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1 00:00:02,080 00:00:03,800 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:04,000 00:00:06,520 the professionals from Sydney restaurant China Doll the professionals from Sydney restaurant China Doll
3 00:00:06,720 00:00:08,720 are set to take on four home cooks are set to take on four home cooks
4 00:00:08,920 00:00:12,880 who think they've got what it takes to beat them at their own game. who think they've got what it takes to beat them at their own game.
5 00:00:13,080 00:00:16,360 These home cooks will show off their best Chinese cuisine These home cooks will show off their best Chinese cuisine
6 00:00:16,560 00:00:20,640 as they battle against China Doll's chain of command one by one, as they battle against China Doll's chain of command one by one,
7 00:00:20,840 00:00:25,120 starting with the apprentice chef, right up to the head chef. starting with the apprentice chef, right up to the head chef.
8 00:00:25,320 00:00:26,840 I don't know what I'm in for, I don't know what I'm in for,
9 00:00:27,040 00:00:28,440 I don't know who these home cooks are. I don't know who these home cooks are.
10 00:00:28,640 00:00:30,520 I imagine you've got some pretty good talent. I imagine you've got some pretty good talent.
11 00:00:30,720 00:00:33,000 It's the ultimate food fight to discover It's the ultimate food fight to discover
12 00:00:33,200 00:00:34,600 if delicious home cooked meals... if delicious home cooked meals...
13 00:00:34,800 00:00:36,360 Smells awesome! (LAUGHS) Smells awesome! (LAUGHS)
14 00:00:36,560 00:00:39,120 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
15 00:00:39,320 00:00:41,320 It's a carnivore's delight! It's a carnivore's delight!
16 00:00:41,520 00:00:43,760 The cooks with the best plates on the pass The cooks with the best plates on the pass
17 00:00:43,960 00:00:46,040 will go through to the next round, will go through to the next round,
18 00:00:46,240 00:00:49,920 but the home cook whose dish doesn't deliver will be sent home. but the home cook whose dish doesn't deliver will be sent home.
19 00:00:52,560 00:00:54,960 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
20 00:00:55,160 00:00:57,840 renowned chef Mark Olive renowned chef Mark Olive
21 00:00:58,040 00:01:01,040 and food writer Melissa Leong. and food writer Melissa Leong.
22 00:01:01,240 00:01:02,960 So let's cook! So let's cook!
23 00:01:03,160 00:01:05,000 Which home cook has what it takes Which home cook has what it takes
24 00:01:05,200 00:01:07,840 to make it to the end of the Chefs' Line? to make it to the end of the Chefs' Line?
25 00:01:16,720 00:01:20,600 To kick off Chinese week we have four very different home cooks To kick off Chinese week we have four very different home cooks
26 00:01:20,800 00:01:24,320 who have one thing in common - their love of Chinese food. who have one thing in common - their love of Chinese food.
27 00:01:24,520 00:01:27,160 First up, Evelyn, an academic from Sydney. First up, Evelyn, an academic from Sydney.
28 00:01:27,360 00:01:32,360 I like cooking because the satisfaction is quite immediate I like cooking because the satisfaction is quite immediate
29 00:01:32,560 00:01:34,120 compared to doing a PhD. compared to doing a PhD.
30 00:01:34,320 00:01:36,560 Chinese food is important to me because it's my family, Chinese food is important to me because it's my family,
31 00:01:36,760 00:01:38,360 it's my home. it's my home.
32 00:01:38,560 00:01:42,280 It reminds me of when I was a child hanging out with my grandparents. It reminds me of when I was a child hanging out with my grandparents.
33 00:01:42,480 00:01:44,000 Done. Done.
34 00:01:44,200 00:01:45,800 Gold Coast dad Scott. Gold Coast dad Scott.
35 00:01:46,000 00:01:49,640 I am passionate about Chinese food. I am passionate about Chinese food.
36 00:01:49,840 00:01:52,000 Some fish with ginger and shallots. Some fish with ginger and shallots.
37 00:01:52,200 00:01:54,560 Traditionally, it's eaten in a shared environment Traditionally, it's eaten in a shared environment
38 00:01:54,760 00:01:57,080 and that creates a sense of family that I really like. and that creates a sense of family that I really like.
39 00:01:57,280 00:01:59,080 Isn't she adorable? Isn't she adorable?
40 00:01:59,280 00:02:01,640 Please take that out of the video! Please take that out of the video!
41 00:02:01,840 00:02:03,520 Team manager Yun. Team manager Yun.
42 00:02:03,720 00:02:05,000 Hello, I'm Yun. Hello, I'm Yun.
43 00:02:05,200 00:02:10,080 I came to Australia in 2008. I was born in Sichuan Chengdu. I came to Australia in 2008. I was born in Sichuan Chengdu.
44 00:02:10,280 00:02:13,120 My region is famous for spicy food. My region is famous for spicy food.
45 00:02:13,320 00:02:15,360 I have two different sort of chilli. I have two different sort of chilli.
46 00:02:15,560 00:02:17,280 Don't be alarmed. Don't be alarmed.
47 00:02:17,480 00:02:19,480 Hot! Hot! Hot! Hot! Hot! Hot! Hot! Hot!
48 00:02:19,680 00:02:22,400 And scientist from Adelaide, Noby. And scientist from Adelaide, Noby.
49 00:02:22,600 00:02:25,200 I was born in Malaysia but I'm a full grown Aussie. I was born in Malaysia but I'm a full grown Aussie.
50 00:02:25,400 00:02:27,960 I got into Chinese cuisine through my mother. I got into Chinese cuisine through my mother.
51 00:02:28,160 00:02:30,800 My mum is half Malaysian, half Chinese. My mum is half Malaysian, half Chinese.
52 00:02:31,000 00:02:32,440 Here, mum. Here, mum.
53 00:02:32,640 00:02:35,120 Wonton noodle soup. Wonton noodle soup.
54 00:02:35,320 00:02:37,080 He loves his food. He loves his food.
55 00:02:39,360 00:02:42,400 DAN HONG: Good evening and welcome to the Chef's Line. DAN HONG: Good evening and welcome to the Chef's Line.
56 00:02:42,600 00:02:46,760 This week, we are celebrating Chinese cuisine. This week, we are celebrating Chinese cuisine.
57 00:02:46,960 00:02:49,360 Whoo! (LAUGHS) Whoo! (LAUGHS)
58 00:02:51,160 00:02:53,400 Yun, where did you learn to cook? Yun, where did you learn to cook?
59 00:02:53,600 00:02:57,960 Ah, copying mum and dad in the kitchen ever since I was little. Ah, copying mum and dad in the kitchen ever since I was little.
