[Multi SUB] Stellar Bites EP6 Breakfast Upgrade Challenge! 醬菜冠軍花落誰家？又一組廚師落敗離場~接下來誰能升級台式早餐？｜星廚之戰 EP6

[Multi SUB] Stellar Bites EP6 Breakfast Upgrade Challenge! 醬菜冠軍花落誰家？又一組廚師落敗離場~接下來誰能升級台式早餐？｜星廚之戰 EP6

Today’s competition theme is “The Taste of Time.” We’ve specially prepared five classic pickles from local time-honored brands. It ‘s so difficult! It’s something you can eat directly! Chefs, today you have absolute choice to select your desired assistant chefs. One, two, three … (repeated) Oh no! You’re doomed! You didn’t choose Amber An! I’m heartbroken! So satisfying! Sorry! Amber An and Shih-Yun are very different. Amber An is different because you don’t have to worry too much about whether she’s forgotten something or hasn’t done something well. But can I smell the charcoal fire? Who’s so bold as to play with fire in front of the man who knows how to play with fire the most ? Oh no! Because in an hour and a half … Presenting a sense of time is inherently contradictory because a sense of time requires time , so I need your help. I wanted to help with other ingredients , but I didn’t expect to get stuck on the winter melon. It turned out that the longest part was the winter melon. Yes, I felt that even if I had a few more, it wouldn’t be enough . Just using this alone took twenty minutes. This week’s
theme is time. Actually , when I first got the pickles, I immediately thought of the taste of my childhood and the taste of homesickness when I was abroad. These two things bring out the theme of daily life. So this time, I also prepared milkfish and paired it with pickles. Milkfish is actually a very, very common fish , but it is often overlooked because it is so common that no one studies how to make it taste better. This time, because I have a Western cuisine background, the competition here is mainly based on Western concepts. So this time, I took a bit of a risk and made three dishes, including Taiwanese dishes, which are not my forte. But I wasn’t afraid because my family runs a noodle shop , so I have been exposed to Chinese cuisine since I was a child. I am not unfamiliar with the taste, so I made the taste that my family thinks is good. These are the things I have eaten since I was a child. I am making the sauce. Why add maltose? Because the sauce itself involves stir- frying a lot of ginger in oil. Maltose helps emulsify the oil, preventing it from separating. Then, when I add pickled mustard greens (our best supporting actor), it thickens the sauce a bit like cornstarch. Today, Yu-sheng and I are preparing home-style dishes . We’re both from Taichung, so we have a lot in common when it comes to our vision of home. What a coincidence, I’m also from Taichung! So today we made… What are you laughing at? Can you stop giggling? What are you laughing at? If you want to laugh, just laugh. You don’t need to giggle. Giggling will hurt your internal organs . Laugh out loud! Okay , I’ll press the skin side first. It ‘s almost finished, about 38 minutes left. This fish maw isn’t too oily, oh yes, I want it to be lighter when it’s fried. Tingni, turn on the heat, okay ? What temperature do you want ? 180 degrees , right ? Like fried chicken, oh yes, it needs to be very Taiwanese. So, skin side down , fry it until a little dry, then I’ll fry it for you in a bit. Then, after about 30 seconds , you can flip it over. Okay , 10 seconds, 10 seconds, okay, keep an eye on the time. Because originally, Yusheng’s job was to handle the meat, but just now Yusheng said, “Let’s do it again, this is yours!” Oh my god, my heart is pounding! It’s like my pupils are shaking from the shock! Is this really okay? This is the skin… No, this is the belly , so I’ll put it in here first. But based on my own experience cooking at home , I think frying is very difficult because you have to be very precise with the heat. So I was very nervous this time. I felt the oil temperature was too high. Oh no! I turned off the heat and tested it. It’s 190 now, what should I do? 200! 200! I was a little too nervous , but I think after this experience, you’ll be more graceful. You’ll know that if the oil temperature gets too high by accident , it’s okay to turn off the heat for a moment. I actually practiced from beginning to end about three times. The first time, I tried combining milkfish with pickled vegetables . Later, I felt the effect wasn’t quite right , and I also realized that many other contestants were very skilled Chinese chefs. If I went down that route, it would be difficult to surpass their performance . So, I went back to what I’m better at: international cuisine . I chose a Mexican style of presentation. When I first started thinking about doing Mexican food, I came across a sauce called Morey sauce , which is Mexican chocolate chili sauce. Morey sauce is similar to Chinese braising liquid; it’s a sauce that can be repeatedly added to and simmered with new ingredients. Of course, we can’t use that sauce today. It took so long to cultivate this Morey sauce , and I feel it’s a sauce that can really showcase the flavor of time . But I ‘m having a bit of a mental struggle with making this Western-style version. It doesn’t present the appearance of a pickle in the way most people understand it. So I’m a little worried, even though the food itself is quite delicious . I’m not sure if it will meet the judges’ standards. Hello, I’m busy today , just like always. I’m always busy. Do you need any help? If so, that would be great! Of course not. Today’s main theme is that we’re going to make a Taiwanese-Mozzarella hybrid dish . Yes, then we mainly used pickled mustard greens , peeled chili peppers , and fermented black beans. The fermented black beans will be used to make the sauce , and the peeled chili peppers will be used in the chicken rolls . We will also make a sauce called Morey sauce, because it is a time-related sauce. During the cooking process , the judges came to take a look, and I noticed that Jessica didn’t respond because she was very busy and ran far away , so I was suddenly given a pop quiz. Thank you . I will make drinks for you. Can you make them without sugar? No sugar, no sugar. It’s more like a Margarita. Please look forward to what she will make. Micherata, Micherata, Micherata, Micherata, Micherata. Yes, Micherata. We also wanted to try something special this time , so we made a Mexican cocktail made with pickled mustard greens. Actually, in Mexico, this cocktail uses soy sauce, but we used the saltiness of the pickled mustard greens to replace it. Like when we practiced… Yu Xi had this cocktail at our shop, and we gave him the recipe, saying we’d give it to him on the spot. But yesterday, while tasting it, I thought it tasted amazing and drank it all without restraint, and ended up with severe diarrhea at home. So, could you please get me some ice while you’re at it? We need a lot of ice for our drinks . Jessica brought three packs of her own ice cubes. After we used two packs, when I went to get the third, I found the ice cubes were gone because they didn’t have names on them. Of course, the production team also has ice cubes , a refrigerator , and ice picks. You have to pick them yourself, and I was so cold ! Am I in the North or South Pole getting ice? Do we have any ice? Our ice cubes were gone! So, oh well, I’ll just make a bowl and a cup. OK? Okay, no problem, thank you. It won’t be bad. Then you can use the one with fermented black beans. Yes, you need to get yogurt. Sorry to make you run into the yogurt again . Okay, okay, you can beat this part first, then we ‘ll add the yogurt. It’s okay, take your time. Why doesn’t this beef feel very tender? Okay, try to use the softer parts for the judges . Actually, we have quite a lot of elements to make this time. As for the meat, I chose two kinds today. One is beef ribs, which will be wrapped in the Morai sauce and served with spiced rice. In addition, we will use a chicken leg to wrap peeled peppers and some nuts , and then deep-fry them. Then we will serve the chicken leg with a light sauce that is similar to green salsa , and it will also contain peeled peppers. And then the spiced rice