Tasty Mystery Baskets of Clips

KIRAN: It's all-purpose white flour.

I love the playful interpretation of Sarah's dish.

Your dish was so progressive, it was striking.

Turning it into almost, like, gelatin because.

but how can I make Pho portable, right?

The creaminess you gave with that avocado cream.

and the whole dish also needed the salt.

He tried very hard.

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

but we are doing a different approach.

It might be the first and last time.

BUDDHA: Do you mind sharing what the dough is?

Which cuisine did you get there, Jackson?

I was very inspired by the mapo tofu,

The problem is the potato, the aloo.

pomegranate, mint and cilantro.

Let's take Ashleigh's dish.

and someone's going to learn from my failure.

Evelyn and I are just on the same wavelength.

We are doing a night market?

I hope I got the right one.

One-fifth of that population is made up of several

-Hello. -What kind of science project

I'm proud of you guys.

coriander, cumin, some fresh mint over the top.

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

and I got this udon noodle from the little cart

We're all deep in.

I don't remember the kitchen being this big.

Hi, how y'all doing?

Yeah. What direction you guys thinking of going?

I think it's the same thing.

-Good luck, chefs. -Good luck.

a stage at an Indian restaurant

I like that the heat is mild.

I'm going to go the samosa route

-Yeah. - Thank you.

But just because you spend one day there

The sauce part, the more Chinese part of your dish

Enjoy the chicken salad, guys. Thank you.

and that lack of flavor in the daikon.

EVELYN: Surviving, girl, surviving.

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

The flavors, the techniques, you know,

What are you making?

and what I'm trying to do.

Filipino. So I did a marinated chicken thigh

Robert, what are you making?

This is so fun.

so this is actually one of my favorite ingredients.

My dish is called Samaloo.

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

It's not a vindaloo.

Next time on Top Chef...

But each of them suffered from technical mistakes.

Samaloo which is my take on potato curry.

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

Making something called Samaloo.

Just fine is not going to do it here.

Indian food has to have big and bold flavors.

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

Jo, what are you looking for?

You'll be serving 100 guests.

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