Tasty Mystery Baskets of Clips

which is my favorite Chinese dish.
actually was fine.
Congratulations.
and Sam.
The samosa has nice color and he filled it very nicely.
I'm-- I'm just super surprised.
So I've made poached chicken salad with fresh Rau Ram
So I'm going to be doing
-Good? - You guys are the best.
Don't make it too tough, though.
You know, I know you are.
I'm very interested in what you're doing here.
-Hi. -PADMA: Hi Monique.
Chefs, you are in luck.
and I'm going to coat it in sweet syrup--
And even the meat was not really done as great.
PADMA: That roll felt so fresh.
Aloo meant potato, so I was like,
Somebody is making some soup somewhere.
what are you guys doing?
A noodle from here, rice from here.
So knowing Buddha is doing something similar to what
Pho is one of my favorite Vietnamese dishes,
One of your teams will be going home.
there's only one dish that I really appreciate,
-Yeah. -Like, there's this weird
It's not like I've never fried that sort of thing before.
We want you to create two dishes that look exactly alike
It's time to draw knives.
I felt like that daikon is so big
Chickpea I thought, could present a different angle.
Yeah, I'm all right.
Ah! Now it makes sense.
braised pork belly and some fresh pea sprouts
It was a very complex dish.
Do you grill potatoes a lot?
salty, bitter, spicy, umami.
and Sauce Béarnaise
I would eat the sauce and the rice without the potato.
-What's up, Evelyn? -Hello.
Chinese cuisine.
I think so.
So use your BMW X5s to navigate the streets of Houston.
All three of these chefs made
Are you one for pho spices?
The issue was the raw potato, a grilled raw potato.
alongside some red daikon.
I got Chinese, so I made rice cakes with fermented beans,
You know, curries actually taste better the next night, so.
Thank you very much. You can exit the kitchen.
My plan is to try to emulate two really good sauces
PADMA: Hi Robert,
JO: Welcome to Texas, bro.
SARAH: So just take it, fold it in half and then just dunk it.
Everything smells really great. Looks tasty.
And I found them bland.
something floating and invisible on his plate.
-See, it's nice out. -It's very nice out.
♪♪♪
you know, like, yes, it's heartbreaking,
And then we have the grilled potato vindaloo from Sam.
Me too.
Buddha, what do you think?
You layered in the perfect balance of so many flavors.
This experience was so much fun,
Thank you.
Oh, no, no.
Yeah.
Sugar, chili oil, fermented beans, sesame oil,
That was some damn good fried chicken.
to leave New York City after culinary school
So many of the chefs that I've worked for have been Filipino
-Thank you so much. -Absolutely.
-Hi. -Hi.
with Evelyn and I and one of our weird little group
because it was much bigger than the other ones.
Pretty awesome.
How are you? Nice to see you, my friends.
And I went with an avocado crema
-SAM: It's delicious. -KIRAN: Thank you.
I wish that we have a great time, Robert.
Chilled chicken salad.
which is just not nearly enough time for me,
I'm always so confident until Tom comes over.
Buddha, what made you want to fry puff pastry?
I've never cooked Indian food before.