part. Has anyone finished? Really? I accidentally bumped into it and it’s not as good as you. Did someone accidentally…? The ringing of the bell scared me to death! It really scared me to death! We practiced together once before the competition started , and I also tried making the dishes for the competition at home . But in the end, Chef Yu told us he wouldn’t be using that dish, which was a bit of a shame. We originally planned to make mullet roe , but as we were making it, I just couldn’t get a satisfactory result no matter how we tried. So, after discussing it with Runyin, we removed that ingredient. Chef Yu then replaced it with this meat patty. We removed the seeds from the licorice seeds and added peeled water chestnuts and shiitake mushrooms for seasoning. This reminds us of what our grandmothers used to cook. All three dishes are, of course, things our grandmothers used to cook for us. Now we’re using more modern drinks… Eating habits can evoke memories of the past , so the three dishes we made this time all have the taste of grandma. Is this alright, Master? As you can see from the pickles , I really like the pickled jujube and their fermented black bean sauce . I actually quite like these two kinds of pickles, so I’ll probably use pickled jujube and fermented black beans for this competition. The initial flavor of pickled jujube isn’t very strong, but after steaming, its aroma, richness , and salty-savory flavor gradually emerge. I think it’s a very useful ingredient. This time, I used fermented black beans for the steamed cod . For steamed cod, fermented black beans are the soul of home-style cooking because their initial saltiness and aroma are quite sufficient. In this cod dish, I think… When it came out, the aroma and overall taste were excellent. I think this competition is a sure win , a very certain win. The second dish is steamed cod with black bean sauce. For the black bean sauce, we first crushed the black beans, then added garlic and shallots , stir-fried them, and then steamed them for half an hour until the flavor came out before steaming the cod. You can try it first and see how it tastes . The texture of the fish is very different and tastes better, right? It’s more like the traditional kind of fish. Chef, the steamed meat is almost ready. Wait a minute, I ‘ll fry the scallops. Do you know how to fry things? Sure, you know how to fry things? Here are the scallops for you. Okay , here you go. Let me tell you, shake it and see if it’s like this. Is this okay? Okay, I’ll ignore you. Okay, because there are some things in the plating process that he might not understand. Rather than that, I’d rather arrange it myself. Let him fry that thing and practice making it change color before flipping it. You’ll have an easier time. Yes, this way it ‘ll be more golden. Master, when I flipped it, the flour fell off because there wasn’t enough. It’s okay, just fry it like this. At first, I thought it was just frying dried scallops, but I didn’t expect it to be a bit difficult. Master Yu said that you should coat the dried scallops with flour before frying them to get that golden color. But when I was frying them, I don’t think I got the heat and time very right, so the flour separated from the scallops and didn’t achieve the desired color. Are you done? Okay, this meat pie should be pretty good, right? Mm, it smells very good. What’s that crunchy thing inside? Water chestnut? The first one? Yes, I’m the first one! Okay. Ah, come on, one, two, three , did you get the picture? No need , okay ? Sorry for swearing again. Is it delicious? Cool yellow vinegar is really the most beautiful flavor in this dish because it has the texture we need, and the effect is very beautiful today. The gloss, consistency, and taste are all perfect. We let it rest while grilling so that the temperature can slowly conduct to the center. If you grill it very quickly , the temperature will reach the center and all the blood and juices will flow out. Then when you cut it, all the juices will be gone and the meat will become very dry. So whether we are grilling steak or grilling meat , we always grill and let it rest. It’s too smoky, too smoky. No, it’s smoky, it’s smoky. Seventeen minutes, OK. Okay , how’s it done ? Superb , fantastic , excellent, very confident! A few minutes left, twenty -three minutes . This slice is a bit thick , can I fry it a few more seconds? Okay, okay. I think this time I was a little calmer than the previous times. Maybe Jeff can cook one dish , but he gave it many layers , so you have to make many different little sauces. So as the sous chef, you have to take on many, many steps . But because today’s theme with Yousheng is home-style cooking , the complexity isn’t layered like that, so it can be a little more elegant. I can slowly assist him. I think this thorn is too much! It’s deep inside, it’s bone, it’s relatively easy to pull out, but it’s just barely touched… I can’t touch it! I think Tingni’s performance is excellent. I don’t need to worry at all. She observes me. If we have a set task, she will check what I’m doing next. She will proactively hand me tissues , collect ingredients , or do whatever she wants. The most commendable thing is that she just puts it down like this. I say, ” You come and help me with the plate,” and I put it like this for her, and she just follows along. She can handle it. Then, “You help me pour the preserved egg sauce , pour it like in the photo, do you remember? ” One, right? Yes, like this, just smoothly. Keep it up ! Keep it up! You can do it! Daughter of Taichung , keep it up! Chef, look, one more clam ! One more clam! But I put it too far in the middle! Today, as the sous chef , my work here is quite manageable for me. I’m not sure if it’s because the work Yousheng assigned me this time was relatively easy , or if my abilities have improved after these few weeks of training , but today’s results went very smoothly. I’m going to film! Cheers ! Mmm, smells so good! Add basil ! But actually, fried basil itself doesn’t have much flavor ; it’s the sauce that has a strong basil flavor , but that adds another layer to it. It’s delicious! So cute, isn’t it? So cute, so cute ! It shouldn’t fall off, right? You came up with another new idea this weekend . Yeah , I just dreamed about it. Can you help me make these scallion shreds? Like that, make them slightly fluffy, fluffy, and put them here. The judge gave him two scallions . What kind of scallion is that? Just one is enough. Okay, what? One? Yong -hyo said, “Hey, will you go back and think it’s like…” I was making a fuss over there because I actually think Yongxiao is quite humorous. And it’s not that I wasn’t serious; I just felt happy when I got everything done . Okay, press the button, drinks are here ! Okay, pour the beer. The beer is in the fridge, right? Right, it’s on the left side. You’re making an ice bucket, right? Right, there ‘s one over there. Okay, I’ll go get it . Here it comes again. This time, there are more elements to make. Actually, it’s a bit of pushing myself to the limit. Although my cooking style is more about presenting everything on one plate , and Chinese chefs often make three or four ways of cooking , I felt like I could push myself to make more elements. So this time, I felt that adding cocktails was a new attempt. Okay, you’ve worked hard. Today felt like I was running the whole time because there was a lot to do . Did I get tricked? It wasn’t easy , it really wasn’t easy. I thought back to my days working on airplanes. It was like when I was a newbie just starting out in training , or when the place was packed with customers. I did the exact same things. From making sauces to now, I need to dry out my parsley. I need to re-chop it . Oh, okay, did I chop it too finely? No, did I chop it too thick? I chopped it too thick. Okay , it’s okay, it’s okay. I’m sorry, I think today was a little unfair to him because Chun-Yao and I didn’t practice together. Since we don’t know each other’s standards, there are some things he might not be able to achieve the state I want. So because of the time pressure, I redid a lot