07x14 - Season Finale, Part II

[bunniefuu]

Previously on Top Chef...

The four semifinalists
arrived in the first

International Finale
destination, Singapore.

Have you used a wok before?
No, this is my first time.

What's wrong with you?

Ed.
Yes!

I have immunity, but I still
want to kick Angelo's a*s.

Ten minutes.
Ahh...

It's almost like everything's
an obstacle.

Ed, congratulations.
You are the winner.

I beat Angelo twice
at his own game.

Kelly, please pack your knives
and go.

Three Chefs remain.

From New York,
Angelo Sosa.

I'm gonna blast somebody.
You don't want to see me mad.

I spent a lot of time
in Asia, so in Singapore,

I feel like it's destiny
for me.

Angelo.
Angelo.

Angelo proved that he's
a force to be reckoned with.

Damn.

New Jersey native
Kevin Sbraga.

No, I don't have
to chill.

I don't have to do
a [Bleep] thing.

You're the bad boy
on the show.

I guarantee I want it
more than anybody.

[Bleep]!
Yes!

Kevin is my biggest
competition.

He's the Salvador Dali
of presentation.

Well, Kevin should paint.

And from Boston...
What's the time?

Ed Cotton.
What's the time?

I'm very intense
in the kitchen.

Cart!
Are you doing a cart?

I'm not [Bleep] around.
Ed, you're our winner.

Ed.

Ed's strength is
his work ethic.

It's like a tornado that
just goes through the kitchen.



Good job, guys.

At this point,
it's anyone's game.

I really believe that.

Full-contact cooking.
There's gonna be bloodshed.

I think each one of us
are built for greatness.

But I'm gonna be the best.

Tonight, one of these three
outstanding Chefs

will win $125,000...

Furnished by
Dial Nutriskin,

a feature in
Food & Wine magazine,

and a showcase
at the Food & Wine classic

in Aspen.

And the title of Top Chef.

Yeah, I'm out.

Kelly ends up going home.

I definitely wanted
to have Kelly hang out

a little bit longer.

But I'm glad I won,

'cause that's win number two
here in Singapore.

I feel really good.

There's no reason for me
to be nervous about anything.

Final three, made it.

I'm really, really excited
about it.

It was a long and tough road,
and I'm tired.

It's been a rough day,
and I need to go to bed.

I need to see you guys
all back at judges' table.

Even me?
Even you.

Just when we think
the night is over,

something is up.

Jesus, there's always a twist
to everything.

Sure enough,
there was knives.

What the hell
is gonna happen now?

First, I want to
congratulate you.

You've all earned your place
in the finale.

Thank you.
Thank you.

We want you to have
as much time

to plan a final meal,

which is why we're gonna
announce your challenge

right here tonight.

For your final
elimination challenge,

you'll be competing
head-to-head,

creating a four-course meal
of the most amazing food

you've ever done
in your lives.

Your first course will be
a vegetable course.

Your second course is
a fish course.

Third course is a meat course.

Eric Ripert and I are waking up
very early in the morning.

We're gonna go shopping
in the market.

We're gonna choose
your proteins for you.

And I hear monkey's
in season.

As you know, desserts are
something that are always

a bit of a controversy
on this show.

So to be clear,
you must make a dessert

as your fourth course.

Okay.

Making desserts,
I'm very comfortable with.

My wife's a pastry Chef,

both of my parents were bakers,
so I'm not afraid of it.

We've also flown in
some additional hands

to help you with
your shopping,

your cooking,
and your prepping.

[Chuckling]

Michael Voltaggio--
we worked together

about ten years ago.

We have not just
a work relationship,

but a friendship,
so I want Voltaggio.

Please welcome back
past Top Chef winners

Hung Huynh, Michael Voltaggio,
and Ilan Hall.

What's up, guys?
I wanted Michael Voltaggio.

He nailed it last year.
He k*lled it.

I'm hoping that I get Hung
to be my Sous Chef.

Our cooking styles are
extremely similar.

Please draw knives
to determine

who you'll be paired with.

Ilan.

Hey, how are you?

Ilan...I don't know
too much about him

other than, yes,
he won Top Chef.

So there's no reason
not to respect him.

Kevin.

Michael.

Congratulations.
Thanks.

I definitely feel lucky
about having Michael.

And I know
he's as happy as I am

that we're working together.

Hung, please join Angelo.

How's it going?
We're in Asia,

I'm in the finals,
and I get Hung.

You know,
this is the trilogy.

So it's showtime.

Seetoh, do you have
any final words

as our guest judge?

All I can say is, um...
Sock it to me.

[Laughter]

Thank you.
Thank you. Good night.

So we go back
to the suite,

and we start just getting
to know each other

a little bit more.

