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1 00:00:01,600 00:00:03,560 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
2 00:00:03,760 00:00:06,760 the head chef from Sydney restaurant China Doll the head chef from Sydney restaurant China Doll
3 00:00:06,960 00:00:08,960 is taking on our remaining home cook is taking on our remaining home cook
4 00:00:09,160 00:00:13,320 who thinks he has what it takes to beat the chef at his own game. who thinks he has what it takes to beat the chef at his own game.
5 00:00:14,720 00:00:18,080 Home cook Noby will showcase his take on Chinese cuisine Home cook Noby will showcase his take on Chinese cuisine
6 00:00:18,280 00:00:20,360 to discover if heart and heritage... to discover if heart and heritage...
7 00:00:20,560 00:00:23,760 This is the perfect expression of Chinese cuisine. This is the perfect expression of Chinese cuisine.
8 00:00:23,960 00:00:26,400 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
9 00:00:26,600 00:00:28,520 They have nailed it. They have nailed it.
10 00:00:28,720 00:00:31,720 Will passion beat the professional? Will passion beat the professional?
11 00:00:31,920 00:00:34,200 If you're going up against Frank, you need to be perfect. If you're going up against Frank, you need to be perfect.
12 00:00:34,400 00:00:36,280 The reputation of the restaurant's at stake. The reputation of the restaurant's at stake.
13 00:00:36,480 00:00:40,040 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
14 00:00:40,240 00:00:42,760 renowned chef Mark Olive renowned chef Mark Olive
15 00:00:42,960 00:00:45,600 and food writer Melissa Leong... and food writer Melissa Leong...
16 00:00:45,800 00:00:47,520 So let's cook! So let's cook!
17 00:00:47,720 00:00:49,480 ..will Noby have what it takes ..will Noby have what it takes
18 00:00:49,680 00:00:53,160 to outcook the most experienced of the Chefs' Line? to outcook the most experienced of the Chefs' Line?
19 00:01:03,480 00:01:06,200 Chinese week has been a battle between four home cooks Chinese week has been a battle between four home cooks
20 00:01:06,400 00:01:09,080 and the chefs' line of China Doll restaurant. and the chefs' line of China Doll restaurant.
21 00:01:09,280 00:01:10,720 China Doll! China Doll!
22 00:01:10,920 00:01:11,720 (ALL LAUGH) (ALL LAUGH)
23 00:01:11,920 00:01:14,160 Now just one home cook remains... Now just one home cook remains...
24 00:01:15,440 00:01:18,320 Noby, a scientist from Adelaide. Noby, a scientist from Adelaide.
25 00:01:18,520 00:01:20,680 Spring onion success. Spring onion success.
26 00:01:22,760 00:01:26,040 I was born in Malaysia but I'm a full-grown Aussie. I was born in Malaysia but I'm a full-grown Aussie.
27 00:01:26,240 00:01:28,400 I got into Chinese cuisine, um, through my mother. I got into Chinese cuisine, um, through my mother.
28 00:01:28,600 00:01:31,960 Noby started in a kitchen when he was about two or three years old. Noby started in a kitchen when he was about two or three years old.
29 00:01:32,160 00:01:34,680 He's always... following me around. He's always... following me around.
30 00:01:34,880 00:01:36,160 She's a fantastic cook. She's a fantastic cook.
31 00:01:36,360 00:01:39,240 Her recipes are solid and full of flavour and love. Her recipes are solid and full of flavour and love.
32 00:01:39,440 00:01:40,360 That's right. That's right.
33 00:01:40,560 00:01:44,280 From the beginning of the week, Noby showed that he's like his mother - From the beginning of the week, Noby showed that he's like his mother -
34 00:01:44,480 00:01:45,760 a brave home cook... a brave home cook...
35 00:01:45,960 00:01:48,480 You're talking a big game, making your own pastry. You're talking a big game, making your own pastry.
36 00:01:48,680 00:01:49,640 Yes. Yes.
37 00:01:49,840 00:01:52,560 ..with a flair for making pastry from scratch. ..with a flair for making pastry from scratch.
38 00:01:52,760 00:01:54,040 The flavours are lovely. The flavours are lovely.
39 00:01:54,240 00:01:55,520 The second night... The second night...
40 00:01:55,720 00:01:57,320 That fish was just perfect. That fish was just perfect.
41 00:01:57,520 00:02:01,440 ..Noby wins his first trophy with a family-inspired recipe. ..Noby wins his first trophy with a family-inspired recipe.
42 00:02:01,640 00:02:03,600 I'm gonna really have to thank my mother for that one. I'm gonna really have to thank my mother for that one.
43 00:02:03,800 00:02:05,000 (APPLAUSE) (APPLAUSE)
44 00:02:05,200 00:02:07,960 Then... The pork and prawn pot stickers. Then... The pork and prawn pot stickers.
45 00:02:08,160 00:02:11,400 It was another win for Noby with his amazing dumplings. It was another win for Noby with his amazing dumplings.
46 00:02:11,600 00:02:14,840 Beating China Doll again for the second night in a row. Beating China Doll again for the second night in a row.
47 00:02:15,040 00:02:16,400 (APPLAUSE) Well done, mate. (APPLAUSE) Well done, mate.
48 00:02:16,600 00:02:20,800 Tonight he goes up against head chef Frank from China Doll restaurant. Tonight he goes up against head chef Frank from China Doll restaurant.
49 00:02:23,000 00:02:26,520 China Doll is a Chinese restaurant with a modern twist. China Doll is a Chinese restaurant with a modern twist.
50 00:02:26,720 00:02:30,400 When you come to China Doll, expect to have an assault on your senses. When you come to China Doll, expect to have an assault on your senses.
51 00:02:30,600 00:02:33,840 We want you to have a flavour explosion in your mouth, We want you to have a flavour explosion in your mouth,
52 00:02:34,040 00:02:36,080 we want you to be visually amazed. we want you to be visually amazed.
53 00:02:36,280 00:02:39,440 Alright, new order. Four people, sashimi. Two scallops. Alright, new order. Four people, sashimi. Two scallops.
54 00:02:39,640 00:02:42,040 We won our first hat about four or five years ago We won our first hat about four or five years ago
55 00:02:42,240 00:02:44,280 and we've kept that hat up until today. and we've kept that hat up until today.
56 00:02:44,480 00:02:46,520 Frank! And here it is. Frank! And here it is.
57 00:02:46,720 00:02:48,320 Yes! Thank you. Yes! Thank you.
58 00:02:48,520 00:02:50,960 I love this particular dish, from my grandmother. I love this particular dish, from my grandmother.
59 00:02:51,160 00:02:52,440 Beautiful. Beautiful.
60 00:02:52,640 00:02:55,880 And I love that China Doll is, in fact, an ode to grandmothers And I love that China Doll is, in fact, an ode to grandmothers
61 00:02:56,080 00:02:57,400 and tradition. and tradition.
