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1 00:00:01,040 00:00:03,200 MAEVE O'MEARA: It's Thai Week on The Chefs' Line, MAEVE O'MEARA: It's Thai Week on The Chefs' Line,
2 00:00:03,399 00:00:05,160 and for the final challenge tonight... and for the final challenge tonight...
3 00:00:05,360 00:00:07,240 Come on, Andrew! Come on, Andrew! Come on, Andrew! Come on, Andrew!
4 00:00:07,440 00:00:09,480 ..it's a stir-fry showdown. ..it's a stir-fry showdown.
5 00:00:09,679 00:00:11,480 You guys got a timer going for me? You guys got a timer going for me?
6 00:00:11,720 00:00:13,240 No?! No, head chef. Oh, my gosh! No?! No, head chef. Oh, my gosh!
7 00:00:13,439 00:00:19,640 Served with a papaya salad, it's the perfect balance of sweet, Served with a papaya salad, it's the perfect balance of sweet,
8 00:00:19,839 00:00:23,839 sour, salty and hot. sour, salty and hot.
9 00:00:24,039 00:00:26,199 Whoo, this is going to spicy! Whoo, this is going to spicy!
10 00:00:26,399 00:00:28,000 All week... All week...
11 00:00:28,199 00:00:30,879 You get this trophy! (CHEERING) You get this trophy! (CHEERING)
12 00:00:31,079 00:00:34,240 ..home cook Andrew has been pitting his Thai cooking skills ..home cook Andrew has been pitting his Thai cooking skills
13 00:00:34,439 00:00:37,079 against top Sydney restaurant, Long Chim... against top Sydney restaurant, Long Chim...
14 00:00:37,280 00:00:40,039 MEENA: We stay true to the Thai taste. MEENA: We stay true to the Thai taste.
15 00:00:40,240 00:00:43,039 ..in a competition that escalated in difficulty, ..in a competition that escalated in difficulty,
16 00:00:43,240 00:00:46,920 starting with the apprentice and ending tonight starting with the apprentice and ending tonight
17 00:00:47,119 00:00:48,880 with the final stop in their chefs' line - with the final stop in their chefs' line -
18 00:00:49,079 00:00:50,560 head chef Meena. head chef Meena.
19 00:00:50,759 00:00:52,799 How's it going over there, Andrew? Oh, yeah, awesome. How's it going over there, Andrew? Oh, yeah, awesome.
20 00:00:53,000 00:00:55,439 We both go up together or we don't go up at all, alright? We both go up together or we don't go up at all, alright?
21 00:00:55,640 00:01:00,920 But whose stir-fry will win Thai Week on The Chefs' Line? But whose stir-fry will win Thai Week on The Chefs' Line?
22 00:01:07,879 00:01:10,480 Welcome to the final of Thai Week Welcome to the final of Thai Week
23 00:01:10,680 00:01:12,000 in The Chefs' Line kitchen! in The Chefs' Line kitchen!
24 00:01:12,200 00:01:13,640 (CHEERING) (CHEERING)
25 00:01:15,719 00:01:17,079 We're cranking up the heat We're cranking up the heat
26 00:01:17,280 00:01:19,519 in a Thai stir-fry showdown. in a Thai stir-fry showdown.
27 00:01:19,719 00:01:22,280 Head chef Meena, tonight it's your turn. Head chef Meena, tonight it's your turn.
28 00:01:22,480 00:01:24,280 You ready to step up to the bench? You ready to step up to the bench?
29 00:01:24,480 00:01:27,079 Oh, I'm ready. I've been waiting all week for this. Oh, I'm ready. I've been waiting all week for this.
30 00:01:27,280 00:01:30,519 And what do you think of our home cook Andrew here? And what do you think of our home cook Andrew here?
31 00:01:30,719 00:01:34,439 Andrew has shown himself to be a formidable opponent this week. Andrew has shown himself to be a formidable opponent this week.
32 00:01:34,640 00:01:37,439 I am nervous. He's been kicking butt all week. I am nervous. He's been kicking butt all week.
33 00:01:37,640 00:01:39,719 Andrew, congratulations for making it Andrew, congratulations for making it
34 00:01:39,920 00:01:41,680 all the way to the end of Thai week, mate. all the way to the end of Thai week, mate.
35 00:01:41,879 00:01:44,479 Thank you very much. Thank you. Thank you very much. Thank you.
36 00:01:44,680 00:01:48,400 Your stir-fry can consist of anything your heart desires, Your stir-fry can consist of anything your heart desires,
37 00:01:48,599 00:01:53,599 but it must be paired with a green papaya salad, but it must be paired with a green papaya salad,
38 00:01:53,799 00:01:58,439 so make sure that salad embraces those classic Thai flavours so make sure that salad embraces those classic Thai flavours
39 00:01:58,640 00:02:02,280 of hot, sweet, sour and salty. of hot, sweet, sour and salty.
40 00:02:02,480 00:02:05,200 Because our blind judge tonight is Dan. Because our blind judge tonight is Dan.
41 00:02:07,359 00:02:10,400 So, to be fair, we'll be sending Dan out So, to be fair, we'll be sending Dan out
42 00:02:10,599 00:02:13,639 so he doesn't know who's cooking what dish. so he doesn't know who's cooking what dish.
43 00:02:13,840 00:02:16,039 Well, if this week is anything to go by, Well, if this week is anything to go by,
44 00:02:16,240 00:02:19,199 I'm expecting tonight's stir-fry to be pretty epic. I'm expecting tonight's stir-fry to be pretty epic.
45 00:02:19,400 00:02:21,560 Good luck! Good luck!
46 00:02:21,759 00:02:25,879 You have 60 minutes for your best Thai stir-fry You have 60 minutes for your best Thai stir-fry
47 00:02:26,079 00:02:27,960 and green papaya salad. and green papaya salad.
48 00:02:28,159 00:02:29,599 Let's cook! Let's cook!
49 00:02:29,800 00:02:32,520 (ALL CHEER AND SHOUT ENCOURAGEMENT) (ALL CHEER AND SHOUT ENCOURAGEMENT)
50 00:02:42,319 00:02:44,039 It's a stir-fry challenge tonight. It's a stir-fry challenge tonight.
51 00:02:44,240 00:02:46,719 Stir-frying is one of the greatest cooking techniques Stir-frying is one of the greatest cooking techniques
52 00:02:46,920 00:02:50,400 in the world that's been adopted by basically everybody. in the world that's been adopted by basically everybody.
53 00:02:50,599 00:02:52,159 You get something that's fast and fresh. You get something that's fast and fresh.
54 00:02:52,360 00:02:54,079 I mean, that's the ultimate fast food, isn't it? I mean, that's the ultimate fast food, isn't it?
55 00:02:54,319 00:02:57,840 It will be interesting what we're going to see. Mm. That's exactly it. It will be interesting what we're going to see. Mm. That's exactly it.
56 00:02:58,039 00:02:59,639 Because it is such an open challenge, Because it is such an open challenge,
57 00:02:59,840 00:03:01,719 it could involve any number of ingredients. it could involve any number of ingredients.