Unfortunately,
I don't feel very well.

What's the matter? You okay?
I feel like garbage.

I'm feeling really,
really sick

but I'm trying to put my,
you know, game face on.

And I want these Chefs,
Michael Voltaggio,

ilan, and Hung to respect me.

This is the first impression.
Nice to meet you.

Feel better.
Yeah. Later.

But I need
a good night's sleep,

and I'm hoping that
I will get better.

When they see a plate
put in front of them tomorrow,

they want to be able
to look at the dish--

oh, they'll know
whose dish is whose.

Don't do anything new.
Don't try and be crazy.

Like, just do who you are
exactly.

I've been waiting for snails,
rabbit, foie gras...

Maybe they'll bring
the live frogs in and...

You're gonna find,
some good [Bleep].

It's richer, though...

I'm banking on it.

Day one I said,
"you are going all the way."

I even--I told my father,
"I am going to the finals...

Don't worry."

So my dad would be
really, really stoked

if I did win
Top Chef.

So who's gonna win tomorrow?

I think I will.

[Laughter]

Tonight, it's gonna be
very hard to sleep.

There's a lot going on
in my head.

I have a one in three chance
of winning Top Chef,

and it's not just about me,
it's--

it's about my wife
and my daughter and my son,

and it's about my father.

It's about my mother
that passed away.

It's about so many people.

We'll catch you tomorrow.

Think desserts.
I'll think about it.

Angelo's not looking good
at all.

He was up all night.

He got hit hard
with whatever it was.

Whatever it is.

I can barely even
open up my eyes,

the pain is so excruciating.

Just my--
my whole body's sore.

It feels like somebody's
stabbing me in the stomach.

We were around him...
I know.

Hopefully it's just,
like, a 24-hour thing.

Mm-hmm.

I know he wants to
show up.

I know he really does.

He didn't come all this way

to pack his bag and go.

I've come this far.

I don't want
to give up now.

The doctor's coming
to see Angelo,

and I just hope
he's gonna be all right.

I want to compete
against the best.

That's the only way
I can measure myself.

[Knock on door]

Hi, there.
Hi.

I am Dr. Chi.
Nice to meet you.

And, uh, you are...
Angelo.

So I heard you've been
unwell, is it?

Yeah, I just started vomiting
out of the blue.

Okay.
Do you feel feverish?

Yes, yeah.
All right, okay.

I'm angry at myself
that I came this far,

and I really can't even
open my eyes.

The pain is excruciating.

There are some medications
which may help.

It doesn't shorten
the duration of the illness.

So there's no way
I can cook tomorrow?

Well, I think the best thing
is just lots of fluids,

good rest.

I'm one step away
from potentially being

the next Top Chef.

Not being able to compete

would just be devastating
for me.

It doesn't need anything else.
I'm aggravated.

You are my Sous Chef,
actually, right?

Hung, you may notice

you don't have a Chef
working over there with you.

Angelo is, is really
under the weather.

He's downstairs, uh,
resting right now.

There's definitely a
possibility Angelo's going home,

or that Kelly's coming back.

We have no clue
what's going on.

This is what we're gonna do.

Hung, you're gonna be
on the phone with Angelo.

Tell him what you see.

He's gonna give you direction
on what he wants you to prep.

Okay?

And tomorrow,
if he's well enough,

he'll be in the kitchen cooking.

If he's not.
We'll deal with it then.

Okay?
Angelo's sick.

Listen, it's $125,000.
That's a pretty good incentive.

Whatever's going on
in your body,

tell your body--
say [Bleep] you

and get out of the bed.

All right, Eric, why don't we
show 'em what we bought.

Sure.

Tom and Eric
went shopping this morning

for our proteins.

I just hope that

it's something
that I can relate to.

So we find at the market
some absolutely beautiful

red mullet.

We also found
some cuttlefish.

Nice.
Some red c*ck.

And slipper lobsters.

The rouget, the have
a lot of little bones.

So the last thing
you want to do is, like,

start eating it,
and the next thing you know

you're just spitting out bones.

It's not acceptable.

And for meat, we've got
a little pork belly.

And you got a duck.

Very nice.
A nice whole duck.

So you can make a vegetable
course for the first course.

Second course is the rouget,
or the red mullet.

Third course is the duck.

But you have to incorporate
the rest of the proteins

into the dishes somehow.

Everyone's gotta cook
with the same things.

I think that's great.

When all of us have
the same proteins,

your creativity
really shines.

We're gonna get you guys
to the market to shop.

Hung, you need to get
on the phone with Angelo.

I already planned it
already.

We'll see you later.
Take care.

All right...

Today we're going to shop
with our Sous Chefs.

These are cheaper. I don't
know how they're gonna taste.

