Previously on Top Chef...
Welcome to Goddard
Space Flight Center.
You'll be creating a dish
that follows the guidelines
for dining in zero gravity.
And we'll fly it
to the station
during an upcoming
space shuttle mission.
Behind.
Oh, tiff, it got too cold.
All the mussels are dead.
No!
Somebody's gonna have
to out-cook me
in order to send me home.
[bleep] damn it!
Holy [Bleep],
you've got Anthony Bourdain.
The difference between
a winner and loser
is really small.
Angelo...Congratulations.
Oh, my God.
Tiffany, please
pack your knives and go.
Thank you, lord Jesus.
Thank you, lord.
This season,
one outstanding competitor
will take the title
of Top Chef
and the grand prize:
A feature
in Food & Wine magazine
and a showcase at the
Food & Wine classic in Aspen...
$125,000 to help turn their
culinary dreams into reality,
furnished by Dial Nutriskin.
Top Chef Season Seven,
Hail to the Chef.
We are in Singapore--
the first international
Top Chef finale.
I'm thrilled.
What an amazing area
of the world
that most of us would never
have the opportunity to visit.
I really do feel that
I can do this.
I didn't come all this way
to pack my bag and go.
I take what I do
very, very seriously.
So there's gonna be bloodshed.
Yo.
Hey, how are you?
How are you?
Good. How was your flight?
Just awesome.
What's up, man?
Hi!
How are you?
I'm good. How are you?
Are you going
on a safari after this?
You never know.
It's a battle.
We're in a jungle.
How's Philly?
Philly's good.
Busy as hell out there,
though.
We're kind of feeling
each other out
and just looking around
and seeing everything
that's going on.
Ah!
What's up, Ed?
How's it going, brother?
Good. How you doing?
Kelly.
Hi.
You're sweating worse
than me, man.
What's up, girl?
What's up, girl?
So how's the wife doing?
The wife is good.
She is ready to burst.
You know, he's in there moving.
Like, you can see his arms
and elbows going.
Oh, he's out of control.
Hi, guys.
Hey, Chefs.
How are you?
Welcome to Singapore.
Congratulations
on a great season.
It's been quite a journey.
It started in Washington, D.C.,
and now we're halfway
across the world.
Thank you.
Thank you.
As you know, Singapore
is one of
the most exciting and diverse
food destinations in the world.
We happen to have
Singapore's resident
hawker food stall expert
kf seetoh with us.
Seetoh is Singapore's
leading authority on food.
I read his book,
so it's pretty exciting
to meet him face-to-face.
This is a hawker
food center.
They are an institution
that feeds Singapore.
All these huge sheds where they
house ny little stalls.
I mean, look at the stalls.
There are solitary
jail cells
that are bigger than this.
The food's probably
better here, right?
Are you guys ready
to explore the market?
Yes.
Cool. I'm gonna leave you in
seetoh's capable hands. Enjoy.
Thank you, Tom.
Catch you later.
Are we ready, people?
Let's go.
[Speaking hokkien dialect]
Seetoh is, like,
our ambassador.
It's an introduction
to Singapore and its cuisine.
This is the fried noodle
master.
This guy has been frying
that same dish of noodles
for the last 40 years.
Thai or vietnamese.
Both work the same.
Day in, day out.
I'm looking for a good
line cook like him in the city.
If he knows anybody,
send them my way.
This is street food.
This is how it was eaten
originally--no tables.
That's really good.
You can definitely taste
the different cultures
in one single dish.
A dish that looks chinese
will have sort of
a malaysian
or an Indian Twist to it.
A chinese sausage?
Chinese wax sausage.
Wax, okay.
It's pork.
When they announced that
the finals are gonna be
in Singapore, I said,
"now I have to win."
I feel like
it's destiny for me.
I spent a lot of time
in asia,
and really made me passionate
towards asian culture.
Not as much as you do.
It's not Ed's passion
or anybody else's,
so now it's my time to shine.
You're gonna teach us, yes?
Thank you.
Right here, this is
our national dish.
And it plain boiled chicken,
as borinas it gets.
They drown the chicken
in ice.
Everything in there,
gelatinizes.
Room temperature.
Yeah.
Poached chicken, a broth,
and then rice.
That's my style,
clean and simple.
So the other Chefs
that are here,
I definitely think
they're going down.
It's our hamburger.
You can eat this
every day, eh?
Yeah, it's good.
Okay, I'm gonna get
chilli crabs.
There's no clean way
to eat this.
The only dish that I wanted
to taste here in Singapore
is a chilli crab.
Tear into it like
how cavemen would eat this.
Bring it home to daddy.
Clears your sinuses.
This is my favorite
so far.
One of the best crab dishes
I've ever eaten.
It's amazing.
Wow, that's hot.
It's awesome.
[Speaking hokkien dialect]
What language
are you speaking?
I'm speaking in a dialect.
Hokkien?
The hokkien dialect.
Hey, you did your homework!
If you speak dialect to them,
you get bigger portions.
[Laughter]
My biggest goal
is to kick Angelo's a*s.
But Angelo does very, very well
with the asian thing.
And go figure,
we're in Singapore.
You guys come in
and tuck in here.
The cuttlefish is tender.
It's crazy, isn't it?
I think at this point
most people would say
that Angelo is
my biggest competition.
But I don't think so.
I think it's Kevin.
And I think it's because
Kevin and I cook similar food,
and when he brings it,
he brings it.
Thank you.
Very good.
[Speaking hokkien dialect]
We're gonna check out
one last place
before we call it a night.
Lot of satay.
I'm definitely having
a good time.
I prised myself that
no matter what,
I would come out here
and enjoy the experience.
No more satays.
Aw, me on.
Oh, my God.
Uh-oh.
[Bleep].
There she is.