58 00:03:01,919 00:03:06,840 Not only do they have to perfect the stir-fry and the papaya salad, Not only do they have to perfect the stir-fry and the papaya salad,
59 00:03:07,039 00:03:09,759 they also need to make sure those two things work cohesively they also need to make sure those two things work cohesively
60 00:03:09,960 00:03:12,039 together as an experience. together as an experience.
61 00:03:15,159 00:03:17,639 ANDREW: I'm here on the last night. ANDREW: I'm here on the last night.
62 00:03:17,840 00:03:20,759 I'm just amazed that I got here. Yikes! I'm just amazed that I got here. Yikes!
63 00:03:20,960 00:03:24,199 Um, so, tonight, I'm cooking a pork stir-fry Um, so, tonight, I'm cooking a pork stir-fry
64 00:03:24,400 00:03:27,280 with sticky rice and a green papaya salad. with sticky rice and a green papaya salad.
65 00:03:27,479 00:03:31,000 My stir-fry, it's quite simple. It's pretty weird. My stir-fry, it's quite simple. It's pretty weird.
66 00:03:31,199 00:03:32,639 Need to have some sort of offal. Need to have some sort of offal.
67 00:03:32,840 00:03:35,319 You don't have to have offal, but it's much better if you do. You don't have to have offal, but it's much better if you do.
68 00:03:35,520 00:03:37,000 Right now I've got, uh... Right now I've got, uh...
69 00:03:37,199 00:03:39,079 I've got some fresh pig liver. I've got some fresh pig liver.
70 00:03:39,280 00:03:44,039 I've got some small intestine of pork, which is extremely pretty. I've got some small intestine of pork, which is extremely pretty.
71 00:03:44,240 00:03:46,439 It's quite tasty once it's in the dish. It's quite tasty once it's in the dish.
72 00:03:46,639 00:03:50,199 I've also got some crispy pork skin to put on top at the end. I've also got some crispy pork skin to put on top at the end.
73 00:03:50,400 00:03:53,759 It's an unusual dish that is a specialty of Northern Thailand. It's an unusual dish that is a specialty of Northern Thailand.
74 00:03:53,960 00:03:56,920 So, this is the Thai kitchen. So, this is the Thai kitchen.
75 00:03:57,120 00:04:00,120 My connection to this dish is that the stir-fry itself My connection to this dish is that the stir-fry itself
76 00:04:00,319 00:04:02,879 is a regional specialty of where I lived in Chiang Mai. is a regional specialty of where I lived in Chiang Mai.
77 00:04:03,080 00:04:06,199 And the first time I had it, I think, was with my neighbour. And the first time I had it, I think, was with my neighbour.
78 00:04:06,400 00:04:08,560 She had a little whisky and beer shop that was just a shack, She had a little whisky and beer shop that was just a shack,
79 00:04:08,759 00:04:10,680 and she used to cook things that were just so weird. and she used to cook things that were just so weird.
80 00:04:10,879 00:04:12,439 There'd be bugs and worms and... There'd be bugs and worms and...
81 00:04:12,639 00:04:14,520 And then I tasted this stir-fry that she made, And then I tasted this stir-fry that she made,
82 00:04:14,719 00:04:16,399 and I thought, "Oh, my God, this is so good." and I thought, "Oh, my God, this is so good."
83 00:04:16,600 00:04:18,959 It's a celebration dish in Thailand, It's a celebration dish in Thailand,
84 00:04:19,160 00:04:21,279 so if there's a wedding or a funeral or anything like that, so if there's a wedding or a funeral or anything like that,
85 00:04:21,480 00:04:23,639 this would one of those things that they have. this would one of those things that they have.
86 00:04:31,040 00:04:34,840 MEENA: Tonight, I am making a soft-shell crab stir-fry MEENA: Tonight, I am making a soft-shell crab stir-fry
87 00:04:35,040 00:04:36,879 with green papaya salad. with green papaya salad.
88 00:04:37,079 00:04:39,920 It's daily that I'm able to help out with this dish, It's daily that I'm able to help out with this dish,
89 00:04:40,120 00:04:41,959 and then I'm super confident and then I'm super confident
90 00:04:42,159 00:04:43,879 that I'll be able to make it tonight. that I'll be able to make it tonight.
91 00:04:44,079 00:04:46,480 What makes this dish special to Long Chim What makes this dish special to Long Chim
92 00:04:46,680 00:04:48,439 is that it's full of flavour, is that it's full of flavour,
93 00:04:48,639 00:04:51,759 very savoury, very sweet, very complex, very spicy. very savoury, very sweet, very complex, very spicy.
94 00:04:51,959 00:04:55,079 Definitely very representative of Long Chim. Definitely very representative of Long Chim.
95 00:04:55,279 00:04:57,879 So, I'm originally from Dallas. So, I'm originally from Dallas.
96 00:04:58,079 00:05:00,800 I could have had a different life 'cause I did get a business degree, I could have had a different life 'cause I did get a business degree,
97 00:05:01,000 00:05:03,800 but, cooking, it's one of those things but, cooking, it's one of those things
98 00:05:04,000 00:05:06,680 that I just really love and enjoy doing, that I just really love and enjoy doing,
99 00:05:06,879 00:05:08,240 and, you know, and, you know,
100 00:05:08,439 00:05:10,759 it's a very creative way to express myself. it's a very creative way to express myself.
101 00:05:12,240 00:05:17,199 I think the best quality that a chef can have is determination, I think the best quality that a chef can have is determination,
102 00:05:17,399 00:05:20,600 motivation and perseverance. motivation and perseverance.
103 00:05:22,800 00:05:25,360 Right now, I'm cleaning the soft-shell crab Right now, I'm cleaning the soft-shell crab
104 00:05:25,560 00:05:29,360 and I'm also removing the roe, the tomalley of the crab, and I'm also removing the roe, the tomalley of the crab,
105 00:05:29,560 00:05:31,120 so I'll use that in my stir-fry. so I'll use that in my stir-fry.
106 00:05:31,319 00:05:35,360 The crab roe adds a nice richness to the dish. The crab roe adds a nice richness to the dish.
107 00:05:35,560 00:05:38,920 It just adds another layer of flavour to the stir-fry. It just adds another layer of flavour to the stir-fry.
108 00:05:40,279 00:05:44,159 After cleaning the soft-shell crabs, I set to deep-frying them After cleaning the soft-shell crabs, I set to deep-frying them
109 00:05:44,360 00:05:46,079 until that they were crispy. until that they were crispy.
110 00:05:47,439 00:05:49,759 You guys got a timer going for me? You guys got a timer going for me?
111 00:05:49,959 00:05:51,720 No?! No, head chef. No?! No, head chef.
112 00:05:51,920 00:05:53,759 Oh, my gosh! Yes, chef! Oh, my gosh! Yes, chef!
113 00:05:59,040 00:06:01,240 So, I've got my skin, I've got my liver, So, I've got my skin, I've got my liver,
114 00:06:01,439 00:06:03,079 I've got my intestines in the pot. I've got my intestines in the pot.