Have you ever had
this celery?

$1.45, but those are


I'm going to listen
to Mike's suggestions,

but at the same time,
I've got my own style.

I'm gonna do
what I want to do.

Yeah, grab that.
I'm going down here.

I feel like
there needs to be

something richer going on
in the soup.

I hear exactly
what the hell you're saying.

The corn, is it gonna be,
like, super rich?

First course I'm gonna do
a chilled summer corn soup.

And like Ilan kept telling me,
he's, like,

"nah, we're in Singapore.

There's not gonna be
any good corn."

You're gonna be, like, man,

it [Bleep] tastes like
eating an ear of corn.

But sure enough...

Oh, here it is. Nice!
I end up finding corn.

It doesn't need
anything else.

Try not to overthink it
right now.

I feel like roast 'em nice
with salt and whatevs.

It'll be, like...
Isn't that right?

I'm not gonna make
a bad decision

like past seasons where

they actually really do listen
to the Sous Chef,

and the next thing
you know, they're...

You are my Sous Chef,
actually, right?

You tell me what to do.

Hello?

Angelo.
Hey, what's up, Hung?

Okay, I'm at the market now.
Okay.

I got chinese celery.

There's long beans,
there's snow peas.

Hung calls me.

He's just really
being patient with me

and understanding my state.
That's good. Okay, next.

There's foie gras there,
correct?

Yep, in the pantry.

Take the foie gras--

we'll do a duck
and foie gras marshmallow.

Ooh, okay.

I really couldn't
have asked

for a better Sous Chef.

I really appreciate this.
I know that it's not easy.

That's what I'm here
for, man. All right?

Okay. Thank you.
Peace.

It sucks for Angelo
to be sick, you know.

I mean, I wish he was here,
but I'm gonna do my best

as a Sous Chef to try to
carry out his vision.

What do you say,
checkout time?

Let's do it.

All right, guys,
let's go.

Oh, [Bleep].

Oh, whoa, you're acting
crazy already.

We are given three hours
to prep.

And there's a lot
to be done.

Angelo's in a tough position.

He's gonna do everything
over the phone with Hung.

It's unfortunate--I want to
compete against the best.

My foie.

Did you take this all
yourself?

Yep. Sorry.

Hey, Hung.

All right, so...

Okay, excellent. Excellent.

Get some rest.
We'll work it out tomorrow.

All right? Later. Peace.

Thank you very much.

foie's gone, guys.

Chef, he took it?

Really?
Yeah.

So that's how we're
gonna [Bleep] play.

There's no more foie.

What do you mean?
Hung took it all.

[In french accent]
It's a m*rder.

I wanted to use
the foie gras

in stuffing the duck neck.

Hung, you need all
that foie gras or what?

Yes. One loaf.
There's only one loaf.

All right,
so [Bleep] it.

I want black peppercorns...

Maybe a little
star anise in there.

I was really banking
on using that.

I think a whole loaf
for tasting-size portions

is a little much, so yeah,
I'm aggravated.

Even though he's sick,
he's gotta watch out for Angelo.

You snooze, you lose.

Oh, Mike.
What?

We have the foodsaver
we can bring.

Do the bags that they have
work with the foodsaver?

I never tried it.
Do it this way.

My first dish is eggplant,

zucchini,
and roasted peppers.

My second dish
is pan-seared rouget

with a cuttlefish noodle.
You take the cuttlefish,

freeze it, slice it real thin,
and it comes out like noodles.

Kev, do you want
to cook this now?

Let's marinate it.

Leave it in the marinade
overnight?

Yeah. My third dish is
a marinated roasted duck

with a duck dumpling.

My dessert is
Singapore sling 2010

and a little coconut
panna cotta.

You don't know what it took
to achieve this.

I know how long it took
to achieve it.

[Bleep] you, dude.
Seriously? Really?

Hung, if you have time,
break down my, uh, rouget.

That [Bleep] is one of the
most difficult things I've done.

That's not what
I wanted to hear.

[Bleep], man.

Hung's by himself.
He's an animal.

He's running around, he's
getting a lot of things done.

I should have brought
my cleaver.

You want to use mine?
Yeah.

All right, here we go.
It's not sharp.

I kind of feel bad
for the lone Hung.

He's got a lot
on his hands right now.

I mean, he didn't know
what he signed up for.

Nothing but props
to that guy.

Hey, Hung, can I get
underneath you?

Thank you.

Careful, my pork belly's
in there, dude.

I mean, Angelo's
pork belly.

Still working on
the bournoise?

Yeah, I'll show you if you
want, but you're a big boy.

Don't [Bleep] with me, Buddy.

My re in the kitchen
is to be, like,

the executive Chef,

and for Ilan to be
my Sous Chef.