There's Padma.
Not good.
Hey, Padma.
Somethg's up.
You can pretty much guess
that the tour ends here.
The final street food that
seetoh and I will be tasting
will be yours.
After just flying, you know,
all this amount of time,
I don't even know
what day it is--no down time.
For your quickfire,
we want you to create
your own version
of Singapore street food
using the most popular
cooking tool in all of asia--
the wok.
And that will be
your only cooking device.
Holy [Bleep], I'm in troub.
I don't wok.
The guy that holds the wok
will make or break a restaurant.
So in many circumstances,
Chefs do not get
to hold that wok
until you've had a good
three or five year experience.
And it's a great honor.
No stress.
All the ingredients provided
for you are local,
so I hope you were
paying attention.
And there's one more thing
that you should know.
For the first time ever
this late in the competition,
the winner of this quickfire
will receive immunity.
You go right
to the finals.
Sorry, guys.
Wow. There is zero room
for error at this point.
Chefs, your time starts now.
You know what that one says?
Yeah.
I'm running into a problem.
The labels are in cantonese.
So I'm tasting all the sauces.
This is really throwing me off.
I'm just sort of tasting
everything.
I cook from flavor balance
anyway.
I'll take a pinch of this.
That's sesame right here.
I was trying to figure out
exactly what everything is.
There's some stuff I have
no idea what the hell it is,
so I'm not gonna even go there.
Ed, have you seen oil?
Uh, no, actually.
That's...No.
I'd love to have immunity.
It definitely ups the stakes.
It puts a lot of pressures
on you.
That's not what I thought
it was.
Are you using the steamer
at all?
No. Take it. I just need
that squid out of there.
I'm excited because
I feel extremely comfortable
cooking with a wok.
The amount of flame that's
on a wok is super-critical,
because that's really where
you extract all the flavor.
It's what they call
the "wok-et."
The thought
crossed my mind
about Angelo already
having it in the bag.
But I'm still gonna
give it my best.
It will kind of prove
to him,
because you know
all this stuff, Angelo,
it doesn't mean that
you're a shoo-in for this.
Did you find garlic,
by any chance?
Yeah. You need some?
Yeah, can I have some?
Thanks, Kelly.
I'm thinking that
I'd really like to make
a nice shellfish broth
with noodles.
I'm excited for seetoh
to taste my dish.
This is a nice
[Bleep] scoop.
I have a wok at home, and
I've had it for years and years.
Tonight I'gonna do a ltle
stir-fry noodles.
[Bleep]! Aw, [Bleep]!
I know that I want to do
a chilli crab.
I'm not really sure
if this is the direction
that I really want to go
because I'm looking
at all these ingredients--
I just get more confused.
Essentially,
my dish is like a curry--
basically a stew
out of all these ingredients.
Immunity would definitely
help me out.
I need to go
to the finals.
Okay, here we go.
I'm giving myself
a pep talk the whole time.
It's a hot and sticky night.
It's kind of difficult to cook.
[Coughing]
Do you have oil?
Right here?
Five minutes left.
Five minutes.
It's humid, it's hot,
my mind is just racing.
So I just change
and decide that
I'm gonna do
a chilied frog leg,
inspired by the chilli crab
that I had today,
which I found was
just bangin'.
And I wanted to change
the ingredient out.
I see Angelo pick up
some frog legs.
Frog legs can get
overcooked in a second,
so I would be
a little nervous.
The time is just
flying by.
It's important to win
the quickfire.
I mean, immunity's huge,
but I always like cooking
on the edge.
Okay, time's up.
Utensils down, hands up.
This is extremely
difficult.
My heart almost popped out
of my shirt.
Everybody's heart's
on the line.
This could be our last beat.
What's wrong with you?
Angelo.
Today we tasted
an amazing chilli crab.
So I was inspired by that,
so I did, uh, chili frog legs--
the belachan in there,
some tomato paste,
some sambal.
Prefer that you eat
the chili frog leg,
and then you cleanse
your palate
with kind of a takeoff
of a Sea urchin,
but it's a vegetarian one
made out of rambutan.
Was the shrimp paste
the only salting Agent you used?
Yes, that is correct.
And I would imagine
you're no stranger to the wok.
I've dabbled into it
a little bit.
I took some inspiration
from what I learned today.
So it's a noodle dish.
It has some beautiful
shellfish lobster,
a few c*ck,
as well as some Bean sprouts
and chinese broccoli.
Not many
street food operators
inject these things
into noodles.
I like how you did that here.
Well, thank you.
So I made a seafood stew.
It has lobster, the calamari,
and the cuttlefish.
Also in there is a little bit
of mushrooms,
ginger, and crispy shallots
on top.
Have you used a wok
before, Kevin?
No, this is my first time.
What's wrong with you?
[Chuckles]
I just don't normally cook
with it.
You're coming to Singapore
for the chance to win $125,000.
Did anyone tell you that?
Absolutely.
Okay. I think I told you that.
It doesn't sound like Kevin's
ever really used a wok before.
I mean, this is crazy.
I figured it was better
to study the ingredients
than worry about a wok.
Padma calls me out
for not practicing with a wok,
but I mean, I didn't have
anywhere to practice.
I don't have those
huge burners at home.
I did a little
stir-fry noodles
with a black pepper sauce
with steamed lobster,
Wood ear mushrooms,
and a little of that "wylan"?
Gai lan.
Gai lan.
It's singapore-style
asparagus.
You used two different kinds
of noodles?
Yes, because,
in this restaurant
that I usually go to,
they do serve a little
noodle dish with both types.
So you have used a wok before.
I have.
I like to wok it out on
the weekends at my house, yeah.
Thank you so much, Ed.
Thank you, Ed.
Thank you.
How did they do
in this quickfire?
