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1 00:00:01,040 00:00:02,919 MAEVE O'MEARA: It's Chinese Week on The Chefs' Line. MAEVE O'MEARA: It's Chinese Week on The Chefs' Line.
2 00:00:03,120 00:00:04,400 Cook already, cook already. Cook already, cook already.
3 00:00:04,599 00:00:08,480 And on the menu tonight, a sweet classic - sago pudding. And on the menu tonight, a sweet classic - sago pudding.
4 00:00:08,679 00:00:10,679 Everyone wants something a bit sweet, don't they? Everyone wants something a bit sweet, don't they?
5 00:00:10,880 00:00:14,679 Made with boiled sago and paired with something sweet, Made with boiled sago and paired with something sweet,
6 00:00:14,880 00:00:19,320 it leaves plenty of room for creativity and diversity in flavour. it leaves plenty of room for creativity and diversity in flavour.
7 00:00:20,359 00:00:22,079 Mm, yum. Mm, yum.
8 00:00:22,280 00:00:24,480 Some of Australia's best home cooks Some of Australia's best home cooks
9 00:00:24,679 00:00:26,719 will be putting their culinary skills to the test will be putting their culinary skills to the test
10 00:00:26,920 00:00:30,320 against top Chinese restaurant, Lotus. against top Chinese restaurant, Lotus.
11 00:00:30,519 00:00:32,240 MAN: Authentic, but a little bit different. MAN: Authentic, but a little bit different.
12 00:00:32,439 00:00:34,479 And tonight, the home cooks will face And tonight, the home cooks will face
13 00:00:34,679 00:00:36,880 the second stop in their chefs' line, the second stop in their chefs' line,
14 00:00:37,079 00:00:38,439 station chef Bowen. station chef Bowen.
15 00:00:38,640 00:00:40,640 Happy? Oh, very happy. Happy? Oh, very happy.
16 00:00:40,840 00:00:42,200 OK, if you're happy, I'm happy. OK, if you're happy, I'm happy.
17 00:00:42,399 00:00:43,679 As the week progresses, As the week progresses,
18 00:00:43,880 00:00:45,759 the competition will escalate in difficulty... the competition will escalate in difficulty...
19 00:00:45,960 00:00:48,799 Not going to give the old lady a chance, are you? Not going to give the old lady a chance, are you?
20 00:00:49,000 00:00:50,840 ..from the apprentice, all the way... ..from the apprentice, all the way...
21 00:00:51,039 00:00:52,560 Go, go! Go, go!
22 00:00:52,759 00:00:54,399 ..to the head chef. ..to the head chef.
23 00:00:55,640 00:00:56,920 But whose sago pudding But whose sago pudding
24 00:00:57,119 00:00:58,920 will get them one step closer will get them one step closer
25 00:00:59,119 00:01:02,119 to the end of The Chefs' Line? to the end of The Chefs' Line?
26 00:01:08,400 00:01:10,159 Welcome back to Chinese Week Welcome back to Chinese Week
27 00:01:10,359 00:01:11,799 in The Chefs' Line kitchen. in The Chefs' Line kitchen.
28 00:01:14,760 00:01:18,840 Head Chef Chris, restaurant Lotus, thanks for joining us again. Head Chef Chris, restaurant Lotus, thanks for joining us again.
29 00:01:19,039 00:01:20,039 Thank you. Thank you.
30 00:01:20,239 00:01:21,719 Sago pudding... Mm, yes. Sago pudding... Mm, yes.
31 00:01:21,920 00:01:23,239 Have you got something special for us? Have you got something special for us?
32 00:01:23,439 00:01:24,799 Yes, very special today. Yes, very special today.
33 00:01:25,000 00:01:27,799 And I'm very happy with my recipe. I think you will be happy. And I'm very happy with my recipe. I think you will be happy.
34 00:01:28,000 00:01:30,439 Well, there was a win for the home cooks last night. Well, there was a win for the home cooks last night.
35 00:01:30,640 00:01:31,920 Who's stepping up tonight? Who's stepping up tonight?
36 00:01:32,120 00:01:36,599 The next stepping up is going to be my station chef, Bowen. The next stepping up is going to be my station chef, Bowen.
37 00:01:36,799 00:01:39,200 Hi, Station Chef Bowen. Hi. How are you? Hi, Station Chef Bowen. Hi. How are you?
38 00:01:39,400 00:01:41,759 Are you worried about facing these home cooks? Are you worried about facing these home cooks?
39 00:01:41,960 00:01:44,879 Actually, I've got so much pressure because I need to win back. Actually, I've got so much pressure because I need to win back.
40 00:01:45,079 00:01:47,039 I need to beat the home cooking tonight. I need to beat the home cooking tonight.
41 00:01:47,240 00:01:49,200 Well, good luck tonight, Station Chef Bowen. Well, good luck tonight, Station Chef Bowen.
42 00:01:49,400 00:01:51,359 Please step up to the bench. Please step up to the bench.
43 00:01:51,560 00:01:53,599 Mark, you're the blind judge tonight. Mark, you're the blind judge tonight.
44 00:01:53,799 00:01:57,359 Fantastic. You know what? I can't wait. Fantastic. You know what? I can't wait.
45 00:01:57,560 00:01:59,159 I love sago pudding. I love sago pudding.
46 00:01:59,359 00:02:02,640 And I hope you can transport me back to my childhood. And I hope you can transport me back to my childhood.
47 00:02:02,840 00:02:04,799 Well, head on out back, pop your feet up Well, head on out back, pop your feet up
48 00:02:05,000 00:02:08,599 and let your mind take you back to the sago puddings of your past. and let your mind take you back to the sago puddings of your past.
49 00:02:08,800 00:02:10,719 Oh, look, best of luck, everyone. Oh, look, best of luck, everyone.
50 00:02:12,120 00:02:15,159 Station Chef Bowen, home cooks, Station Chef Bowen, home cooks,
51 00:02:15,360 00:02:20,120 you have 60 minutes to plate up your best sago pudding. you have 60 minutes to plate up your best sago pudding.
52 00:02:20,319 00:02:22,199 Let's cook! Let's cook!
53 00:02:22,400 00:02:24,639 (APPLAUSE) (APPLAUSE)
54 00:02:33,120 00:02:34,560 Sago. Sago.
55 00:02:36,159 00:02:39,960 So we know Mark loves sago pudding, but what's sago pudding at its core? So we know Mark loves sago pudding, but what's sago pudding at its core?
56 00:02:40,159 00:02:43,000 Well, sago pudding is a very traditional dessert Well, sago pudding is a very traditional dessert
57 00:02:43,199 00:02:44,759 in the whole of Asia, in the whole of Asia,
58 00:02:44,960 00:02:48,039 typically paired with coconut cream and a bit of sugar. typically paired with coconut cream and a bit of sugar.
59 00:02:48,240 00:02:49,560 It's really important to make sure It's really important to make sure
60 00:02:49,759 00:02:51,680 that those sago pearls are cooked properly that those sago pearls are cooked properly
61 00:02:51,879 00:02:53,840 so that they're lovely and bouncy and translucent. so that they're lovely and bouncy and translucent.