Help yourself
if you want some green.

Do you want some green?

I personally
really don't.

So then [Bleep] it.

I know he's a smart guy,

and he knows how
to make a corn soup.

But I want him to make
the corn soup

the way that
i want him to make it.

You look gorgeous.
You look gorgeous.

Everybody looks gorgeous.

No, no, no, just Hung.Oh, a.

So the first course,
I'm doing a chilled

summer corn veloute.

Second course is bacon-wrapped
slipper lobsters

and char-grilled
cuttlefish.

For the third course,
what I decided to do

is a duck duo.

I'm gonna let Ilan do
the dessert.

The last challenge,
I nailed the dessert.

But is doing a fried banana
gonna win me

the title of Top Chef?

Come on,
I don't think so.



This migraine is just
massive.

Well you know...

Where?

Aw...Okay--aw...

Hung, you talk to Angelo?

I think he's asleep.

Okay.

I came this far,
and it means so much

to get into the finals.

I don't want to go home
and just say that I'm sick.

But I don't feel confident
about anything at this point.


all right, Ilan?

Oui.

I'm done.
Forget about it.

Make it nice
or make it twice.

It's the day of
the final challenge.

Waking up, I'm anxious.

There's a lot of pressure
because

there's $125,000 on the line,

and the title of Top Chef.

So there's a lot of stress.

That's what it felt like.

I have no idea what's gonna
happen with Angelo.

He's sick for the finale.
It's awful.

Hi.
Good to see you.

Yeah, come on in.

Today is four courses,
the meal of your life.

It's the last supper,
and there's a great chance

that I won't be able
to cook today.

But I have to have faith
that the doctor decides

that I'm fine to cook.

Yeah, really good.



I don't want to go home
because I was sick.

I got myself here--
like, I dug so deep.

I have to believe that
winning this challenge

is meant to be.

Yeah, it's okay.
There's no fever.

I think the main thing is
just lots of fluids

and a fix-all diet.

I think you could be clear
to cook today. Yeah.

Is that good news?
Yeah, it's amazing news.

Okay, great.
Thank you ry much.

When the doctor told me
that I was able to cook,

it's kind of like a rain shower
just passes through.

It was just like a relief.
A massive relief.

I'm just feeling like,
okay, now it's time

to jump into my cape

and go and be the Chef
that I am.

What's up, bro?

And go and be the Chef
that I am.
How you feeling?
Much better.

That's good, man
thanks, man.

Good. Good to see you
moving around.

I'm sure ed doesn't want me
there, to be honest with you.

I think he's not too thrilled
that I'm gonna be competing.

I think Angelo is
my biggest competition.

I thought it would have
been cool

if it was just between
me and Kevin.

But I beat Angelo twice
here in Singapore,

so I'm ready for it,
and I can do it again.

I'm feeling weak,

but I'm feeling strong enough
to compete.

All right, guys,
let's go.

I'm gonna work back here.

Clean this off,
and then plate it.

Plate it up.

I think everybody's
gonna need a plate.

That's no problem.
[indistinct]

We have three hours to prep
with our Sous Chefs

at the Jim Thompson restaurant.

I'm not here
to be nice.

Angelo's back
in the kitchen today.

I'm glad he's okay.

I think competition breeds
better competition,

so I want to compete
against him.

And I'm here to bring it.

You got me in the [Bleep]
Today.

You got me in the [Bleep] today.
Yeah.

Now move your [Bleep] a*s.
Oui, Chef.

I just put a saute pan
over there.

I'm already a day behind.

I did menu planning
over the phone.

I mean, the other teams
had their menu planned

the night before.

Chestnuts diced,

toss in tapioca, blanch.

Thank God that
Hung's a speed demon.

He brings me up to speed
on what he's done.

And he's just amazing.

Still,
could this menu be better?

A trillion percent yes,

but let me be grateful
for what I'm given,

and let me show the judges
what I can do

under the circumstances
that I was given.

Where are the tomatoes?
Tomatoes?

I think Angelo might be
a little scared.

I don't know if
he's really had

enough time to recover.



No room for mistakes
with these necks,

all right?

What do you mean?
Don't [Bleep] 'em up.

You can never really trust
anybody too, too much.

Maybe if we did
a Sea salt whipped cream.

If you make a small batch,
I'll try it.

Ilan's had his season.
Now it's my turn.

So he's working for me.


all right, Ilan?

Oui.

Micro cilantro.
Done, out. Okay?

Kev, there's not too much
alcohol in here.

It'll freeze, right?
Yeah.

The judges will definitely
be able to tell

I'm taking a risk.

They haven't seen anything
like this from me

other than Singapore.

Think I should go
a little bit thicker?

I wouldn't.

