Tasty Mystery Baskets of Clips

I love the playful interpretation of Sarah's dish.

Just fine is not going to do it here.

Making something called Samaloo.

-Yeah. - Thank you.

-Hello. -What kind of science project

Maybe it was too sweet. That's not the issue.

The flavors, the techniques, you know,

Filipino. So I did a marinated chicken thigh

and someone's going to learn from my failure.

and that lack of flavor in the daikon.

Yeah. What direction you guys thinking of going?

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The sauce part, the more Chinese part of your dish

But each of them suffered from technical mistakes.

KIRAN: It's all-purpose white flour.

It might be the first and last time.

Which cuisine did you get there, Jackson?

I just don't think the dish went far enough.

and what I'm trying to do.

and the whole dish also needed the salt.

Let's take Ashleigh's dish.

but how can I make Pho portable, right?

One-fifth of that population is made up of several

He tried very hard.

I'm surprised we've never done a challenge like this.

The creaminess you gave with that avocado cream.

SARAH: Monique, I'm kind of loving our spot.

so this is actually one of my favorite ingredients.

I feel like Buddha's asking all the right questions.

Chef Huynh, he was the first Asian to win Top Chef,

BUDDHA: Do you mind sharing what the dough is?

The problem is the potato, the aloo.

but we are doing a different approach.

My dish is called Samaloo.

a stage at an Indian restaurant

We are doing a night market?

I think it's the same thing.

and I got this udon noodle from the little cart

coriander, cumin, some fresh mint over the top.

Hi, how y'all doing?

-Good luck, chefs. -Good luck.

This is so fun.

Robert, what are you making?

I'm proud of you guys.

But just because you spend one day there

Jo, what are you looking for?

We're all deep in.

Next time on Top Chef...

I like that the heat is mild.

I hope I got the right one.

EVELYN: Surviving, girl, surviving.

Turning it into almost, like, gelatin because.

Samaloo which is my take on potato curry.

What are you making?

Evelyn and I are just on the same wavelength.

I was very inspired by the mapo tofu,

Indian food has to have big and bold flavors.

It's not a vindaloo.

Enjoy the chicken salad, guys. Thank you.

I don't remember the kitchen being this big.

You'll be serving 100 guests.

Your dish was so progressive, it was striking.

I'm going to go the samosa route

pomegranate, mint and cilantro.