62 00:02:54,039 00:02:56,280 That's right. So texture is super important. That's right. So texture is super important.
63 00:02:56,479 00:02:58,039 And then obviously the sweetness. And then obviously the sweetness.
64 00:02:58,240 00:03:00,599 You know, it... this can be a very sweet dessert You know, it... this can be a very sweet dessert
65 00:03:00,800 00:03:02,919 but there should be a nice amount of balance there but there should be a nice amount of balance there
66 00:03:03,120 00:03:05,400 so it's not too over the top. so it's not too over the top.
67 00:03:08,159 00:03:09,800 Oi! Oi!
68 00:03:10,000 00:03:13,759 Tonight I'm making a coconut, rambutan and lime sago pudding. Tonight I'm making a coconut, rambutan and lime sago pudding.
69 00:03:13,960 00:03:16,280 The recipe is something I made up, if I'm being honest, The recipe is something I made up, if I'm being honest,
70 00:03:16,479 00:03:19,560 um, so fingers crossed it impresses the judges. um, so fingers crossed it impresses the judges.
71 00:03:19,759 00:03:22,039 Uh, it's something... it's flavours that I cook with often, Uh, it's something... it's flavours that I cook with often,
72 00:03:22,240 00:03:24,199 so fingers crossed. so fingers crossed.
73 00:03:25,240 00:03:28,719 Chicken with water chestnuts. FAMILY: Mmm! Chicken with water chestnuts. FAMILY: Mmm!
74 00:03:28,920 00:03:32,280 Coming from a half-Asian, half-Polynesian family, Coming from a half-Asian, half-Polynesian family,
75 00:03:32,479 00:03:36,400 my grandparents - my poh-poh and my gung-gung who are the Chinese side - my grandparents - my poh-poh and my gung-gung who are the Chinese side -
76 00:03:36,599 00:03:39,639 they never taught their kids the Chinese language, they never taught their kids the Chinese language,
77 00:03:39,840 00:03:42,840 uh, all we got from them was really the Chinese cooking. uh, all we got from them was really the Chinese cooking.
78 00:03:44,639 00:03:46,680 I don't have one of these fancy things at home. I don't have one of these fancy things at home.
79 00:03:46,879 00:03:50,680 The flavours of lime and coconut come naturally to me The flavours of lime and coconut come naturally to me
80 00:03:50,879 00:03:54,079 and so I added the rambutan to really play on that Chinese element, and so I added the rambutan to really play on that Chinese element,
81 00:03:54,280 00:03:56,680 so it all just came together. so it all just came together.
82 00:03:56,879 00:03:58,360 Hello, Leola. Hello, Dan. Hello, Leola. Hello, Dan.
83 00:03:58,560 00:04:00,479 What's going to make your sago pop? What's the deal? What's going to make your sago pop? What's the deal?
84 00:04:00,680 00:04:01,960 Lime juice. Lime juice.
85 00:04:02,199 00:04:05,199 Um, so in here we've got coconut cream, lime juice and rambutan syrup. Um, so in here we've got coconut cream, lime juice and rambutan syrup.
86 00:04:05,400 00:04:07,639 For those of us who don't know, what are rambutans? For those of us who don't know, what are rambutans?
87 00:04:07,840 00:04:10,840 Rambutan is the same family as a lychee, Rambutan is the same family as a lychee,
88 00:04:11,039 00:04:13,879 uh, however they're a little bit bigger and a bit sweeter uh, however they're a little bit bigger and a bit sweeter
89 00:04:14,080 00:04:16,399 and so I'm hoping that the sweetness of the rambutan syrup and so I'm hoping that the sweetness of the rambutan syrup
90 00:04:16,600 00:04:19,480 will really help me along in this challenge today. will really help me along in this challenge today.
91 00:04:19,680 00:04:21,759 Fantastic. Good luck. Fantastic. Good luck.
92 00:04:27,399 00:04:29,480 Oh, my God, is she doing the coconut? Oh, my God, is she doing the coconut?
93 00:04:30,879 00:04:33,720 Oh, that's going to be very good because very fresh. Oh, that's going to be very good because very fresh.
94 00:04:38,319 00:04:39,639 Mmm! Yum! Mmm! Yum!
95 00:04:40,759 00:04:43,680 My name's Chiqui, that's C-H-I-Q-U-I My name's Chiqui, that's C-H-I-Q-U-I
96 00:04:43,879 00:04:46,159 and it absolutely sounds cheeky. and it absolutely sounds cheeky.
97 00:04:47,480 00:04:53,879 Tonight I'm doing, um, pandan sago pudding with banana. Tonight I'm doing, um, pandan sago pudding with banana.
98 00:04:54,079 00:04:55,480 MAN: Here is Chiqui! MAN: Here is Chiqui!
99 00:04:55,680 00:04:56,959 (RINGS BELL) (RINGS BELL)
100 00:04:57,159 00:05:00,040 My mum is actually, um, mixed Chinese My mum is actually, um, mixed Chinese
101 00:05:00,240 00:05:02,519 so we do have a lot of fusion cooking at home. so we do have a lot of fusion cooking at home.
102 00:05:02,720 00:05:05,240 It looks delicious! Yay! It looks delicious! Yay!
103 00:05:05,439 00:05:08,399 This dish is very special This dish is very special
104 00:05:08,600 00:05:11,920 because this is a dish that reminds me of my childhood. because this is a dish that reminds me of my childhood.
105 00:05:12,120 00:05:16,560 It reminds me of happy days that we can just buy street food It reminds me of happy days that we can just buy street food
106 00:05:16,759 00:05:21,040 and just eat it at the corner and just enjoy, very innocent days. and just eat it at the corner and just enjoy, very innocent days.
107 00:05:25,600 00:05:27,319 There's a bit of a pile of salt behind you, There's a bit of a pile of salt behind you,
108 00:05:27,519 00:05:28,839 do you want to tell me about that? do you want to tell me about that?
109 00:05:29,040 00:05:33,439 Oh, sorry! Um, I just, um, I like throwing salt. It's for luck. Oh, sorry! Um, I just, um, I like throwing salt. It's for luck.
110 00:05:33,639 00:05:35,079 Oh, for luck! Yeah, it's for luck. Oh, for luck! Yeah, it's for luck.
111 00:05:35,279 00:05:38,480 OK. Now, tell me about what's going on here and tell me about your dish. OK. Now, tell me about what's going on here and tell me about your dish.
112 00:05:38,680 00:05:42,120 I am just cutting up bananas, so I can... I am just cutting up bananas, so I can...
113 00:05:42,319 00:05:44,040 Yeah. Now, these aren't just any bananas. Yeah. Now, these aren't just any bananas.
114 00:05:44,240 00:05:46,600 You can't eat these raw, can you? We couldn't eat this raw. You can't eat these raw, can you? We couldn't eat this raw.