60 00:02:58,160 00:03:02,000 Scott, how did you fall in love with Chinese food? Scott, how did you fall in love with Chinese food?
61 00:03:02,200 00:03:04,960 Through my first experience eating at a Cantonese restaurant. Through my first experience eating at a Cantonese restaurant.
62 00:03:05,160 00:03:08,920 I grew up '60s and '70s Australia, meat and three veg. I grew up '60s and '70s Australia, meat and three veg.
63 00:03:09,120 00:03:10,960 It was the first time I thought I'd eaten food It was the first time I thought I'd eaten food
64 00:03:11,160 00:03:12,920 that actually had some flavour. that actually had some flavour.
65 00:03:13,120 00:03:14,640 (LAUGHTER) (LAUGHTER)
66 00:03:14,840 00:03:19,400 Alright, this week you are cooking against the Chefs' Line... Alright, this week you are cooking against the Chefs' Line...
67 00:03:20,560 00:03:23,440 ..from Sydney's China Doll! ..from Sydney's China Doll!
68 00:03:23,640 00:03:25,480 Oh, wow. Whoa. Oh, wow. Whoa.
69 00:03:27,320 00:03:29,800 On the water in Sydney's Woolloomooloo, On the water in Sydney's Woolloomooloo,
70 00:03:30,000 00:03:32,600 China Doll opened in 2004 China Doll opened in 2004
71 00:03:32,800 00:03:35,680 and is led by Scottish-born head chef Frank Shek. and is led by Scottish-born head chef Frank Shek.
72 00:03:35,880 00:03:37,800 (SHOUTS IN CHINESE) (SHOUTS IN CHINESE)
73 00:03:39,840 00:03:42,920 I was born in Scotland, into a little Chinese takeaway I was born in Scotland, into a little Chinese takeaway
74 00:03:43,120 00:03:44,920 in a small town called Forfar. in a small town called Forfar.
75 00:03:45,120 00:03:49,240 My parents were from a fishing island culture in Hong Kong. My parents were from a fishing island culture in Hong Kong.
76 00:03:49,440 00:03:53,600 China Doll showcases a modern take of culinary traditions China Doll showcases a modern take of culinary traditions
77 00:03:53,800 00:03:56,760 from China, Hong Kong and South East Asia. from China, Hong Kong and South East Asia.
78 00:03:56,960 00:03:58,600 Frank. Here it is. Frank. Here it is.
79 00:03:58,800 00:04:00,840 Yes! Thank you. Yes! Thank you.
80 00:04:01,040 00:04:03,640 I love this particular dish from my grandmother. I love this particular dish from my grandmother.
81 00:04:03,840 00:04:07,120 Beautiful, and I love that China Doll is, in fact, Beautiful, and I love that China Doll is, in fact,
82 00:04:07,320 00:04:09,720 an ode to grandmothers and tradition. an ode to grandmothers and tradition.
83 00:04:10,920 00:04:13,320 The dedicated chefs' line at China Doll The dedicated chefs' line at China Doll
84 00:04:13,520 00:04:16,240 are a united force to be reckoned with. are a united force to be reckoned with.
85 00:04:18,000 00:04:19,400 Welcome, China Doll. Welcome, China Doll.
86 00:04:19,600 00:04:22,600 Chef Frank, can you please talk us through your chefs' line? Chef Frank, can you please talk us through your chefs' line?
87 00:04:22,800 00:04:26,160 Absolutely, at the end we have Wing, our apprentice chef. Absolutely, at the end we have Wing, our apprentice chef.
88 00:04:26,360 00:04:29,240 Next we have Wendy, our station chef. Next we have Wendy, our station chef.
89 00:04:29,440 00:04:31,760 This is Christian, our sous-chef. This is Christian, our sous-chef.
90 00:04:31,960 00:04:35,200 And I'm Frank Shek, head chef, China Doll. And I'm Frank Shek, head chef, China Doll.
91 00:04:35,400 00:04:37,760 Please step up, apprentice chef Wing, Please step up, apprentice chef Wing,
92 00:04:37,960 00:04:41,320 you are first to face off against our four home cooks. you are first to face off against our four home cooks.
93 00:04:41,520 00:04:45,360 Wing, how do you feel about cooking against our home cooks here? Wing, how do you feel about cooking against our home cooks here?
94 00:04:45,560 00:04:48,200 A little bit nervous A little bit nervous
95 00:04:48,400 00:04:50,520 because they are really new to me because they are really new to me
96 00:04:50,720 00:04:54,640 and I don't know their, ah, background and ability. and I don't know their, ah, background and ability.
97 00:04:54,840 00:04:56,480 Thank you, Wing. Thank you very much. Thank you, Wing. Thank you very much.
98 00:04:56,680 00:04:58,560 Now it's time for something to cook. Now it's time for something to cook.
99 00:04:58,760 00:05:02,520 We want to see a Chinese classic. We want to see a Chinese classic.
100 00:05:02,720 00:05:05,800 We want to see your version of... We want to see your version of...
101 00:05:06,000 00:05:07,640 ..char siu. ..char siu.
102 00:05:07,840 00:05:11,120 Char siu, or Chinese barbecue pork, Char siu, or Chinese barbecue pork,
103 00:05:11,320 00:05:15,400 is one of the most popular and well-loved dishes of Chinese cuisine. is one of the most popular and well-loved dishes of Chinese cuisine.
104 00:05:15,600 00:05:17,960 It's traditionally made using pork neck It's traditionally made using pork neck
105 00:05:18,160 00:05:21,240 with a rich, beautifully flavoursome sauce. with a rich, beautifully flavoursome sauce.
106 00:05:21,440 00:05:24,680 And tonight the blind-tasting judge is Melissa And tonight the blind-tasting judge is Melissa
107 00:05:24,880 00:05:28,360 who will taste every dish without knowing who put them on the pass. who will taste every dish without knowing who put them on the pass.
108 00:05:29,720 00:05:32,520 You have two hours, so let's cook. You have two hours, so let's cook.
109 00:05:33,680 00:05:35,520 Eventually one of four our home cooks Eventually one of four our home cooks
110 00:05:35,720 00:05:39,040 will go up against China Doll's head chef, Frank, will go up against China Doll's head chef, Frank,
111 00:05:39,240 00:05:42,160 but first they need to outcook apprentice chef Wing but first they need to outcook apprentice chef Wing
112 00:05:42,360 00:05:45,600 and delight the senses of blind-tasting judge Melissa. and delight the senses of blind-tasting judge Melissa.