115 00:06:03,279 00:06:05,319 Now I can move on to the meat. Now I can move on to the meat.
116 00:06:05,519 00:06:08,720 I need to slice up that pork as fine as I can I need to slice up that pork as fine as I can
117 00:06:08,920 00:06:10,800 with a knife before I start chopping. with a knife before I start chopping.
118 00:06:13,480 00:06:15,480 It gets messy for a bit. It gets messy for a bit.
119 00:06:15,680 00:06:17,480 One of the key things that I have to do with this dish One of the key things that I have to do with this dish
120 00:06:17,680 00:06:19,079 is to mince the meat really finely is to mince the meat really finely
121 00:06:19,279 00:06:21,759 whilst incorporating the blood into the meat. whilst incorporating the blood into the meat.
122 00:06:21,959 00:06:25,480 I know that sounds weird, but that's what I have to do. I know that sounds weird, but that's what I have to do.
123 00:06:28,040 00:06:30,439 Very traditional. Local, really local. Very traditional. Local, really local.
124 00:06:30,639 00:06:33,199 I never saw that processing before. I never saw that processing before.
125 00:06:34,840 00:06:36,319 I really have to keep going. I really have to keep going.
126 00:06:36,519 00:06:38,360 Keep going. It looks like a crime scene but... Keep going. It looks like a crime scene but...
127 00:06:38,560 00:06:40,680 Yes. Yes, it does. Maybe I should stand back. Yes. Yes, it does. Maybe I should stand back.
128 00:06:40,879 00:06:42,800 Yeah, that's a nice shirt, Mark. Yeah, that's a nice shirt, Mark.
129 00:06:44,040 00:06:45,399 So, what are you doing here? So, what are you doing here?
130 00:06:45,600 00:06:51,840 Uh, I am hand-mincing the meat to make what is known as a larb. Uh, I am hand-mincing the meat to make what is known as a larb.
131 00:06:52,040 00:06:53,680 'Larb' actually just means to chop up stuff, 'Larb' actually just means to chop up stuff,
132 00:06:53,879 00:06:55,800 like, to mince, so that's why they call it larb. like, to mince, so that's why they call it larb.
133 00:06:56,000 00:06:57,840 So, what's in there? Uh, this is... So, what's in there? Uh, this is...
134 00:06:58,040 00:06:59,920 Right the moment, this is just pig flesh, pig blood Right the moment, this is just pig flesh, pig blood
135 00:07:00,120 00:07:01,600 to try and make it like a very fine mince. to try and make it like a very fine mince.
136 00:07:01,800 00:07:03,199 OK, keep going. OK, keep going.
137 00:07:04,519 00:07:06,279 Once I get the meat minced, Once I get the meat minced,
138 00:07:06,480 00:07:10,600 I have to get those pieces of offal in there as well ready for the paste. I have to get those pieces of offal in there as well ready for the paste.
139 00:07:12,360 00:07:15,160 To make the paste, I need to get my Chiang Mai spice mix To make the paste, I need to get my Chiang Mai spice mix
140 00:07:15,360 00:07:18,040 and I need to pound that with garlic and shallots, and I need to pound that with garlic and shallots,
141 00:07:18,240 00:07:21,279 at which point I can then incorporate it all together. at which point I can then incorporate it all together.
142 00:07:21,480 00:07:23,360 And the best way to figure out And the best way to figure out
143 00:07:23,560 00:07:26,040 if your flavours have all mingled is to taste it. if your flavours have all mingled is to taste it.
144 00:07:30,480 00:07:32,199 (ALL LAUGH QUIETLY) (ALL LAUGH QUIETLY)
145 00:07:33,639 00:07:35,319 MEENA: Why are you guys chuckling up there? MEENA: Why are you guys chuckling up there?
146 00:07:35,519 00:07:37,040 I don't like the sound of that. I don't like the sound of that.
147 00:07:37,240 00:07:40,639 SAM: Andrew tasting the blood. Andrew... eating raw blood. SAM: Andrew tasting the blood. Andrew... eating raw blood.
148 00:07:44,279 00:07:45,600 After I'm done with this, After I'm done with this,
149 00:07:45,800 00:07:47,720 I'm going to start prepping some of the ingredients I'm going to start prepping some of the ingredients
150 00:07:47,920 00:07:49,279 for the papaya salad. for the papaya salad.
151 00:07:49,480 00:07:50,800 For the papaya salad, For the papaya salad,
152 00:07:51,000 00:07:54,040 I pounded out in the mortar and pestle peeled garlic, I pounded out in the mortar and pestle peeled garlic,
153 00:07:54,240 00:07:59,159 a few Thai bird chillies, dried prawns, snake beans, a few Thai bird chillies, dried prawns, snake beans,
154 00:07:59,360 00:08:01,759 a slice of lime with the rind, a slice of lime with the rind,
155 00:08:01,959 00:08:03,839 which adds a very distinctive flavour. which adds a very distinctive flavour.
156 00:08:04,040 00:08:05,839 What's next, guys? Tomatoes... What's next, guys? Tomatoes...
157 00:08:06,040 00:08:07,360 Cherry tomatoes... Cherry tomatoes...
158 00:08:07,560 00:08:10,160 Peanuts... Peanuts. Peanuts... Peanuts.
159 00:08:12,480 00:08:15,120 And then, of course, the shredded papaya. And then, of course, the shredded papaya.
160 00:08:16,759 00:08:18,800 This is a very traditional street food This is a very traditional street food
161 00:08:19,000 00:08:20,680 that is prepared this way. that is prepared this way.
162 00:08:20,879 00:08:23,279 Mandolins are a very modern invention, Mandolins are a very modern invention,
163 00:08:23,480 00:08:26,639 so when you get to the heart of Thai food, so when you get to the heart of Thai food,
164 00:08:26,839 00:08:29,079 you're not going to see a lot of mandolin work. you're not going to see a lot of mandolin work.
165 00:08:29,279 00:08:31,519 So, it was very important that I did it hand-cut. So, it was very important that I did it hand-cut.
166 00:08:31,720 00:08:34,000 MELISSA LEONG: What are you hoping for out of this particular dish? MELISSA LEONG: What are you hoping for out of this particular dish?
167 00:08:34,200 00:08:36,320 What will Dan experience with the combination What will Dan experience with the combination
168 00:08:36,519 00:08:38,200 of these two dishes together? of these two dishes together?
169 00:08:38,399 00:08:42,840 Um, I think he's getting a lot of true Thai foods. Um, I think he's getting a lot of true Thai foods.
170 00:08:43,080 00:08:45,879 The essence of Thailand in these two dishes. Yeah. Exactly. The essence of Thailand in these two dishes. Yeah. Exactly.
171 00:08:46,080 00:08:48,440 And, you know, just this hand cutting is just something And, you know, just this hand cutting is just something
172 00:08:48,639 00:08:50,679 you don't see in restaurants anymore. you don't see in restaurants anymore.