Angelo, I think
you did pretty well
in putting all those
robust flavors in it.
And the little bits
of pineapple...Good trick.
Thank you very much.
Kelly, I liked
how you captured
the essence of the ocean,
and that broth, and how you
burned and seared those noodles.
Kevin, you were trying
to capture
that cuttlefish
kangkong salad
that we had on the tour.
That was very sophisticated.
It was very complex.
Ed, you infused all the flavors
that you were trying to capture
into the noodle,
which just lifted up
that entire street food
sensation.
Chefs, one of you has
already secured
a place in the finale
by winning this quickfire.
Seetoh?
The Chef who came close
to bringing that dish home,
here, to my heart...
Is Ed.
Yes!
Congratulations, Ed.
Thank you so much.
I needed that. Heh heh.
You have immunity
in the next challenge.
All right. Awesome.
I knew it was a solid dish,
I knew it tasted great,
and I knew I embraced
the culture.
And I'm just totally,
just totally [Bleep] pumped
that I just nailed this.
It just sucks.
We're in asia, and Ed wins
a quickfire using a wok.
I'm just angry
and I'm frustrated.
I got a look at Angelo
really quick.
He was definitely upset.
He should be upset.
I beat him at his own game.
Now, immunity is gonna
play a huge role
in the next elimination
challenge
because...
It's a team challenge.
Working together as a team,
I guess I'm annoyed.
I was kind of anticipating
just doing my thing
and cooking my dish,
and really getting myself
into the finals without having
to rely on anybody else.
You'll be creating a menu
for an event
hosted by Food & Wine's
Editor in Chief, Dana Cowin.
Wow.
Dana wants the menu
to celebrate
Singapore's multicultural
cuisine.
Dana Cowin's standards
are the highest.
She knows her food,
and she knows what people like.
All of you will be working
as one team
to create a cohesive menu.
Anytime we work as a team,
it's difficult.
Angelo can be difficult
to work with.
He has such a strong presence
in the kitchen.
ordering from that menu,
and you will be executing
a la minute.
Tomorrow you will be visiting
some specialty spice shops,
where you will have $200 to buy
your spices and dry goods
to inspire your dishes.
You will be serving
at Tanjong Beach Club,
Singapore's best strip
of sand.
You can now head back
to the Hilton Hotel.
Looks pretty sweet.
Cheers.
To Singapore.
Cheers.
There's the book.
I guess we each get one.
The first page that you have
in your book says "proteins."
Anyone have a problem
if I do c*ck?
I think I'm gonna do...
Chicken livers.
I would like to make
a red curry
with some fish
or prawns.
I really wanted to do
something with pork belly.
Do you think we need
to have more than four dishes?
I personally don't
think so.
We have to come up
with a menu for 80 diners.
We've gotta fire everything
a la minute.
That means everything's done
to order.
If we had more time,
I think it would be different.
The time is the restraint.
Yeah.
One hour is barely enough
to...
I only want to do one.
Yeah.
Ed has immunity
going into this challenge.
It's definitely
a little less pressure.
In reality, it's Kevin,
Angelo, and I competing
to not go home.
So we all agree that we
just need to do one dish?
I think so.
This is the big one.
You better be on point.
I would like to see
Angelo go home.
I think Angelo is
my biggest competitor.
Everybody's heart's
on the line.
This could be our last beat.
I'm looking at the menu,
you know.
You guys only
have four dishes?
This is [bleep] [bleep].
I don't even know if superman
could cook this fast.
[Blow dryer whirring]
Oh, can I use
a couple teaspoons?
Yeah.
That changes a lot.
Are you guys sharing
with each other?
Well, we are one team,
right?
Oh, we are.
I forgot about that.
I thought we were just
all competing.
We are working as a team
to create a cohesive menu
representing the different
cultures of Singapore.
And this could be difficult.
We are going to have
to really show
some skills beyond cooking.
I could use this
for a glaze on my course.
I wish you'd take
this competition seriously.
This is a big to-do.
Ed has immunity.
And the three of us are just,
like, okay, you know...
We all want to win,
but we have to work as a team,
which is weird.
I want to protect
what I think is mine--
the title of Top Chef.
You should just throw
the cilantro on the plate
and be, like,
"here's a cilantro salad...
And Bean paste."
[laughter]
You're crazy.
Yes, we understand, Angelo,
you can cook asian food.
But having immunity now,
I want to get crazy
and just kick Angelo's a*s.
Let's do this.
Hit the road.
First thing we do is
head to the market.
The 1,000-year-old egg.
They have a lot of stuff.
I'm definitely excited about
embracing these new ingredients,
this new culture,
and pairing it with something
that I enjoy eating.
Is it sweet?
Do you have, like,
a chinese sausage?
Chinese sausage is right here.
Oh, right here. Okay.
I want to make
fish head curry.
Do you know the best spices
for that?
This is a chili powder.
Mm-hmm.
Curry leaves.
Okay.
During the competition,
Kelly only cooked
one asian-influenced dish.
And I remember how uncomfortable
she was with it.
So I really have no idea
what Kelly's gonna do here.
Are they very spicy?
Oh, yes.
Yes?
That's probably enough.
I just came across this
boxed fritter batter,
then I start reading it,
and it says
they usually stuff,
you know, plantains
inside there,
and this and that.
And I was, like, "wow,
this is really cool."
Ground cinnamon here?
One or two?
Ground.
Last one.
You know, even though
as a team we agreed to each
just make one dish,
I decided that I wanted
to do a second dish
because I wanted to just give
a little something extra.
Can I get by, please?
All right.
Other people are shopping.
Ever since you got immunity,
it's like you're
a different person.
I'm actually happy that Ed
has immunity and that I don't.
I think immunity is
a double-edged sword.
Especially towards the end,
I think you have to have fire.