113 00:05:47,480 00:05:50,840 I'm making a barbecue pork served with the fried rice. I'm making a barbecue pork served with the fried rice.
114 00:05:51,040 00:05:54,560 It's, uh, the sauce that goes with the fried rice is sambal. It's, uh, the sauce that goes with the fried rice is sambal.
115 00:05:54,760 00:05:56,720 Our signature dish is in China Doll. Our signature dish is in China Doll.
116 00:05:56,920 00:05:59,280 Wing. Yes. Hi, how are you? Wing. Yes. Hi, how are you?
117 00:05:59,480 00:06:01,160 I'm good. How are you? I'm good. I'm good. How are you? I'm good.
118 00:06:01,360 00:06:03,120 Do you make this at the restaurant? Do you make this at the restaurant?
119 00:06:04,400 00:06:05,760 Not really. Oh, really? Not really. Oh, really?
120 00:06:05,960 00:06:07,320 Yes. (LAUGHS) Yes. (LAUGHS)
121 00:06:07,520 00:06:09,880 So it's not part of your station at China Doll? So it's not part of your station at China Doll?
122 00:06:10,080 00:06:13,880 No, I only... er... see my coworker. No, I only... er... see my coworker.
123 00:06:14,080 00:06:15,680 They... Oh, you've only been watching them? They... Oh, you've only been watching them?
124 00:06:15,880 00:06:16,680 Yes. Yes.
125 00:06:16,880 00:06:18,480 What do you think is the most important part What do you think is the most important part
126 00:06:18,680 00:06:20,080 to getting this dish right? to getting this dish right?
127 00:06:20,280 00:06:22,440 The most important part is pork The most important part is pork
128 00:06:22,640 00:06:25,760 because... (LAUGHS) ..they, you ask for... because... (LAUGHS) ..they, you ask for...
129 00:06:25,960 00:06:28,120 Char siu battle. The char siu. Char siu battle. The char siu.
130 00:06:28,320 00:06:30,320 That's right, you've got to get it cooked perfectly. That's right, you've got to get it cooked perfectly.
131 00:06:30,520 00:06:32,160 Do you think you've got enough time? Do you think you've got enough time?
132 00:06:32,360 00:06:34,560 I think so. I have the team supporting. I think so. I have the team supporting.
133 00:06:34,760 00:06:38,000 They will yell at me if there's something missing. They will yell at me if there's something missing.
134 00:06:38,200 00:06:40,240 (LAUGHS) OK, well, good luck. Good luck. (LAUGHS) OK, well, good luck. Good luck.
135 00:06:40,440 00:06:41,560 Thank you. Thank you.
136 00:06:41,760 00:06:45,160 Tonight, I need to cook well to make my team and Frank proud. Tonight, I need to cook well to make my team and Frank proud.
137 00:06:45,360 00:06:47,680 (LAUGHS) I don't have confidence. (LAUGHS) I don't have confidence.
138 00:06:47,880 00:06:50,360 Can I check the rice? Yeah, you can. Can I check the rice? Yeah, you can.
139 00:06:54,040 00:06:57,520 So chef Frank, Wing's just said she doesn't usually make it. So chef Frank, Wing's just said she doesn't usually make it.
140 00:06:57,720 00:06:59,800 How do you feel about that? How do you feel watching Wing? How do you feel about that? How do you feel watching Wing?
141 00:07:00,000 00:07:01,320 How do you think she's going, as well? How do you think she's going, as well?
142 00:07:01,520 00:07:04,320 She's very organised, she's always approached work like that She's very organised, she's always approached work like that
143 00:07:04,520 00:07:06,240 and she likes to keep busy, and she likes to keep busy,
144 00:07:06,440 00:07:09,960 she never stands still, so this is Wing au natural. she never stands still, so this is Wing au natural.
145 00:07:12,000 00:07:15,000 So today I'm making my version of char siu bao. So today I'm making my version of char siu bao.
146 00:07:15,200 00:07:19,280 So I've got a pork belly that I'm gonna marinate in a barbecue sauce So I've got a pork belly that I'm gonna marinate in a barbecue sauce
147 00:07:19,480 00:07:22,680 and I'm also gonna make a steamed bun to serve it with. and I'm also gonna make a steamed bun to serve it with.
148 00:07:22,880 00:07:25,000 So my marinade had a lot of different ingredients. So my marinade had a lot of different ingredients.
149 00:07:25,200 00:07:27,240 It had soy, it had a lot of brown sugar. It had soy, it had a lot of brown sugar.
150 00:07:27,440 00:07:29,880 Five spice powder and also fermented red tofu. Five spice powder and also fermented red tofu.
151 00:07:30,080 00:07:31,360 It's like an open steamed bun It's like an open steamed bun
152 00:07:31,560 00:07:33,120 so a slightly, you know, hipster take on it. so a slightly, you know, hipster take on it.
153 00:07:33,320 00:07:34,800 So we'll see how it goes. So we'll see how it goes.
154 00:07:35,000 00:07:36,320 MARK OLIVE: Noby, what's happening here? MARK OLIVE: Noby, what's happening here?
155 00:07:36,520 00:07:38,840 So I'm making my steamed buns right now. So I'm making my steamed buns right now.
156 00:07:39,040 00:07:41,920 How is this gonna work? With difficulty. I'm not gonna lie. How is this gonna work? With difficulty. I'm not gonna lie.
157 00:07:42,120 00:07:43,640 A lot of it is sort of waiting for it to prove A lot of it is sort of waiting for it to prove
158 00:07:43,840 00:07:45,920 and I've already started on one but I'm not happy with it. and I've already started on one but I'm not happy with it.
159 00:07:46,120 00:07:47,680 I think the dough is too dry. Right. I think the dough is too dry. Right.
160 00:07:47,880 00:07:50,480 So I'm gonna have to, like, make it again, add a bit more moisture. So I'm gonna have to, like, make it again, add a bit more moisture.
161 00:07:50,680 00:07:54,160 So that's obviously gonna eat into that proving time but hopefully... So that's obviously gonna eat into that proving time but hopefully...
162 00:07:54,360 00:07:57,400 Well, look, I'll check your buns later, so good luck. Well, look, I'll check your buns later, so good luck.
163 00:07:57,600 00:07:59,920 Only two hours to make this and making like a bread Only two hours to make this and making like a bread
164 00:08:00,120 00:08:03,080 and having to prove the yeast in the bread and everything and having to prove the yeast in the bread and everything
165 00:08:03,280 00:08:05,760 like, yeah, I'm worried, but we'll see. like, yeah, I'm worried, but we'll see.