of things, which is probably where the time dragged on a bit at the end . Is there anything else you haven’t done yet? All done, Chef. I’ll put it here. Chef . Twelve minutes left. OK , good plating. Lower it a little and smooth it out. I think plating is a very nerve-wracking thing because your hands will keep shaking . I ‘ve had shaking hands every time I plated in previous competitions, and this time was no exception. Chef. Is this okay? Yes, no, you don’t need to be so full. That was already done. It was already done. And at first, I misunderstood Jef’s intention. Because he had already demonstrated, I thought I was supposed to fill it completely, but he only needed to fill it to eight-tenths full. So when I used it again, my hands were shaking a lot , and I had to be very careful. Then I took the mold out like this and scooped it out like this. Now how many minutes are left? Please keep an eye on the time. There are six minutes and forty-six seconds left . Then there’s a bell ringing . The rest is up to you. Later, I felt that there might not be enough time, so he asked me to use the eggplant puree. But I had never used that before, and I was worried that it wouldn’t look good. But actually, after trying it, I felt that it was okay. I felt that I had performed well today. Chef, four minutes left . OK. Actually, Jef originally said that we should relax in this competition and that the steps are very simple, but… Actually, looking at his process, there are quite a few steps. I think what they have in common is that they are both very meticulous about cooking. Yu Sheng is more comprehensive and meticulous ; he wants every step to be precise. But Jie Fu, under the meticulousness, adds a bit of improvisation. For example, Jie Fu feels that when we are on-site , according to our preferences that day, we might want it to be a little lighter or saltier, and we discuss it to allow for some flexibility. I think this is where the two chefs are a little different. Chef: Do you need a tissue? No problem. OK , please ring the bell for me. I’ll be right back in thirty seconds . Chef: I’ll ring it, you ring it. OK It’s done! Great! Do you want more sauce? If so, please open the salted egg yolk sauce directly. If not, pour it out. You need to open the oily jar because without oil, you can’t spread it. Which one is oily? This one is oily. The rice is done. You didn’t tell me. Wait a minute, please try it for me. The rice tastes amazing! It ‘s so delicious! But there’s a bit of time to wrap it. Really? If we don’t wrap it now, we’ll discard it. Okay, you need to clear the space for me first. Clear the space first. Where are the spoons? Which one is missing? But you might have to wait because it should be cool by now. Yes, after the rice is done, we need to mix it immediately and let it cool. Otherwise, if there’s moisture in it, it will break. So, please fan it first . Can you stir it? Fan it? How long does it need to bake? About fifteen minutes . Check if you can touch it with your hand. If you can touch it, it’s probably too late . Okay , then start wrapping it. Find another place to move it to the side so your cutting board can work. ” Your cutting board absolutely cannot be wet. This puff pastry is very fragile. It ‘s okay , Xinya, it’s okay, I’ll fold it. Then you can just help me prepare all the steamed eggs. We need to open them up, otherwise we won’t have enough time . Okay, okay, put the soft-boiled egg on top? Yes, I’ve cracked the soft-boiled egg . Oh, sorry, do I need to add anything first? Don’t move anything. Okay, just wait for the puff pastry to be ready. Okay, I need a large spoon , can you help me wash it? A large spoon , is this okay? It’s okay, I’ll use this large spoon. Is this enough ? No, I need a large spoon. This is this large spoon. No, this is already a large spoon. Sorry, it’s okay, I ‘ve got it . Okay, sorry, ten minutes left. Is this hot enough? You can turn it off now. Give me a frying pan because the fried dough stick failed . It’s okay, I’ll take it. The fried dough stick failed, what should I do? This frying pan is okay, I ‘ve taken it . I’ve taken it. Sorry, our baked rice balls didn’t turn out as expected. Actually, when I saw the chef quickly trying to find a way to change and see how to present it , I was quite frustrated.” Because I felt like I couldn’t help at all while we were practicing, Chef Will was really confident because he had high standards for himself , so he was very satisfied with what he made. Then I noticed that Chef Will’s usual calm demeanor was gone ; he seemed a bit frustrated. ” Can’t this be used?” We originally planned to wrap the puff pastry around the rice, but when it came out of the oven just before the baking time was up , it wasn’t browned yet. But before finishing, our alternative plan was to change it to rice balls. ” One minute left ! Thank you everyone, thank you for your hard work ! Put it on! Just put it on!” Of course, I felt terrible and angry because it wasn’t finished. I was super unhappy with myself. ” Should we change the introduction?” “It’s okay, just say it as I originally did. Just say, ‘But now it’s not wrapped with puff pastry.'” After we finished cooking, I could see that his back was very frustrated. Then I talked to him… The point was to encourage him and help him not be too upset, so we still have a chance . He said it’s like acting; if I make a mistake while acting, wouldn’t I be very unhappy? I immediately understood his feelings because I feel like I’m the one in charge on this stage. I feel quite sad when I don’t present the work I wanted to show. During the food review time, I’d like to report to the three judges: If you taste this dish and think, “Wow , this is so delicious! This dish should only exist in heaven! ” and it absolutely cannot be eliminated , then there’s a button next to you. Please press it. If all three of you press the button, our table will light up blue, meaning this group has entered the safe zone. Are you ready? Okay , go go go ! Okay, let’s welcome the first group , Chef Yu and Bai Runyin . I’ll present the first dish, OK. Then you can present these three dishes first, OK. Today’s theme is ” The Taste of Time,” so we thought of my grandma who used to make meat patties for us. It’s a taste of memories . Today, I’m using steamed meat patties with taro seeds. The second dish is steamed cod with fermented black beans. Then there’s sauerkraut. Because sauerkraut needs to be pickled for a long time, it’s topped with Hokkaido raw scallops. Please try it! I think what’s unusual today is Chef Kai. He usually has a mysterious smile and he’ll be swaying back and forth in his swivel chair , but today he was relatively serious . It’s not the same smiling feeling as before . Okay, then judges , please put your hands on the buttons. Judges, please press the buttons. I have a little bit of feedback I’d like to give you. It’s okay. Thank you all. Thank you. I think today’s scores should be pretty good. In my opinion, the second group , Zheng Chunhao and Hu Yuwei, are going to walk the road to heaven again. I’ll push them. It’s another tense day. The road to heaven is always like this. Masters, for the group that used charcoal, we made smoked duck breast with yellow vinegar. We used Yilan cherry duck, and because Hsinchu duck noodles are very famous, most Hsinchu duck noodles are smoked with sugar. So, for my duck, I smoked it with sugar and tea leaves at the end. The accompanying sauce is a very traditional Japanese one called yellow. For the vinegar , I’ll replace the vinegar with grapefruit juice to add a touch of citrus aroma . We also have fried peeled chili peppers and taro-flavored winter melon on the side ; the winter melon itself has a hint of taro aroma. Which one should I eat first? You can start with a slice of duck meat , then pair it with the yellow vinegar. Chunhao, I want to ask you about your concept of time in this dish . This dish looks simple , but it requires time to slowly infuse the flavors, including the cooking time. It also includes smoking and the sauce we made, so it’s about the presentation of the cooking method. Yes, thank