115 00:05:46,800 00:05:48,399 You have to either boil or fry them. You have to either boil or fry them.
116 00:05:48,600 00:05:51,159 No, tell me... tell me about them. These are plantain, Asian bananas. No, tell me... tell me about them. These are plantain, Asian bananas.
117 00:05:51,360 00:05:54,360 For the sago, I'm going to put some Filipino heritage. For the sago, I'm going to put some Filipino heritage.
118 00:05:54,560 00:05:56,959 Excellent, so you're repping a bit of Filipino heritage here Excellent, so you're repping a bit of Filipino heritage here
119 00:05:57,159 00:05:58,840 in this Chinese battle as well? in this Chinese battle as well?
120 00:05:59,040 00:06:00,959 Exactly. I hear you like to dance. Exactly. I hear you like to dance.
121 00:06:01,160 00:06:03,519 Oh, I do. (CHUCKLES) Do you? Can you show me your moves? Oh, I do. (CHUCKLES) Do you? Can you show me your moves?
122 00:06:03,720 00:06:05,399 What are they doing over there? Dancing. What are they doing over there? Dancing.
123 00:06:05,600 00:06:06,680 (LAUGHS) (LAUGHS)
124 00:06:06,879 00:06:08,920 I use this for serving... for serving the dish. I use this for serving... for serving the dish.
125 00:06:09,120 00:06:10,560 OK. Yep, OK. OK. Yep, OK.
126 00:06:10,759 00:06:12,199 Put it in here, on your chest. Put it in here, on your chest.
127 00:06:12,399 00:06:14,480 (CHEFS LAUGH) (CHEFS LAUGH)
128 00:06:15,519 00:06:16,959 Ah! Ah!
129 00:06:19,319 00:06:21,720 That's it! (LAUGHS) That's it! (LAUGHS)
130 00:06:21,920 00:06:25,160 Yes! Oh, you're beautiful. Thank you. Yes! Oh, you're beautiful. Thank you.
131 00:06:28,279 00:06:33,399 My name is Sam. I'm making pandan sago pudding tonight. My name is Sam. I'm making pandan sago pudding tonight.
132 00:06:33,600 00:06:35,199 It's the family's favourite. It's the family's favourite.
133 00:06:36,639 00:06:38,720 Come on, son. Dig in. It's yum. Come on, son. Dig in. It's yum.
134 00:06:38,920 00:06:40,560 Yeah. Thanks, Mum, for cooking. Yeah. Thanks, Mum, for cooking.
135 00:06:40,759 00:06:45,360 My friends and my family always said that I can cook very well. My friends and my family always said that I can cook very well.
136 00:06:45,560 00:06:47,800 If they love my cooking, that means I'm a good cook! If they love my cooking, that means I'm a good cook!
137 00:06:48,000 00:06:49,800 (LAUGHS) (LAUGHS)
138 00:06:53,040 00:06:54,840 It's called macadamian crunch, It's called macadamian crunch,
139 00:06:55,040 00:06:59,000 just to add a little bit of a crunch to the sago pudding, I suppose. just to add a little bit of a crunch to the sago pudding, I suppose.
140 00:07:00,519 00:07:04,680 That is something my kids decided, that, "It needs some crunch, Mum!" That is something my kids decided, that, "It needs some crunch, Mum!"
141 00:07:04,879 00:07:08,319 So I decided to use this recipe. So I decided to use this recipe.
142 00:07:08,519 00:07:10,079 It's got shredded coconut, honey, It's got shredded coconut, honey,
143 00:07:10,279 00:07:13,439 a bit of salt to make it a bit salty. a bit of salt to make it a bit salty.
144 00:07:13,639 00:07:15,879 Salty-sweet, always a very good combination. Salty-sweet, always a very good combination.
145 00:07:16,079 00:07:18,439 And then I put it in the oven for 10 to 12 minutes. And then I put it in the oven for 10 to 12 minutes.
146 00:07:18,639 00:07:20,279 Fingers crossed. Fingers crossed.
147 00:07:21,680 00:07:23,680 The sago pudding, it looks simple The sago pudding, it looks simple
148 00:07:23,879 00:07:27,120 but you've got to make sure that it's properly cooked. but you've got to make sure that it's properly cooked.
149 00:07:27,319 00:07:29,720 I'm going to use, uh, the pandan leaves. I'm going to use, uh, the pandan leaves.
150 00:07:29,920 00:07:31,959 It gives you that natural flavour. It gives you that natural flavour.
151 00:07:32,159 00:07:33,639 Hi, Sam. Hello. Hi, Sam. Hello.
152 00:07:33,840 00:07:37,560 Ooh, cooking the sago there with the, um... pandan. Ooh, cooking the sago there with the, um... pandan.
153 00:07:37,759 00:07:39,879 Yes, pandan leaf. Yes, that's right. Yes, pandan leaf. Yes, that's right.
154 00:07:40,079 00:07:43,240 I can see the... you're doing some type of praline or something? I can see the... you're doing some type of praline or something?
155 00:07:43,439 00:07:45,240 No, just... Oh, like a crunch? No, just... Oh, like a crunch?
156 00:07:45,439 00:07:47,959 A crunch just like the honey and salted macadamia nuts. A crunch just like the honey and salted macadamia nuts.
157 00:07:48,159 00:07:51,519 Smells really good. OK! Smells really good. OK!
158 00:07:51,720 00:07:54,240 It seems a bit easier cooking with a trophy on the bench. It seems a bit easier cooking with a trophy on the bench.
159 00:07:54,439 00:07:57,000 Are you a lot... very confident today. I think so! Are you a lot... very confident today. I think so!
160 00:07:57,199 00:07:59,000 A little bit more confident now, I think, A little bit more confident now, I think,
161 00:07:59,199 00:08:01,040 that I have that one staring at me. that I have that one staring at me.
162 00:08:01,240 00:08:03,040 OK, well, you better watch out, Bowen. OK, well, you better watch out, Bowen.
163 00:08:03,240 00:08:04,560 I'm working on my second trophy! I'm working on my second trophy!
164 00:08:04,759 00:08:07,000 Well, by the way, you have 40 minutes to go, OK? Well, by the way, you have 40 minutes to go, OK?
165 00:08:07,199 00:08:08,480 Thank you. Good luck! Thank you. Good luck!
166 00:08:08,680 00:08:09,639 Thank you! Thank you!
167 00:08:12,240 00:08:14,879 Can you take the coconut cream to over there? Can you take the coconut cream to over there?
168 00:08:15,079 00:08:16,360 You make me nervous. You make me nervous.
169 00:08:16,560 00:08:17,839 To where? Over there. To where? Over there.
170 00:08:18,040 00:08:20,439 You don't need... you don't use that until the end. You don't need... you don't use that until the end.