62 00:02:57,600 00:02:59,320 Now our last home cook takes on Now our last home cook takes on
63 00:02:59,520 00:03:02,040 the accomplished China Doll head chef Frank the accomplished China Doll head chef Frank
64 00:03:02,240 00:03:04,920 in this final battle of Chinese week. in this final battle of Chinese week.
65 00:03:05,120 00:03:07,560 He's someone I look up to. I've cooked some of his dishes before. He's someone I look up to. I've cooked some of his dishes before.
66 00:03:07,760 00:03:10,240 I'm just really excited. I'm just really excited.
67 00:03:11,840 00:03:15,160 DAN HONG: Good evening and welcome back to the Chefs' Line. DAN HONG: Good evening and welcome back to the Chefs' Line.
68 00:03:15,360 00:03:16,960 Tonight, it's the final. Tonight, it's the final.
69 00:03:17,160 00:03:20,600 Noby, you are the last home cook standing. Noby, you are the last home cook standing.
70 00:03:20,800 00:03:22,880 Congratulations! Thank you very much. Congratulations! Thank you very much.
71 00:03:23,080 00:03:24,400 Where did you learn to cook? Where did you learn to cook?
72 00:03:24,600 00:03:25,920 I learnt to cook from my mother. I learnt to cook from my mother.
73 00:03:26,120 00:03:28,480 I come from a family of six and when we first came to Australia I come from a family of six and when we first came to Australia
74 00:03:28,680 00:03:29,960 we didn't have a lot of money. we didn't have a lot of money.
75 00:03:30,160 00:03:31,880 So it was always my mum scrounging up leftovers So it was always my mum scrounging up leftovers
76 00:03:32,080 00:03:33,520 to cook something new and delicious to cook something new and delicious
77 00:03:33,720 00:03:35,800 and something that all of us kids would enjoy. and something that all of us kids would enjoy.
78 00:03:36,000 00:03:37,720 She must be really proud of you, then. She must be really proud of you, then.
79 00:03:37,920 00:03:39,200 I hope so. I hope so.
80 00:03:39,400 00:03:43,560 For the last two nights you have won best plate on the pass. For the last two nights you have won best plate on the pass.
81 00:03:43,760 00:03:45,480 Do you think you can do it again tonight? Do you think you can do it again tonight?
82 00:03:45,680 00:03:49,160 Honestly? Probably not. Head chef Frank is amazing. Honestly? Probably not. Head chef Frank is amazing.
83 00:03:49,360 00:03:52,720 I'm just so happy that I can put up food that's next to his, I'm just so happy that I can put up food that's next to his,
84 00:03:52,920 00:03:55,240 um, and that for me is all I can ask. um, and that for me is all I can ask.
85 00:03:55,440 00:03:59,440 Frank, if you were to give one tip to Noby, what would it be? Frank, if you were to give one tip to Noby, what would it be?
86 00:03:59,640 00:04:02,440 My tip is just send me all your recipes by email after this, OK? My tip is just send me all your recipes by email after this, OK?
87 00:04:02,640 00:04:04,520 (LAUGHTER) We'll strike a deal. (LAUGHTER) We'll strike a deal.
88 00:04:04,720 00:04:07,120 Noby, any last words to Frank? Noby, any last words to Frank?
89 00:04:07,320 00:04:09,960 Have fun. I'm with you. Have fun. I'm with you.
90 00:04:10,160 00:04:14,560 You must be keen to find out what we're cooking in this final battle. You must be keen to find out what we're cooking in this final battle.
91 00:04:14,760 00:04:16,840 We want to see your best... We want to see your best...
92 00:04:18,080 00:04:20,120 ..tea-smoked duck. ..tea-smoked duck.
93 00:04:22,200 00:04:25,520 MAEVE O'MEARA: Tea-smoked duck is the traditional southern Chinese dish MAEVE O'MEARA: Tea-smoked duck is the traditional southern Chinese dish
94 00:04:25,720 00:04:29,280 served at elaborate banquets and at festive events. served at elaborate banquets and at festive events.
95 00:04:29,480 00:04:34,760 This smoky rich duck is often served in buns, pancakes or with noodles. This smoky rich duck is often served in buns, pancakes or with noodles.
96 00:04:34,960 00:04:39,600 You'll find tea-smoked duck a complex technique of cooking duck. You'll find tea-smoked duck a complex technique of cooking duck.
97 00:04:39,800 00:04:42,800 That's why we chose it for you for the final challenge. That's why we chose it for you for the final challenge.
98 00:04:43,920 00:04:47,760 Tonight our blind-tasting judge is Melissa. Tonight our blind-tasting judge is Melissa.
99 00:04:47,960 00:04:51,480 I hope that you do this wonderful dish great justice I hope that you do this wonderful dish great justice
100 00:04:51,680 00:04:54,680 and I look forward to tasting your tea-smoked duck. and I look forward to tasting your tea-smoked duck.
101 00:04:55,680 00:04:58,040 Melissa will be the only judge tasting tonight Melissa will be the only judge tasting tonight
102 00:04:58,240 00:05:01,280 and she won't know who prepared which dish. and she won't know who prepared which dish.
103 00:05:02,320 00:05:05,760 You both have two hours, so let's cook. You both have two hours, so let's cook.
104 00:05:09,480 00:05:11,440 FRANK: Do I want to win this evening? FRANK: Do I want to win this evening?
105 00:05:11,640 00:05:13,920 Because the reputation of the restaurant is at stake... Because the reputation of the restaurant is at stake...
106 00:05:14,120 00:05:16,760 I kind of need to win. (LAUGHS) I kind of need to win. (LAUGHS)
107 00:05:16,960 00:05:19,000 And to ensure I've got a job when I leave. And to ensure I've got a job when I leave.
108 00:05:19,200 00:05:22,320 But if I don't, um, I'm very happy But if I don't, um, I'm very happy
109 00:05:22,520 00:05:24,000 because he's a very worthy opponent. because he's a very worthy opponent.
110 00:05:24,200 00:05:26,080 (LAUGHS) Yeah, I wish him all the best. (LAUGHS) Yeah, I wish him all the best.
111 00:05:29,080 00:05:31,400 I can't believe that I've made it this far. I can't believe that I've made it this far.
112 00:05:31,600 00:05:32,480 Final night! Final night!
113 00:05:32,680 00:05:35,880 And now to face up against Frank, it's quite amazing. And now to face up against Frank, it's quite amazing.
114 00:05:36,080 00:05:38,280 Tonight, I'm making what I call cheating duck, Tonight, I'm making what I call cheating duck,
115 00:05:38,480 00:05:42,280 which is a tea-smoked duck with Chinese pancakes and a cherry sauce. which is a tea-smoked duck with Chinese pancakes and a cherry sauce.
116 00:05:42,480 00:05:44,160 So it's sort of like Peking duck So it's sort of like Peking duck
117 00:05:44,360 00:05:46,440 but... not with Peking duck. but... not with Peking duck.
118 00:05:46,640 00:05:49,240 So the first thing I did was to score the duck skin So the first thing I did was to score the duck skin
119 00:05:49,440 00:05:51,480 and sprinkle over a fennel salt. and sprinkle over a fennel salt.