166 00:08:08,560 00:08:09,920 MELISSA LEONG: What I don't want tonight MELISSA LEONG: What I don't want tonight
167 00:08:10,120 00:08:12,680 is the wrong cut of pork used in a dish like this. is the wrong cut of pork used in a dish like this.
168 00:08:12,880 00:08:16,160 Traditionally the best cut for char siu is pork neck. Traditionally the best cut for char siu is pork neck.
169 00:08:16,360 00:08:17,920 I would accept belly as well I would accept belly as well
170 00:08:18,120 00:08:20,960 but something that's got a little bit of forgiving fat in there but something that's got a little bit of forgiving fat in there
171 00:08:21,160 00:08:23,520 because it's about the textures of that succulent meat. because it's about the textures of that succulent meat.
172 00:08:23,720 00:08:25,160 Beautiful little layers of fat Beautiful little layers of fat
173 00:08:25,360 00:08:28,080 and that gorgeous caramelised coating over the top. and that gorgeous caramelised coating over the top.
174 00:08:29,920 00:08:34,760 Tonight I am making barbecue pork with pancakes, chicken livers Tonight I am making barbecue pork with pancakes, chicken livers
175 00:08:34,960 00:08:37,560 and a shallot and ginger oil. and a shallot and ginger oil.
176 00:08:38,880 00:08:41,200 So Evelyn, I can see the pork is marinating in there. So Evelyn, I can see the pork is marinating in there.
177 00:08:41,400 00:08:43,160 What cut of pork are you using? What cut of pork are you using?
178 00:08:43,360 00:08:46,160 The cut of pork that I'm using is the pork loin The cut of pork that I'm using is the pork loin
179 00:08:46,360 00:08:49,120 so it's got a bit of fat to it but it's quite lean. so it's got a bit of fat to it but it's quite lean.
180 00:08:50,680 00:08:54,440 It's not your usual cut of, uh, pork for a char siu, Evelyn. It's not your usual cut of, uh, pork for a char siu, Evelyn.
181 00:08:54,640 00:08:55,920 Mm-hm, yes. Mm-hm, yes.
182 00:08:56,120 00:08:59,040 The risk in using the pork loin would be The risk in using the pork loin would be
183 00:08:59,240 00:09:01,400 for it to be too dry or overcooked for it to be too dry or overcooked
184 00:09:01,600 00:09:03,760 and for there to be not a good balance and for there to be not a good balance
185 00:09:03,960 00:09:06,560 between the fat and the lean, meatier parts between the fat and the lean, meatier parts
186 00:09:06,760 00:09:11,560 but I'm usually pretty good at nailing things the first time. but I'm usually pretty good at nailing things the first time.
187 00:09:14,600 00:09:18,040 I'll be making barbecue pork and fried rice. I'll be making barbecue pork and fried rice.
188 00:09:18,240 00:09:21,640 Yun, what kind of char siu are you doing tonight? Yun, what kind of char siu are you doing tonight?
189 00:09:21,840 00:09:24,560 Uh, I'm doing a twice cooked char siu Uh, I'm doing a twice cooked char siu
190 00:09:24,760 00:09:27,160 so I'll boil it in the water to get rid of the meaty taste... so I'll boil it in the water to get rid of the meaty taste...
191 00:09:27,360 00:09:28,400 Of course, yes. Of course, yes.
192 00:09:28,600 00:09:30,720 ..and then we'll dry it out and spice it up ..and then we'll dry it out and spice it up
193 00:09:30,920 00:09:33,760 and put it in the oven for a bit of barbecue times. and put it in the oven for a bit of barbecue times.
194 00:09:33,960 00:09:36,080 Oh, so you're doing sort of roast pork? Oh, so you're doing sort of roast pork?
195 00:09:36,280 00:09:38,600 Is there anything worrying you about the dish? Is there anything worrying you about the dish?
196 00:09:38,800 00:09:41,800 I want to get the right crust for the skin I want to get the right crust for the skin
197 00:09:42,000 00:09:45,800 and still keep the meat really juicy and moist inside and still keep the meat really juicy and moist inside
198 00:09:46,000 00:09:47,760 so hopefully I can achieve that. so hopefully I can achieve that.
199 00:09:47,960 00:09:49,920 OK, well, we're just gonna have to wait and see. OK, well, we're just gonna have to wait and see.
200 00:09:50,120 00:09:51,800 Thank you. Thank you. Thank you. Thank you.
201 00:09:54,160 00:09:58,600 Tonight, I'm making barbecue pork belly with a pickled vegetable salad Tonight, I'm making barbecue pork belly with a pickled vegetable salad
202 00:09:58,800 00:10:03,200 and I'm going to blanche the pork belly, marinade for an hour, and I'm going to blanche the pork belly, marinade for an hour,
203 00:10:03,400 00:10:06,440 then I'm going to barbecue it and then I'm going to stir fry it then I'm going to barbecue it and then I'm going to stir fry it
204 00:10:06,640 00:10:09,480 with the reduced marinade so it gets all sticky. with the reduced marinade so it gets all sticky.
205 00:10:09,680 00:10:12,040 I chose to keep the rind on the pork I chose to keep the rind on the pork
206 00:10:12,240 00:10:16,160 because I wanted to contain the fat layer because I wanted to contain the fat layer
207 00:10:16,360 00:10:19,360 to make sure that it didn't completely melt away. to make sure that it didn't completely melt away.
208 00:10:19,560 00:10:22,600 But if the rind isn't cooked enough, it ends up very rubbery. But if the rind isn't cooked enough, it ends up very rubbery.
209 00:10:22,800 00:10:24,960 It's quite unpleasant. It's quite unpleasant.
210 00:10:25,160 00:10:28,440 I was worried that that could happen tonight. I was worried that that could happen tonight.
211 00:10:29,480 00:10:31,920 What's going on? I just saw this plume of smoke happening up here. What's going on? I just saw this plume of smoke happening up here.
212 00:10:32,120 00:10:33,480 Yes. What happened? Yes. What happened?
213 00:10:33,680 00:10:37,400 Pork is glossy and succulent looking. Risky move. Pork is glossy and succulent looking. Risky move.
214 00:10:37,600 00:10:40,280 Is the rind going to be cooked enough? Is the rind going to be cooked enough?
215 00:10:46,560 00:10:47,960 Guys, one hour left! Guys, one hour left!
216 00:10:48,160 00:10:51,520 It's Chinese week, our four home cooks and apprentice chef Wing It's Chinese week, our four home cooks and apprentice chef Wing
217 00:10:51,720 00:10:53,960 are halfway through the char siu challenge. are halfway through the char siu challenge.
