Tasty Mystery Baskets of Clips

I thought the shrimp paste was really flavorful,

before service begins at the Post, Houston.

And if you do it right, brush it with an egg wash.

I'm excited about picking Indian because recently I did

What did you make for us?

Let's start with you, Ashleigh.

-Filipino. -Jo, you lucky duck.

I'm doing a banh mi with chicken heart.

My issue with Ashleigh's dish was the size

without ever having to step on a plane.

but I just unfortunately do not know much else

I seasoned it nicely with oil, salt, just grilled.

Is anyone afraid to cook Indian food for Padma?

that specializes in your cuisine.

Diners are walking in, chefs.

Did you see anything that excited you?

$250,000 furnished by San Pellegrino

Shrimp paste is pretty hardcore.

Grate it or slice it or something.

There's so much to do.

-Go in it, y'all. -Oh, hell yeah.

Today I'm making Samaloo with a chutney made with grape,

How do you guys feel about today?

After this? Hell no.

complete components on our dishes.

Unfortunately, we don't have the luxury here.

and then a coriander yogurt sauce.

because it completely gave way.

You'll face off under the bright lights

because it's like not what we've seen as being fine dining.

Scallions, I'm grabbing scallions.

it would have marinated instantly.

I decided to fry my samosas instead of baking them

All right. Get tasting. Get inspired.

It's good to go, chefs.

in the wok with those sauces,

They just were not cooked through.

-Sam's potato. -Okay.

-It's a-- Oba. -Oba.

As an adult, I started to really embrace my childhood

Top Chefwinner Hung Huynh.

-Awesome. -Trying to get the...

shrimp and chicken dumpling soup.

The biggest thing is just separating the rice cakes,

Crush it. And then whoever wins, I'm coming to your house.

Hello. How are you keeping track of all

I'm looking forward to cook for you too.

A hope and a prayer.

and I lost my sense of smell and taste.

I'm so happy because someone's going to watch this

-Hey, Buddha. -Hey, Tom.

Ready to mingle?

ELAINE: This is a Cantonese style