120 00:05:51,680 00:05:54,400 After I salted the duck I let it to rest for about an hour After I salted the duck I let it to rest for about an hour
121 00:05:54,600 00:05:55,960 to tenderise the meat. to tenderise the meat.
122 00:05:56,160 00:05:57,600 Ah, I've only got a couple of hours Ah, I've only got a couple of hours
123 00:05:57,800 00:05:59,640 so not heaps of time to work with a full duck so not heaps of time to work with a full duck
124 00:05:59,840 00:06:01,680 so I thought I'd make it slightly easier for myself so I thought I'd make it slightly easier for myself
125 00:06:01,880 00:06:03,480 by working just with the beast. by working just with the beast.
126 00:06:05,960 00:06:07,720 OK, so tonight we're making a tea-smoked duck, OK, so tonight we're making a tea-smoked duck,
127 00:06:07,920 00:06:09,280 with tamarind and plum sauce with tamarind and plum sauce
128 00:06:09,480 00:06:11,880 and I'm gonna accompany with some springy thin egg noodles, and I'm gonna accompany with some springy thin egg noodles,
129 00:06:12,080 00:06:16,640 a little simple cucumber, black fungus salad on top of some tofu. a little simple cucumber, black fungus salad on top of some tofu.
130 00:06:16,840 00:06:18,840 So I'm cooking a whole duck because I feel that So I'm cooking a whole duck because I feel that
131 00:06:19,040 00:06:20,480 duck cooked on the bone is better. duck cooked on the bone is better.
132 00:06:20,680 00:06:22,760 You get the different textures of the breast and the thigh You get the different textures of the breast and the thigh
133 00:06:22,960 00:06:24,560 and also the skin doesn't break as much. and also the skin doesn't break as much.
134 00:06:24,760 00:06:26,440 So to make this duck, first we start off So to make this duck, first we start off
135 00:06:26,640 00:06:28,920 by making a Szechuan salt and pepper mix by making a Szechuan salt and pepper mix
136 00:06:29,120 00:06:31,680 which is toasted Szechuan peppercorn with sea salt. which is toasted Szechuan peppercorn with sea salt.
137 00:06:31,880 00:06:34,280 That gets ground into a powder... That gets ground into a powder...
138 00:06:34,480 00:06:35,360 Zoom. Zoom.
139 00:06:35,560 00:06:36,840 ..and that gets rubbed over the duck. ..and that gets rubbed over the duck.
140 00:06:37,040 00:06:39,840 So straightaway that duck is taking flavour from the spices. So straightaway that duck is taking flavour from the spices.
141 00:06:41,360 00:06:42,920 Stuffed a bit of ginger inside of it. Stuffed a bit of ginger inside of it.
142 00:06:43,120 00:06:44,680 We then make a smoke mix... We then make a smoke mix...
143 00:06:44,880 00:06:46,240 So we get that up nice and hot. So we get that up nice and hot.
144 00:06:46,440 00:06:49,520 ..which is jasmine tea, jasmine rice and brown sugar. ..which is jasmine tea, jasmine rice and brown sugar.
145 00:06:49,720 00:06:53,320 So the smoke will add colour and smoke flavour to the duck So the smoke will add colour and smoke flavour to the duck
146 00:06:53,520 00:06:56,640 and then I'm gonna steam it so it's nice and juicy and creamy inside, and then I'm gonna steam it so it's nice and juicy and creamy inside,
147 00:06:56,840 00:07:00,280 and then we're gonna fry it, so we get a crispy skin at the end. and then we're gonna fry it, so we get a crispy skin at the end.
148 00:07:01,320 00:07:02,800 How you going, Frank? How you going, Frank?
149 00:07:03,000 00:07:05,360 Ah, so far so good. Yeah? Ah, so far so good. Yeah?
150 00:07:05,560 00:07:07,840 How you doing? I think I'm under control right now. How you doing? I think I'm under control right now.
151 00:07:08,040 00:07:09,800 Very good. Very good.
152 00:07:10,000 00:07:11,600 So I'm making the cherry sauce right now. So I'm making the cherry sauce right now.
153 00:07:11,800 00:07:13,200 So I'm just pitting some cherries So I'm just pitting some cherries
154 00:07:13,400 00:07:15,960 and we're gonna stew them with some ginger, cinnamon, star-anise and we're gonna stew them with some ginger, cinnamon, star-anise
155 00:07:16,160 00:07:17,680 and a little bit of soy as well. and a little bit of soy as well.
156 00:07:17,880 00:07:21,240 Break that down and hopefully it will make a nice delicious sauce. Break that down and hopefully it will make a nice delicious sauce.
157 00:07:21,440 00:07:22,720 MARK OLIVE: Noby. Hello. MARK OLIVE: Noby. Hello.
158 00:07:22,920 00:07:24,360 Two trophies. Yes. Two trophies. Yes.
159 00:07:24,560 00:07:26,400 Impressive. Very nice to look at. Impressive. Very nice to look at.
160 00:07:26,600 00:07:27,880 So what are you cooking? So what are you cooking?
161 00:07:28,080 00:07:29,440 It sort of like a play on Peking duck, It sort of like a play on Peking duck,
162 00:07:29,640 00:07:31,480 which is very difficult to cook at home which is very difficult to cook at home
163 00:07:31,680 00:07:33,760 and so I'm kind of doing it with this duck breast instead. and so I'm kind of doing it with this duck breast instead.
164 00:07:33,960 00:07:38,440 Well, it's not very common to just use duck breast in Chinese cooking. Well, it's not very common to just use duck breast in Chinese cooking.
165 00:07:38,640 00:07:40,160 They always use the whole duck. Yep. They always use the whole duck. Yep.
166 00:07:40,360 00:07:43,120 The bones and the whole carcass can really keep the duck moist. The bones and the whole carcass can really keep the duck moist.
167 00:07:43,320 00:07:46,000 How are you gonna make sure that your duck breast How are you gonna make sure that your duck breast
168 00:07:46,200 00:07:48,080 is gonna stay nice and juicy? is gonna stay nice and juicy?
169 00:07:48,280 00:07:50,480 Uh, first things first, I guess, is not to over-smoke it. Uh, first things first, I guess, is not to over-smoke it.
170 00:07:50,680 00:07:54,440 So pan-frying it first, skin side down, to render off some of that fat So pan-frying it first, skin side down, to render off some of that fat
171 00:07:54,640 00:07:56,240 and then to smoke it to finish it off. and then to smoke it to finish it off.
172 00:07:56,440 00:07:57,920 So where did this recipe come from? So where did this recipe come from?
173 00:07:58,120 00:08:00,680 First time I actually cooked it, I used one of Frank's recipes. First time I actually cooked it, I used one of Frank's recipes.
174 00:08:00,880 00:08:02,240 Oh, well, well, well. Oh, well, well, well.
175 00:08:02,440 00:08:05,200 Um, so yeah, yeah. OK, sweet. Um, so yeah, yeah. OK, sweet.