218 00:10:54,160 00:10:57,240 Tonight, it's all about cooking the perfect piece of pork Tonight, it's all about cooking the perfect piece of pork
219 00:10:57,440 00:10:59,840 and things are really steaming up. and things are really steaming up.
220 00:11:01,600 00:11:04,640 Well, Melissa, what kind of cuts of pork are you looking for? Well, Melissa, what kind of cuts of pork are you looking for?
221 00:11:04,840 00:11:07,320 Oh, well, I love pork neck char siu, Oh, well, I love pork neck char siu,
222 00:11:07,520 00:11:10,240 I think it's the best possible cut for char siu I think it's the best possible cut for char siu
223 00:11:10,440 00:11:12,520 because it has a lot of connective fat. because it has a lot of connective fat.
224 00:11:12,720 00:11:14,360 Pork belly is also pretty good Pork belly is also pretty good
225 00:11:14,560 00:11:18,320 and you get that really succulent porky, you know, sort of result. and you get that really succulent porky, you know, sort of result.
226 00:11:18,520 00:11:20,800 Mm, OK, that's interesting. We better get back out there. Mm, OK, that's interesting. We better get back out there.
227 00:11:23,360 00:11:27,240 The trickiest part could be making sure the pork is juicy. The trickiest part could be making sure the pork is juicy.
228 00:11:27,440 00:11:30,120 At the moment, I've marinated the pork, At the moment, I've marinated the pork,
229 00:11:30,320 00:11:33,080 I've marinated the chicken livers I've marinated the chicken livers
230 00:11:33,280 00:11:34,960 and I'm starting to do the pancakes. and I'm starting to do the pancakes.
231 00:11:37,560 00:11:40,720 NOBY: So right now, I've just finished rolling out my steamed buns NOBY: So right now, I've just finished rolling out my steamed buns
232 00:11:40,920 00:11:43,880 and so they're proving again for the second time. and so they're proving again for the second time.
233 00:11:44,080 00:11:46,280 I think definitely better than the first batch of dough I think definitely better than the first batch of dough
234 00:11:46,480 00:11:48,560 and let's just hope they have enough time to kind of prove and let's just hope they have enough time to kind of prove
235 00:11:48,760 00:11:50,640 and get to that nice fluffy stage. and get to that nice fluffy stage.
236 00:11:50,840 00:11:55,880 I'm not getting as much on the skin as I would want. I'm not getting as much on the skin as I would want.
237 00:11:56,080 00:11:59,480 Normally when I cook the pork belly I would barbecue it. Normally when I cook the pork belly I would barbecue it.
238 00:11:59,680 00:12:02,680 And I was using a grill plate in the kitchen today And I was using a grill plate in the kitchen today
239 00:12:02,880 00:12:08,400 which didn't really get as hot as the barbecue normally would. which didn't really get as hot as the barbecue normally would.
240 00:12:08,600 00:12:10,680 I needed to come up with another strategy I needed to come up with another strategy
241 00:12:10,880 00:12:12,880 to still achieve the end result to still achieve the end result
242 00:12:13,080 00:12:17,320 and that was to cook it in the oven under the grill. and that was to cook it in the oven under the grill.
243 00:12:30,080 00:12:33,480 YUN: My rice is a bit too soft so I'm trying to dry it YUN: My rice is a bit too soft so I'm trying to dry it
244 00:12:33,680 00:12:35,360 and at the same time cooking another one. and at the same time cooking another one.
245 00:12:35,560 00:12:37,680 Hopefully I have enough time. Hopefully I have enough time.
246 00:12:37,880 00:12:40,120 Wing, you got this really nice set-up with the fan here Wing, you got this really nice set-up with the fan here
247 00:12:40,320 00:12:41,600 cooling down the rice. cooling down the rice.
248 00:12:41,800 00:12:43,480 The first for to dry the rice. The first for to dry the rice.
249 00:12:43,680 00:12:46,080 We can't cook it when it really wet. We can't cook it when it really wet.
250 00:12:46,280 00:12:49,960 So I use the fan to get the air in. Mm. So I use the fan to get the air in. Mm.
251 00:12:50,160 00:12:51,960 You know you've got about 30 minutes left. You know you've got about 30 minutes left.
252 00:12:52,160 00:12:54,160 Do you think the rice is gonna be cool by then? Do you think the rice is gonna be cool by then?
253 00:12:54,360 00:12:57,240 You got time to make a good fried rice? You got time to make a good fried rice?
254 00:12:57,440 00:12:59,680 I think so. Yeah, that's why we get the fan. I think so. Yeah, that's why we get the fan.
255 00:12:59,880 00:13:01,960 OK, yeah, well, good luck. Thank you very much. OK, yeah, well, good luck. Thank you very much.
256 00:13:03,440 00:13:06,160 MARK OLIVE: Noby, what's going on? I just saw these plumes happening out here. MARK OLIVE: Noby, what's going on? I just saw these plumes happening out here.
257 00:13:06,360 00:13:07,640 Yes. What's happened? Yes. What's happened?
258 00:13:07,840 00:13:09,240 So yeah, I've just flipped it over So yeah, I've just flipped it over
259 00:13:09,440 00:13:11,480 but you can see it's starting to burn on the sides there. but you can see it's starting to burn on the sides there.
260 00:13:11,680 00:13:13,280 Yeah. Which is quite nice. Yeah. Which is quite nice.
261 00:13:13,480 00:13:14,760 Well, good luck. Keep it going. Well, good luck. Keep it going.
262 00:13:14,960 00:13:16,840 You've got less than 30 minutes. Cheers. You've got less than 30 minutes. Cheers.
263 00:13:17,040 00:13:20,280 I want my pork to be very nicely charred on the outside I want my pork to be very nicely charred on the outside
264 00:13:20,480 00:13:22,160 but also still quite tender on the inside. but also still quite tender on the inside.
265 00:13:22,360 00:13:25,240 Hopefully the fattiness of the pork belly will really help that happen. Hopefully the fattiness of the pork belly will really help that happen.
266 00:13:28,520 00:13:32,520 I keep staring at the meat because I'm thinking about how to cut it. I keep staring at the meat because I'm thinking about how to cut it.
267 00:13:32,720 00:13:34,000 What's up with this? What's up with this?
268 00:13:34,200 00:13:37,760 I'm thinking about cutting it from here and there I'm thinking about cutting it from here and there
269 00:13:37,960 00:13:39,880 so it's this middle part. so it's this middle part.
270 00:13:40,080 00:13:43,080 That looks the side with more meat than fat. That looks the side with more meat than fat.
271 00:13:43,280 00:13:44,960 Yeah. Yeah.
