Tasty Mystery Baskets of Clips

There's so much to do.

As an adult, I started to really embrace my childhood

It's good to go, chefs.

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

Ready to mingle?

Scallions, I'm grabbing scallions.

Hello. How are you keeping track of all

Shrimp paste is pretty hardcore.

but I just unfortunately do not know much else

that specializes in your cuisine.

shrimp and chicken dumpling soup.

and then a coriander yogurt sauce.

without ever having to step on a plane.

-Awesome. -Trying to get the...

before service begins at the Post, Houston.

My issue with Ashleigh's dish was the size

What did you make for us?

I decided to fry my samosas instead of baking them

Did you see anything that excited you?

-Sam's potato. -Okay.

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

You'll face off under the bright lights

After this? Hell no.

Unfortunately, we don't have the luxury here.

They just were not cooked through.

Let's start with you, Ashleigh.

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

Is anyone afraid to cook Indian food for Padma?

Top Chefwinner Hung Huynh.

it would have marinated instantly.

complete components on our dishes.

A hope and a prayer.

-Hey, Buddha. -Hey, Tom.

I thought the shrimp paste was really flavorful,

-Filipino. -Jo, you lucky duck.

Grate it or slice it or something.

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

I'm excited about picking Indian because recently I did

and I lost my sense of smell and taste.

$250,000 furnished by San Pellegrino

I'm doing a banh mi with chicken heart.

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

All right. Get tasting. Get inspired.

How do you guys feel about today?

in the wok with those sauces,

The biggest thing is just separating the rice cakes,

I'm looking forward to cook for you too.

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

because it completely gave way.

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

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

ELAINE: This is a Cantonese style

Diners are walking in, chefs.