176 00:08:05,400 00:08:07,720 Thanks, Noby. Are you making the same dish as me? Thanks, Noby. Are you making the same dish as me?
177 00:08:07,920 00:08:09,880 Oh, not quite. I wouldn't dare. Oh, not quite. I wouldn't dare.
178 00:08:10,080 00:08:13,520 And, uh, I don't see many cherries in Asia. And, uh, I don't see many cherries in Asia.
179 00:08:13,720 00:08:15,880 No. I mean, what's the deal with that? No. I mean, what's the deal with that?
180 00:08:16,080 00:08:18,040 Uh, so a lot of people like to have... Uh, so a lot of people like to have...
181 00:08:18,240 00:08:20,360 Well, plum sauce is very popular in Chinese cuisine as well Well, plum sauce is very popular in Chinese cuisine as well
182 00:08:20,600 00:08:23,520 but I thought I'd just do something different today and have cherries instead. but I thought I'd just do something different today and have cherries instead.
183 00:08:23,720 00:08:25,000 It tastes just as good as plums. It tastes just as good as plums.
184 00:08:25,200 00:08:27,440 Good luck, mate. Thank you very much. Thank you. Good luck, mate. Thank you very much. Thank you.
185 00:08:32,840 00:08:34,040 Yum! Yum!
186 00:08:34,240 00:08:38,720 So after the smoking, the duck is a nice chocolatey light coffee colour. So after the smoking, the duck is a nice chocolatey light coffee colour.
187 00:08:38,920 00:08:41,360 That will tell you it's got the right level of smoke. That will tell you it's got the right level of smoke.
188 00:08:42,640 00:08:44,080 We then go to steaming. We then go to steaming.
189 00:08:47,760 00:08:49,840 Now what that does is, it kind of braises the duck, Now what that does is, it kind of braises the duck,
190 00:08:50,040 00:08:51,720 so the duck is fully cooked. so the duck is fully cooked.
191 00:08:51,920 00:08:54,280 So we're trying to get some of that fat rendering into the meat. So we're trying to get some of that fat rendering into the meat.
192 00:08:54,480 00:08:58,720 So, guys, what's it like watching Chef Frank up here? So, guys, what's it like watching Chef Frank up here?
193 00:09:04,760 00:09:07,040 I don't know why we sit here! I don't know why we sit here!
194 00:09:09,040 00:09:10,520 So what's he like as a boss, guys? So what's he like as a boss, guys?
195 00:09:10,720 00:09:13,440 He's a good, very, very good boss. He's a good, very, very good boss.
196 00:09:13,640 00:09:16,640 Ah, he never say no to sharing his experience. Ah, he never say no to sharing his experience.
197 00:09:16,840 00:09:18,560 Nice. What have you got over here? Nice. What have you got over here?
198 00:09:18,760 00:09:21,200 Uh, I've got this cherry sauce going on in this direction. Uh, I've got this cherry sauce going on in this direction.
199 00:09:21,400 00:09:22,200 Yep. Yep.
200 00:09:22,400 00:09:24,600 So lots of ginger in there. That looks like what I'm doing. So lots of ginger in there. That looks like what I'm doing.
201 00:09:24,800 00:09:26,520 Oh, there we go. Twinsies! Oh, there we go. Twinsies!
202 00:09:26,720 00:09:28,560 Now, look, you're two losses down, Now, look, you're two losses down,
203 00:09:28,760 00:09:30,920 guys, do you think he's gonna have a win? guys, do you think he's gonna have a win?
204 00:09:31,120 00:09:33,600 Absolutely. We wish him for sure, yes. Absolutely. We wish him for sure, yes.
205 00:09:33,800 00:09:34,800 Why not? Why not?
206 00:09:35,000 00:09:37,040 (LAUGHS) Ah, I'd love to win. (LAUGHS) Ah, I'd love to win.
207 00:09:37,240 00:09:40,600 Cheer him on because he's gonna need all of the support he can get. Cheer him on because he's gonna need all of the support he can get.
208 00:09:40,800 00:09:43,600 Go, Frank, go! (LAUGHS) Go, Frank, go! (LAUGHS)
209 00:09:43,800 00:09:45,720 And, Wing, tone it down. And, Wing, tone it down.
210 00:09:48,080 00:09:50,520 Noby, good luck. Noby, good luck.
211 00:09:50,720 00:09:52,000 (BOTH LAUGH) (BOTH LAUGH)
212 00:09:52,200 00:09:54,480 Is that what you do in the restaurant for good luck? Is that what you do in the restaurant for good luck?
213 00:09:54,680 00:09:56,160 Before every service. Before every service.
214 00:10:00,360 00:10:01,680 Are you making pastry again? Are you making pastry again?
215 00:10:01,880 00:10:03,240 This one's for my dad this time. This one's for my dad this time.
216 00:10:03,440 00:10:06,440 Oh, my God, the pastry master is gonna do it again. Oh, my God, the pastry master is gonna do it again.
217 00:10:06,640 00:10:08,840 I'm not gonna stand a chance, then, am I? I'm not gonna stand a chance, then, am I?
218 00:10:09,040 00:10:12,520 In front of me are two delicious plates of duck. In front of me are two delicious plates of duck.
219 00:10:12,720 00:10:14,160 I am really torn. I am really torn.
220 00:10:19,240 00:10:21,080 DAN HONG: You've got one hour to go, guys. DAN HONG: You've got one hour to go, guys.
221 00:10:23,520 00:10:25,840 MAEVE O'MEARA: It's the final night of Chinese week. MAEVE O'MEARA: It's the final night of Chinese week.
222 00:10:26,040 00:10:29,320 China Doll head chef Frank is in a tea-smoked duck battle China Doll head chef Frank is in a tea-smoked duck battle
223 00:10:29,520 00:10:31,800 with last home cook standing Noby. with last home cook standing Noby.
224 00:10:32,000 00:10:34,400 So here I'm preparing the wok for smoking. So here I'm preparing the wok for smoking.
225 00:10:34,600 00:10:37,720 So I'm just laying it with some rice, brown sugar, tea, So I'm just laying it with some rice, brown sugar, tea,
226 00:10:37,920 00:10:39,360 cinnamon and some star-anise. cinnamon and some star-anise.
227 00:10:39,560 00:10:42,000 And Frank is still steaming his duck. And Frank is still steaming his duck.
228 00:10:43,440 00:10:47,080 That looks really good. Looks. Smells. All of the things. That looks really good. Looks. Smells. All of the things.
229 00:10:47,280 00:10:48,640 (LAUGHS) (LAUGHS)
230 00:10:48,840 00:10:51,040 But it's up to blind-tasting judge Melissa But it's up to blind-tasting judge Melissa
231 00:10:51,240 00:10:54,440 to decide whether it tastes as good as it looks. to decide whether it tastes as good as it looks.
232 00:10:55,480 00:10:57,720 Tea-smoked duck is smoked. Tea-smoked duck is smoked.