272 00:13:45,160 00:13:47,200 But, uh, yeah, OK. But, uh, yeah, OK.
273 00:13:47,400 00:13:49,240 It's up to you. It's up to you.
274 00:13:49,440 00:13:52,000 As long as it's not dry char siu. OK. As long as it's not dry char siu. OK.
275 00:13:52,200 00:13:53,920 OK? Yes, thanks. OK? Yes, thanks.
276 00:13:56,600 00:13:59,800 There's 10 minutes to go! 10 minutes! There's 10 minutes to go! 10 minutes!
277 00:14:01,360 00:14:04,040 SCOTT: It was in the oven, I couldn't get enough heat. SCOTT: It was in the oven, I couldn't get enough heat.
278 00:14:04,240 00:14:06,080 One of the things I was concerned about tonight - One of the things I was concerned about tonight -
279 00:14:06,280 00:14:09,560 is the rind going to be cooked enough? is the rind going to be cooked enough?
280 00:14:12,000 00:14:14,920 So if the rind's not cooked the worst thing that could happen, So if the rind's not cooked the worst thing that could happen,
281 00:14:15,120 00:14:18,080 it's very chewy in the mouth, it's quite unpleasant. it's very chewy in the mouth, it's quite unpleasant.
282 00:14:28,040 00:14:30,000 Three are good, one dud. Three are good, one dud.
283 00:14:32,400 00:14:35,640 Well, I cut it open and it's still a bit pink in there. Well, I cut it open and it's still a bit pink in there.
284 00:14:35,840 00:14:38,440 I planned to cook the pork twice. I planned to cook the pork twice.
285 00:14:38,640 00:14:41,520 Now I have done it for the third time. Now I have done it for the third time.
286 00:14:45,880 00:14:48,680 CHEF SHEK: Let's go, Wing, come on come on! We can do this! CHEF SHEK: Let's go, Wing, come on come on! We can do this!
287 00:14:48,880 00:14:52,320 DAN HONG: Two minutes to go, guys. Two minutes to go. DAN HONG: Two minutes to go, guys. Two minutes to go.
288 00:14:52,520 00:14:54,800 You should be plating up right now. You should be plating up right now.
289 00:14:57,160 00:14:59,200 Oh. OK, good. WING: Yeah. Oh. OK, good. WING: Yeah.
290 00:15:02,720 00:15:05,160 MARK OLIVE: Come on, Yun. Under a minute. MARK OLIVE: Come on, Yun. Under a minute.
291 00:15:09,400 00:15:12,000 MARK AND DAN HONG: 30 seconds! MARK AND DAN HONG: 30 seconds!
292 00:15:13,840 00:15:16,200 Evelyn's on her way to the pass. Evelyn's on her way to the pass.
293 00:15:19,560 00:15:22,280 Scott's on his way. Come on, guys. Scott's on his way. Come on, guys.
294 00:15:27,760 00:15:29,680 Come on, Wing. (CHEFS CHEER) Come on, Wing. (CHEFS CHEER)
295 00:15:29,880 00:15:31,760 10 seconds, Wing, you better hoof it. 10 seconds, Wing, you better hoof it.
296 00:15:33,120 00:15:34,640 Go, go, go. Go, go, go.
297 00:15:36,200 00:15:37,480 Well done, Wing! Well done, Wing!
298 00:15:37,680 00:15:39,240 (ALL CONGRATULATE EACH OTHER) (ALL CONGRATULATE EACH OTHER)
299 00:15:43,160 00:15:45,120 Buns turned out OK in the end. Buns turned out OK in the end.
300 00:15:45,320 00:15:47,640 I had to make the dough a second time around. I had to make the dough a second time around.
301 00:15:47,840 00:15:49,960 They're quite humungous, so hopefully Melissa's hungry, They're quite humungous, so hopefully Melissa's hungry,
302 00:15:50,160 00:15:51,360 but we'll see. but we'll see.
303 00:15:51,560 00:15:54,920 All our efforts can beat everything, I think. All our efforts can beat everything, I think.
304 00:15:55,120 00:15:57,920 Not only my efforts, all my team's efforts. Not only my efforts, all my team's efforts.
305 00:16:03,040 00:16:04,320 It's Chinese week It's Chinese week
306 00:16:04,520 00:16:08,000 and our four passionate home cooks and China Doll's apprentice chef Wing and our four passionate home cooks and China Doll's apprentice chef Wing
307 00:16:08,200 00:16:12,040 have just battled to produce their versions of the classic char siu. have just battled to produce their versions of the classic char siu.
308 00:16:12,240 00:16:16,000 Now it's time for our blind-tasting judge Melissa to try their dishes. Now it's time for our blind-tasting judge Melissa to try their dishes.
309 00:16:16,200 00:16:18,600 Oh! It's been killing me in there. Oh! It's been killing me in there.
310 00:16:18,840 00:16:23,640 All I can smell is this beautiful, beautiful sweet smell of roasting pork. All I can smell is this beautiful, beautiful sweet smell of roasting pork.
311 00:16:23,840 00:16:25,480 This looks really wonderful, This looks really wonderful,
312 00:16:25,680 00:16:28,960 I'm seeing lots of colour and texture which is a lovely thing, I'm seeing lots of colour and texture which is a lovely thing,
313 00:16:29,160 00:16:31,080 so, brilliant. so, brilliant.
314 00:16:32,480 00:16:35,960 MARK OLIVE: Pork belly buns. Or gua bao. MARK OLIVE: Pork belly buns. Or gua bao.
315 00:16:36,160 00:16:38,880 These are some... big buns. These are some... big buns.
316 00:16:39,080 00:16:42,640 They're the biggest baos I've ever seen, they're huge! They're the biggest baos I've ever seen, they're huge!
317 00:16:42,840 00:16:45,320 Yeah, it's a burger bao! Oh, man. Yeah, it's a burger bao! Oh, man.
318 00:16:47,640 00:16:51,120 Possibly cut a bit too thick, the old char siu. Possibly cut a bit too thick, the old char siu.
319 00:16:51,320 00:16:53,120 Could have been a bit thinner? Could have been a bit thinner?
320 00:16:54,160 00:16:56,480 You have to think about how much you can fit in your mouth You have to think about how much you can fit in your mouth
321 00:16:56,680 00:16:58,920 and I'm sorry but my mouth isn't that big. and I'm sorry but my mouth isn't that big.
322 00:16:59,120 00:17:03,280 The bun itself is not the lightest bao I've ever had The bun itself is not the lightest bao I've ever had
323 00:17:03,480 00:17:04,880 but that's... it's fine. but that's... it's fine.