you. And another thing, actually, for me, things like bonito flakes and kelp are very… The ingredients have a sense of time, so please have the judges place their hands next to our button. Judges, please. The button didn’t light up, that’s okay, wait a moment and we’ll see what’s going on. Thank you , thank you , it’s okay. It seems like none of the flavors really stand out. I think it might be because the Japanese dashi flavor is too strong, too strong, and the bonito flavor is too strong , so it’s all overwhelmed . Thank you, please. I hope they like my dish. I will definitely do my best. Group 3, Chen Yousheng and Chen Tingni, please serve your dishes. The others are more Japanese- Taiwanese. So cute dishes! Hello judges, hello Sister Xinling. Our theme this time is that everyday life is the most important. We want to make home-style dishes, so this is… This is an egg tofu dish made with rags and tofu . For the milkfish , we use this pickled cucumber sauce as the main accompaniment. The meat part is stewed with peeled chili peppers and Penghu loofah, topped with preserved egg sauce. Milkfish, okay , judges, please press the button. I saw several judges press their hands firmly, which means it should be pretty good. Thank you , thank you. Why is there a lack of storytelling ? I hope you can turn on the lights. Group 4, Chen Yongxiao and Cai Shiyun, please serve your dishes. Today’s dish is made with yellow bell peppers. I use yellow bell peppers to make oil , then add peeled chili peppers to make a sour and salty flavor , similar to an appetizer. The second dish is “White Jade ,” which is made with radish slices wrapped in a Hundred Flowers Sauce. The sauce is made with pickled cucumber seeds. Finally , there’s a “Fortune Vegetable,” which is quite special because it’s blessed by Mazu. Mazu has protection, that’s right, because Shiyun went to the food warehouse and got soy sauce from the Mazu Temple to bless it. Yes, and I also added a little bit of black bean sauce, so the initial taste might be more stimulating and fresh , but in the end it will return to that old-fashioned taste . But was the meat intentionally made to this firmness? Or was it because I originally wanted to buy a whole piece but it was out of stock, so I could only buy this? But I soaked it until the sauce reduced, and then put the meat back in to reduce the sauce. Okay , did Mazu protect us? Judges, please press the button. Mazu is still on her way. Yes, she hasn’t arrived yet. Wait a bit and let’s hear what they have to say. Thank you, she’ll be here soon. Thank you. Today was quite difficult. Oh , so difficult, very difficult. It feels like this theme is not good. It has tied them up. Yes, I found that they all spoke well, but it has tied them up . There was no imagination that could break free. They all wanted to go home too much. Maybe wanting to go home too much means being eliminated. What to do? What to do? Looking forward to the next three dishes. Oh, two girls, Jessica Lin Yu-hsi, please serve the dishes. Let it move to the center a little bit , then turn it to face the Taiwanese-Mohe cuisine. OK , come on, judges, please serve your drinks. Oh, fancy , and there are drinks too . OK. Michelada , thank you, thank you. Okay, let you speak now. Good day, judges. This time, our main dish is a fusion of Taiwanese and Mexican cultures . First, let me introduce our beef ribs. They are stewed in chicken broth . What’s interesting on top is the coffee-colored Moray sauce. The Moray sauce part was just decided ; it wasn’t prepared beforehand and we didn’t follow the script. Actually, during the competition, the judges went around to us , and Yu- hsi answered the judges’ questions. I think her answer was very good, and I felt this task could be given to her. A beautiful person’s explanation might be even better. The drink is also important. I made it. The base is beer, and it contains pickled mustard greens , Mexican hot sauce , Worcestershire sauce, and lemon juice , so it’s a bit like a margarita. So, this is a fusion dish , like a happy meal paired with a drink. Yes, it ‘s not separate; it’s a dish, and it just happens to be paired with a cocktail. Today, it seems like the first dish has been presented . I heard an “um.” This time, Kai’s expression seemed gentler than last time . Meeting is a sign of affection. After all, we’ve spent so many episodes together, and he still showed me his soft heart. So the drink is a bit spicy and salty. Such a good judge, please press the button. Why is today so difficult ? Thank you, thank you , thank you judges, thank you. It’s so difficult today . Okay, at least it’s not the taste of mom. So, who has just given the blue light ? So far, we haven’t seen the blue light . Only two groups left. Okay, let’s leave it to fate . Let’s leave it to fate . Yes, Shi Jiefu, Yao Chunyao, please serve the dishes. You can push it to the front. Okay, thank you . Okay, okay . The dish we made today is lamb as the main ingredient , paired with the taste of time . Because pickled vegetables are very salty, they are a high-salt ingredient. So today we are using these high-salt ingredients to present to the three high-value judges. First, give full marks . Oh, playing with puns, you’re good at that. First, in the middle, what looks like North African millet is made with Italian rice. It’s similar to North African millet. It’s cold. We mixed some pickled vegetables with bamboo shoots . The green sauce is our main sauce today , Argentine pesto. In the Argentine pesto , we put some peeled peppers and garlic sauce, and then the white sauce It’s a bit like the soy sauce that’s served with lamb in the south. This soy sauce is made with fermented bean curd and tofu . Finally, there’s eggplant puree. During the reducing process, we added some basil, and then some herbs. We used basil to add layers of flavor. So, is the meat cooked to your desired doneness? The meat is indeed very good . They have very sensitive and professional palates ; it’s like a battle of wits. The head chef can tell the difference . The lamb I originally practiced with was New Zealand lamb, but today the conference provided Taiwanese lamb. Danger! This meat isn’t very good . It’s not what you expected. The texture is a bit different from what I imagined. I haven’t cooked Taiwanese lamb very often before . Taiwanese lamb probably has more tendons , so today’s lamb chops are quite chewy. I can’t blame the lamb itself , but the texture is just a little bit chewy. Three very good-looking judges , please press the button. Thank you, thank you. So, you haven’t encountered any major mistakes yet? No, really, there haven’t been any. But there just hasn’t been one . This is a competition, so you have to stand out . Playing it safe and making it taste good is a basic requirement. But in a competition, the last group will… Anxin Ya, please serve the dishes. Here’s the first one for you. I thought he was making traditional rice balls , but it turns out he’s making okonomiyaki (Japanese rice balls) . It’s such a cute dish! Hello, judges. We’re using the most common Taiwanese bean products and pickled ingredients, designing the dish based on how time changes. Next to us are three small slices of soy milk that have been de-coagulated with aged vinegar and Italian wine vinegar. Our entire dish is simply using bean products , eggs, and rice to showcase how the ingredients change over time. Although our baked rice balls weren’t a success , I still hope to show my energy and cheerful voice to make my presentation more engaging. For the baked rice balls , we wrap them in puff pastry before baking them, making them look a bit like fried dough sticks. Since we couldn’t finish baking the rice balls in 90 minutes , we quickly baked triangular rice balls as well. So, as mentioned earlier, we’re wrapping the rice balls in puff pastry. Yes, rice balls wrapped in fried dough sticks , so it becomes fried dough sticks wrapped in rice balls. The rice ball wrapping is OK. Which part do you think is the most difficult? The grilled rice ball. I didn’t finish making the grilled rice ball, so the tofu