Top Chef...
978
00:42:17,360 --> 00:42:19,580
Please give a warm welcome
to Wylie Dufresne.
979
00:42:19,624 --> 00:42:22,278
- Hello.
- What kind of science project
980
00:42:22,322 --> 00:42:24,237
am I going to be asked
to do right now?
981
00:42:24,280 --> 00:42:28,458
We want you to create two
dishes that look exactly alike
982
00:42:28,502 --> 00:42:31,157
but taste completely different.
983
00:42:31,200 --> 00:42:32,375
This is a double elimination.
984
00:42:33,638 --> 00:42:35,291
This challenge couldn't possibly
985
00:42:35,335 --> 00:42:37,032
be closer to my
worst nightmare.
986
00:42:37,076 --> 00:42:38,251
Jo, what are you looking for?
987
00:42:38,294 --> 00:42:40,035
A hope and a prayer.
988
00:42:40,079 --> 00:42:41,602
If our technique
fails us, we fail.
989
00:42:41,646 --> 00:42:44,997
If I change something,
we both have to change
990
00:42:45,040 --> 00:42:47,173
complete components
on our dishes.
991
00:42:47,216 --> 00:42:48,130
This is so fun.
992
00:42:49,131 --> 00:42:51,569
That might be the
best dessert we've had.
993
00:42:51,612 --> 00:42:53,353
It was leather.
994
00:42:53,396 --> 00:42:55,442
Your dish was so progressive,
it was striking.
995
00:42:55,485 --> 00:42:57,618
One of your teams
will be going home.
996
00:42:57,662 --> 00:42:59,228
I'm sorry, very much, you know?