233 00:10:57,920 00:10:59,960 It's then usually steamed and then fried It's then usually steamed and then fried
234 00:11:00,160 00:11:03,160 so you have this rich, tender and juicy meat, so you have this rich, tender and juicy meat,
235 00:11:03,360 00:11:05,760 so I'd like something to contrast that. so I'd like something to contrast that.
236 00:11:05,960 00:11:09,400 Whether or not that is some beautiful noodles or a crisp salad, Whether or not that is some beautiful noodles or a crisp salad,
237 00:11:09,600 00:11:14,080 textural contrast is really important in such a beautiful dish. textural contrast is really important in such a beautiful dish.
238 00:11:14,280 00:11:16,360 I'm gonna start making the Chinese pancakes, I'm gonna start making the Chinese pancakes,
239 00:11:16,560 00:11:18,000 so I'm just gonna sift some flour now, so I'm just gonna sift some flour now,
240 00:11:18,200 00:11:19,800 add some water and form a dough. add some water and form a dough.
241 00:11:20,000 00:11:22,720 With the pancakes, it's really a vehicle for the flavour With the pancakes, it's really a vehicle for the flavour
242 00:11:22,920 00:11:24,640 because so many of the flavours are intense, because so many of the flavours are intense,
243 00:11:24,840 00:11:27,600 something like a pancake can just help them mellow out a little bit. something like a pancake can just help them mellow out a little bit.
244 00:11:27,800 00:11:30,320 Um, I'm trying just to achieve quite a silky consistency Um, I'm trying just to achieve quite a silky consistency
245 00:11:30,520 00:11:32,960 so I'm just gonna knead it as much as I can. so I'm just gonna knead it as much as I can.
246 00:11:33,160 00:11:36,080 The method is to stick two balls together with sesame oil, The method is to stick two balls together with sesame oil,
247 00:11:36,280 00:11:39,160 you then roll those two together to make a pancake you then roll those two together to make a pancake
248 00:11:39,360 00:11:41,000 and then pan-fry it. and then pan-fry it.
249 00:11:42,600 00:11:45,160 FRANK: Are you making pastry again? I'm making pastry again. FRANK: Are you making pastry again? I'm making pastry again.
250 00:11:45,360 00:11:47,960 Oh, my God, here we go again. Oh, my God, here we go again.
251 00:11:48,160 00:11:50,360 The pastry master is gonna do it again. The pastry master is gonna do it again.
252 00:11:50,560 00:11:52,320 Uh, this one is from my dad this time. Uh, this one is from my dad this time.
253 00:11:52,520 00:11:54,800 I'm not gonna stand a chance then, am I? I'm not gonna stand a chance then, am I?
254 00:11:55,040 00:11:58,480 Pastry is not one of those things that people approach light-heartedly. Pastry is not one of those things that people approach light-heartedly.
255 00:11:58,680 00:12:00,240 A lot of things can go wrong. A lot of things can go wrong.
256 00:12:00,440 00:12:03,640 And to have him cook fresh pastry in every cook that he's done, And to have him cook fresh pastry in every cook that he's done,
257 00:12:03,840 00:12:05,320 I was a bit apprehensive. I was a bit apprehensive.
258 00:12:05,520 00:12:07,440 Nice chewiness, quite thin. Nice chewiness, quite thin.
259 00:12:07,640 00:12:09,280 Pretty happy. Pretty happy.
260 00:12:10,480 00:12:13,040 Because the duck's quite rich - it's got its tamarind and plum sauce - Because the duck's quite rich - it's got its tamarind and plum sauce -
261 00:12:13,240 00:12:17,440 so I'm gonna have plain noodles act as a vehicle to absorb that sauce so I'm gonna have plain noodles act as a vehicle to absorb that sauce
262 00:12:17,640 00:12:20,400 and it's a very quick blanche, literally seconds. and it's a very quick blanche, literally seconds.
263 00:12:20,600 00:12:23,280 CHEF: 17, 18, 19, that's it. CHEF: 17, 18, 19, that's it.
264 00:12:23,480 00:12:26,480 You stop the cooking straightaway with some iced water. You stop the cooking straightaway with some iced water.
265 00:12:26,680 00:12:28,320 Beautiful. Beautiful.
266 00:12:29,480 00:12:34,160 There's also salad, which is a salad of cucumber and black fungus. There's also salad, which is a salad of cucumber and black fungus.
267 00:12:35,600 00:12:37,400 Something refreshing, there's crunch in there, Something refreshing, there's crunch in there,
268 00:12:37,600 00:12:39,200 there's red cabbage, there's ginger. there's red cabbage, there's ginger.
269 00:12:39,400 00:12:41,560 Just to get that extra crunch I'm using this... Just to get that extra crunch I'm using this...
270 00:12:41,760 00:12:44,960 ..uh, what we call wood ear mushrooms, or black fungus. ..uh, what we call wood ear mushrooms, or black fungus.
271 00:12:45,160 00:12:49,040 They're like little ears and they grow on the sides of trees. They're like little ears and they grow on the sides of trees.
272 00:12:49,240 00:12:51,040 So hopefully is gonna give me a bit of an edge So hopefully is gonna give me a bit of an edge
273 00:12:51,240 00:12:52,680 'cause he's making pancakes. 'cause he's making pancakes.
274 00:12:55,760 00:12:58,720 Sometimes the best things are just kept simple. Yum. Sometimes the best things are just kept simple. Yum.
275 00:13:01,600 00:13:04,760 Once I'd rested the duck, I then pan-fried it skin side down Once I'd rested the duck, I then pan-fried it skin side down
276 00:13:04,960 00:13:06,480 to render down some of the fat. to render down some of the fat.
277 00:13:07,680 00:13:10,120 I then put it into the smoker for about 15 minutes. I then put it into the smoker for about 15 minutes.
278 00:13:11,240 00:13:13,080 I've got a lot of smokiness in there right now. I've got a lot of smokiness in there right now.
279 00:13:13,280 00:13:15,720 Hopefully, when I take it out, not only will it be cooked through Hopefully, when I take it out, not only will it be cooked through
280 00:13:15,920 00:13:17,800 but it will also have that beautiful smoky flavour. but it will also have that beautiful smoky flavour.
281 00:13:18,000 00:13:20,600 DAN HONG: There's 10 minutes to go. 10 minutes. DAN HONG: There's 10 minutes to go. 10 minutes.
282 00:13:22,720 00:13:24,160 While I was making the cherry sauce While I was making the cherry sauce
283 00:13:24,360 00:13:26,960 I just couldn't quite figure out what was wrong with it. I just couldn't quite figure out what was wrong with it.
284 00:13:27,160 00:13:28,480 I think it was a bit too sweet I think it was a bit too sweet
285 00:13:28,680 00:13:30,480 so I tried to balance it out with some soy so I tried to balance it out with some soy
286 00:13:30,680 00:13:33,120 but I also thought it was losing a little bit of the heat. but I also thought it was losing a little bit of the heat.
287 00:13:33,320 00:13:34,840 Yeah, little bit too sweet. Yeah, little bit too sweet.
288 00:13:35,040 00:13:37,600 I want a little bit more kick from the ginger. I want a little bit more kick from the ginger.