324 00:17:05,080 00:17:09,720 The pork was really lovely and juicy and the glaze was quite pleasing. The pork was really lovely and juicy and the glaze was quite pleasing.
325 00:17:09,920 00:17:12,240 The flavours in this plate are lovely. The flavours in this plate are lovely.
326 00:17:12,440 00:17:14,640 Onto the next one, Melissa. Onto the next one, Melissa.
327 00:17:14,840 00:17:19,720 This is barbecue pork belly with a corn and pea fried rice. This is barbecue pork belly with a corn and pea fried rice.
328 00:17:19,920 00:17:21,600 OK. OK.
329 00:17:21,800 00:17:24,600 The presentation isn't the strong point here. The presentation isn't the strong point here.
330 00:17:32,400 00:17:35,960 Unfortunately, the char siu is a little dry Unfortunately, the char siu is a little dry
331 00:17:36,160 00:17:38,840 and I'm not getting a lot of joy from that. and I'm not getting a lot of joy from that.
332 00:17:39,040 00:17:43,400 But what I love about this dish is the rice. But what I love about this dish is the rice.
333 00:17:43,600 00:17:46,240 There's so much flavour, great balance of spice There's so much flavour, great balance of spice
334 00:17:46,440 00:17:48,360 and the texture of the rice was gorgeous. and the texture of the rice was gorgeous.
335 00:17:48,560 00:17:50,720 OK, well, let's try the next one, then. OK, well, let's try the next one, then.
336 00:17:52,760 00:17:55,880 This is barbecue pork with prawn fried rice. This is barbecue pork with prawn fried rice.
337 00:17:58,280 00:18:00,480 The pork is glossy and succulent looking. The pork is glossy and succulent looking.
338 00:18:00,680 00:18:03,560 And it's belly and neck. Oh! And it's belly and neck. Oh!
339 00:18:10,120 00:18:12,880 The flavours are really beautiful, little bit of spice. The flavours are really beautiful, little bit of spice.
340 00:18:15,360 00:18:17,480 The sambal was a lovely touch. The sambal was a lovely touch.
341 00:18:17,680 00:18:20,080 Little bit of heat but not too much. Little bit of heat but not too much.
342 00:18:20,280 00:18:23,680 The sambal was actually made from scratch. The sambal was actually made from scratch.
343 00:18:23,880 00:18:25,240 Really? Yep. Really? Yep.
344 00:18:25,440 00:18:27,400 I would have liked to see a little extra on the side. I would have liked to see a little extra on the side.
345 00:18:27,600 00:18:29,040 Or a little dolloped on top. Ah, yeah. Or a little dolloped on top. Ah, yeah.
346 00:18:29,240 00:18:31,160 Just to really tell me that they've put the effort Just to really tell me that they've put the effort
347 00:18:31,360 00:18:34,440 into making that particular element from scratch. into making that particular element from scratch.
348 00:18:34,640 00:18:39,800 But overall the treatment of this pork in this dish - fantastic. But overall the treatment of this pork in this dish - fantastic.
349 00:18:42,040 00:18:46,480 This is barbecued pork with pickled vegetable salad. This is barbecued pork with pickled vegetable salad.
350 00:18:48,200 00:18:51,440 That's a really big fat cap and the rind is on. That's a really big fat cap and the rind is on.
351 00:18:51,640 00:18:53,680 Yeah, I mean... Risky move. Yeah, I mean... Risky move.
352 00:18:58,840 00:19:01,000 (BOTH CHUCKLE) (BOTH CHUCKLE)
353 00:19:01,200 00:19:03,840 She could have had a pedicure while chewing that. She could have had a pedicure while chewing that.
354 00:19:05,160 00:19:07,160 The pickled veg was a really smart idea. The pickled veg was a really smart idea.
355 00:19:07,360 00:19:09,360 The acidity and the brightness of that The acidity and the brightness of that
356 00:19:09,560 00:19:12,720 does help to cut the richness of the pork. does help to cut the richness of the pork.
357 00:19:12,920 00:19:15,920 The flavour of the pork itself was lovely. The flavour of the pork itself was lovely.
358 00:19:16,120 00:19:18,840 Why, oh, why did they keep the rind on? Why, oh, why did they keep the rind on?
359 00:19:20,800 00:19:23,800 This is barbecue pork and chicken liver pancakes. This is barbecue pork and chicken liver pancakes.
360 00:19:24,000 00:19:26,480 Looks wise, the glossy looking pork Looks wise, the glossy looking pork
361 00:19:26,680 00:19:32,360 and these little finely slices apple pieces - lovely. and these little finely slices apple pieces - lovely.
362 00:19:36,600 00:19:38,080 OK. OK.
363 00:19:44,480 00:19:46,560 The livers were gorgeous. Perfect. The livers were gorgeous. Perfect.
364 00:19:46,760 00:19:48,920 I would not personally have chosen loin I would not personally have chosen loin
365 00:19:49,120 00:19:52,160 even though there is a bit of a fat cap on the top. even though there is a bit of a fat cap on the top.
366 00:19:52,360 00:19:55,760 And I wasn't tasting as much of the five spice or the sweetness And I wasn't tasting as much of the five spice or the sweetness
367 00:19:55,960 00:19:59,040 and Chinese food is all about balance. and Chinese food is all about balance.
368 00:19:59,240 00:20:03,200 Well, Melissa, you've got five very different plates of char siu Well, Melissa, you've got five very different plates of char siu
369 00:20:03,400 00:20:04,800 on the pass on the pass
370 00:20:05,000 00:20:07,800 and it all comes down to you. and it all comes down to you.
371 00:20:14,960 00:20:17,760 Our four home cooks have just taken on apprentice chef Wing Our four home cooks have just taken on apprentice chef Wing
372 00:20:17,960 00:20:20,440 from Sydney restaurant China Doll. from Sydney restaurant China Doll.
373 00:20:20,640 00:20:23,840 Blind-tasting judge Melissa has tried all five dishes Blind-tasting judge Melissa has tried all five dishes
374 00:20:24,040 00:20:25,400 without knowing who cooked them without knowing who cooked them
375 00:20:25,600 00:20:29,120 and is ready to announce the best plate on the pass. and is ready to announce the best plate on the pass.
376 00:20:29,320 00:20:32,160 And apprentice chef Wing is feeling the nerves. And apprentice chef Wing is feeling the nerves.
377 00:20:32,360 00:20:36,400 I'm nervous because I need to make Frank proud. I'm nervous because I need to make Frank proud.
