Tasty Mystery Baskets of Clips

Padma with Indian food?

I'm making a miso soup.

Can he live to grill another day?

shyness about cooking it

[whimpering] people and not food.

-Good luck. -Thank you.

Are you doing okay?

Be proud of your dish.

and the sauce is reduced Pho broth.

Chili flakes to make the chili oil.

Congratulations, Hung, you are Top Chef.

PADMA: Out of all of the different curries.

of the meat that made it very hard to eat

Hey, how are you, folks?

Good evening, Jo.

Okay, thank you so much.

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

Her charring, cooking chicken hearts any other way

and of course ... A LA SAUCE BEARNAISE

is the cuisine that will inspire your dish.

Thank you, mate.

and pieces of that and bring it back to your kitchen

That might be the best dessert we've had.

Hey guys, thank you.

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

and not work in Michelin star restaurants,

I want to be buried in whatever this is

JO: How are you doing over there, Ma?

-Hello, chefs. -Hi, Tom.

I wish it had a little bit more Japanese flavor.

Buddha made a valiant attempt at a samosa

Can you pronounce this word for me?

My family's from the Philippines,

It was really good.

and kind of play around with things,

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

Sorry about that, Tom.

The winning chef tonight is...

If I felt like my grandpa

Just go ahead and fold it and dunk.

Yeah, first and last time!

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

This is our first Asian night market.

and I wanted to give a little personality to it.

want to make sure I have enough food.

I have potato's on the stove.

Oh, wow, so cool.

That boosted my confidence a lot.

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

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

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

This is like the Filipino shrimp paste.