171 00:08:20,639 00:08:22,959 MAEVE O'MEARA: Trying to equal the score tonight, MAEVE O'MEARA: Trying to equal the score tonight,
172 00:08:23,160 00:08:25,639 with a modern twist on a classic dish, with a modern twist on a classic dish,
173 00:08:25,839 00:08:28,920 is Station Chef Bowen from restaurant Lotus. is Station Chef Bowen from restaurant Lotus.
174 00:08:29,120 00:08:30,399 Tonight, I'm going to be making Tonight, I'm going to be making
175 00:08:30,600 00:08:33,559 a jasmine tea sago with rhubarb and coconut cream. a jasmine tea sago with rhubarb and coconut cream.
176 00:08:33,759 00:08:35,879 I grew up in the Northern China. I grew up in the Northern China.
177 00:08:36,080 00:08:40,080 I come to Australia for cooking school. After school I go to Lotus. I come to Australia for cooking school. After school I go to Lotus.
178 00:08:40,279 00:08:41,720 Lotus was my first job. Lotus was my first job.
179 00:08:41,919 00:08:44,639 I feel so much nervous. Lots of pressure, actually. I feel so much nervous. Lots of pressure, actually.
180 00:08:44,840 00:08:46,919 So I have to be... work really well. So I have to be... work really well.
181 00:08:48,000 00:08:49,279 Really? Really?
182 00:08:49,480 00:08:51,080 Yeah, I will. I will, Chef. Yeah, I will. I will, Chef.
183 00:08:51,279 00:08:52,679 CHRIS YAN: My station chef Bowen, CHRIS YAN: My station chef Bowen,
184 00:08:52,879 00:08:56,240 has been working with me for at least two years now. has been working with me for at least two years now.
185 00:08:56,440 00:09:00,360 Bowen don't for... don't forget to fill up the water Bowen don't for... don't forget to fill up the water
186 00:09:00,559 00:09:01,840 to keep it boiling. to keep it boiling.
187 00:09:02,039 00:09:03,759 OK, OK. OK, OK.
188 00:09:03,960 00:09:06,159 I told him put more water in there. He no listen to me. I told him put more water in there. He no listen to me.
189 00:09:06,360 00:09:08,840 More water, more faster. More water, more faster.
190 00:09:09,039 00:09:13,360 He's only 21. You know, he knows. "Oh, I knew, I knew." He's only 21. You know, he knows. "Oh, I knew, I knew."
191 00:09:13,559 00:09:14,960 I just say, "Oh, God!" I just say, "Oh, God!"
192 00:09:15,159 00:09:18,840 I just say "OK. I know you know but just listen what I say." I just say "OK. I know you know but just listen what I say."
193 00:09:19,039 00:09:22,399 Bowen, give the tea a stir. OK. Bowen, give the tea a stir. OK.
194 00:09:24,120 00:09:25,679 I actually make the twist. I actually make the twist.
195 00:09:25,879 00:09:27,840 Traditional they put mango Traditional they put mango
196 00:09:28,039 00:09:30,759 but now is mango no season, so we change to the rhubarb. but now is mango no season, so we change to the rhubarb.
197 00:09:30,960 00:09:32,919 And also we're Chinese, you know. And also we're Chinese, you know.
198 00:09:33,120 00:09:36,279 We want to do some Chinese version, so we put a Jasmine tea. We want to do some Chinese version, so we put a Jasmine tea.
199 00:09:36,480 00:09:38,200 MELISSA LEONG: Tell me about Lotus's sago pudding. MELISSA LEONG: Tell me about Lotus's sago pudding.
200 00:09:38,399 00:09:40,440 So next one I'll cook the sago. So next one I'll cook the sago.
201 00:09:40,639 00:09:42,120 So once I put sago in, once I cook it, So once I put sago in, once I cook it,
202 00:09:42,320 00:09:46,559 I will finish some, uh, seasonal vegetables the, uh, rhubarb I will finish some, uh, seasonal vegetables the, uh, rhubarb
203 00:09:46,759 00:09:49,480 and the coconut cream, Asian style. and the coconut cream, Asian style.
204 00:09:49,679 00:09:52,519 Oh, beautiful. So you have your rhubarb over here? Oh, beautiful. So you have your rhubarb over here?
205 00:09:52,720 00:09:54,399 Yeah. I'll marinate it in the sugar. Sugar. Yeah. I'll marinate it in the sugar. Sugar.
206 00:09:54,600 00:09:56,120 And I will stir-fry later but no oil, no oil. And I will stir-fry later but no oil, no oil.
207 00:09:56,320 00:09:57,759 Fantastic, no oil. Yeah, no oil. Fantastic, no oil. Yeah, no oil.
208 00:09:57,960 00:09:59,399 Good luck. Thank you. Good luck. Thank you.
209 00:10:04,960 00:10:08,200 Come on. Come on, come on, come on. Cook, cook, cook. Come on. Come on, come on, come on. Cook, cook, cook.
210 00:10:13,879 00:10:15,679 MAEVE O'MEARA: Tonight, our home cooks MAEVE O'MEARA: Tonight, our home cooks
211 00:10:15,879 00:10:18,159 and Station Chef Bowen from restaurant Lotus, and Station Chef Bowen from restaurant Lotus,
212 00:10:18,360 00:10:19,960 are trying to out-cook each other are trying to out-cook each other
213 00:10:20,159 00:10:23,039 with the Chinese classic, sago pudding. with the Chinese classic, sago pudding.
214 00:10:23,240 00:10:24,600 MARK OLIVE: I love sago pudding. MARK OLIVE: I love sago pudding.
215 00:10:24,799 00:10:27,639 It's going to bring up a lot of childhood memories and I can't wait. It's going to bring up a lot of childhood memories and I can't wait.
216 00:10:27,840 00:10:29,360 The sago should be cooked well, The sago should be cooked well,
217 00:10:29,559 00:10:31,639 not to the point where it's just this mush in a bowl, not to the point where it's just this mush in a bowl,
218 00:10:31,840 00:10:35,759 you actually want to see the sago pearls or whatever form it comes in. you actually want to see the sago pearls or whatever form it comes in.
219 00:10:35,960 00:10:38,519 It's important what they're going to cook it in as well. It's important what they're going to cook it in as well.
220 00:10:38,720 00:10:40,639 Is it going to be with a little coconut milk Is it going to be with a little coconut milk
221 00:10:40,840 00:10:43,320 or something sweet that's going to give it something or something sweet that's going to give it something
222 00:10:43,519 00:10:45,799 really, really to take it to that next level? really, really to take it to that next level?
223 00:10:46,000 00:10:48,480 DAN HONG: There's 20 minutes to go, guys! DAN HONG: There's 20 minutes to go, guys!
224 00:10:48,679 00:10:53,799 Come on, come on. Cook, cook, cook already, cook already. Come on, come on. Cook, cook, cook already, cook already.
225 00:10:54,000 00:10:57,519 (WHISPERS) Hello. Are you OK? Yeah, I think so. (WHISPERS) Hello. Are you OK? Yeah, I think so.
226 00:10:57,720 00:11:01,559 Home cook is amazing because they cook with not just passion, Home cook is amazing because they cook with not just passion,
227 00:11:01,759 00:11:03,039 they cook with love. they cook with love.