289 00:13:37,800 00:13:40,160 I was OK with the sauce but not completely happy. I was OK with the sauce but not completely happy.
290 00:13:43,960 00:13:45,680 So the way to tell the duck is steamed enough, So the way to tell the duck is steamed enough,
291 00:13:45,880 00:13:48,360 you grab both legs and you give them a bit of a waggle. you grab both legs and you give them a bit of a waggle.
292 00:13:48,560 00:13:51,120 If he's being a bit stubborn, it's not cooked enough. If he's being a bit stubborn, it's not cooked enough.
293 00:13:51,320 00:13:54,520 But if he's letting you do what you want, you're good to go. But if he's letting you do what you want, you're good to go.
294 00:13:54,720 00:13:56,160 Noby! Noby!
295 00:13:57,360 00:13:58,640 Ooh! Ooh!
296 00:13:58,840 00:14:00,280 Oh, look at those! Oh, look at those!
297 00:14:01,520 00:14:02,880 Maybe go for the side. Maybe go for the side.
298 00:14:03,080 00:14:05,480 Go for the side and then you won't burst the skin. Go for the side and then you won't burst the skin.
299 00:14:05,680 00:14:08,200 Get right in there. What temperature where you aiming for? Get right in there. What temperature where you aiming for?
300 00:14:08,400 00:14:10,680 Ah, hopefully about 60ish or even 55. Ah, hopefully about 60ish or even 55.
301 00:14:10,880 00:14:12,480 Same. Yeah. Same. Yeah.
302 00:14:12,680 00:14:15,040 Alright, best of luck, mister. Cheers, thanks. Alright, best of luck, mister. Cheers, thanks.
303 00:14:15,240 00:14:17,120 Leave that for another couple of minutes. Leave that for another couple of minutes.
304 00:14:18,440 00:14:21,440 Five minutes before we need your plate on the pass, thanks. Five minutes before we need your plate on the pass, thanks.
305 00:14:21,640 00:14:24,880 Chop him in half. Brush him with sesame oil. Chop him in half. Brush him with sesame oil.
306 00:14:25,080 00:14:27,840 Douse him with a bit of flour to get that crispy factor Douse him with a bit of flour to get that crispy factor
307 00:14:28,040 00:14:29,480 in the, uh, in the fryer. in the, uh, in the fryer.
308 00:14:29,680 00:14:31,000 The whole point of frying is to... The whole point of frying is to...
309 00:14:31,200 00:14:33,040 ..get those different textures through the duck - ..get those different textures through the duck -
310 00:14:33,240 00:14:35,520 crispy, chewy and soft. crispy, chewy and soft.
311 00:14:37,680 00:14:39,960 Two minutes left, guys. There's two minutes. Two minutes left, guys. There's two minutes.
312 00:14:41,600 00:14:44,800 When I slice into the duck, it looked perfect. When I slice into the duck, it looked perfect.
313 00:14:45,000 00:14:46,280 It was pink, it was juicy, It was pink, it was juicy,
314 00:14:46,480 00:14:48,520 and I couldn't really have asked for anything better. and I couldn't really have asked for anything better.
315 00:14:48,720 00:14:49,760 Mm, we're good. Mm, we're good.
316 00:14:49,960 00:14:53,080 And I just hope that all the other accompaniments are perfect as well. And I just hope that all the other accompaniments are perfect as well.
317 00:15:01,120 00:15:04,040 Just like my chefs, I kind of cut it quite fine again. Just like my chefs, I kind of cut it quite fine again.
318 00:15:07,280 00:15:10,240 MARK OLIVE: One minute. Come on, guys, hustle! MARK OLIVE: One minute. Come on, guys, hustle!
319 00:15:16,640 00:15:18,560 30 seconds, Frank! 30 seconds, Frank!
320 00:15:30,640 00:15:32,600 Come on, Noby, move it. Come on, Noby, move it.
321 00:15:38,040 00:15:40,280 Frank, you better tszuj and run! Frank, you better tszuj and run!
322 00:15:42,720 00:15:44,520 Put it on the pass! Put it on the pass!
323 00:15:46,560 00:15:48,080 (APPLAUSE) (APPLAUSE)
324 00:15:49,760 00:15:51,040 Oh, my God. Oh, my God.
325 00:15:51,240 00:15:53,120 That looks amazing! That looks amazing!
326 00:15:53,320 00:15:55,720 Once I saw Frank's dish on the pass Once I saw Frank's dish on the pass
327 00:15:55,920 00:15:59,720 that just set the benchmark for what I want my cooking to be. that just set the benchmark for what I want my cooking to be.
328 00:15:59,920 00:16:02,000 It smells like everything you want to eat. It smells like everything you want to eat.
329 00:16:02,200 00:16:03,480 (CHUCKLES) (CHUCKLES)
330 00:16:03,680 00:16:06,240 It was beautiful, it smelled delicious. It was beautiful, it smelled delicious.
331 00:16:06,440 00:16:08,720 Look at this. Look how well that duck's cooked. Look at this. Look how well that duck's cooked.
332 00:16:08,920 00:16:10,080 Thank you. Thank you.
333 00:16:10,280 00:16:12,280 I'm sure it will be the, like, dinner of a century. I'm sure it will be the, like, dinner of a century.
334 00:16:19,120 00:16:21,280 MAEVE O'MEARA: It's the final night of Chinese Week MAEVE O'MEARA: It's the final night of Chinese Week
335 00:16:21,480 00:16:25,160 and the tea-smoked duck battle is finally over. and the tea-smoked duck battle is finally over.
336 00:16:25,360 00:16:26,640 Come over here, Noby. Come over here, Noby.
337 00:16:26,840 00:16:29,160 Home cook Noby and China Doll head chef Frank... Home cook Noby and China Doll head chef Frank...
338 00:16:29,360 00:16:31,120 May the best dish win. May the best dish win. May the best dish win. May the best dish win.
339 00:16:31,320 00:16:35,240 ..must now wait to see what Melissa, tonight's blind-tasting judge, ..must now wait to see what Melissa, tonight's blind-tasting judge,
340 00:16:35,440 00:16:36,720 will decide. will decide.
341 00:16:36,920 00:16:37,920 Oh. Oh.
342 00:16:38,120 00:16:41,360 It smells so good in here. It smells so good in here.
343 00:16:41,560 00:16:44,960 Well, you missed a really focused battle. Well, you missed a really focused battle.
344 00:16:45,160 00:16:46,480 You could sense the final You could sense the final
345 00:16:46,720 00:16:51,200 and you've two really different plates of tea-smoked duck on the pass tonight. and you've two really different plates of tea-smoked duck on the pass tonight.
346 00:16:51,400 00:16:53,720 And I'm starving so... And I'm starving so...
347 00:16:53,920 00:17:00,040 This is tea-smoked duck breast with Chinese pancakes and a cherry sauce. This is tea-smoked duck breast with Chinese pancakes and a cherry sauce.
348 00:17:00,240 00:17:02,520 Ooh, very interesting. Ooh, very interesting.