It's a huge, huge risk
with a hopefully,

a huge, huge payoff.

I liked the old days, Kev,
where I used to be able

to fillet the fish,
and you pulled the bones out.

Remember?
Remember how it used to be?

I think both of us should just
push for the next two hours,

and then let's meet.
Okay.

Then we'll just see
where we're at.

Prior to coming
to the restaurant,

I had drawn a diagram
of the dishes.

I was, like, "Hung,
this is what I'm thinking,

this is what I want to do,
and just make it happen."

Lime leaves,
lemongrass, ginger.

For the first course,
I'm serving

a grilled king royale mushroom

with fresh noodles,
pork belly char siu bao,

and a watermelon tea.

I wanted to showcase
the technique

of making fresh noodles.

The second course is gonna be
an asian-style bouillabaisse.

Third course is going to be

a duck and foie gras
marshmallow.

Fourth course,
shaved ice and coconut milk.

It's a thai jewel.

Did you make the water
a little sweet?

Yeah.
Add a little sugar to that.

I just want to sacrifice
every part of me

to be Top Chef.

You know what Jesus did
with these?

Fed a whole village
with three duck necks.

I'm very, like, three
components, and that's a wrap.

Ed puts maybe 100.

So I think it's a bit
convoluted.

Can I use this, Kevin?

Yes.
Thank you so much.

Number one.

I say Kevin and Angelo's
food.

They're very artistic
when it comes to plating.

But I think my food
tastes more complete.

Kevin and Angelo's, I mean,
it could look beautiful,

but it could taste like
a piece of [Bleep].

Eight minutes.

Should be right
in front of you.

[Bleep] the gloves.

Did you already put salt?
Yeah.

Food's about to go out.

This meal is the pinnacle.

This is the height
of perfection.

I've been dreaming,
thinking,

living, and dying
for this meal

for the last couple months--
this is it.

Stuffed clams, boom, out.

Wipe the plate, please.

Time, time.
Where's the clock at

so I don't have to
keep asking you?

Glaze that up with butter
and chicken stock.

The pressure's on
big time.

You cannot make
any mistakes whatsoever.

To get this far
in the competition

has been very,
very grueling.

But the title of Top Chef,
it's so very, very close.

Any last-minute things,
my brother.

All right. It's great.

So the main ingredients
has been selected

at the markets
with Tom and I.

[Laughter]

You got the herb, yes?
Yeah.

Can you get out
of my way?

Reduce that down
to a glaze.

After being sick,
I can't give any more.

I really cannot.
I've given everything.

Behind you. Watch it.

Jump back.

Ed and I were just pushing
like animals.

But it's time for the fall
of his dynasty,

and it's time for me
to reclaim the promised land.

The story needs to end
with me being Top Chef.

Okay, baby.

Time!

Thank you.

Good evening, Chefs.
We are so excited

to taste your final meal.

When I come out
to the dining room,

it's intimidating.

There's a lot of
powerful people there.

It's just awesome.

Dana Cowin, Paul Bartolotta,
Eric Ripert.

I'm just, like, "wow."

I'm really impressed
with this panel.

Especially with David Chang.
He's a stud.

Tell us what you've made
for your vegetable dish.

I did a, uh, pickled
king royale mushroom

with a chasiu bao
pork belly,

some fresh noodles
that were made today,

and watermelon tea.

I made a terrine out of
eggplant, zucchini, and peppers.

There's pickled tomatoes,
shaved jalapenos,

as well as black garlic puree.

What I made for you, uh,

is a chilled summer
corn veloute

with, uh, crispy fried
black c*ck.

I give Angelo credit
for daring to be extreme

in terms of flavors.

This is very indicative
of the flavors

that we enjoy
in our local noodles.

He knows this part
of the world really well.

But this is a dish
that needs work.

Kevin's dish doesn't have
enough oomph for me.

I liked the dish.
I did.

I don't know, it takes
a lot of ba*ls

do a vegetable terrine

as your first course.
Yes.

[Chuckles]

His dish was the best
for me.

Yes, I liked the velou.

I thought he ex*cuted it well.

Almost all the dishes, there's
some kind of restraint...

Yeah, I'm not
overreaching.

So far, it's a good start.

Let's go, come on.
Don't you want to win Top Chef?

Let's go.
Coming downtown.

We have a minute left,
Hung.

I keep pushing myself,
but in the back of my head,

dehydration is a big thing.

I'm trying to constantly
drink water.

It's just very hard for me
to work this way.

Go, go, go--they're coming.
Go, go, go...Come on!

Ten, nine, eight, seven.

Hung, you have four plates.
Go. Go!

So now you're, uh,
not sick anymore, huh?

I'm sick of your attitude.

So what we have here
with the rouget

is an asian-style
bouillabaisse.