228 00:11:03,240 00:11:05,440 I need something crunch. Smell it. I need something crunch. Smell it.
229 00:11:05,639 00:11:08,440 I really, really respect the home cookers. I really, really respect the home cookers.
230 00:11:08,639 00:11:11,759 Come on. Come on, come on, come on. Cook, cook, cook. Come on. Come on, come on, come on. Cook, cook, cook.
231 00:11:11,960 00:11:15,279 Help! My sago's not cooking. Takes time, calm down. Help! My sago's not cooking. Takes time, calm down.
232 00:11:15,480 00:11:17,240 Oh, OK. Just calm down, breathe. Oh, OK. Just calm down, breathe.
233 00:11:17,440 00:11:18,240 Come on! Come on!
234 00:11:18,440 00:11:21,919 Since tonight's dish is going to be all about sago, Since tonight's dish is going to be all about sago,
235 00:11:22,120 00:11:24,840 I really have to make sure that it's cooked properly - I really have to make sure that it's cooked properly -
236 00:11:25,039 00:11:28,519 it's not undercooked or it's not overcooked. it's not undercooked or it's not overcooked.
237 00:11:31,759 00:11:36,519 On the side, I would be having crispy banana plantains On the side, I would be having crispy banana plantains
238 00:11:36,720 00:11:38,080 wrapped in banana leaf. wrapped in banana leaf.
239 00:11:38,279 00:11:42,720 I grab some sea salt and some muscovado sugar inside I grab some sea salt and some muscovado sugar inside
240 00:11:42,919 00:11:45,279 and then close it up and set it aside. and then close it up and set it aside.
241 00:11:46,480 00:11:48,679 Once I have those ready... Once I have those ready...
242 00:11:51,320 00:11:53,080 ..I put my cream on top of ice ..I put my cream on top of ice
243 00:11:53,279 00:11:57,279 and then get a wire whisk and then manually aerate the cream. and then get a wire whisk and then manually aerate the cream.
244 00:11:59,279 00:12:01,759 I get the coconut meat that I've strained earlier I get the coconut meat that I've strained earlier
245 00:12:01,960 00:12:05,960 and add my pandan flavouring to it. and add my pandan flavouring to it.
246 00:12:08,559 00:12:09,840 You happy with how it's going? You happy with how it's going?
247 00:12:10,039 00:12:11,720 I'm panicking right now... Don't panic. I'm panicking right now... Don't panic.
248 00:12:11,919 00:12:13,200 ..it's still, uh, translucent. ..it's still, uh, translucent.
249 00:12:13,399 00:12:15,320 That's OK, you still have 15 minutes. That's OK, you still have 15 minutes.
250 00:12:15,519 00:12:18,360 Keep doing everything else. I will. Cross my fingers! Keep doing everything else. I will. Cross my fingers!
251 00:12:22,440 00:12:25,000 Tonight I'm making a side of coconut rounds, Tonight I'm making a side of coconut rounds,
252 00:12:25,200 00:12:27,679 which are just like chewy cookies, just to top it off. which are just like chewy cookies, just to top it off.
253 00:12:29,519 00:12:33,559 To make those, I melted butter, sugar, golden syrup To make those, I melted butter, sugar, golden syrup
254 00:12:33,759 00:12:35,240 on top of a water bath on top of a water bath
255 00:12:35,440 00:12:38,399 and then added only three tablespoons of plain flour and then added only three tablespoons of plain flour
256 00:12:38,600 00:12:41,320 and then I added a little bit of coconut shreds through them as well, and then I added a little bit of coconut shreds through them as well,
257 00:12:41,519 00:12:44,519 put them in the oven for 10 minutes and they were done. put them in the oven for 10 minutes and they were done.
258 00:12:46,200 00:12:49,039 I was happy with the texture of my sago pudding in the end. I was happy with the texture of my sago pudding in the end.
259 00:12:49,240 00:12:53,879 What I've tried before is that proper pudding, gelatinous feel, What I've tried before is that proper pudding, gelatinous feel,
260 00:12:54,080 00:12:56,159 so I was happy with how it turned out. so I was happy with how it turned out.
261 00:13:01,600 00:13:06,720 The sago is ready and I just have to quickly run it through cold water, The sago is ready and I just have to quickly run it through cold water,
262 00:13:06,919 00:13:08,960 otherwise it becomes too starchy. otherwise it becomes too starchy.
263 00:13:11,080 00:13:13,399 So you run through the water, So you run through the water,
264 00:13:13,600 00:13:16,679 then you will get the eggwhite then you will get the eggwhite
265 00:13:16,879 00:13:20,519 and then add in your pandan - that's where the green colour comes. and then add in your pandan - that's where the green colour comes.
266 00:13:20,720 00:13:24,960 Be very careful not to put too much otherwise it's like a green monster. Be very careful not to put too much otherwise it's like a green monster.
267 00:13:27,679 00:13:32,799 The syrup that I'm making, it's called gula melaka or palm sugar. The syrup that I'm making, it's called gula melaka or palm sugar.
268 00:13:33,000 00:13:34,879 So you just shaved it So you just shaved it
269 00:13:35,080 00:13:38,559 and then you put two or three tablespoon in a saucepan. and then you put two or three tablespoon in a saucepan.
270 00:13:38,759 00:13:44,559 Again, use your pandan leaves, just use the coconut milk Again, use your pandan leaves, just use the coconut milk
271 00:13:44,759 00:13:48,240 and then you just put it on the stove on really low heat and then you just put it on the stove on really low heat
272 00:13:48,440 00:13:50,200 until it's almost coming to a boil. until it's almost coming to a boil.
273 00:13:53,200 00:13:56,200 Now I'm going to put this in a mould Now I'm going to put this in a mould
274 00:13:56,399 00:13:57,720 and, uh, put it in the chill blast. and, uh, put it in the chill blast.
275 00:13:57,919 00:14:00,840 You're supposed to put it in the fridge for at least an hour You're supposed to put it in the fridge for at least an hour
276 00:14:01,039 00:14:02,320 but I don't think I have the time. but I don't think I have the time.
277 00:14:02,519 00:14:05,879 Hopefully it works. Never used a chill blast before. Hopefully it works. Never used a chill blast before.
278 00:14:07,919 00:14:10,799 Come on! Quickly, please, please, please. Come on! Quickly, please, please, please.
279 00:14:14,080 00:14:15,440 SAM: How are you doing there, Bowen? SAM: How are you doing there, Bowen?
280 00:14:15,639 00:14:18,000 You're not going to give the old lady a chance, are you? You're not going to give the old lady a chance, are you?
281 00:14:18,200 00:14:21,440 I try to give her a chance but... not this time. I try to give her a chance but... not this time.