173 00:08:50,879 00:08:53,159 So, have you been looking up and noticing So, have you been looking up and noticing
174 00:08:53,360 00:08:54,639 what's going on the other bench? what's going on the other bench?
175 00:08:54,840 00:08:57,399 Oh, no. I've been too focused on everything here. Oh, no. I've been too focused on everything here.
176 00:09:04,200 00:09:06,240 ANDREW: Now I have to go and chop my papaya. ANDREW: Now I have to go and chop my papaya.
177 00:09:06,440 00:09:08,279 I'm electing to do it the traditional way. I'm electing to do it the traditional way.
178 00:09:10,639 00:09:14,480 I kind of like the unevenness of my papaya strands. That's kind of like how you'd have it. I kind of like the unevenness of my papaya strands. That's kind of like how you'd have it.
179 00:09:14,720 00:09:18,120 Like, some little village out in the middle of nowhere, that's pretty much how it would be. Like, some little village out in the middle of nowhere, that's pretty much how it would be.
180 00:09:18,320 00:09:21,759 So, just give it the old hack, then shave it off. It's great. So, just give it the old hack, then shave it off. It's great.
181 00:09:21,960 00:09:23,759 Well, I love green papaya. Well, I love green papaya.
182 00:09:23,960 00:09:25,639 It is literally unripe papaya... Yeah. It is literally unripe papaya... Yeah.
183 00:09:25,840 00:09:28,159 ..and instead of using any kind of fancy equipment, ..and instead of using any kind of fancy equipment,
184 00:09:28,360 00:09:30,639 you just peel it and use a really sharp knife you just peel it and use a really sharp knife
185 00:09:30,840 00:09:32,960 to just get those little slithers. to just get those little slithers.
186 00:09:33,159 00:09:36,799 It's just such a gorgeous, easy dish to learn how to do. It's just such a gorgeous, easy dish to learn how to do.
187 00:09:37,000 00:09:40,960 I can't wait to taste both dishes, if there's any left, that is! I can't wait to taste both dishes, if there's any left, that is!
188 00:09:41,159 00:09:43,759 Passion, pride - it's all on the plate. Passion, pride - it's all on the plate.
189 00:09:43,960 00:09:46,159 And a heap of respect for Thai cuisine. And a heap of respect for Thai cuisine.
190 00:09:52,679 00:09:55,080 MAEVE O'MEARA: It's the final challenge of Thai week, MAEVE O'MEARA: It's the final challenge of Thai week,
191 00:09:55,279 00:09:59,879 and the race is on to make the best stir-fry with papaya salad. and the race is on to make the best stir-fry with papaya salad.
192 00:10:00,080 00:10:02,159 OK, you've got about 30 minutes, guys. OK, you've got about 30 minutes, guys.
193 00:10:02,360 00:10:05,399 Home cook Andrew is making a pork stir-fry Home cook Andrew is making a pork stir-fry
194 00:10:05,600 00:10:07,360 he learned in Northern Thailand... he learned in Northern Thailand...
195 00:10:09,080 00:10:13,000 ..and Long Chim's head chef Meena is making a Bangkok-style ..and Long Chim's head chef Meena is making a Bangkok-style
196 00:10:13,200 00:10:15,279 soft-shell crab stir-fry. soft-shell crab stir-fry.
197 00:10:15,480 00:10:18,720 And tonight, judge Dan will be blind-tasting And tonight, judge Dan will be blind-tasting
198 00:10:18,919 00:10:20,279 and deciding on the winning plate and deciding on the winning plate
199 00:10:20,480 00:10:24,440 without knowing who has prepared which dish. without knowing who has prepared which dish.
200 00:10:24,639 00:10:27,559 Stir-fries can be anything, as long as they're cooked in a wok. Stir-fries can be anything, as long as they're cooked in a wok.
201 00:10:27,759 00:10:31,679 Because the green papaya salad has a lot of texture, Because the green papaya salad has a lot of texture,
202 00:10:31,879 00:10:33,759 it's really crunchy, it's really fresh, it's really crunchy, it's really fresh,
203 00:10:33,960 00:10:36,440 you need something to balance out that. you need something to balance out that.
204 00:10:36,639 00:10:39,320 So, the stir-fry dish has to be a perfect marriage So, the stir-fry dish has to be a perfect marriage
205 00:10:39,519 00:10:41,600 to that refreshing hot and spicy salad. to that refreshing hot and spicy salad.
206 00:10:41,799 00:10:43,759 So, I can't wait to see what they come up with. So, I can't wait to see what they come up with.
207 00:10:45,879 00:10:49,720 ANDREW: Now I'm just going to finish my papaya salad with garlic. ANDREW: Now I'm just going to finish my papaya salad with garlic.
208 00:10:49,919 00:10:51,399 I've got to put in my crab paste, I've got to put in my crab paste,
209 00:10:51,600 00:10:53,799 and then I need to add my fermented fish sauce. and then I need to add my fermented fish sauce.
210 00:10:54,000 00:10:56,279 So, I'm going to use pla ra, So, I'm going to use pla ra,
211 00:10:56,480 00:10:58,600 which is a fermented fish sauce from the North which is a fermented fish sauce from the North
212 00:10:58,799 00:11:02,000 made from fresh fish, and it's really funky and weird. made from fresh fish, and it's really funky and weird.
213 00:11:02,200 00:11:05,519 The next thing is the chillies. It's got to be hot. The next thing is the chillies. It's got to be hot.
214 00:11:05,720 00:11:08,080 I mean, it's a North-eastern som tam, so it's got to be fiery. I mean, it's a North-eastern som tam, so it's got to be fiery.
215 00:11:08,279 00:11:11,159 Now, look, something smells really funky. What's going on? Now, look, something smells really funky. What's going on?
216 00:11:11,360 00:11:13,480 It's that one. Whoa. It's that one. Whoa.
217 00:11:13,679 00:11:16,279 That's a fermented fish sauce and crab paste. That's a fermented fish sauce and crab paste.
218 00:11:16,480 00:11:17,840 OK, keep going with it, OK, keep going with it,
219 00:11:18,039 00:11:19,399 No, really good. I'll put it in there. No, really good. I'll put it in there.
220 00:11:19,600 00:11:23,080 So, fermented fish, that's going to be a real game-changer as well. So, fermented fish, that's going to be a real game-changer as well.
221 00:11:23,279 00:11:25,320 Really intense. Yeah. Really intense. Yeah.
222 00:11:25,519 00:11:26,840 Mate, love your ambition. Mate, love your ambition.
223 00:11:27,039 00:11:28,840 Keep going. Thank you, man. Cheers. Keep going. Thank you, man. Cheers.
224 00:11:31,000 00:11:34,159 I hope that Dan really likes it because it's a bit odd. I hope that Dan really likes it because it's a bit odd.
225 00:11:38,240 00:11:39,600 MEENA: So, now I'm going to make MEENA: So, now I'm going to make
226 00:11:39,799 00:11:42,960 the aromatics for my stir-fried soft-shell. the aromatics for my stir-fried soft-shell.