Personally,
I'm 100% motivated.
The spark in the forest
has been set,
and those flames are
gonna be burning.
You can almost see
the oils in it--look at it.
It's amazing. You can feel it.
Yeah.
Ten minutes, everybody.
Ten minutes.
To get this far in the
competition was really tough.
I'm definitely proud
of myself.
Growing up, I had
a learning disability.
But this is proving
to all those people
that, growing up, told me that
I was basically a [Bleep] idiot,
that I am good.
You guys still use this, huh?
I've never used
an abacus before.
How much?
You all good?
Come on, guys.
All right, guys, let's go.
Let's go, let's go,
let's go.
You guys see any herbs
in there?
We have one hour
to prep our dish.
This is the gai lan,
the Japanese water spinach,
right?
I just really hope that I can
develop flavors in that time.
You guys are not using prawns,
is that right?
I am not.
To make any kind
of a sauce
or develop any flavor, that's
gonna have to happen today.
Did you take all the pork?
Does that look like pork?
Dude, don't [Bleep]
Start [Bleep] with me.
Come on, Ed, please.
What, are you in fifth grade?
[Whispering indistinctly]
This is the real deal.
Okay, Angelo,
control yourself.
It's the cook of your life
to get into the finals.
Come on, come on!
My food is risky.
Hands down, the biggest
difficulty in the tartare
is cleaning the lamb properly.
The last thing
the judges want is
unclean lamb.
I want to just make sure
this is done properly.
I'm gonna make it happen.
Behind,
downtown Julie Brown. Shoop.
It's all fun and games, Ed.
It's all fun and games.
I'm definitely happy that I
have immunity, that's for sure.
I'm definitely trying
to chop Angelo down.
Don't [Bleep] touch my [Bleep].
I'm screwing around
with his head.
Get this guy out
of the equation.
I decided to do
a pork duo.
It's a sweet and sour
pork bolognese
with a spicy grilled pork
served over potato rice cakes.
It goes by quick, huh?
Last night we discussed
how many dishes we would do,
and we all decided
that we would do one dish.
It's a team effort.
Behind you.
Yep.
I'm making a southeastern
asian clam chowder.
Wake up, wake up,
wake up.
c*ck can be difficult,
but I want to take that risk.
It's extremely important for me
to make it to the final three.
I mean, I've been through
so much ups and downs here.
You guys know if there's
two vita-preps in here?
I only saw the one.
Okay, thanks.
My dish is sort of
a Kelly version
of a traditional
singaporean dish--
fish head curry.
But I'm using prawns
to really develop flavor
inside this curry.
My confidence level
right now
in how my dish is gonna taste
is a ten.
This is very good here.
Huh?
I'm glad that there's
a fair amount of meat
on this thing.
Are you using the bones?
No. You want 'em?
Yeah, I'll take them.
Absolutely.
How's it going?
Good, Chef. How are you?
I'm looking at the menu,
you know.
This is, like, a party
for Food & Wine magazine.
You guys only have
four dishes?
I mean, you think
that's enough?
I planned for two
all along.
Ed pipes up
and starts telling Tom
that he's doing two dishes.
I really think you guys need
to do two apiece.
Absolutely.
I planned for two anyway.
We were all pretty surprised.
So we decide to do
a second dish.
Okay, Chef.
Yeah.
Understood.
I'll see you later.
I don't even know if superman
could cook this fast.
This is [Bleep] bull[Bleep].
This is all news to us.
Ed had already took the lead
on making another dish.
I'm angry--you have to believe
in your team.
You have to trust them.
That was predictable, huh?
[Bleep] you.
What the [Bleep] am I gonna do?
I'm pretty pissed off that
Ed was planning on
doing a second dish.
I think that makes us
look bad as a group.
Somebody's going over here.
I need that burner.
So I really gotta
move my a*s.
Now I wish I would have
bought more spices.
My next dish is a congee,
which is a rice porridge
with, uh, egg.
But instead of using rice,
I'm using tapioca.
[Bleep] Damn it!
These can openers don't open
asian cans.
I'm working as quickly
as possible,
but still, this is fast
to make a dish for 80 people.
It is extremely stressful.
I choose to make
cold cucumber yogurt soup,
so I have a cold dish
and a hot dish.
Soy sauce...What--
mm-hmm.
I'm sick of tasting
all this [Bleep]
'Cause I can't read it.
These are mine.
Coming downtown,
in your neighborhood.
Honestly, the rest of these guys
should have known
that this was the time to really
knock it out of the park.
God, that immunity
would have been nice.
Immunity's for suckers.
I'm not that type
of person to relax.
Regardlessf I have immunity
or not,
I'm still gonna go up there
and give it my all
as if my status here
is on the line.
Anybody have fish sauce?
Thank you.
Can I use it?
I'm just thinking, like,
"angelo, what could I do?
What could I do?"
I see all these
cantonese-style woks,
I'm, like, "okay,
I could cook a soup
really, really quick
on the wok."
Kelly, you using
all the prawns?
I'm using the big prawns,
Angelo.
Okay. It's stressful to think
that I may not finish in time,
but maybe I'll pull a rabbit
out of the hat somehow.
Ten minutes.
Sweet.
[bleep]!
Oh, my God.
As I'm going
to the walk-in cooler,
I notice all this blood
on the floor,
and I'm, like, you know,
is that chicken blood
or duck blood
or fish blood?
Somebody cut themselves there?
I need a band-aid.
I see that Kelly cut herself.
I'm just, like, "whoa."
[Bleep]!
It was definitely
a bleeder.
Now I've got this glove
on my hand the whole time,
and it's just sort of,
like, in the way.
Ugh!
Guys, six minutes.
Ed, you got a marker?
It has to say our names
on it?
I don't know, but do it.
