Tasty Mystery Baskets of Clips

and the sauce is reduced Pho broth.

[whimpering] people and not food.

That boosted my confidence a lot.

Her charring, cooking chicken hearts any other way

Just go ahead and fold it and dunk.

and of course ... A LA SAUCE BEARNAISE

The winning chef tonight is...

-Good luck. -Thank you.

That might be the best dessert we've had.

and I wanted to give a little personality to it.

Hey, how are you, folks?

I'm making a miso soup.

I have potato's on the stove.

Padma with Indian food?

Oh, wow, so cool.

-Fresh rambutan or canned? -No, no, no, fresh rambutan.

NICK: Evening. Can't wait to feed you.

is the cuisine that will inspire your dish.

Yeah, first and last time!

shyness about cooking it

Chili flakes to make the chili oil.

I have my left hand. That's all I need.

I wish it had a little bit more Japanese flavor.

want to make sure I have enough food.

JO: How are you doing over there, Ma?

PADMA: Out of all of the different curries.

Can you pronounce this word for me?

It's been 15 years, but it's good to be back.

and kind of play around with things,

If I felt like my grandpa

TOM: So far, there's not a bad dish in the house.

Can he live to grill another day?

and not work in Michelin star restaurants,

Good evening, Jo.

Congratulations, Hung, you are Top Chef.

of the meat that made it very hard to eat

This is like the Filipino shrimp paste.

Are you doing okay?

It was really good.

Be proud of your dish.

Buddha made a valiant attempt at a samosa

My family's from the Philippines,

This is our first Asian night market.

Sorry about that, Tom.

Hey guys, thank you.

You cooked with a lot of confidence today and it showed.

I want to be buried in whatever this is

-How you're looking? -Oh, good.

and pieces of that and bring it back to your kitchen

-Hello, chefs. -Hi, Tom.

Okay, thank you so much.

Thank you, mate.