The cuttlefish we confit
in olive oil.

The scape is just
lightlblanched,

and it's meant
to be eaten raw.

I did a pan-seared rouget.

Underneath,
cuttlefish noodles,

braised pork belly.

So basically
what I did here is

a stuffed rouget
with a zucchini Pesto.

On top of that is
slipper lobster

with some nice cuttlefish.

Thank you all so much.

Kevin's dish is
very interesting.

The rouget is nicely cooked.

-I mean, I never have dreamt-
of pairing them.

And it works so well.

What do you think of
the red mullet from Ed?

This is a very
complicated dish.

I ne a user manual.

But I have to respect
this put I in

a lot of effort in here.

What do you think
abgelo's?

It's a tasty dish.

It's such a nice broth,
you know.

I think Angelo's dish is
the dish you'll remember.

The dish that'll
just be boom!

I just want to grab that duck,
and I'll get out of here.



I'm a little bit worried
because

I don't have time
to really slow down

and make this dish perfect.
Whew!

At this point in the game,
it could come down

to too much salt,
not enough salt.

I mean, it's so minute right
now, it's very, very close.

You don't have any
White Tr*sh tongs, do you?

White Tr*sh tongs?
I take offense to that.

I'm feeling the pressure


Make it nice,
or make it twice.

If I overcook the duck,
I'm done.

Forget about it.
We've got two minutes.

We gotta start putting duck
on the plate.

No, no, no. I need it
to fall onto the edge.

To the edge.
Wipe the [Bleep] plate!

Duck breast,
and it's facing the guest.

I have a sauteed duck breast
and foie gras.

On top is a cinnamon
marshmallow.

And you'll cleanse your palate
with a tart cherry sh**ter.

I did a, uh,
a roasted duck breast,

a caramelized bok choy,
and an orange coriander sauce.

So what I did is duck too.
It's roasted duck breast.

And then,
also I took the neck

and I made a nice country farce

and stuffed the neck in some,
uh, super-green spinach.

Thank you.

It looks beautiful.
Mm-hmm.

I actually really liked
Kevin's ravioli.

I think it gave it
a different textural contrast.

I think this is the
best-cooked duck of the three.

To me, this is the one
that was spot-on.

It's interesting what he did
with the bok choy.

Kind of caramelized it.

It's nice, huh?
Very clever.

I loved Angelo's dish.

I loved the ginger salad.

I loved the foie gras
and the cinnamon touch to it.

I think that the one thing
that just didn't belong is--

I'm not even sure what this is.
Yes.

I love the flavors
in Ed's dish.

The greens are a nice,
bright contrast

to that smoky duck neck.

I think it's very smart
that he take care of

the small details,

and you have different layers
of flavors.

When we look at what
they have done until now,

I think it's pretty
remarkable.

And it doesn't surprise me

that those three guys
made it to the finals.

Five minutes, guys.

One side, remember?
It is on one side.

For the fourth course,
Ilan could have got

a little more intricate
with the cake.

How do you want these plated?

There's not much
to 'em.

Ilan's whipped cream,
it could be

a little bit salty
for the judges,

so I'm worried about it
big time.

It didn't bring
the spiciness.

I don't think dishes should
come with so much instruction.

I did a thai jewel.
Try our five star
grilled tilapia.

It's a coconut cream
of vanilla Bean,

a fusion of kaffir lime,
water chestnuts with saffron,

and then a saffron syrup.

My dish is
the Singapore sling, 2010.

Frozen on top--
that's a Singapore sling.

Underneath you're going to find

a bunch of different
tropical fruits.

So what I have is
a sticky toffee pudding

with a little fleur de sel
chantilly.

Thank you.

There's actually more to
Kevin's dish than meets the eye.

I like the fact that he
decided to reinterpret

the Singapore sling.

He just created
a national dessert.

[Laughter]
My God!

I think Angelo's dessert
is really comforting.

I think it's
a very tasty dish.

It's a little confusing
because it borders on

possibly becoming savory.
Savory. Oh, yeah.

Ed's dessert is good.

I just wish that he had
given a little Twist to it.

I think it's hilarious.

This takes some cajones.
Yeah.

It's sort of like
a "[Bleep] you."

Yeah.

It's warm,
and the caramel's delicious.

And then I ate the cream.

I'm, like, "are you kidding me?"
Oh, I like that.

Oh, no!
I like the salty cream.

You know what, this might
have broken the curse.

The curse of the Top Chef
dessert failure.

All three of these guys
just got down and dirty

with their desserts.

They played to their
strengths, and I think that

it's a smart move.

I'm very happy
with what we put out.

I'm happy I had an opportunity
to work with Hung.

And what I had to overcome,
how I got here...