texture came out. Is this what you originally wanted? Yes, OK , I’m sorry. The original plan was that the fried dough sticks would be directly dipped in this whole bowl of sauce. It’s a way of combining savory soy milk and Mapo tofu. Will we see the first blue light of this episode? The judges’ “please” button hasn’t appeared yet. There haven’t been any blue lights today. What went wrong? It’s a small problem that needs to be solved by the judges. And who will be eliminated today? I think my score today is perfect. I can’t believe I’ll pass . But because no group received unanimous favor from the judges , we all feel like we’re all standing nervously at the starting line. Maybe the differences between us will be very small today. So, I’m going to be nervous again. My least favorite part is coming again. First of all… Thank you everyone , you’ve worked hard to make our pickles shine! But the cruelest moment has arrived. We didn’t see the blue light today, so the judges must have a lot to say . Today, one team , the chef and assistant chef, will be leaving us. It’s very cruel. First, I want to ask An Xin Ya and Will: An Xin Ya, do you remember when you first chose someone on this show , you chose Will , but you didn’t pair up successfully? Do you remember? Yes , oh dear, what happened? He chose me in the first round and never came back. You chose him several times. Will, I want to say I won’t change , I’ll wait for you to come back. So how was it working together again this time? Did you miss Yong Xiao? Wow, this formation is a triangle, a triangle! Wow, this position won’t be good. Your results are very bad. Let’s ask Charles to give us his comments. Okay, Will and Xin Ya, this team is the most regrettable. They probably knew themselves that their dish was n’t truly complete in the end. Okay, that’s one part. On the other hand, regarding the savory soy milk, I think they really did fully capture the theme of this time. They used acidification to turn soy milk into tofu. And in their use of eggs, they used two different textures , representing how eggs create different textures at different times. But unfortunately, in the final part, they didn’t achieve what they originally wanted to do. So, it’s incomplete. I want you to stay in the danger zone. Jessica and Yu-Xi, you’ve actually worked together before, this is your second time, right? So, Yu-Xi, this time you’re Jessica’s assistant chef, how would you rate yourself? If the maximum score is ten, I’d definitely give myself a perfect ten because I wholeheartedly faced this challenge and gave it my all with Jessica. Yes, these two girls gave it their all. Kai, I think the spiced rice was pretty good , but a little oily. And the beef, because you used a pressure cooker, I think it could have been cooked a little more. It’s just that the time allocation was a bit tight. Because you made so many things, the process of your operation sometimes didn’t connect to what you wanted, which I think is a pity. To the two girls who gave it their all, your result is first place in this round of judging. Congratulations! You’re safe! Oh my god, please come to the safe zone. Thank you. How could this be? How could you be first place? I really can’t believe it. When I walked onto the stage of the selected contestants, my legs were really weak. I didn’t even have weak legs when I went to the Golden Bell Awards stage. But I think this is the psychological impact that this competition in such a compressed time can bring. I pressed the light once during the whole segment , and that light was for Jessica and her group today. I think they did a very good job. They treated the pickles and sauces as ingredients , not as additives or seasonings. I think they did a very good job of compatibility and proportion . Their Morey sauce today, he was able to present the flavor he wanted to express in 90 minutes, which I think is quite remarkable. Chef Yu and Bai Runyin , Bai Runyin now has a name on the Internet called Arunshi, it’s true that he can serve dishes and many people order from him. How is he so amazing ? It’s very interesting. You have collaborated before , but the results don’t seem to be very ideal. Bai Runyin, what do you think of the feeling of collaborating with Chef Yu ? We both finished very smoothly, and both collaborations were completed very quickly. But I’m sorry, I have to ask you to stay in the danger zone. Yongxiao and Cai Shiyun, I heard you had an appointment before , for example, to try it out first, right? Where was the appointment ? Changhua is also Changhua , so Anxinya is OK, it’s also Changhua . Don’t worry, he didn’t go any further north for her. That’s great. As for your dish, we’ll ask Kai to help us comment on it. Oh my god , I think Dizzy’s hair is very well braided today . What are you talking about? I really think, I asked you to comment on the dish, why are you commenting on the hair ? Yongxiao’s condition has basically not changed from the first time to today. Don’t mind. Your strategy is pretty much what I know – a soft, salty, or crispy dish paired with something else and strung together. It has its own comfortable pattern , but I might think, “You’ve been doing this for three or four episodes already , can’t you give me a little surprise?” Yes , but that change isn’t against myself , nor is it for the sake of change. There will always be a step you take that feels comfortable. Initially, I thought it was about taking a steady, solid approach , just making the food delicious and visually appealing. What I can say is that taking that next step might be a way to challenge myself and improve a little more. Maybe we can change some of the techniques . So, I’m sorry, but I need to ask you to stay in the danger zone first . This is the first time Chen Yousheng and Nini have collaborated, right? I heard you made two appointments because , frankly, after the first tasting, neither of us was very satisfied. So, the second appointment wasn’t satisfactory either. The second appointment was the same, so we made another one the next day. Then Nini came to Taichung. I’m really grateful to him ; he’s very dedicated. And I also felt that even if I didn’t sleep, I would still try to come up with something truly delicious. So, are you satisfied today? The conclusion is that I’m quite happy . Compared to the first time, we’ve found our own style. Nini was just chatting with me. She said that when everyone was a bit frustrated during the competition, Kai, you went to cheer them on, right? Yes , Kai did go to cheer them on. He said that when he listened to you, he was actually moved to tears. After hearing him say that, I was also moved to tears. So, regarding their dishes today , I have to say “I’m sorry” three times. Do you want someone else to replace them? Sorry, I’m sorry, you can be the bad guy. Oh my god, I’m starting to scratch my head . The milkfish was prepared quite well. I think it didn’t have that earthy taste that we remember from fish. Yes, but unfortunately, there was a large piece of fish bone in my piece . No wonder you just took it. That’s why I went to check Nick’s fish. Yes, that’s why I went to check his. I asked him if he had any fish bones. I didn’t find any. He said he didn’t. I said, “OK , okay. ” We searched repeatedly. Did you check? Because during training, we said we must never serve fish bones , but it still happened. I’m sorry , I apologize. Please stay in the danger zone . Okay, thank you, Shi Jiefu. Yao Chunyao. Chunyao, Will and Jiefu both chose you. Why did you choose Shi Jiefu in the end? Because during the competition… I also had some amazing food at Jef’s, and at the same time, I felt that I wanted to work with every chef before I reached one million. So I was serious about it and thought I could reach one million. You’re very optimistic about me . I don’t know how Nick, the man who’s best at playing with fire in Taiwan, described it . He’s one of the few, but I saw the chef today express himself through a dish, and he used charcoal in his technique. Of course , I think it could be improved by perfecting the doneness; it might have been overcooked if it