282 00:14:21,639 00:14:24,000 I'm feeling nervous, of course, I'm feeling nervous, of course,
283 00:14:24,200 00:14:25,840 but I want to win, but I want to win,
284 00:14:26,039 00:14:27,399 otherwise, you know, two times lose otherwise, you know, two times lose
285 00:14:27,600 00:14:30,039 and no reputation anymore for the Lotus. and no reputation anymore for the Lotus.
286 00:14:30,240 00:14:32,960 So, Chris, you walked around and you checked out So, Chris, you walked around and you checked out
287 00:14:33,159 00:14:35,240 all the other home cooks and what they're doing. all the other home cooks and what they're doing.
288 00:14:35,440 00:14:37,200 Does that make you a bit more confident for Bowen Does that make you a bit more confident for Bowen
289 00:14:37,399 00:14:38,679 or does it make you more worried? or does it make you more worried?
290 00:14:38,879 00:14:40,399 A bit more worried. Oh, really? A bit more worried. Oh, really?
291 00:14:40,600 00:14:43,080 Because Sam's doing a very good job there. Because Sam's doing a very good job there.
292 00:14:43,279 00:14:46,279 You're sort of worried but quietly confident in Bowen? You're sort of worried but quietly confident in Bowen?
293 00:14:47,320 00:14:49,720 OK, I trust him. Bowen, how are you going? OK, I trust him. Bowen, how are you going?
294 00:14:49,919 00:14:51,639 I believe in him. Pretty good, actually. I believe in him. Pretty good, actually.
295 00:14:51,840 00:14:53,440 You know, you've got to bring one for the team. You know, you've got to bring one for the team.
296 00:14:53,639 00:14:55,399 You've got to get one for the restaurant tonight. You've got to get one for the restaurant tonight.
297 00:14:55,600 00:14:57,039 I will, I will, I will. I will, I will, I will.
298 00:14:58,720 00:15:00,000 I just finished my rhubarb. I just finished my rhubarb.
299 00:15:00,200 00:15:01,480 I'll let them cool down I'll let them cool down
300 00:15:01,679 00:15:04,399 and, uh, jasmine tea syrup also in the fridge already and, uh, jasmine tea syrup also in the fridge already
301 00:15:04,600 00:15:08,000 and, uh, just waiting the sago cook. and, uh, just waiting the sago cook.
302 00:15:08,200 00:15:11,440 Because the sago, if you've never tried before, didn't have flavour. Because the sago, if you've never tried before, didn't have flavour.
303 00:15:11,639 00:15:13,039 You need to add some flavour inside, You need to add some flavour inside,
304 00:15:13,240 00:15:15,879 so I'll have lots of fun to play with it. so I'll have lots of fun to play with it.
305 00:15:17,519 00:15:18,799 This is a pomelo. This is a pomelo.
306 00:15:19,000 00:15:20,960 It's a kind of grapefruit It's a kind of grapefruit
307 00:15:21,159 00:15:23,919 and, uh, I will put on like a garnish. and, uh, I will put on like a garnish.
308 00:15:24,120 00:15:26,879 Also there's some crispy with the texture Also there's some crispy with the texture
309 00:15:27,080 00:15:29,159 and also the flavour because it gives a sourness. and also the flavour because it gives a sourness.
310 00:15:30,200 00:15:31,720 There's five minutes to go, everyone. There's five minutes to go, everyone.
311 00:15:31,919 00:15:33,240 Oh, my gosh! OK. Oh, my gosh! OK.
312 00:15:33,440 00:15:36,039 I have to take you off. I have no choice. I have to take you off. I have no choice.
313 00:15:40,960 00:15:42,720 DAN HONG: It's looking awesome, guys. DAN HONG: It's looking awesome, guys.
314 00:15:42,919 00:15:45,480 You should be on those final touches now. You should be on those final touches now.
315 00:15:47,639 00:15:49,039 DAN HONG: Oh! MELISSA LEONG: Oh, go, Sam. DAN HONG: Oh! MELISSA LEONG: Oh, go, Sam.
316 00:15:49,240 00:15:51,000 That's looking fantastic! Awesome. That's looking fantastic! Awesome.
317 00:16:04,720 00:16:06,159 You happy? Oh, very happy. You happy? Oh, very happy.
318 00:16:06,360 00:16:07,679 OK, if you're happy, I'm happy. OK, if you're happy, I'm happy.
319 00:16:07,879 00:16:10,519 Station Chef Bowen, next on the pass! Station Chef Bowen, next on the pass!
320 00:16:10,720 00:16:13,600 Oh, well done, Bowen. Wow, that's so beautiful. Oh, well done, Bowen. Wow, that's so beautiful.
321 00:16:19,000 00:16:20,720 Let's go, Chiqui. You can do it. Let's go, Chiqui. You can do it.
322 00:16:20,919 00:16:23,480 Looking fantastic. Looking fantastic.
323 00:16:23,679 00:16:25,960 Beautiful, Leola. Nice one, Leola. Beautiful, Leola. Nice one, Leola.
324 00:16:35,000 00:16:37,720 Chiqui, last one! Awesome. Chiqui! Chiqui, last one! Awesome. Chiqui!
325 00:16:42,399 00:16:44,840 Congratulations, everyone. Yay! Well done, everybody. Congratulations, everyone. Yay! Well done, everybody.
326 00:16:45,039 00:16:46,600 You did so well. (SIGHS) You did so well. (SIGHS)
327 00:16:49,679 00:16:54,080 MAEVE O'MEARA: It's Chinese Week and our home cooks and Station Chef Bowen, MAEVE O'MEARA: It's Chinese Week and our home cooks and Station Chef Bowen,
328 00:16:54,279 00:16:57,399 are hoping their creativity has shone through are hoping their creativity has shone through
329 00:16:57,600 00:16:59,519 with their own version of sago pudding. with their own version of sago pudding.
330 00:16:59,720 00:17:04,039 Blind judge Mark doesn't know who has cooked which dish Blind judge Mark doesn't know who has cooked which dish
331 00:17:04,240 00:17:06,000 and is hoping these sago puddings and is hoping these sago puddings
332 00:17:06,200 00:17:08,880 will bring back some childhood memories. will bring back some childhood memories.
333 00:17:09,079 00:17:11,359 Hi, Mark. Hi, Dan. Hi, Mark. Hi, Dan.
334 00:17:11,559 00:17:14,119 Are you ready for a trip down memory lane? Are you ready for a trip down memory lane?
335 00:17:14,319 00:17:15,599 Yeah, sure am. Yeah, sure am.
336 00:17:15,799 00:17:18,119 They're all so different, aren't they, Mark? What do you think? They're all so different, aren't they, Mark? What do you think?
337 00:17:18,319 00:17:20,599 Impressive. I can't wait to start. Impressive. I can't wait to start.
338 00:17:25,319 00:17:27,799 This is jasmine tea sago with rhubarb. This is jasmine tea sago with rhubarb.
339 00:17:29,240 00:17:33,839 Doesn't it look pretty? You can see the sago too. Doesn't it look pretty? You can see the sago too.
340 00:17:34,039 00:17:36,599 Beautiful and translucent, really nice. Beautiful and translucent, really nice.