Regardless of being sick,
I think I'm pretty dangerous

at this point.

I'm tasting Kevin's food,

and it's just--it's awesome.

So now, like,

my biggest fear is
Kevin's gonna win.

You want to try the ice?

I got to taste a little piece
of Ed's duck.

With Angelo's, I got to taste
a little bit of his broth.

I think it's gonna be
a tough decision for the judges.

The physical pressure is off,
but the mental

and emotional pressure is even
stronger than it was before.

Good luck. Great job,
everybody, seriously.

You did really, really good.

That was the second-best food

I've ever seen on Top Chef.

Oh, this mother [Bleep]...

Later, man.
See ya.

Hmm.

[Applause]

Chefs, I want to thank you
for a beautiful final meal.

We'll see you back
at judges' table.

[Applause]

I'd like to raise a glass

and thank everyone
for being here.

Our time here in Singapore
has been fantastic.

Well, that was
a really fun dinner

with a great group
of people.

Boy, it's just lights out.

I thought there were
some really, really good dishes.

It was sort of
a revelation.

My table was
very entertaining,

and entertained by the meal,
and we had a good time.

Thank you for
an amazing meal.

Thank you.
Thank you, Padma.

I thought there were some
really, really good dishes.

I thought there were
some great ideas,

and there were also
some not-so-good dishes.

Why don't we start with
Angelo's seafood course.

You poached the rouget
in the broth, right?

We lightly seared it
on one side,

put a little bit of broth in,

and then heated it lightly
in the oven.

I just thought it was smart

bringing something
that you're familiar with,

but really embracing

the ingredients here.
Thank you.

And to add those vegetables,
it was, like,

an intriguing Twist that
brought texture to the dish.

Thank you.

Let's move on to the duck.

I'm curious about why
you would call that cherry puree

a palate cleanser.

Because it coated every corner
of my mouth.

But then you should go back
to the salad,

which should then be crisp
and refreshing,

and then work your way
back again.

I don't think dishes should
come with so much instruction.

Let's discuss
your duck dish, Ed.

I thought it was a great idea
to stuff the neck.

I poached it to set it,
and then roasted the outside,

just to get
that nice roasted flavor.

And then from there,
I braised it.

I liked it.

Showed a lot of skill
and talent.

Thank you, Chef.

The spinach had
a lot of flavor,

and it looked beautiful.

It was excellent.

Let's talk about
Ed's dessert.

It felt, interestingly,
like you.

Like, "I'm not gonna try to be
anything I'm not."

And it's not gonna look
like much, but just eat it

because you'll enjoy it.
Good to hear that.

I didn't get that at all.

I liked the salt and the sweet.
I thought that was great.

But if this is a close
competition, which it is,

this may make
or break my day.

And it's a dessert
I'll get at home.

What am I supposed to do?

I wanted to make
a lemon curd,

but I could have just
screwed the thing up 100%,

and it would have been garbage,
you know?

Kevin.

Let's start with
the vegetable course.

For my taste, I would have
liked a little bit more salt

and maybe a bit of spiciness.

I put the shaved
jalapeno there to give heat,

but I removed the seeds
out of it.

Yes. So it didn't bring
the spiciness.

Let's talk about
your duck.

I generally don't like
duck a l'orange

or that kind of
classic pairing,

but it really came together.

I thought the duck was
cooked nicely.

It wasn't over-rested
at all.

And what was--
it was duck inside the dumpling?

Yeah, it was ground duck.
I did add a little bit of pork.

Originally, I wanted
to do foie gras,

but Angelo got it all.

It was smart.
It was well done.

Thank you.

You have the Singapore sling.

I went to the place where the
Singapore sling was invented,

and I'll take yours.
I mean, bring it on.

Thank you.

I liked also the fact
that the coconut

was in the bottom,
and was a surprise.

It was very refreshing.

Okay, we'll see you back
in a bit.

Thank you.
It was an honor. Thank you.

I'm not gonna pretend that

I know how to make something
when I don't.

I guess, for me,

it's really about a level
that I want to execute at.

And if I'm not
continuously doing that,

then you get Rusty
and you [Bleep] suck.

I don't want to suck.

This was, I think,
one of our best finales.

You know, we took them really
far out of their element.

Yes.
I saw a lot of influence

from the region
with the ingredients,

and with some
of the combinations.

We gave them all
the same proteins.

And it's fun to see
three different takes

on very similar ingredients.

On top of that,
you have four judges

who have very different
points of view.

Different ideas about food.
That's true.

So let's hash it out.

Let's start with the first
course, the vegetable course.

Angelo--I like the fact
that he made the noodles.

The noodle was very light,
and I enjoyed it.

But to me it was almost like
pork belly and pasta.