hadn’t been cooked properly. The other group, Cheng Chun-hao and Hu Yu-wei , also used charcoal. I’d like to ask the man who’s best at playing with fire again . I think their group was one of my favorites today . I think Chef Cheng’s method is very Japanese , and he also fits the theme by using seasonal ingredients, which is about the taste of time , using his melon and local ingredients. Today, what I liked and found most amazing was his tempura batter. All three judges were unanimously amazed when they tasted it. This is the skill he’s accumulated over time , and today it was presented in his cooking. I think it’s very impressive . Cheng Chun-hao and Hu Yu-wei were praised. Shi Jie-fu and Yao Chun-yao, your two groups are safe now . Please move to the safe zone and keep going ! Okay , now I’d like to ask all four groups to step forward. Congratulations ! The pressure was immense . Congratulations! You’ve finally tasted the flavor of victory! It turns out that feeling is incredibly intense. There’s no time to be happy! I was just saying ” Yay! ” when you saw others facing elimination. Will, who I worked with, suffered a crushing defeat! Yu, Bai Runyin, Chen Yousheng , Chen Tingni, Yongxiao, Cai Shiyun , Will , An Xinya— one of your groups has to leave the competition. Yu, Bai Runyin , Yongxiao, Cai Shiyun— you’re safe! Will , An Xinya , Yousheng, Nini— your scores are only one point apart! Who has one more point? Who has one less point? I’m the kind of person who always wants to give it my all . If I’m going to do something, I won’t do it at all , but if I do, I want to maximize it. So, my expectation is to reach the finals and compete for one million. When I joined this competition, I hoped to reach the top four and open a restaurant. I prefer creating a dining experience rather than competing by cooking a dish. I’m happy that this competition allows me to rediscover why I used to cook and why I racked my brains to think about it. I think these processes all contribute to… I really enjoyed being called the lucky star in every episode before, and I really hoped there would be a time when it wasn’t because of the lucky star. But this time, it seems like I’m not the lucky star , and I feel like I’m just a helpless assistant chef standing on the sidelines, unable to help at all. I really don’t want him to be eliminated because I think he’s a really great chef , and I feel it’s a real pity that he was eliminated because of a rice ball. Will, Amber An, please join other people . So congratulations ! It’s a very cruel competition , but I also saw everyone’s sincerity and hard work. Yu Sheng, Nini, and many others are reluctant to see you go. You all performed very well , but you have to say goodbye here. Is there anything you want to say ? Yu Sheng is actually a little disappointed because I chose Nini for this episode, hoping he could be in my group . I don’t want to feel like I’m being eliminated in this episode and causing him to be eliminated as well. But I feel that I’m already very grateful to everyone for getting this far because everyone has more experience than me. So, every time we were scoring… I was in the lower ranks, and I knew I’d made it to the fifth episode, so I’m very grateful. Thank you to the judges for their guidance ; it’s been invaluable. Thank you, chef , and thank you everyone. Thank you to all the contestants. I ‘m a little sorry , sorry, no, please don’t say that . Oh no, I think everyone was very brave. Maybe you lost this competition , but don’t lose to yourself. Nini, what do you want to say? I cherish every episode I spend with everyone because I’m a food enthusiast , and participating in this show has given me a new understanding of what cooking truly is. I’ve seen so many passionate cooks, and I think that’s my biggest takeaway from this trip. But I don’t know how much I can contribute, so I treat every practice and every recording as if it were the last. So keep up the good work, everyone. I’ll continue to cheer you on from behind the screen in my own way. I want to ask George Hu, every time I take the High Speed ​​Rail, you two sit next to me. Next time, you’ll be coming to Taichung alone to record and going home alone. I feel really happy to have participated in this show with everyone during this time . Cooking at home these past few days has brought back a warmer feeling, and I’m so happy that he even wore our aprons and cooked with us. That was an irreplaceable scene. I almost cried at home because I felt so happy to be able to cook together , not just prepare ingredients. So, thank you everyone , thank you to the judges , and thank you to him. What I’m most reluctant to part with is the atmosphere and the feeling. Don’t cry, because since the group competition in the last episode , I’ve felt like we’re a pot of soup, each of us an individual ingredient. And from now on, whatever flavor of this soup we have, even if I’m there, I won’t be there . It’s a bit like that feeling, so it’s hard to say goodbye. But I think being a part of it, being a member of everyone, is a wonderful thing. We shouldn’t make such a big deal out of being eliminated and forget all the wonderful things we’ve experienced before. Oh my god, it’s okay, I’ll cheer up! Okay, cheer up! I’m counting on you! I am indeed heartbroken , but I’m also very reluctant to leave. Actually, I’m very happy that this show allows me to… We reunited and collaborated again, bringing everyone a lot of joy. Some loving moments showed everyone our true selves – we really care for each other and support each other. Want it saltier ? No, it’s just right, it’s delicious ! Thank you, you’re my biggest fan! ( I’m giving you a thumbs up!) You can’t look at me, you’re taking it! From now on , I’ll give it my all ! Go for it! I mean, one million is yours! Go for it! Go for it! The one I least want to leave is you, you know? We’re both okay. Actually, of all the contestants and all the chefs, the ones I least wanted eliminated were Yousheng and Nini Nini because we’ve worked together . Yousheng is because we’ve known each other for a long time and have a deep bond. He’s my junior from university; we interned together at the same restaurant in Singapore. We even said we wanted our Singaporean friends to see us fight to the very end on TV. He said that , but he didn’t keep his promise . Yes , everyone still on stage, cherish this temporary victory! But remember , don’t be too happy yet, because next week there will be even tougher challenges waiting for you. Thank you. It’s also quite sad. When someone is eliminated , we feel like there are fewer and fewer people, and the place feels emptier. I’m happy that we can meet again every week and everyone interacts quite well. It ‘s not necessarily a matter of friend or foe, but all are friends. I really hope I don’t drag anyone down. I’m feeling tired right now, yes, really tired. Because we have to do business in Taipei , and as you get to the end of the recording, you have to put in a lot of effort to think about a lot of issues. The beginning is the sprint period , and the endurance race has already started. It’s a test of willpower, seeing how much more your potential and ability can be compressed. I think after this competition, I really need to make a breakthrough for myself. There’s no sentimentality , I just have to push forward. I’m going to give it my all . Wipe away the tears. There are still many competitions to come. Now is not the time for me to be sad. I have to keep going, I have to step on other people’s shoulders to keep going. The competition is getting more and more exciting , and there are fewer and fewer people. The theme of this episode is daily life. It’s familiar, but also difficult. More importantly, we want to give all the contestants and the viewers a happy surprise. We’ve gone from having ten chefs and ten assistant chefs to six each. Don’t you feel a sense of emptiness and coolness next to us? Suddenly there are fewer people, and the echo is getting louder. As for what the theme of our competition is, we want to start from the taste of daily life. The daily routine is so