227 00:11:43,159 00:11:47,000 First, I began by making a paste in the mortar and pestle First, I began by making a paste in the mortar and pestle
228 00:11:47,200 00:11:49,679 with unpeeled garlic, coriander roots, with unpeeled garlic, coriander roots,
229 00:11:49,879 00:11:52,480 long red chillies and a little bit of salt. long red chillies and a little bit of salt.
230 00:11:56,360 00:11:59,919 So, right now, I'm stir-frying off the paste for the soft-shell crab. So, right now, I'm stir-frying off the paste for the soft-shell crab.
231 00:12:00,120 00:12:02,240 This one's going to be spicy too. This one's going to be spicy too.
232 00:12:02,440 00:12:05,320 I seasoned it up with ground galangal, I seasoned it up with ground galangal,
233 00:12:05,519 00:12:08,480 fresh black pepper, fish sauce. fresh black pepper, fish sauce.
234 00:12:09,879 00:12:13,200 Crab roe. It adds a lot of richness to the dish. Crab roe. It adds a lot of richness to the dish.
235 00:12:13,399 00:12:15,279 A little bit of sugar. A little bit of sugar.
236 00:12:16,840 00:12:21,399 Smells so good. Yeah, to make sure it's spicy for Dan. Smells so good. Yeah, to make sure it's spicy for Dan.
237 00:12:21,600 00:12:23,440 Oh, yeah, it's spicy. Oh, yeah. Oh, yeah, it's spicy. Oh, yeah.
238 00:12:23,639 00:12:25,240 Let him burn the tongue. Let him burn the tongue.
239 00:12:27,080 00:12:31,120 You know, I think that when you become a head chef, You know, I think that when you become a head chef,
240 00:12:31,320 00:12:36,840 the cooks have a tendency to forget that you are still a chef at heart. the cooks have a tendency to forget that you are still a chef at heart.
241 00:12:37,080 00:12:39,720 Oh, yeah. Oh, yeah. Yeah. That's good. Oh, yeah. Oh, yeah. Yeah. That's good.
242 00:12:39,919 00:12:42,879 So, I really hope that this shows them So, I really hope that this shows them
243 00:12:43,080 00:12:45,919 that apart from being their boss, that I'm just one of them, that apart from being their boss, that I'm just one of them,
244 00:12:46,120 00:12:49,120 and it's carrying all that passion with you and it's carrying all that passion with you
245 00:12:49,320 00:12:50,759 that takes you to the next level, that takes you to the next level,
246 00:12:50,960 00:12:53,200 but deep down, you're just... you're the same. but deep down, you're just... you're the same.
247 00:12:59,000 00:13:01,600 ANDREW: So, now I need to turn my pile of bloody meat ANDREW: So, now I need to turn my pile of bloody meat
248 00:13:01,799 00:13:04,960 into the stir-fry, so I need to get it in the wok. into the stir-fry, so I need to get it in the wok.
249 00:13:05,159 00:13:07,720 I chuck my stir-fry in and start frying away, I chuck my stir-fry in and start frying away,
250 00:13:07,919 00:13:09,480 and it just smells great. and it just smells great.
251 00:13:12,440 00:13:16,320 Immediately, the smell kind of takes me back to my little village. Immediately, the smell kind of takes me back to my little village.
252 00:13:16,559 00:13:20,440 It was just like being back sitting in a little shack, eating it. It was just like being back sitting in a little shack, eating it.
253 00:13:20,639 00:13:22,480 Mm. Yeah, it was good. Mm. Yeah, it was good.
254 00:13:22,679 00:13:24,399 What do you think of what Andrew's doing? What do you think of what Andrew's doing?
255 00:13:24,600 00:13:27,759 BHAS: What Andrew's doing is really traditional. BHAS: What Andrew's doing is really traditional.
256 00:13:27,960 00:13:29,279 Blood, offal. Blood, offal.
257 00:13:29,480 00:13:30,759 He's using some pork skin that He's using some pork skin that
258 00:13:30,960 00:13:32,480 he's sort of puffing up and deep-frying. he's sort of puffing up and deep-frying.
259 00:13:32,679 00:13:34,840 So, what do you make of that approach? So, what do you make of that approach?
260 00:13:35,080 00:13:38,039 It's going to be, like, spicy. Yeah. Really, really spicy. It's going to be, like, spicy. Yeah. Really, really spicy.
261 00:13:38,279 00:13:41,159 If he's able to pull it off, I think Meena definitely has a run for her money. If he's able to pull it off, I think Meena definitely has a run for her money.
262 00:13:41,360 00:13:43,080 Yep. Yep.
263 00:13:49,879 00:13:51,440 Come on, Andrew! Come on, Andrew! Come on, Andrew! Come on, Andrew!
264 00:13:51,679 00:13:54,279 MEENA: How's it going over there, Andrew? Uh, yeah. Awesome. MEENA: How's it going over there, Andrew? Uh, yeah. Awesome.
265 00:13:54,480 00:13:58,159 We both go up together or we don't go up at all, alright? We both go up together or we don't go up at all, alright?
266 00:13:58,360 00:13:59,799 MARK OLIVE: Meena, five minutes. MARK OLIVE: Meena, five minutes.
267 00:14:00,000 00:14:02,600 Five minutes, my goodness. Five minutes, my goodness.
268 00:14:02,799 00:14:04,559 Down to the wire, huh? Down to the wire, huh?
269 00:14:07,320 00:14:11,559 The soft-shell crab will be crispy and garlic-y and peppery. The soft-shell crab will be crispy and garlic-y and peppery.
270 00:14:11,759 00:14:14,600 Whoo! Go, Meena! Whoo! Go, Meena!
271 00:14:15,919 00:14:17,440 Meena's the best. Meena's the best.
272 00:14:17,639 00:14:20,919 Chef, keep for me some. I'm so hungry, chef! Chef, keep for me some. I'm so hungry, chef!
273 00:14:21,120 00:14:23,679 (LAUGHS) He's always hungry. (LAUGHS) He's always hungry.
274 00:14:26,159 00:14:27,519 After finishing the cooking, After finishing the cooking,
275 00:14:27,720 00:14:30,600 for plating, it's everything that's in the wok for plating, it's everything that's in the wok
276 00:14:30,799 00:14:33,320 garnished with more coriander leaves. garnished with more coriander leaves.
277 00:14:35,559 00:14:37,200 The green papaya salad, The green papaya salad,
278 00:14:37,399 00:14:40,679 I hope it hits all the notes that that Thai cuisine is known for, I hope it hits all the notes that that Thai cuisine is known for,
279 00:14:40,879 00:14:44,639 which is the sweet, salty, sour and the spiciness. which is the sweet, salty, sour and the spiciness.
280 00:14:46,240 00:14:49,759 Looking so good. You have not too much longer to go. Looking so good. You have not too much longer to go.
281 00:14:54,000 00:14:58,159 ANDREW: So, I've just got to get this larb into the dish, ANDREW: So, I've just got to get this larb into the dish,
282 00:14:58,360 00:15:00,399 then I've got to dress it with crackle. then I've got to dress it with crackle.