The clock's ticking down,
and it's like every man
for themself.
Suck it in, Ed.
Anybody have
any extra cilantro I could use?
Keep looking, son.
Oh, [Bleep].
At this point,
it's pretty crazy.
It's almost like
everything's an obstacle.
It's just kind of like
a whirlwind.
One minute.
I don't have any [Bleep] salt!
Ed has immunity, so there's
two more spots in that finale.
Kevin, I need my marker.
You know, it's all gonna come
down to how well
each of us performs
at the beach club.
Time.
Where are they going?
[speaking french]
Go, go, go.
Please go.
Let's just run the place
ourselves, guys, seriously.
We get finished prepping
and we're tired--
it's been a long day.
What is this place?
They're fishing, bro.
So we go to a place
that has these ponds
and fishing poles.
Anybody want to do
my worm for me?
I'll do your worm for you.
Prawn fishing is
the most ridiculous thing
I've ever seen in my life.
Who's gonna be the first one
to catch something?
I got it, I got it,
I got it. Aww.
It's a really cool
transition,
going from cooking
your heart out
to going prawn fishing.
Pull it. Yank it.
Ugh!
Got one. Got it! Got it!
You have one?
That dude's a warrior!
Who's taking it off?
'Cause I ain't.
I'll take it off.
Somebody get this.
I ain't touching that.
Come on, man.
You crazy as hell.
You serious?
I'm not touching that thing.
I gotta bait your hook
and take it off.
It looks like Kevin is probably
gonna have to learn
to toughen up a little bit.
Here, Kevin.
[laughter]
I think we're all
a little bit nervous
as we head into
Tanjong Beach Club.
This event is huge,
and it's for Dana Cowin.
We have to feed 80 people.
We need to cook
singaporean-inspired food.
And an hour and a half
to get ready for service.
I feel like
it's anyone's game.
Does anybody have
the towels?
That's all I see too.
Menu.
The kitchen absolutely will
fall apart
if we don't work together.
Expediting a service
for 80 guests
is about teamwork.
Potential problems today,
we're not exactly sure how
we're going to be
expediting the food.
We haven't met
our wait staff yet.
Just a reminder, can I have
those cilantro stems?
Yeah, I got you, hang on.
Thank you so much.
But I'm feeling really good
about my food.
I think my dishes
go well together
and really represent me.
Anybody see the lemons?
I have not.
The chemistry is
really intense.
We're cooking our hearts out.
Unh. Done.
[Mixer vibrating]
Making it to the finals
is just
everything that I want,
you know?
It's gonna be interesting
to see what happens.
It's a big moment
right here.
Typically in congee
you'll find a poached egg
right in the bottom
of the bowl,
and you kind of break that up
and mix it in.
But I'm doing
a 63-degree egg,
so the yolk and the white
are both cooked perfectly.
It's not an easy technique.
I mean, a half a degree
and it's completely
di frittata.
If they don't get my congee,
I'm going.
Angelo, can I move this
off the heat that's not on?
I'm gonna need--
yeah, it's fine.
It's all about
the Angelo show.
Ed, shh!
Come on, please.
Do you have any spoons here?
Can I use this, please?
Yeah, it's my mother's...
Are you serious?
She gave it to me.
I'm extremely sarcastic,
and I think people
automatically think
that I'm just being
a d*uche bag.
But with Angelo, half of the
time I am being a d*uche bag.
I was just asking.
Just making conversation?
The wait staff arrives,
and immediately I just want
to do like a pre-meal
and go over the menu.
If you guys wanna grab a copy of
the menu, that would be great.
That way, we can just go over
everything really quick.
So do you guys wanna roll
with an expediter too?
Guys, one expediter?
I think so, yes.
They already know
the table numbers
because they work
at the Tanjong Beach Club.
But it's a little bit of a risk
because we don't have
an opportunity to train them.
So I would like to nominate
one person
to stay out front
and expedite.
Who wants to do it?
You want to do it?
What's your name?
Jetsen? Okay.
Have to make sure that
all of the items
go out together
at the same time.
Table by table.
Table by table. Exactly.
I'm very happy
that Ed takes the lead
to speak to the waiters.
Let us know which table
the judges are at, okay?
That's very, very important.
Really, he's kind of
out of the equation.
He could put up a hot dog
and it doesn't make
a difference.
He's still in the finals.
That's about it, all right?
All right. Thank you, guys.
Guys, ten minutes, oui?
All: Oui. Oui.
Everybody hungry?
Yeah.
This is interesting.
"Cool cucumber
with bitter melon salad."
So there's sweet, sour,
there's bitter.
I look forward
to that one.
Four minutes, guys.
Four minutes!
[Overlapping conversations]
These c*ck are not
opening up for anything.
Kevin, do you need
anything?
Yes.
What's up?
If you can start
popping these open.
The last five or ten minutes
of prep,
I was 100% set--
I was ready to go.
Whatever'll open up,
go with it.
Nothing's open.
It started off as
every man for himself,
but we all want to get
the food out at the same time,
so in that aspect,
we want to work together.
But not too much.
Did you guys have trouble
with them before?
I don't like
to use these.
Last few minutes,
I'm pretty frustrated
because my c*ck
haven't opened.
I feel like I'm taking
a huge risk.
You're better off
throwing these things
in a frialator, bro.
Got an order for us?
Order on table one.
Seared prawn, banana fritter.
Order on table two,
crispy rice.
Lamb, seared prawn,
banana fritter.
The c*ck finally open up.
It's a huge relief.
It's time to rock and roll.
Listen, new table, all right?
So you got a yogurt,
Spice--
I can't read
this writing, man.
Let me know when
we're going on table three.
Okay, guys, I have
these first orders in.
Runner,
table two, please.
Crispy rice, lamb tartare.
Okay.