complicated! Breakfast, breakfast , breakfast … I guessed right, it’s a Chinese-English breakfast , so only 30 minutes! Taiwanese breakfast is something everyone is very familiar with. From egg pancakes , sesame seed cakes, fried dough sticks, and teppanyaki noodles to a bowl of hot soy milk , this is how a Taiwanese person starts their day. But how to upgrade these classic delicacies and create a surprise? That depends on your skills! Each group must make two upgraded Taiwanese breakfast dishes to give them new life . Good luck ! I think it’s harder than pickles! Because with pickles, you can imagine crushing them and mixing them somewhere… but… Breakfast already looks the same, why do you want to change it? Just a steamed bun with an egg is delicious enough . Adding an egg, pork floss, and peanut butter makes a slight difference, but they’ve already made it. I think Kai and the others don’t want it. Salty soy milk, another round! How can I make this? It’s a wrong episode! I should make the next episode ! The next episode should be perfect! Make it again and see! What I see now is this episode’s Taiwanese breakfast. I ‘m so unhappy! I just finished racking my brains, and now there’s another one! I think Chef Will should be quite skilled because he’s a teppanyaki chef. Many elements of breakfast are related to the teppanyaki grill. If I can’t team up with Jessica for this Taiwanese breakfast , I’ll definitely team up with Will because I hate his breakfast this time. I’ll definitely help him regain that glory. Which assistant chef doesn’t understand Taiwanese breakfast the most ? I think it’s Cai Shiyun. Although she likes Chinese food, she ‘s probably more used to eating Western food. As for our pairings this time, last time the chefs chose the assistant chefs. I said the wheel of fortune turns and the power is in your hands. Friends, this time it’s your turn to choose them. So now, please have the staff hand you the boards . You ‘re doomed. Think about who you want to team up with . Actually, I’m afraid to choose. I feel a lot of pressure no matter who I choose. What should I do? Actually, I think I’m about to be eliminated. So before I’m eliminated , I’ll try something new. Hu Yuwei, I hope he chooses me because I think he’s been paired with the one with the braid and the one with the ponytail too many times. You should give him a break. Count to three and turn the boards. One, two, three . Chen Yongxiao, many people choose Yu Xi. You still choose Jessica. We’re in this together. It’s the same. Female power cooperation is the right thing to do. Congratulations on the successful pairing. An Xinya, you chose to team up again. Are you at ease? Because last time we had… There are variables, so I hope next time I can make a really amazing dish with him. Will, congratulations on your successful pairing . Thank you. When we walked onto the stage together, I asked Chef Will, ” Is it okay ? Of course ! Really? What can we do? Next time you’re going to make something to turn defeat into victory. Why are you so insecure? We’ve all passed.” Then he said, “Of course! No problem! What’s wrong?” I felt relieved that Chef Will didn’t want to be in a group with me. But I wonder if he’ll feel bad about being chosen by me later . Have Jeff and Bai Runyin collaborated before? In the team competition, there was a team competition . Why did I choose Jeff ? Because he’s quite handsome, so he’s a good match for me. No, the main reason is that I saw that Jeff’s dishes were quite creative in the previous ones , and I wanted to see if we could collaborate again this time. Actually, I’ve never put Bai in my choices . I think I still have to say it. I’ve never put Bai in my choices . I remember when we recorded the first episode, I mentioned that I was afraid of his confidence because he didn’t look at the recipe . He didn’t open his recipe when he made Three Cup Chicken. I used to be a very confident person in the kitchen , but because of my excessive confidence, I was n’t necessarily liked by everyone in the team. So I’m worried about his confidence because I might see my past imperfections in him. Come on, Chunyao, why did you choose Chef Yu ? You haven’t worked together before , why did you choose Chef Yu? Because in the first round when everyone was choosing partners, I really admired Chef Yu . Yes, in the first round, I was very curious about the dishes Chef Yu made. He made an old hen soup, and I was amazed when I tasted it. I ‘ve always wanted to work with Chef Yu. Congratulations on your successful pairing. Thank you, thank you. It’s actually just the two of you left. Actually, Dizzy was paired with Yongxiao before, and Yuwei was paired with Chunhao . You ‘ve worked together many times. How many times have you worked together? Three times? Four times? Ricky and I have a lot of chemistry and a strong sense of partnership. So I think with my current abilities, I can understand where other chefs are good at . But this decision is up to Yongxiao. Yongxiao, who do you want to work with? It’s awkward. One is a good partner from last time, and the other is someone you ‘ve never worked with before. We ‘ve never worked together before, who would you like to work with? Me and Cai Shiyun , or Cai Shiyun again. Congratulations to Cai Shiyun and Yongxiao on successfully pairing up! So you’re old partners again! Sure, sure, no problem ! Zheng Chunhao and Hu Yuwei, it’s fate! You’ve been together five times already , you’re going to stay together until the end, right? Soulmates, fate still brought us together because this is our love, it’s destiny ! Okay, now all the groups have successfully paired up. As for how to make upgraded breakfast dishes, that’s up to you guys to rack your brains. We’ll see each other again in a week. Many things are still the same, okay. Breakfast optimization is actually quite abstract. Maybe we should go to breakfast shops first, eat a round , and then think about how to change it. Apart from this episode, I’m starting to say I’m not confident. I ‘ve thought of a few ideas for Taiwanese breakfast . If I have time, I might start trying to make it. Breakfast is more difficult than other topics. Yes, I think so. But people like Jeff and Jessica, they ‘re more into Western-style breakfast, they’re basically not into Chinese-style breakfast. Yesterday, that Chen Yongxiao called me . Oh, he said, “Have you thought of anything?” I said, ” This is very difficult. ” I think Chef Yongxiao is right too. We all feel that this is something we’re not going to do. Let me teach you this. You need to get it to the front, like this , simple and straightforward. The chef said to throw it forward like this . Was this difficult? I think it was because this time it limited our expression. Before, we were given ingredients but not limited in our presentation, so I could make some more Western-style things. But this time, firstly, it needs to be recognizable as breakfast. If it’s too distorted , it’s risky. Based on our experience in the competition , this standard is important. It must be breakfast-like and reasonable. That ‘s my understanding. I’m not sure if other chefs will make things that don’t look like breakfast. This is the mold for financiers , and this is the mold for making turnip cake. Because of chewing soy milk… I think the optimization was fantastic. Otherwise, we could have made soy milk cheese, but wouldn’t it feel a bit like tofu pudding? We optimized it for a Western style, making the texture slightly chewy , but not as chewy as rice cake. Then we’ll make Wellington. I’ll make a puff pastry with my radish cake in the center , like Beef Wellington. Actually, I’m not sure if we can make that many because it’s too risky to just make these two, since they’re both desserts. It’s a bit too much of a breakthrough. So we need to make something more stable. I think the direction of my thinking this time is quite correct. It will be a little challenging , but it depends on whether the judges can accept it. This is my first time working with Runyin, and I feel he’s very sensitive , flexible, and fast. So this time, we’re designing a dish that pushes us to the