283 00:15:00,600 00:15:02,720 I want to have my crunch elements on there, I want to have my crunch elements on there,
284 00:15:02,919 00:15:04,840 which is the crispy, uh, pork crackling which is the crispy, uh, pork crackling
285 00:15:05,039 00:15:06,919 because it needs that pop and crackle because it needs that pop and crackle
286 00:15:07,120 00:15:09,039 to go with the fatty strangeness of the larb. to go with the fatty strangeness of the larb.
287 00:15:10,799 00:15:15,080 The stir-fry is spicy, and it should be really punchy. The stir-fry is spicy, and it should be really punchy.
288 00:15:15,279 00:15:16,960 Contrasting that, I have the papaya salad - Contrasting that, I have the papaya salad -
289 00:15:17,159 00:15:21,519 really funky, odd flavours like the fermented fish sauce. really funky, odd flavours like the fermented fish sauce.
290 00:15:25,440 00:15:28,600 And then I just plonk a little nugget of rice And then I just plonk a little nugget of rice
291 00:15:28,799 00:15:31,919 on both the stir-fry and the green papaya salad. on both the stir-fry and the green papaya salad.
292 00:15:34,440 00:15:36,879 MELISSA LEONG: It's looking so good! (CHEERING) MELISSA LEONG: It's looking so good! (CHEERING)
293 00:15:37,080 00:15:38,879 Andrew! Go Andrew! Andrew! Go Andrew!
294 00:15:40,320 00:15:44,000 My dish is super weird and kind of interesting. My dish is super weird and kind of interesting.
295 00:15:44,200 00:15:46,840 I really hope that Dan gets the flavours, I really hope that Dan gets the flavours,
296 00:15:47,039 00:15:50,000 the elements that I want him to get from that dish. the elements that I want him to get from that dish.
297 00:15:50,200 00:15:52,080 PARVIT: Chef Meena! (CHEERING) PARVIT: Chef Meena! (CHEERING)
298 00:15:54,799 00:15:56,639 Beautiful! Meena! Beautiful! Meena!
299 00:15:56,840 00:15:58,639 MEENA: Feeling really confident. MEENA: Feeling really confident.
300 00:15:58,840 00:16:01,440 Soft-shell crab stir-fry flavours were spot-on, Soft-shell crab stir-fry flavours were spot-on,
301 00:16:01,639 00:16:03,639 and then the papaya salad, you know, and then the papaya salad, you know,
302 00:16:03,840 00:16:05,320 I dedicated myself to that dish I dedicated myself to that dish
303 00:16:05,519 00:16:08,039 to make sure all the flavours were spot-on. to make sure all the flavours were spot-on.
304 00:16:08,240 00:16:10,039 SAM: Well done, chef. BHAS: Well done, chef. SAM: Well done, chef. BHAS: Well done, chef.
305 00:16:19,399 00:16:21,519 MAEVE O'MEARA: The final challenge of Thai Week MAEVE O'MEARA: The final challenge of Thai Week
306 00:16:21,720 00:16:24,279 was to make stir-fry with papaya salad. was to make stir-fry with papaya salad.
307 00:16:24,480 00:16:27,320 Home cook Andrew made a pork stir-fry Home cook Andrew made a pork stir-fry
308 00:16:27,519 00:16:29,519 infused with regional flavours, infused with regional flavours,
309 00:16:29,720 00:16:33,320 and head chef Meena skilfully prepared Bangkok-style and head chef Meena skilfully prepared Bangkok-style
310 00:16:33,519 00:16:35,679 soft-shell crab stir-fry. soft-shell crab stir-fry.
311 00:16:35,879 00:16:38,440 Now blind judge Dan must taste both dishes Now blind judge Dan must taste both dishes
312 00:16:38,639 00:16:39,960 to pick our Thai Week winner to pick our Thai Week winner
313 00:16:40,159 00:16:42,879 without knowing who has cooked which dish. without knowing who has cooked which dish.
314 00:16:43,080 00:16:44,720 Welcome back, Dan. Welcome back, Dan.
315 00:16:44,960 00:16:47,639 Thanks. You've got two super stir-fries here. Thanks. You've got two super stir-fries here.
316 00:16:47,840 00:16:51,000 Oh, my gosh. It looks incredible. Oh, my gosh. It looks incredible.
317 00:16:51,200 00:16:53,240 So, which one are we going to go with first? So, which one are we going to go with first?
318 00:16:53,440 00:16:55,279 Let's try this one first. Let's try this one first.
319 00:16:57,159 00:16:59,399 MELISSA LEONG: This is soft-shell crab stir-fry MELISSA LEONG: This is soft-shell crab stir-fry
320 00:16:59,600 00:17:01,399 with green papaya salad. with green papaya salad.
321 00:17:01,600 00:17:03,399 Yum! Yum!
322 00:17:03,600 00:17:05,720 Looks like a classic green papaya salad, Looks like a classic green papaya salad,
323 00:17:05,920 00:17:10,319 using the dried shrimp and peanuts, the tomato, the chilli. using the dried shrimp and peanuts, the tomato, the chilli.
324 00:17:11,480 00:17:13,319 You can smell the garlic. You can smell the garlic.
325 00:17:17,480 00:17:20,039 What I love is that the second you broke up that salad, What I love is that the second you broke up that salad,
326 00:17:20,240 00:17:22,880 I could smell all of those ingredients. I could smell all of those ingredients.
327 00:17:24,119 00:17:26,079 Is it a killer, Dan? Is it a killer, Dan?
328 00:17:27,240 00:17:28,599 You can stop now. You can stop now.
329 00:17:28,799 00:17:30,359 (BOTH LAUGH) (BOTH LAUGH)
330 00:17:32,240 00:17:34,039 It's hand-cut. It's hand-cut.
331 00:17:34,240 00:17:36,720 You get that saltiness from the fish sauce and that dried shrimp, You get that saltiness from the fish sauce and that dried shrimp,
332 00:17:36,920 00:17:38,200 and that acidity, and that acidity,
333 00:17:38,400 00:17:41,720 not just from the lime but also from the tamarind. not just from the lime but also from the tamarind.
334 00:17:41,920 00:17:45,279 I'm going to go in for this soft-shell crab now. I'm going to go in for this soft-shell crab now.
335 00:17:58,880 00:18:00,319 Mmm! Mmm!
336 00:18:04,039 00:18:05,200 It is so good. It is so good.
337 00:18:05,400 00:18:08,279 So, I love the idea of stir-frying the soft-shell crab, So, I love the idea of stir-frying the soft-shell crab,
338 00:18:08,480 00:18:09,759 Very simple flavours here. Very simple flavours here.
339 00:18:09,960 00:18:11,799 Caramelisation of the soy and the sugar Caramelisation of the soy and the sugar
340 00:18:12,000 00:18:13,720 and serving it with the green papaya salad, and serving it with the green papaya salad,
341 00:18:13,920 00:18:15,839 that helped cut the richness of the crab. that helped cut the richness of the crab.