Where they going?
[speaking french]
Guys. Guys!
We are all cooking
a la minute.
That means nothing is cooked
ahead of time.
And when you're serving
with a brand-new wait staff,
that makes it tough.
You can go ahead, team.
Please go.
Please go.
Okay, thank you.
Welcome to Singapore,
people.
Thank you, seetoh.
And, Dana, thank you
for hosting us
and coming all the way
to Singapore to be with us.
It's always beautiful
in Singapore.
Do you mind if I order
for the table? That okay?
Okay, we're gonna have
five each
of the cucumber
yogurt soup.
Also five clam chowders,
and five sweet and spicy
shrimp broth to start.
Thank you.
Five yogurt, five clam chowder
and five broth.
Judges?
We should find out
what Dana Cowin is eating.
That's why have
five plates.
For the judges!
The judges today are Padma,
Tom, Gail.
Seetoh is there,
and also Dana Cowin.
Dana's all at that table.
Regardless if I have immunity
or not,
I'm still gonna go out there
and give it my all.
How long on the judges,
Chef Kelly?
I'm ready.
I'm ready when you are.
Give me a 30-second drag,
and then we go up.
No, I need more
than 30 seconds.
Guys, this is like
a baby, okay?
All of these plates.
Just go. Just go, huh?
Sir, could you have him go,
please?
Just go.
Listen, just bring 'em out.
Take them out.
Take one of each.
In the beginning of service,
it's definitely bumpy
with the wait staff.
Guys, guys, guys, guys...
A little bit of confusion.
Go, go, go.
Take this. Go.
I don't want to go home
just because the waiters
served the dishes cold.
This is just a nightmare,
huh?
Let's just run the plates
ourselves, guys. Seriously.
This a cool cucumber
yogurt soup
with bitter melon
and marinated pomfret.
Kelly's dish.
It has a lot of acid.
I like the idea
of the cool soup.
I love the cucumber yogurt,
and I love that subtle hint
of heat in Kelly's dish.
I thought it was
really nicely done.
She did have southeast asian
ingredients,
bitter melon, pomfret--
very indigenous.
The concept is very good.
She's balancing sweet,
bitter...
And that yogurt touch
is very good.
It's very refreshing, so
I really like this soup a lot.
Kevin made the clam chowder
with the flavors
of southeast asia.
I think it's delicious,
I have to say.
That was really good.
I like the dish.
It's really great
to look at.
I think the flavors are clean.
I like the black c*ck.
The broth is nice.
It doesn't shout,
it's not too tame.
It just sits very comfortably.
This is good.
I think the clam chowder
was good.
It had a lot
of thai influences.
Angelo made the sweet,
spicy shrimp broth.
It's comforting and yummy,
but it's very complex.
Angelo's dish has
a refinement that's very rare.
I loved the mushrooms.
I thought they were nice.
They gave it some texture.
I could taste the prawns.
I think he did a good job
at cooking the prawn flavor in.
I'm up.
[Bleep], we got four new
tickets walking in, right?
Hot plates.
You need to go back
to this table
and bring
the [Indistinct].
What table is that for?
For 11.
This one haven't--
haven't done yet.
What table is that?
Um, table...14.
Okay, so I'm gonna take
this ticket, and we're gonna
cook it for table 11.
Please take responsibility.
I don't want to see a ticket
that says table 14 on it.
Okay? Thank you.
Okay...
This looks good.
Okay, so let's try
Angelo's lamb tartare.
Have to say I like the dish.
It's good.
Tartare is not my thing,
but you know, he pulled it off.
It makes me want to eat it.
He did a good job.
Imagine if...
The rambutan touch...
Spot on.
It is really good.
You want to try this?
Very yummy.
Yummy.
Very good.
This is Ed's
sweet and sour pork.
This is very good.
I mean, to me this is
a lot of the flavors
that I had in the market,
but refined.
There was that counterbalance
of the rice cake
and the chinese sausage,
which, you know,
really brought in flavors
from so many different parts
of southeast asia.
I would have a bottomless bowl
of this and be totally happy.
These dishes were
really tasty,
and I felt like it was
very well blended.
The flavors all
worked well together.
Angelo, did you pack any
sesame seeds or anything?
That--I don't, bro.
I'm sorry, man.
No, you don't care,
or...
Ed, please, I'm--
no, Angelo,
I'm tired of this [Bleep].
All right, next we're
picking up two seared prawn.
What the [Bleep] is...
Yeah.
The service is tough.
I'm frustrated.
So right now we just
get two or three.
It says four on it,
and you said four here.
I'm just reading.
We still need the extra.
Okay.
Just--I don't care.
Just do what you gotta do.
The waiters are scrambling,
and they're making us
scramble as well.
I can't read this.
What is this?
Could you interpret this?
There's a ticket
written in chinese.
I don't know.
That's scribbly-do too.
Why are they doing this?
Is this course lines, or--
I have no idea.
Why are they doing this?
Yeah, get that server.
All of us need to sort of,
like, take a deep breath
and just push through
and finish this thing.
I need runners here.
Ed, can we get some runners?
Ed, we need runners, please.
You guys gotta run the food.
Kevin, you have seven
chowder all day, oui?
Take that one to six.
Table six, thank you, ma'am.
Kevin made the farm egg with
tapioca and radish condiment.
It's cooked beautifully,
the egg.
It's actually perfect.
The tapioca bowl is
very nicely done.
Flavor-wise it's good.
The egg is perfectly cooked.
And I like the idea that
he wanted to make the porridge
that you'd typically find here,
but he wanted to do
something different.
He took a risk,
went out on a limb,
and I think it was
a good dish.
[Overlapping chatter]
Ready? So let's try
the next dish.
The seared prawns
with the red curry,
that's Kelly's dish.
Oh.