349 00:17:02,720 00:17:04,920 This just looks so beautiful. This just looks so beautiful.
350 00:17:05,120 00:17:09,400 I'm seeing some handmade Peking duck pastry here. I'm seeing some handmade Peking duck pastry here.
351 00:17:09,600 00:17:11,960 They are handmade Beijing-style pancakes. They are handmade Beijing-style pancakes.
352 00:17:12,160 00:17:14,640 That's points immediately, right there, for making pancakes. That's points immediately, right there, for making pancakes.
353 00:17:14,840 00:17:17,000 Everything from scratch is really lovely. Everything from scratch is really lovely.
354 00:17:17,200 00:17:22,440 I think that the duck breast/cherry combo, very French. I think that the duck breast/cherry combo, very French.
355 00:17:22,640 00:17:24,440 East meets West. East meets West.
356 00:17:24,640 00:17:27,840 I don't see any problem in fusing those two cultures together I don't see any problem in fusing those two cultures together
357 00:17:28,040 00:17:30,640 because they are the two cultures of the world because they are the two cultures of the world
358 00:17:30,840 00:17:33,280 who can cook duck best, in my opinion. who can cook duck best, in my opinion.
359 00:17:39,040 00:17:41,800 I want to make sure that I get a little bit of everything. I want to make sure that I get a little bit of everything.
360 00:17:46,560 00:17:47,640 Mmm. Mmm.
361 00:17:47,840 00:17:51,480 I think that duck works beautifully with fruit-driven sweet sauces I think that duck works beautifully with fruit-driven sweet sauces
362 00:17:51,680 00:17:54,760 but you do need to be a little careful not to overpower but you do need to be a little careful not to overpower
363 00:17:54,960 00:17:57,040 the savoury flavours the savoury flavours
364 00:17:57,240 00:17:59,720 and as you can see, there's so much cherry sauce on this one and as you can see, there's so much cherry sauce on this one
365 00:17:59,920 00:18:02,560 that its busted right through this beautiful handmade pancake. that its busted right through this beautiful handmade pancake.
366 00:18:02,760 00:18:04,480 How's the duck? How's the duck?
367 00:18:04,680 00:18:07,080 Mm, the crucial element... That's right. Mm, the crucial element... That's right.
368 00:18:07,280 00:18:08,720 Well, I am going to... Well, I am going to...
369 00:18:10,120 00:18:12,200 ..just have a little bit more of this. ..just have a little bit more of this.
370 00:18:15,800 00:18:17,200 It looks perfectly cooked, though. It looks perfectly cooked, though.
371 00:18:17,400 00:18:21,440 I mean, it's beautifully pink, the skin looks nicely caramelised. I mean, it's beautifully pink, the skin looks nicely caramelised.
372 00:18:21,640 00:18:23,280 Mm-hm. Mm-hm.
373 00:18:23,480 00:18:27,960 The meat is succulent, it has a lovely soft texture to it. The meat is succulent, it has a lovely soft texture to it.
374 00:18:28,160 00:18:32,400 The smoke is apparent but not overpowering. The smoke is apparent but not overpowering.
375 00:18:32,600 00:18:37,760 In terms of cooking the duck, they have really nailed it. In terms of cooking the duck, they have really nailed it.
376 00:18:38,800 00:18:41,560 If I had to say anything, I'd say maybe a little bit too generous If I had to say anything, I'd say maybe a little bit too generous
377 00:18:41,760 00:18:43,760 with that lovely cherry sauce. with that lovely cherry sauce.
378 00:18:43,960 00:18:49,400 Melissa, tea-smoked whole duck with tamarind and plum sauce. Melissa, tea-smoked whole duck with tamarind and plum sauce.
379 00:18:49,600 00:18:51,400 Wow, a whole duck. Wow, a whole duck.
380 00:18:51,600 00:18:55,720 Very, very impressive and very classic in a tea-smoked duck dish. Very, very impressive and very classic in a tea-smoked duck dish.
381 00:18:55,920 00:18:59,760 And I can smell all of those beautiful aromats And I can smell all of those beautiful aromats
382 00:18:59,960 00:19:01,680 just doing their job. just doing their job.
383 00:19:03,200 00:19:04,560 Sorry, I just had to smell. Sorry, I just had to smell.
384 00:19:04,760 00:19:06,720 Had to check it out. I had to, you know? Had to check it out. I had to, you know?
385 00:19:06,920 00:19:09,360 Hey, that's as far you're getting because this duck is mine! Hey, that's as far you're getting because this duck is mine!
386 00:19:09,600 00:19:13,880 You're right, the best sign of seeing if something's smoked well is smelling it. You're right, the best sign of seeing if something's smoked well is smelling it.
387 00:19:14,080 00:19:15,000 Exactly. Absolutely. Exactly. Absolutely.
388 00:19:15,200 00:19:18,400 Because it's really about the aroma, the fragrance of smoke. Because it's really about the aroma, the fragrance of smoke.
389 00:19:20,200 00:19:21,240 OK. OK.
390 00:19:26,400 00:19:29,640 This is like the perfect meal to me - you've got the duck, This is like the perfect meal to me - you've got the duck,
391 00:19:29,840 00:19:31,480 got the noodles on the side, got the noodles on the side,
392 00:19:31,680 00:19:35,640 plus that really fresh salad to cut everything. plus that really fresh salad to cut everything.
393 00:19:37,920 00:19:42,520 This is the perfect expression of modern Chinese cuisine. This is the perfect expression of modern Chinese cuisine.
394 00:19:42,720 00:19:46,040 The duck - cooked all the way through but still really succulent. The duck - cooked all the way through but still really succulent.
395 00:19:46,240 00:19:50,040 The smoke - a subtle sensation on the palette. The smoke - a subtle sensation on the palette.
396 00:19:50,240 00:19:53,200 This gorgeous sweet, sour sauce. This gorgeous sweet, sour sauce.
397 00:19:53,400 00:19:57,200 And I love the fact that the plums still have freshness to them, And I love the fact that the plums still have freshness to them,
398 00:19:57,400 00:19:59,600 they're not completely cooked down and jammy. they're not completely cooked down and jammy.
399 00:20:00,640 00:20:04,560 The noodles - the seasoning is lovely and they're really tender The noodles - the seasoning is lovely and they're really tender
400 00:20:04,760 00:20:07,080 and then the salad is fresh and then the salad is fresh
401 00:20:07,280 00:20:09,760 and it really provides a cooling contrast and it really provides a cooling contrast
402 00:20:09,960 00:20:12,000 to this rich, aromatic duck. to this rich, aromatic duck.
403 00:20:14,160 00:20:15,520 What are you gonna choose? What are you gonna choose?
404 00:20:15,720 00:20:19,760 This is so difficult, I am really torn right now. This is so difficult, I am really torn right now.
405 00:20:19,960 00:20:22,920 In front of me are two delicious plates of duck. In front of me are two delicious plates of duck.
406 00:20:23,120 00:20:26,120 Both have so many things going for them. Both have so many things going for them.