342 00:18:16,039 00:18:18,240 What can I say? I can't fault it. What can I say? I can't fault it.
343 00:18:18,440 00:18:21,079 Let's move on to the next one. Let's do it. Let's move on to the next one. Let's do it.
344 00:18:21,279 00:18:26,319 Pork stir-fry with sticky rice and papaya salad. Pork stir-fry with sticky rice and papaya salad.
345 00:18:27,720 00:18:29,640 I can just smell straightaway I can just smell straightaway
346 00:18:29,839 00:18:31,880 that this papaya salad's not a Bangkok-style, that this papaya salad's not a Bangkok-style,
347 00:18:32,079 00:18:33,799 it's more Northern-style. it's more Northern-style.
348 00:18:34,000 00:18:37,079 And then this looks like the most rustic larb I've ever seen, And then this looks like the most rustic larb I've ever seen,
349 00:18:37,279 00:18:39,880 complete with the crispy pork skin on top. complete with the crispy pork skin on top.
350 00:18:40,079 00:18:42,400 Alright, I'm going in for the larb. Alright, I'm going in for the larb.
351 00:18:42,599 00:18:44,440 Oh, looks like some bits in here. Oh, looks like some bits in here.
352 00:18:44,640 00:18:47,640 That could be a bit of intestine, bits of blood. That could be a bit of intestine, bits of blood.
353 00:18:47,839 00:18:51,799 This looks like a textural masterpiece, by the way. This looks like a textural masterpiece, by the way.
354 00:18:57,160 00:18:58,720 (BOTH LAUGH) (BOTH LAUGH)
355 00:18:59,920 00:19:01,240 Is that...? Is that...?
356 00:19:01,440 00:19:03,559 Dan, is that a tick, or are you enjoying this? Dan, is that a tick, or are you enjoying this?
357 00:19:03,759 00:19:05,039 Wow! Wow!
358 00:19:05,240 00:19:07,240 I would pay... to have this at a restaurant. I would pay... to have this at a restaurant.
359 00:19:07,440 00:19:09,079 You can't even get this at a restaurant! You can't even get this at a restaurant!
360 00:19:09,279 00:19:10,880 You can't even get it! Wow. You can't even get it! Wow.
361 00:19:11,079 00:19:13,200 That's how legit it is. Wow. That's how legit it is. Wow.
362 00:19:13,400 00:19:17,119 Now I'm going into this green papaya salad, oh. Now I'm going into this green papaya salad, oh.
363 00:19:20,039 00:19:22,200 Mmm. Mmm.
364 00:19:22,400 00:19:24,680 That's a very, very good papaya salad. That's a very, very good papaya salad.
365 00:19:24,880 00:19:27,160 Whoo! It's hot too. Whoo! It's hot too.
366 00:19:27,359 00:19:29,640 This is why those two were a great match, This is why those two were a great match,
367 00:19:29,839 00:19:31,799 because you eat this, you eat that to cool off. because you eat this, you eat that to cool off.
368 00:19:32,039 00:19:34,799 Then you have to eat that to cool off 'cause that's even hotter than that! Then you have to eat that to cool off 'cause that's even hotter than that!
369 00:19:35,000 00:19:36,599 Yeah, I know. (LAUGHS) Yeah, I know. (LAUGHS)
370 00:19:36,799 00:19:39,440 Seriously, after tasting this and then tasting this, Seriously, after tasting this and then tasting this,
371 00:19:39,640 00:19:42,200 seriously some of the best Thai food I've ever eaten in my life. seriously some of the best Thai food I've ever eaten in my life.
372 00:19:42,400 00:19:44,279 It's the final of Thai Week, It's the final of Thai Week,
373 00:19:44,480 00:19:47,079 I expected a lot, and they blew me out of the water. I expected a lot, and they blew me out of the water.
374 00:19:47,279 00:19:49,160 I don't know what you're going to decide. I don't know what you're going to decide.
375 00:19:49,359 00:19:51,279 Seriously, this will be the hardest decision Seriously, this will be the hardest decision
376 00:19:51,480 00:19:53,680 I'll ever have to make on the history of The Chefs' Line. I'll ever have to make on the history of The Chefs' Line.
377 00:19:53,880 00:19:57,559 Wow. That bar's been set so high. Wow. That bar's been set so high.
378 00:20:03,200 00:20:06,240 MAEVE O'MEARA: Tonight in The Chefs' Line kitchen, MAEVE O'MEARA: Tonight in The Chefs' Line kitchen,
379 00:20:06,440 00:20:08,200 it was a Thai stir-fry showdown. it was a Thai stir-fry showdown.
380 00:20:08,400 00:20:10,680 Home cook Andrew cooked a regional dish Home cook Andrew cooked a regional dish
381 00:20:10,880 00:20:12,880 he learnt from Northern Thailand, he learnt from Northern Thailand,
382 00:20:13,079 00:20:14,920 whilst Long Chim's head chef Meena whilst Long Chim's head chef Meena
383 00:20:15,119 00:20:19,559 made a soft-shell crab stir-fry with a papaya salad. made a soft-shell crab stir-fry with a papaya salad.
384 00:20:19,759 00:20:22,200 Blind judge Dan has sampled both plates Blind judge Dan has sampled both plates
385 00:20:22,400 00:20:24,599 without knowing who cooked which dish, without knowing who cooked which dish,
386 00:20:24,799 00:20:27,119 and will now pick our Thai Week winner. and will now pick our Thai Week winner.
387 00:20:28,519 00:20:31,039 Well, what an incredible final. Well, what an incredible final.
388 00:20:31,240 00:20:35,279 Each dish had that contrast between hot, sweet, Each dish had that contrast between hot, sweet,
389 00:20:35,480 00:20:40,160 sour and salty, which makes Thai cuisine so unique. sour and salty, which makes Thai cuisine so unique.
390 00:20:40,359 00:20:42,119 So, well done. So, well done.
391 00:20:44,799 00:20:49,440 So, Dan, two incredible dishes on the pass, but only one can win. So, Dan, two incredible dishes on the pass, but only one can win.
392 00:20:49,640 00:20:51,119 Time to pick your favourite. Time to pick your favourite.
393 00:20:51,319 00:20:55,599 I came in expecting to taste some really great I came in expecting to taste some really great
394 00:20:55,799 00:20:57,400 and delicious Thai dishes. and delicious Thai dishes.
395 00:20:57,599 00:20:58,920 What I didn't expect, What I didn't expect,
396 00:20:59,119 00:21:02,440 I would taste some of the best Thai food of my entire life. I would taste some of the best Thai food of my entire life.
397 00:21:02,640 00:21:05,720 Both dishes on the pass were absolutely incredible. Both dishes on the pass were absolutely incredible.
398 00:21:05,920 00:21:10,640 One dish was a bit more refined, the other had regional charm. One dish was a bit more refined, the other had regional charm.
399 00:21:10,839 00:21:14,000 One of the hardest choices I've ever had to make, One of the hardest choices I've ever had to make,
400 00:21:14,200 00:21:19,039 but the dish I have chosen for best plate on the pass is... but the dish I have chosen for best plate on the pass is...