She has guava in this salad,
and it's very good.
I think it's a nice dish.
I think the flavors are good.
It's a--
it's really complex.
It's delicious, and it
feels of the place,
with the curry
and these beautiful,
beautiful little calamansi.
I kind of liked the little,
tight, different textures--
the rice and the spinach,
uh, and the prawns all together.
I thought it was a good mix.
Kelly, how long on the prawn?
One minute?
One minute.
The banana fritters.
Uh, a little chili.
That is Ed's dish.
I'm loving them.
Love them.
I'm loving this.
Oh, my God,
they are so good.
I love the spiciness,
the sweetness.
The banana.
The crunchy, fried.
I wanted a mountain of them.
I would put a blob of
coconut ice cream on top. Bonk!
I'll do that at my food court.
I'll do that.
Ed, two bananas, oui?
Two and two, oui.
How long?
Three minutes in the window.
Okay, I need someone else.
Please, runners.
And then we take a cake
and a soup, please,
to table 20.
We should be good.
It's got a bit of
a local flavor to everything.
I thought
it really represented
what asian--southeast asian
cooking is about.
A lot of spices.
It was pretty amazing.
It was really,
um, well done
and well thought out.
I'm done. 86 them, yes?
Yeah.
So are we done?
Wow.
I'm definitely anxious to see
who's gonna be joining Ed
in the finals.
I think, at this point,
any of us are in danger.
I could go home
'cause of my congee.
Kelly could go home
'cause of her soup.
Angelo could go home
because of his soup.
I don't know.
Uhh!
Honestly,
just due to the fact
that this cuisine is a little
out of my comfort zone,
I don't know exactly
what they're gonna say.
Uh, so I'm nervous.
[Overlapping chatter]
[Tapping glass]
I just wanted
to thank you all
for coming to this party
to celebrate the amazing,
incredible flavors
of southeast asia,
and I'd like to raise
a glass to the Chefs.
Here we go.
[Cheers and applause]
A toast to you
for making a meal
that made everybody smile.
Cheers.
Thank you.
Thank you.
Thank you.
We'll see you back
at judges' table.
[Applause]
I think my tour is up.
This one's on me, honey.
I know, 100%.
I don't think
that anybody could say
that we didn't work
as a team.
Well, honestly,
we were just trying
to get the [Bleep]Ing food
that we plated
out of the kitchen.
Pretty much.
If you were to just walk in
and look at the plates,
I couldn't tell
that you cooked them
in an hour and a half,
you know?
Good evening.
We'd like to see all of you
at judges' table.
Thank you.
All right, guys.
All right.
[Exhales]
Do it to it.
[Laughs]
We'd like to hear how
the evening went for you.
I think we put together
a cohesive menu,
and, uh, we all worked
really well together.
It was funny
because I almost forgot
that I was competing,
and I felt like
it was almost working with
a brigade in my kitchen.
Everything we had
was really good tonight.
Um, there were small little
details here and there
that's gonna separate
the winner from the loser.
Overall, I thought this was
probably the best food
that we had all season.
I really do.
Thank you.
Angelo, how did you come up
with your two dishes?
I really wanted to do
something that I'm not--
that I don't necessarily
do all the time.
But I love making
different Spice blends,
so I decided to do
a take on, like,
a curried lamb,
if you would.
Have you done
a lamb tartare before?
Never in my life.
Why did you go with lamb
as opposed to,
for example, beef?
I wanted to challenge myself,
and I wanted to embrace
the whole concept of really
just immersing myself
into Indian cuisine.
It came out really smooth.
If you didn't say lamb, I would
have thought it was tuna.
Thank you very much.
Let's talk about
your second dish.
You really brought the flavor
of the prawns through,
and for me,
it was very intense,
very brave,
very bold.
Thank you, seetoh.
But, uh,
at the end of the day,
it was more like a sauce,
not so much a soup.
It had almost
too much body.
Okay.
I, too, found it
a little too salty.
Hmm. Okay.
The flavor was so intense
that it sort of just,
you know,
smacked you in the face
a little bit.
Okay.
Kelly, let's start
with your cool yogurt
and cucumber soup.
I loved it. It was exploding
in my--in my mouth.
Thank you.
I thought the fish maybe
was handled in a way
where it was kind of rough.
Okay.
Just the texture was a little,
a little, a little off.
Let's move on
to your prawn dish.
I thought the red curry
was good.
I wish it had had
a little more heat, actually.
I really like
spicy food.
I sometimes have to back
myself off a little bit.
This part of the world is
the place to not be timid.
I did wonder if maybe
I should Spice it up
just a little more.
That dish you made--
something I could get
here in Singapore.
What I couldn't get was
a brilliant guava apple salad.
It was really nice.
It was really refreshing.
I'm gonna copy that.
Well, Ed,
you had immunity.
I still wanted to put
my best foot forward
and try to give you guys
a great product.
Holy asian extravaganza.
I don't know.
It was so--taste delicious.
Thank you.
The pork was nice.
The sausage was nice.
But if you had dropped
that rice cake
into a deep fryer
and just puffed
and crispified the outside
and let the inside remain soft,
that would have been lovely.
Okay.
The banana chili fritter.
I gotta say,
if you take that fritter,
you put it in a truck,
and you park it somewhere,
like, the East village,
you would have so many stoners
lining up.
That was the perfect
stoner food.
That's a high compliment.
Here's my really big problem
with that dish.
Okay.
I wanted six.
I got two.
[Laughter]
I was eating them
in the kitchen, so...
So Kevin,
let's move on to you.
Clam chowder, at least,
you know,
the new England version, uh,
is often packed,
and this was elevated.
I personally
would have loved it
if there was just
a tad more heat in there.
Your farm egg.
Big risk you took.
It paid off.
A lot of it is execution.