407 00:20:26,320 00:20:28,480 I really have to think about this for a minute. I really have to think about this for a minute.
408 00:20:34,440 00:20:36,720 MAEVE O'MEARA: It's the last night of Chinese week. MAEVE O'MEARA: It's the last night of Chinese week.
409 00:20:36,920 00:20:41,160 The final home cook Noby has been battling China Doll head chef Frank. The final home cook Noby has been battling China Doll head chef Frank.
410 00:20:42,400 00:20:44,720 Melissa is about to deliver her verdict Melissa is about to deliver her verdict
411 00:20:44,920 00:20:47,480 on which duck dish was her favourite. on which duck dish was her favourite.
412 00:20:49,000 00:20:51,520 Well, it's the final battle of Chinese week Well, it's the final battle of Chinese week
413 00:20:51,720 00:20:53,320 and what a week it's been. and what a week it's been.
414 00:20:53,520 00:20:55,600 So how's everybody feeling? So how's everybody feeling?
415 00:20:55,800 00:20:57,240 Feeling good. Feeling good.
416 00:20:57,440 00:21:00,200 Feeling positive about the whole experience of what just happened. Feeling positive about the whole experience of what just happened.
417 00:21:00,400 00:21:03,040 It was a pleasure of cooking next to Frank It was a pleasure of cooking next to Frank
418 00:21:03,240 00:21:07,600 and, uh, I hope that Melissa enjoyed the food that we produced. and, uh, I hope that Melissa enjoyed the food that we produced.
419 00:21:09,040 00:21:10,320 Frank, are you impressed? Frank, are you impressed?
420 00:21:10,520 00:21:12,440 Yeah, I'm more than impressed. Yeah, I'm more than impressed.
421 00:21:12,640 00:21:16,520 Very courageous and brave to undertake any kind of competition Very courageous and brave to undertake any kind of competition
422 00:21:16,720 00:21:19,480 so I'm very, very impressed indeed. so I'm very, very impressed indeed.
423 00:21:19,680 00:21:23,280 Melissa, there's two plates of tea-smoked duck on the pass. Melissa, there's two plates of tea-smoked duck on the pass.
424 00:21:23,480 00:21:26,800 Which plate on the pass was your favourite? Which plate on the pass was your favourite?
425 00:21:27,000 00:21:31,440 For me, the best plate on the pass is... For me, the best plate on the pass is...
426 00:21:40,360 00:21:43,480 ..tea-smoked whole duck with tamarind and plum sauce. ..tea-smoked whole duck with tamarind and plum sauce.
427 00:21:43,680 00:21:45,400 (APPLAUSE) (APPLAUSE)
428 00:21:49,480 00:21:53,040 I take it that's yours, Frank? I did cook that, yes. I take it that's yours, Frank? I did cook that, yes.
429 00:21:54,680 00:21:57,560 How are you feeling? A sense of relief. How are you feeling? A sense of relief.
430 00:21:57,760 00:22:00,240 I'm proud to have a win for China Doll as well. I'm proud to have a win for China Doll as well.
431 00:22:00,440 00:22:03,960 But at the same time, I've got to know Noby a little bit But at the same time, I've got to know Noby a little bit
432 00:22:04,160 00:22:05,440 over the course of the week over the course of the week
433 00:22:05,640 00:22:07,760 and for me, it's a real privilege to cook alongside him and for me, it's a real privilege to cook alongside him
434 00:22:07,960 00:22:10,640 and to see what home cooks can do. and to see what home cooks can do.
435 00:22:10,840 00:22:14,160 And I had a really good time. Thank you for the opportunity. And I had a really good time. Thank you for the opportunity.
436 00:22:14,360 00:22:18,280 I think this entire week has been about a celebration I think this entire week has been about a celebration
437 00:22:18,480 00:22:20,200 of one of the great cuisines of the world. of one of the great cuisines of the world.
438 00:22:20,400 00:22:24,000 Frank, I loved everything about your dish. Frank, I loved everything about your dish.
439 00:22:24,200 00:22:29,000 The classical execution of the fully cooked through duck The classical execution of the fully cooked through duck
440 00:22:29,200 00:22:30,840 that was still succulent, that was still succulent,
441 00:22:31,040 00:22:35,520 that beautiful sweet-sour sauce that still had a lot of freshness to it, that beautiful sweet-sour sauce that still had a lot of freshness to it,
442 00:22:35,720 00:22:38,600 the textural delight that was that beautiful salad. the textural delight that was that beautiful salad.
443 00:22:38,800 00:22:41,640 Everything was there, it was a delight to eat. Everything was there, it was a delight to eat.
444 00:22:43,120 00:22:44,800 Thank you, Melissa. Thank you, Melissa.
445 00:22:45,000 00:22:48,800 Noby, you are such a strong home cook. Noby, you are such a strong home cook.
446 00:22:49,000 00:22:50,560 You cook from your heritage. You cook from your heritage.
447 00:22:50,760 00:22:52,200 You cook from your heart. You cook from your heart.
448 00:22:52,400 00:22:55,240 And the smoke you infused into the duck breast, And the smoke you infused into the duck breast,
449 00:22:55,440 00:22:59,200 the succulence of the meat, the balance of all of the elements, the succulence of the meat, the balance of all of the elements,
450 00:22:59,400 00:23:01,040 I'm so impressed. I'm so impressed.
451 00:23:01,240 00:23:04,160 You cook like a proper Chinese cook. You cook like a proper Chinese cook.
452 00:23:04,360 00:23:06,080 Thank you so much. Thank you so much.
453 00:23:06,280 00:23:08,800 Well, that's the final of Chinese week. Well, that's the final of Chinese week.
454 00:23:09,000 00:23:12,280 Congratulations China Doll and head chef Frank Shek. Congratulations China Doll and head chef Frank Shek.
455 00:23:12,480 00:23:14,800 That's a win for you tonight. That's a win for you tonight.
456 00:23:15,000 00:23:19,400 And congratulations, Noby, you are our best home cook! And congratulations, Noby, you are our best home cook!
457 00:23:19,600 00:23:21,200 (APPLAUSE) (APPLAUSE)
458 00:23:27,800 00:23:29,640 MAEVE O'MEARA: Next time... Hello, Frank. MAEVE O'MEARA: Next time... Hello, Frank.
459 00:23:29,840 00:23:31,400 Oh! (LAUGHS) Oh! (LAUGHS)
460 00:23:31,600 00:23:33,600 I'll explore China Doll's inspirational menu I'll explore China Doll's inspirational menu
461 00:23:33,800 00:23:36,600 and enjoy the ultimate dining experience. and enjoy the ultimate dining experience.
462 00:23:36,800 00:23:39,960 When you come to China Doll expect to have an assault on your senses. When you come to China Doll expect to have an assault on your senses.
463 00:23:40,160 00:23:41,480 It's so delicious! It's so delicious!
464 00:23:41,680 00:23:45,000 Crispy on the bottom and it's heaven! You're a genius, Wing! Crispy on the bottom and it's heaven! You're a genius, Wing!