Tasty Mystery Baskets of Clips

I'm trying to make it a little bit more Sam.

our favorite dishes of the night.

I need people to smell what I'm cooking,

I actually had this dish when I was in Vietnam.

as most chefs in love do, on the line.

Chicken thigh running.

Thank you so much.

large and vibrant Asian communities.

I mean, tons of people on Top Chefgo home

Are you making a masala also, with all the spices?

I'm definitely using that experience as my inspiration.

-Vietnamese. -Japanese.

I'm just being honest about what I'm doing

It's a dry style chicken curry

so I can't actually taste anything.

-And you have Indian? -LUKE: Yeah.

A bunch of more people to feed.

But I'm glad you remembered that.

Actually, this is my first time cooking Chinese cooking,

a little bit like his inspiration was coming through.

So I would like to make the noodle

And then you can bake it.

What I have here is a little bit of snapper on top.

When you're taking a risk on a dish,

So the Vietnamese spring roll.

and methods that allow your food to last longer.

the closest thing to being in Asia

For your Elimination Challenge,

When are we ever going to cook Indian food

Evelyn, why did I do skewers?

It had the umami I've been looking for.

-PADMA: Thank you. -Thank you so much.

MAN: Good evening.

And on top of that,

PADMA: What is this sort of chili sauce?

Crab and corn samosa, spicy fig and tamarind sauce,

at your house, you're not going to have a lot of friends.

-WOMAN: Mapo tofu? -WOMAN 2:Yes.

Oh, diners are here.

they all were in harmony.

Not Nick's 26 tonight?

Anyone can boil potato, who grills a potato?

Maybe you can grill a potato and make it work.

sugarcane vinegar infusion.

It was leather.

-TOM: So you're going to fry it? -Yeah.

Koreans eat this melon,

The bread needed to be much more charred and crispy

If I didn't have 10 other things to eat,

and crispy ramen on top.

but it's the same technique of layering flavors."

There's sweat in my eye.

This is insane.

There's just so much to do.