341 00:17:44,359 00:17:45,319 Mmm. Mmm.
342 00:17:45,519 00:17:47,599 Almost went cross-eyed there. (LAUGHS) Almost went cross-eyed there. (LAUGHS)
343 00:17:47,799 00:17:49,920 Right amount of sugar in that rhubarb. Right amount of sugar in that rhubarb.
344 00:17:50,119 00:17:52,200 I can taste that jasmine tea. I can taste that jasmine tea.
345 00:17:52,400 00:17:57,359 Pomelo just gives it that nice little burst of freshness. Pomelo just gives it that nice little burst of freshness.
346 00:17:57,559 00:18:01,440 This person's turned a classic into a masterpiece. It's perfect. This person's turned a classic into a masterpiece. It's perfect.
347 00:18:01,640 00:18:03,279 They've set the bar high. Setting the bar high. They've set the bar high. Setting the bar high.
348 00:18:03,480 00:18:05,440 They set the bar like in the stratosphere, basically. They set the bar like in the stratosphere, basically.
349 00:18:05,640 00:18:08,519 Yeah. Overall, beautiful. Yeah. Overall, beautiful.
350 00:18:10,440 00:18:14,640 This is coconut, rambutan and lime sago pudding. This is coconut, rambutan and lime sago pudding.
351 00:18:14,839 00:18:17,480 Wow, this looks like something that I grew up with eating. Wow, this looks like something that I grew up with eating.
352 00:18:17,680 00:18:22,160 The creamy sort of sago in milk and it was full of bananas. The creamy sort of sago in milk and it was full of bananas.
353 00:18:27,000 00:18:29,920 You know, this is pleasant. I like the texture. You know, this is pleasant. I like the texture.
354 00:18:31,039 00:18:32,799 I'm just going to dig in here. I'm just going to dig in here.
355 00:18:37,559 00:18:38,920 You can taste that lime through it. You can taste that lime through it.
356 00:18:39,119 00:18:40,920 Yeah. Yep, there's definitely lime. Yeah. Yep, there's definitely lime.
357 00:18:41,119 00:18:46,039 And you know instead of sugar, they added the syrup from the rambutan. And you know instead of sugar, they added the syrup from the rambutan.
358 00:18:46,240 00:18:47,720 You can taste that. You can taste that.
359 00:18:47,920 00:18:52,640 Really nice. It is a bit firmer but overall this is a nice dish. Really nice. It is a bit firmer but overall this is a nice dish.
360 00:18:52,839 00:18:56,599 Tasty, flavoursome, it all comes together. Tasty, flavoursome, it all comes together.
361 00:18:58,440 00:19:00,720 This is pandan sago pudding. This is pandan sago pudding.
362 00:19:04,200 00:19:06,079 Oh, look at that. Oh, look at that.
363 00:19:09,839 00:19:13,440 Mm, macadamia nuts, toasted. Mm, macadamia nuts, toasted.
364 00:19:13,640 00:19:15,119 Yep. Yep.
365 00:19:15,319 00:19:18,200 Look, I love this because the balance is nice, Look, I love this because the balance is nice,
366 00:19:18,400 00:19:20,160 the sago on its own is just beautiful the sago on its own is just beautiful
367 00:19:20,359 00:19:26,000 and the add on with this is just really, really nice. and the add on with this is just really, really nice.
368 00:19:26,200 00:19:27,759 I could eat this again. I could eat this again.
369 00:19:27,960 00:19:30,119 And again and again. And again and again.
370 00:19:30,319 00:19:32,079 (LAUGHS) (LAUGHS)
371 00:19:33,440 00:19:36,279 So this is pandan sago pudding with banana. So this is pandan sago pudding with banana.
372 00:19:36,480 00:19:38,039 Ooh, banana. Ooh, banana.
373 00:19:38,240 00:19:41,000 Let's dig into the sago. Let's dig into the sago.
374 00:19:41,200 00:19:42,880 These are the large pearls. These are the large pearls.
375 00:19:43,079 00:19:44,680 Yes. Yes.
376 00:19:51,599 00:19:53,759 Tell me. It's hard. Tell me. It's hard.
377 00:19:53,960 00:19:55,319 Oh. Oh. Oh. Oh.
378 00:19:55,519 00:19:57,640 It hasn't been... They're still white in the middle. It hasn't been... They're still white in the middle.
379 00:19:57,839 00:20:00,599 They aren't cooked. They aren't cooked at all. They aren't cooked. They aren't cooked at all.
380 00:20:00,799 00:20:02,440 How disappointing. How disappointing.
381 00:20:02,640 00:20:04,839 What the sago's in is gorgeous. What the sago's in is gorgeous.
382 00:20:05,039 00:20:06,519 It's not overpowering. It's not overpowering.
383 00:20:06,720 00:20:08,039 You know, this isn't bad. You know, this isn't bad.
384 00:20:08,240 00:20:09,799 I'm going to try that on its own. I'm going to try that on its own.
385 00:20:13,680 00:20:16,200 Nice little crunch to it, the outside. Nice little crunch to it, the outside.
386 00:20:16,400 00:20:18,759 It's nice and firm on the inside. It's nice and firm on the inside.
387 00:20:18,960 00:20:20,240 It is a disappointment It is a disappointment
388 00:20:20,440 00:20:22,720 but overall this is a beautiful looking dish. but overall this is a beautiful looking dish.
389 00:20:22,920 00:20:25,839 But I needed that translucent sago pearls But I needed that translucent sago pearls
390 00:20:26,039 00:20:28,119 to be the hero of this dish to be the hero of this dish
391 00:20:28,319 00:20:30,200 and it's just not there. and it's just not there.
392 00:20:30,400 00:20:33,160 So best plate on the pass? You liked a few of these. So best plate on the pass? You liked a few of these.
393 00:20:33,359 00:20:34,960 Mm. Which one are you going to choose? Mm. Which one are you going to choose?
394 00:20:35,160 00:20:40,319 One stood out but you'll have to wait and see. One stood out but you'll have to wait and see.
395 00:20:47,440 00:20:51,039 MAEVE O'MEARA: Restaurant Lotus's Station Chef Bowen and our home cooks MAEVE O'MEARA: Restaurant Lotus's Station Chef Bowen and our home cooks
396 00:20:51,240 00:20:53,359 have put their own unique twist have put their own unique twist
397 00:20:53,559 00:20:57,119 on the traditional Chinese sweet, sago pudding. on the traditional Chinese sweet, sago pudding.
398 00:20:57,319 00:20:59,559 Blind judge Mark has tasted all the dishes, Blind judge Mark has tasted all the dishes,
399 00:20:59,759 00:21:01,680 not knowing who has cooked them not knowing who has cooked them
400 00:21:01,880 00:21:04,119 and now has to pick his favourite. and now has to pick his favourite.
401 00:21:04,319 00:21:07,880 Tonight was about taking this much-loved dessert Tonight was about taking this much-loved dessert
402 00:21:08,079 00:21:10,599 and elevating it to the next level. and elevating it to the next level.