Because that dish
would have been ruined
by an egg that wasn't
cooked properly
or overcooked tapioca.
And so I think
it was a big risk,
but it paid off well.
Thank you, Chef.
There could have been
some texture in there.
Peanuts, toasted peanuts
or even sesame seeds.
That would just bring
everything out.
We have an extraordinarily
big decision to make.
We'll see you in a bit.
Thank you.
I think my tour is up.
You think so?
Oh, this one's
on me, honey.
I know, 100%.
Why do you say that?
You guys did a better job.
Either way, I think
we did a good job.
And I'm proud of us
for working as a team,
'cause we could have been
at each others' throats.
I mean, everything's
at stake today.
Well, it's such a big decision
that we have to make.
One Chef's going home.
And it's nice that ed,
who had immunity,
did such a fabulous job
tonight.
He could have taken, uh,
you know, the easy route
and not worked so hard and--
and, uh, but he didn't.
He really came here to win.
I mean,
it's pretty obvious.
He infused into these dishes
his own personality,
and I think
it really worked.
There's only two types
of food in this world--
good and bad.
Good and bad.
All else is [Bleep].
[Laughs]
That's right.
Kelly's shrimp dish was good,
but it didn't stand out.
Not memorable.
I was blown away
by Kelly's guava apple salad.
If she had taken
that guava salad
and worked it into the dish,
then I think
it would have taken that dish
and moved it
to a different direction.
For me, the problem
with Kelly's cucumber soup
was really the fish.
I agree with you.
I didn't know why
the fish was there,
especially done
in that style.
Between Kelly's soup
and Angelo's soup,
if I had to go back
and eat one of them again,
which would I eat?
I would eat Kelly's.
I don't think I could eat
a whole bowl
of Angelo's soup.
Salty.
It was just salty.
It was a tiny bit over-salted.
It wasn't inedible.
His tartare was ex*cuted
beautifully.
That was really, really
well done. It was clean.
It was just done
with a deft hand.
I wolfed that down.
I just wanted it all,
and it worked in there.
I think Kevin,
he knows how to make a chowder,
so it was his play
on chowder.
He put together
a really nice dish.
Kevin's tapioca
and egg porridge,
just dreamy.
And that tapioca
was beautifully ex*cuted.
The dish was good.
It could have been better
with a few elements,
crispy elements
and herbaceous elements.
Maybe a little salt.
So we know
what we want to do here.
Yes.
Yes.
Yes.
[Suspenseful music]
♪ ♪
the challenge today
was to put your Twist
on the food of Singapore,
and again, we got
some great dishes.
But as you know,
there can only be one winner.
Seetoh, please tell us
who that is.
We had a tough time
picking out the clear winner.
There was a lot of good
in all the dishes
that you guys created.
We had to resort
to microscopic details
about what you do,
and one Chef sailed ahead.
Ed, congratulations.
You're the winner.
Thank you.
Congratulations, Ed.
That's win number two
here in Singapore.
I definitely think
I deserved to win it.
I definitely poured
myself and my soul
into these two dishes.
Good luck, guys.
I'm in the final three.
I beat Angelo twice
at his own game.
I'm definitely happy
about that.
[Suspenseful music]
♪ ♪
it's tough coming halfway
across the world
and only two of you
can make it.
[Suspenseful music]
♪ ♪
it's tough coming halfway
across the world
and only two of you
can make it.
Each of you did a--
just an amazing job.
Kelly, you definitely put your
Twist on the food of Singapore.
However, the dish
was a little grainy.
Kevin, you gave us
a great clam soup
and also finished up
with something
that was
a very home-style dish,
we're all in agreement,
the dish could have used
a little bit more texture.
Angelo,
you gave us two dishes,
one more a little bit
by salt.
The other one just was
an absolute surprise dish
that was just stunning.
I wish all three of you
could continue on,
but unfortunately,
one of you has to go.
Kelly, please pack
your knives and go.
Oh, stop.
You know, I really
wanted to experience
what it was like to compete
at the highest level,
and I did.
This journey is not easy.
The competition
is a lot tougher
than I thought
it was gonna be.
It just makes me really thankful
for what I have at home.
Thank you. It was
a really good experience.
Thanks.
[crying] I'm sorry.
Thanks for the feedback.
I'm definitely a better Chef
today because of you.
Yeah, I'm out.
I'm really disappointed
that I didn't win.
One tiny mistake ends it
just like that.
It sucks, but everybody's
got to fall at some point.
Well, good job, guys.
Congratulations, bro.
I'm really crazy grateful
finding out that I'm gonna be
going to the finals.
I'm just--it's just
an awesome feeling.
For me,
it's pretty emotional.
I--I can't believe
I made it this far.
I'm thrilled to be
in the final three.
I have no idea what's gonna
happen for the final challenge.
I just know
I gotta be great.
Hi. I need to see you guys
back at judges' table.
Even me?
Yes, even you.
What the [Bleep], man?
Oh, my God.
We know something is up.
Next on Top Chef...
Jesus.
There's always a Twist
to everything.
This morning, I wake up
and I'm sick.
Whatever's going on
in your body,
tell your body to say,
"[Bleep] you."
I'm gonna give you a call
and then we can, you know,
elaborate more and more.
This is
extremely difficult.
So that's how we're gonna
[Bleep] play.
[Bleep] you, dude.
Seriously? Really?
I'm one step away
from potentially being
the next Top Chef.
I feel like I'm letting down
everybody.
So there's no way
I could cook tomorrow.
If you can't compete,
you can't compete.
[Claps]
See you later.
You are Top Chef.
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07x13 - Season Finale, Part I
Watch/Buy Amazon Merchandise
Show features chefs competing against each other in culinary challenges.
Show features chefs competing against each other in culinary challenges.