It was not vegetarian.

Kevin's first course, to me,
it just didn't excite me.

And maybe that's because
it didn't have the sciness.

The dish was very timid.

I loved Ed's corn
and clam dish.

It was spectacular, I thought.
The combination is very

sort of northeastern
United States,

but he used the calamansi,
which brought a new flavor.

And he used those black c*ck
that are so delicious.

I thought the dish
was flavorful.

Yes.
It showed his training.

Let's move on
to the seafood course.

Ed's was confusing.
It didn't taste bad,

it just didn't have a focus.

You've gotta go back
to the challenge too.

The rouget was supposed
to be featured,

and he didn't do that.

Kevin.

I liked his rouget
very much.

He cooked it
only on one side,

made the skin crispy.

The clam, the slipper lobster,
the cuttlefish--

it all was in harmony.

I thought it was
a really nice dish.

I really liked Angelo's
seafood course.

I thought it was beautiful.

I thought the aromatics
were great in that.

And the broth that Angelo made
for that dish was lovely.

But the duck of Angelo
was bizarre to me.

His instincts--
and I kept saying,

"somewhere in here,
there's a great dish."

I thought the introduction
of cinnamon was really good.

I thought it was a little
misguided to make a meringue

to get the cinnamon in there.

The duck from Ed,
I thought he did a great job.

And it was also a lot of work
stuffing the neck.

I thought the duck was
slightly overcooked.

That was a problem.

It was not as perfect
as it should be.

Kevin, he cooked the duck
better than anybody else.

It could be the most tender
of all of them

because he cooked it
Sous-vide.

And I liked the care he took
with a lot of the elements

in that duck dish.

I really loved
Angelo's dessert.

All the flavors worked.
It was really yummy.

Yeah, it was good.

Ed's dessert shocked me.

This is the finale
of Top Chef.

I was expecting something
more clean-cut.

Yeah, but what he said--"what
if I messed up the lemon--"

you know, the lemon curd.

Well, what if he messed up
the duck?

That's what
I don't understand.

That was so bizarre to me.

Kevin's dessert was
so refreshing.

Kevin started very subtly,
and he built, and he built

until the end dessert was
sort of this huge punch.

I mean, literally,
it was a fruit punch.

It punched you with fruit.

Well, you know, this is
such a tough decision.

Ed, he came on really strong
his last two challenges.

He did a nice job.

Kevin, he stayed
very focused.

He paid homage
to every ingredient

that he was supposed to elevate.
Yes.

It must have been
really hard for Angelo

feeling so bad.

I'm impressed that he rallied,
was able to compete

and did a great job.

They are very close.

But I think we have
a clear winner.

Agreed?
Sure.

Absolutely.
Oh, yeah.

Well, let's get them
out here.

Do you think
the whole experience

made you a better Chef?
Yeah?

It's t*rture waiting
in stew.

Someone's life is gonna change
in a matter of minutes.

Would I change anything?

I don't think
I really would.

The win is super-close.

It's very, very close.

I mean, it's between--
there's only three of us.

It's really just
so subjective. Wow.

This is everything--one Chef
to be crowned Top Chef.

I can't believe it's here.

You either like it
or you don't.

[Dramatic music]

♪ ♪

one of you is Top Chef

and will take home $125,000,

furnished by Dial Nutriskin.

The three of you gave us
an incredibly

high-quality experience
tonight.

I wish all three of you
could take home this title.

But the Top Chef is the one
who took the biggest risks

and cooked the best meal.

Kevin...

You are Top Chef.

I am?
You are.

That's the best reaction ever.
"I am?"

[Laughter]

Congratulations.
I win.

Jersey's taking that belt home.
Top Chef!

Nice work, Kevin.
Thank you..

Thank you guys,
seriously.

I didn't win Top Chef, and
there's absolutely zero regret.

Kevin, you did
an awesome job, man.

I'm very proud of you.

You guys having a party
in here or what?

Ha ha ha ha!

It's really like
a dream come true.

You have this dream,
you set out to do it,

and that road is tough,

and it's tougher
than you think.

But then, when you pull it out
and you make it happen,

it's amazing.

Thank you.

Thank you so much.

Mr. Kevin is Top Chef.

I'm happy that he won.
He definitely deserves it.

I feel everything
right now--happy, sad...

This is a life-changer.

My career's been good,
but this'll make it great.

It could make it
incredible.

Cheers to Kevin.

Congratulations.

There is a new Top Chef.

All: Cheers.

It's absolutely huge

that I'm the first
african-american Top Chef.

My dad, my sister,
my friends...

The guys at the barber shop,

I mean, they're gonna
eat it up.

They're gonna love it.
This is it.

I'm Top Chef.

Yay!
Whoo!