403 00:21:10,799 00:21:12,759 Station Chef Bowen, Station Chef Bowen,
404 00:21:12,960 00:21:16,960 do you think you've done enough to get best plate on the pass? do you think you've done enough to get best plate on the pass?
405 00:21:17,160 00:21:19,400 This is my first time making sago pudding This is my first time making sago pudding
406 00:21:19,599 00:21:22,359 and, um, I think I did a good job. and, um, I think I did a good job.
407 00:21:22,559 00:21:23,839 Well, Mark, it's up to you. Well, Mark, it's up to you.
408 00:21:24,039 00:21:26,119 Which one of these beautiful plates Which one of these beautiful plates
409 00:21:26,319 00:21:29,200 are you going to give best plate on the pass to tonight? are you going to give best plate on the pass to tonight?
410 00:21:29,400 00:21:32,599 Look, as soon as I tasted these sago puddings, Look, as soon as I tasted these sago puddings,
411 00:21:32,799 00:21:36,359 they transported me back to when I was little. they transported me back to when I was little.
412 00:21:36,559 00:21:39,880 But they weren't the cheap weeknight sago puddings But they weren't the cheap weeknight sago puddings
413 00:21:40,079 00:21:42,119 that I had in my childhood, that I had in my childhood,
414 00:21:42,319 00:21:43,960 these were so much better. these were so much better.
415 00:21:44,160 00:21:47,000 I tasted all your sago puddings I tasted all your sago puddings
416 00:21:47,200 00:21:50,640 but the best plate on the pass tonight is... but the best plate on the pass tonight is...
417 00:21:57,599 00:21:59,359 I've tasted all your sago puddings I've tasted all your sago puddings
418 00:21:59,559 00:22:02,880 but the best plate on the pass tonight is... but the best plate on the pass tonight is...
419 00:22:08,160 00:22:10,480 ..the jasmine tea sago with rhubarb. ..the jasmine tea sago with rhubarb.
420 00:22:11,920 00:22:14,759 Who made this? I did it, I did. Who made this? I did it, I did.
421 00:22:14,960 00:22:16,480 (LAUGHS) (LAUGHS)
422 00:22:16,680 00:22:18,440 Well done. Well done.
423 00:22:18,640 00:22:20,039 (ALL LAUGH) (ALL LAUGH)
424 00:22:20,240 00:22:23,519 Thank you. Station Chef Bowen, congratulations. Thank you. Station Chef Bowen, congratulations.
425 00:22:23,720 00:22:26,279 Thank you very much. This was amazing. Thank you very much. This was amazing.
426 00:22:26,480 00:22:30,559 It's hard to make such an old-school dessert look this appealing. It's hard to make such an old-school dessert look this appealing.
427 00:22:30,759 00:22:37,279 I loved the rhubarb and I love the Jasmine tea. It just made it pop. I loved the rhubarb and I love the Jasmine tea. It just made it pop.
428 00:22:37,480 00:22:39,960 And the sago - perfect. And the sago - perfect.
429 00:22:40,160 00:22:44,519 You've turned an old classic into a modern masterpiece, mate. Well done. You've turned an old classic into a modern masterpiece, mate. Well done.
430 00:22:44,720 00:22:46,680 I think I'm really proud of myself I think I'm really proud of myself
431 00:22:46,880 00:22:49,440 and also I win back the reputation for the Lotus. and also I win back the reputation for the Lotus.
432 00:22:49,640 00:22:53,000 Now sadly, Mark, time for the bad news. Now sadly, Mark, time for the bad news.
433 00:22:53,200 00:22:57,039 Which plate did not quite live up to your expectations? Which plate did not quite live up to your expectations?
434 00:22:57,240 00:23:03,680 The plate that didn't reach the levels that I was looking for is... The plate that didn't reach the levels that I was looking for is...
435 00:23:07,200 00:23:09,519 ..the pandan sago pudding. ..the pandan sago pudding.
436 00:23:09,720 00:23:12,079 Who made this? I did it. Who made this? I did it.
437 00:23:12,279 00:23:15,160 Chiqui. Oh! Chiqui. Oh!
438 00:23:16,759 00:23:20,799 The little banana scrolls, I could have just had them on their own. The little banana scrolls, I could have just had them on their own.
439 00:23:21,000 00:23:23,480 Thank you. Really, really creative. Thank you. Really, really creative.
440 00:23:23,680 00:23:24,519 Thank you. Thank you.
441 00:23:24,720 00:23:30,720 The sago itself, it needed a bit more time in the cooking process. The sago itself, it needed a bit more time in the cooking process.
442 00:23:30,920 00:23:32,799 I don't want you to go home disappointed. I don't want you to go home disappointed.
443 00:23:33,000 00:23:35,119 You should go home proud... No, I am happy. You should go home proud... No, I am happy.
444 00:23:35,319 00:23:36,599 ..with your head held high. ..with your head held high.
445 00:23:36,799 00:23:39,160 It's a story that I can tell my grandchildren It's a story that I can tell my grandchildren
446 00:23:39,359 00:23:41,480 and it's a story that I'll be repeating and it's a story that I'll be repeating
447 00:23:41,680 00:23:43,480 that I made it this far. that I made it this far.
448 00:23:43,720 00:23:47,440 Thank you for sharing your passion of Chinese food with us this week. Thank you, thank you. Thank you for sharing your passion of Chinese food with us this week. Thank you, thank you.
449 00:23:47,640 00:23:51,279 But congratulations restaurant Lotus and Station Chef Bowen. But congratulations restaurant Lotus and Station Chef Bowen.
450 00:23:51,480 00:23:52,759 It's one all. It's one all.
451 00:23:52,960 00:23:55,119 Now everyone come in and try these sagos! Now everyone come in and try these sagos!
452 00:23:59,000 00:24:00,599 Wow. It's so nice! Wow. It's so nice!
453 00:24:00,799 00:24:02,519 Thank you very much. Well done, champ. Thank you very much. Well done, champ.
454 00:24:02,720 00:24:04,680 Thank you. That's really good. Thank you. That's really good.
455 00:24:05,720 00:24:10,000 MAEVE O'MEARA: Next time on The Chefs' Line, the woks are sizzling hot... MAEVE O'MEARA: Next time on The Chefs' Line, the woks are sizzling hot...
456 00:24:10,200 00:24:11,279 Ay! Ay!
457 00:24:11,480 00:24:13,079 ..with Chinese stir fry. ..with Chinese stir fry.
458 00:24:13,279 00:24:14,920 My family loves it. My family loves it.
459 00:24:15,119 00:24:17,039 And our home cooks... Fingers crossed. And our home cooks... Fingers crossed.
460 00:24:17,240 00:24:20,400 ..will be facing Lotus's sous chef, Brandon. ..will be facing Lotus's sous chef, Brandon.
461 00:24:20,599 00:24:22,240 Great! Let's go! Great! Let's go!