401 00:21:24,319 00:21:27,039 One of the hardest choices I've ever had to make, but the dish One of the hardest choices I've ever had to make, but the dish
402 00:21:27,240 00:21:31,240 I have chosen for best plate on the pass is... I have chosen for best plate on the pass is...
403 00:21:32,559 00:21:35,960 ..the soft-shell crab stir-fry with green papaya salad. ..the soft-shell crab stir-fry with green papaya salad.
404 00:21:38,319 00:21:40,480 Meena! Meena!
405 00:21:40,680 00:21:42,680 Oh, that is lovely. Oh, that is lovely.
406 00:21:43,799 00:21:46,920 Congratulations, Meena! Well done. Congratulations, Meena! Well done.
407 00:21:47,119 00:21:49,559 I'm excited. Oh, wonderful. Thank you so much. I'm excited. Oh, wonderful. Thank you so much.
408 00:21:49,759 00:21:53,000 That papaya salad brought me back to the streets of Bangkok. That papaya salad brought me back to the streets of Bangkok.
409 00:21:53,200 00:21:56,000 It had the perfect balance of hot, sweet, sour and salty, It had the perfect balance of hot, sweet, sour and salty,
410 00:21:56,200 00:22:00,559 and that stir-fried soft-shell crab was the perfect foil and that stir-fried soft-shell crab was the perfect foil
411 00:22:00,759 00:22:02,039 for the green papaya salad, for the green papaya salad,
412 00:22:02,240 00:22:04,920 and that reduction of the sugar, that caramelisation, and that reduction of the sugar, that caramelisation,
413 00:22:05,119 00:22:07,680 reminded me of my mother's cooking. reminded me of my mother's cooking.
414 00:22:07,920 00:22:09,880 So, thank you. Thank you. Well done. So, thank you. Thank you. Well done.
415 00:22:10,079 00:22:11,759 Thank you. Thank you.
416 00:22:12,880 00:22:17,640 And, Andrew, mate, I'm, like, blown away by your cooking And, Andrew, mate, I'm, like, blown away by your cooking
417 00:22:17,839 00:22:20,799 and by this dish here tonight, and by this dish here tonight,
418 00:22:21,000 00:22:22,799 because I absolutely loved it. because I absolutely loved it.
419 00:22:23,000 00:22:24,400 I loved that crispy pork skin. I loved that crispy pork skin.
420 00:22:24,599 00:22:27,680 I love your funkiness of your papaya salad. I love your funkiness of your papaya salad.
421 00:22:27,880 00:22:30,519 It was an incredible dish, so, well done. It was an incredible dish, so, well done.
422 00:22:32,039 00:22:33,640 (MOUTH SILENTLY) (MOUTH SILENTLY)
423 00:22:35,119 00:22:38,319 Andrew, when Dan spoke about your dish that way, Andrew, when Dan spoke about your dish that way,
424 00:22:38,519 00:22:39,880 you did look emotional. you did look emotional.
425 00:22:40,079 00:22:41,359 It was a lot of fun. It was a lot of fun.
426 00:22:41,559 00:22:44,000 I might have looked like I was in a whirlwind, I might have looked like I was in a whirlwind,
427 00:22:44,200 00:22:46,000 but, yeah, it was really good. but, yeah, it was really good.
428 00:22:46,200 00:22:51,160 It was quite an honour to have you guys taste my food and enjoy it. It was quite an honour to have you guys taste my food and enjoy it.
429 00:22:51,359 00:22:52,839 I'm going to tear up. I'm going to tear up.
430 00:23:01,599 00:23:03,079 Yeah. Yeah.
431 00:23:04,440 00:23:06,480 You said it was an honour for us to eat your food. You said it was an honour for us to eat your food.
432 00:23:06,720 00:23:09,880 It was an honour for us to eat your food. For us to eat your food. It was an honour for us to eat your food. For us to eat your food.
433 00:23:10,079 00:23:12,279 This whole week has been such a pleasure, hasn't it? Just... This whole week has been such a pleasure, hasn't it? Just...
434 00:23:12,480 00:23:14,279 It's been unbelievable. It's been unbelievable.
435 00:23:17,519 00:23:21,640 Head chef Meena, your chefs' line has delivered amazing food. Head chef Meena, your chefs' line has delivered amazing food.
436 00:23:21,839 00:23:23,279 Congratulations. Congratulations.
437 00:23:25,720 00:23:28,440 Yeah, we're going to go celebrate, guys. (ALL LAUGH) Yeah, we're going to go celebrate, guys. (ALL LAUGH)
438 00:23:28,640 00:23:33,160 Andrew, you have proven yourself to be a formidable home cook, Andrew, you have proven yourself to be a formidable home cook,
439 00:23:33,359 00:23:35,720 and I'm sure you'll inspire all the home cooks and I'm sure you'll inspire all the home cooks
440 00:23:35,920 00:23:37,680 around the country. around the country.
441 00:23:37,880 00:23:40,000 Now, there's nothing to do but to try this food! Now, there's nothing to do but to try this food!
442 00:23:40,200 00:23:42,920 Let's dig in! (CHEERING AND APPLAUSE) Let's dig in! (CHEERING AND APPLAUSE)
443 00:23:43,119 00:23:47,240 (INDISTINCT CHATTER) (INDISTINCT CHATTER)
444 00:23:47,440 00:23:49,359 This is the best food I've eaten on this show. This is the best food I've eaten on this show.
445 00:23:49,559 00:23:51,680 SAM: I love the papaya chunky, mate. SAM: I love the papaya chunky, mate.
446 00:23:51,880 00:23:54,359 ANDREW: Rightio. I'm going to try some of this. ANDREW: Rightio. I'm going to try some of this.
447 00:23:54,559 00:23:58,000 MEENA: Andrew, this is delicious. Oh, thank you. MEENA: Andrew, this is delicious. Oh, thank you.
448 00:23:58,200 00:23:59,720 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
449 00:23:59,920 00:24:02,160 Hi, Meena! How are you? Hey! So good to see you. Hi, Meena! How are you? Hey! So good to see you.
450 00:24:02,359 00:24:04,319 ..the competition might be over, ..the competition might be over,
451 00:24:04,519 00:24:06,839 but there's plenty more delicious food to come... but there's plenty more delicious food to come...
452 00:24:07,039 00:24:09,119 Yes, it'll be soft. Delicious. Yes, it'll be soft. Delicious.
453 00:24:09,319 00:24:11,480 ..as we discover... Oh, in they go. ..as we discover... Oh, in they go.
454 00:24:11,680 00:24:13,559 ..some of restaurant Long Chim's... ..some of restaurant Long Chim's...
455 00:24:13,759 00:24:15,839 You can smell everything. It's so exciting! You can smell everything. It's so exciting!
456 00:24:16,039 00:24:17,720 ..secret recipes. ..secret recipes.
457 00:24:17,920 00:24:20,440 That... is super delicious. Thank you. That... is super delicious. Thank you.