378 00:20:36,600 00:20:41,400 Well, it's night one of Chinese week and what better way to start Well, it's night one of Chinese week and what better way to start
379 00:20:41,600 00:20:45,320 than a Chinese barbecue classic, char siu pork? than a Chinese barbecue classic, char siu pork?
380 00:20:46,560 00:20:48,720 Home cooks, how do you think we all went? Home cooks, how do you think we all went?
381 00:20:48,920 00:20:51,440 Um, I think I had a few struggles Um, I think I had a few struggles
382 00:20:51,640 00:20:55,400 but in the end, I was quite happy what I put out on the plate. but in the end, I was quite happy what I put out on the plate.
383 00:20:55,600 00:20:56,520 Wing? Wing?
384 00:20:56,720 00:20:58,800 This one is tough, very tough for me This one is tough, very tough for me
385 00:20:59,000 00:21:02,880 but I have a good team to support me. but I have a good team to support me.
386 00:21:03,080 00:21:06,800 So, the best plate on the pass for me tonight is... So, the best plate on the pass for me tonight is...
387 00:21:10,760 00:21:14,000 ..barbecue pork and prawn fried rice. ..barbecue pork and prawn fried rice.
388 00:21:15,840 00:21:17,320 Thank you! Thank you!
389 00:21:17,520 00:21:19,240 (LAUGHTER AND APPLAUSE) (LAUGHTER AND APPLAUSE)
390 00:21:23,400 00:21:25,360 DAN HONG: You go, girl! DAN HONG: You go, girl!
391 00:21:25,560 00:21:27,400 Congratulations, Wing. Congratulations, Wing.
392 00:21:27,600 00:21:29,000 How are you feeling? How are you feeling?
393 00:21:29,200 00:21:31,400 I'm feeling great. (LAUGHTER) I'm feeling great. (LAUGHTER)
394 00:21:31,600 00:21:34,000 Never been, like, that happy. Never been, like, that happy.
395 00:21:34,200 00:21:35,840 Thank you. Thank you.
396 00:21:36,040 00:21:39,880 I never think I can cook the good dishes. I never think I can cook the good dishes.
397 00:21:40,080 00:21:42,560 I don't have confidence. I don't. I don't have confidence. I don't.
398 00:21:42,760 00:21:47,000 Wing... this is not just good, this was great. Wing... this is not just good, this was great.
399 00:21:47,200 00:21:49,960 Frank, how are you feeling? Frank, how are you feeling?
400 00:21:50,160 00:21:52,320 It's just really touching how... It's just really touching how...
401 00:21:52,520 00:21:55,960 ..when Wing explains that she had no confidence going into the cook ..when Wing explains that she had no confidence going into the cook
402 00:21:56,160 00:21:59,320 but she instils that confidence from us, um... (CLEARS THROAT) but she instils that confidence from us, um... (CLEARS THROAT)
403 00:21:59,520 00:22:01,400 ..that means a lot to us, to China Doll. ..that means a lot to us, to China Doll.
404 00:22:01,600 00:22:04,240 And who knew how versatile char siu could be, And who knew how versatile char siu could be,
405 00:22:04,440 00:22:06,240 just looking at the different interpretations. just looking at the different interpretations.
406 00:22:06,440 00:22:08,040 So well done to everyone. So well done to everyone.
407 00:22:12,640 00:22:17,920 Well, the plate that did not stack up for me this evening is... Well, the plate that did not stack up for me this evening is...
408 00:22:19,200 00:22:23,400 ..the barbecue pork with corn and pea fried rice. ..the barbecue pork with corn and pea fried rice.
409 00:22:23,600 00:22:26,080 Whose is that? Mine. Whose is that? Mine.
410 00:22:27,400 00:22:29,200 I'm sorry, Yun. I'm sorry, Yun.
411 00:22:29,400 00:22:31,560 Thank you. Are you OK? Thank you. Are you OK?
412 00:22:31,760 00:22:32,600 Yeah. Yeah.
413 00:22:32,800 00:22:37,080 I think I did my best and I really enjoyed it. I think I did my best and I really enjoyed it.
414 00:22:37,280 00:22:39,320 I think one tip for next time is... I think one tip for next time is...
415 00:22:39,520 00:22:42,000 ..pork belly is such a beautiful, succulent cut ..pork belly is such a beautiful, succulent cut
416 00:22:42,200 00:22:45,040 and I would have liked to have seen a little bit more of that moisture and I would have liked to have seen a little bit more of that moisture
417 00:22:45,240 00:22:46,560 left in the pork left in the pork
418 00:22:46,760 00:22:49,400 and otherwise, I loved that fried rice. and otherwise, I loved that fried rice.
419 00:22:49,600 00:22:51,000 Thank you. Thank you.
420 00:22:51,200 00:22:53,880 So sorry, Yun, that means you are going home tonight So sorry, Yun, that means you are going home tonight
421 00:22:54,080 00:22:57,120 but congratulations, China Doll and Wing, but congratulations, China Doll and Wing,
422 00:22:57,320 00:22:59,080 you had the best plate on the pass! you had the best plate on the pass!
423 00:23:03,960 00:23:05,400 Congratulations. Thank you. Congratulations. Thank you.
424 00:23:05,600 00:23:07,360 (CHEERING) Well done. (CHEERING) Well done.
425 00:23:07,560 00:23:09,560 Next time... I'm so confident. Next time... I'm so confident.
426 00:23:09,760 00:23:11,200 You're that confident? You're that confident?
427 00:23:11,400 00:23:13,640 I hope this fish dish can do it. So many things can go wrong. I hope this fish dish can do it. So many things can go wrong.
428 00:23:13,840 00:23:16,680 I didn't cook it for as long over the steam. I didn't cook it for as long over the steam.
429 00:23:16,880 00:23:18,920 Looks a bit dry around the edges? Looks a bit dry around the edges?
430 00:23:19,120 00:23:21,280 It's meant to be quite intense and quite spicy. It's meant to be quite intense and quite spicy.
431 00:23:21,480 00:23:22,960 (COUGHS) (COUGHS)
432 00:23:23,160 00:23:24,640 Then later in the week... Then later in the week...
433 00:23:24,840 00:23:26,280 Hello, Frank. Oh. Hello, Frank. Oh.
434 00:23:26,480 00:23:30,120 ..join us to explore the incredible menu from top restaurant China Doll. ..join us to explore the incredible menu from top restaurant China Doll.
435 00:23:30,320 00:23:33,680 Spectacular! I've never eaten Alaskan crab. Spectacular! I've never eaten Alaskan crab.
436 00:23:33,880 00:23:35,720 This is the bomb. (LAUGHS) This is the bomb. (LAUGHS)