limit, a dish that kills us. Yes, a dish that kills us, right? I think it’s possible. Are you really going to leave it to me? Because I know he’s a great note-taker , I knew that during the team competition , so I brought my notebook with me today . He’ll have more ideas about his cooking and will give me some steps. It’s a bit different from the previous two chefs. We’ll wait a bit. At the beginning, the rice must be cooked first, the rice is the most important. So I’ll cook the rice first. Okay, the rest is quick and casual . No , no , I’m not saying the more casual you are , the smoother things will go. Keep a calm mind. Keep a calm mind. After being scared last time , this time I feel very comfortable. Yes , be comfortable. Are you ready? Okay, the most important thing is to finish it. If there’s really no time, don’t do anything else. Okay, you can definitely do it. Believe in yourself. Okay , I’ve moved that tray over there. Okay , I’m ready. Every time it feels like starting. Yes, actually we don’t deliberately have anyone do anything. Maybe you… Here comes the radish chopper, I’m all set! I’ll take it and do it right away , so don’t worry, it’ll be a breeze! Today’s a breeze! Do you know what “a breeze” means? A breeze means a breeze! Actually, we all practiced really hard yesterday , almost twelve hours straight , but we’re very confident today. Although we were lucky enough to get first place last week , this week is a new challenge. Don’t think about forgetting, forget yourself. First place? There’s no such thing. Put all that aside. Everything in this world is irrelevant to me. Every time I come, I give my all! The fifth round of the competition is about to begin. This time, our guest judge is from Osaka, Japan. He has over twenty years of Italian culinary experience , having traversed northern, central, and southern Italy. He is now the head chef of a Michelin-starred Italian restaurant in Taiwan, combining Italian, Japanese, and Taiwanese styles . Welcome, Hagimoto-gun Dai Kuni! San, please make your appearance. You know him? His restaurant is right behind our private kitchen. Yes , everyone, I’m Kuni. I ‘m the head chef and owner of a modern Italian restaurant in Songshan District, Taipei. When I’m judging, I focus on the customer’s experience, such as how the chef presents the creative concept through plating and how the customer can feel the story behind the dish while enjoying both flavor and presentation. That’s the key. I mainly focus on these aspects . This time, a professional chef and a celebrity are collaborating on a dish. I think that’s very interesting. After all, celebrities have many talents in their respective fields , which will surely bring new inspiration and creativity to the dish. Therefore, I’m really looking forward to this competition. I dined at their restaurant a long time ago. After all, to make Taiwanese cuisine, you need to incorporate Italian elements , and being Japanese yourself , it’s not easy to blend all the ingredients in a balanced way. He also got a Michelin star in a very short time, which is very impressive. In my impression, he is a very lively and interesting chef. Kuni San, thank you for your help. Thank you . Okay , as for the six teams of contestants today , they are now ready to go. What are we going to do at your cooking stations ? Let’s have a handsome contest. Okay , thought it through. If you’re not here, do it like this, like this, remember that. Come on , Yu Xinyuan , Yao Chunyao, Chen Yongxiao, Cai Shiyun, Dizzy, they recruited a lot, Zheng Chunhao, Hu Yuwei, Will , An Xinya, Jessica , Lin Yuxi, they recruited a lot , Shi Jiefu , Bai Runyin , okay . As for how to transform our traditional Taiwanese breakfast into a completely new dish, we need everyone’s help. Ninety minutes, the competition officially begins now, OK , you can help me first with cheers , run so far! From the very first second the timer was pressed , I was busy , and at the end I even got a little lost in the ingredients room. I couldn’t find the cilantro just now. This isn’t it, it’s parsley. Oh my god, where’s the cilantro? I feel the time is really tight . I feel physically more rushed than during practice. I think it’s a tense competition for the top two, but I did n’t see the cilantro over there . Oh right, the chef is from Japan, right? Then I want to ask what foreigners’ impressions of Taiwanese breakfast are. I think it’s very energetic ! In Taiwan, people often go out for breakfast to get energy before going to work or school. I’ve also noticed that breakfast shops are everywhere. Previously, we provided ingredients and let them create their own. But this time, breakfast items are already available – it’s a finished product. What do you think the scoring criteria would be? For me, at this stage, deliciousness is a basic requirement. I think they need to thoroughly understand the original product before they can make truly reasonable improvements and upgrades. For example, there’s a saying: ” How can you eat a sesame seed cake without sesame seeds falling off?” That’s what I want to optimize. How can I make the sesame seed cake crispy and sesame-covered, but without the sesame seeds falling off? It’s not about making it a mishmash, because sometimes when we have too many creative ideas, we might lose sight of the essence . Kuni… San, I first make sure the food tastes delicious. Then I consider how to add new creative touches to the original dishes to make them even tastier. I think that’s the key point. I’ve noticed that everyone has mentioned a key point : the essence cannot be destroyed. Chef, the soy milk weighs 250 grams. We actually tried quite a few breakfast options , so I finally chose radish cake and savory soy milk. Our main focus this time was to change its original form and extract some of its ingredients. I added two grams of brine, and the savory soy milk part became tofu pudding. I stirred it evenly, and then I used a blowtorch to burn off the bubbles on top. Because there will be bubbles on the soy milk during the stirring process, we used a blowtorch to burn off the bubbles. The steamed tofu pudding won’t look so thick ; it’s a bit thick, right? Yes, it will thicken at first. Steam for seventeen minutes. OK , then I’ll use a larger hole for you . We also have some radish cake dishes in our Chinese cuisine . Yes, so I chose radish cake this time because I think it’s more versatile than soy milk. The higher method involves making a hole in the radish cake , stuffing it with egg mixture, freezing it, and then frying it . When you cut it open, the egg mixture flows out like quicksand , which is very pretty . Is it easy to use? Yes , but the hole is quite large , so the edges are prone to cracking. You might have to be careful. When we were practicing, we made smaller holes , but now we’re making larger ones to stuff more filling. So , we were a little worried during the process because if it’s too big, the walls will be too thin and the egg mixture will leak out. That took quite a while. The most essential ingredient in radish cake is soy sauce. Our method for making soy sauce is to shape it into a crystal ball, turning the liquid into a solid. We suck up the juice, you see? You suck it up a bit, and then you drip it down. That’s it! It sinks because it’s frozen , so it immediately becomes a crystal ball . Yes, it looks like a crystal ball. Yes, cool! Actually, it’s soy sauce. This is what you’ll serve with the radish cake. It’s empty. Hi, Master, are you okay? OK? It seems a bit slow, but that’s okay, no rush. Yes, just keep an eye on whether it’s being moved . Master Yu, okay, let me tell you this, later you just make a small opening and pour it in directly. At that time, I saw many groups making radish cakes, which made me a little nervous . Even Master Yu’s version was very similar to ours ; they also wrapped eggs inside the radish cakes and then fried them exactly the same . I think technically, we are really not inferior , and the complexity is quite high.

《星廚之戰Stellar Bites》是全台首創的料理組隊實境競賽節目！十位頂尖菁英廚師搭配十位風格迥異的明星廚助，每集組成雙人戰隊展開激烈對決，爭奪百萬獎金。節目強調廚房默契、團隊合作與策略競爭，賽制多變、淘汰殘酷，每場挑戰都讓人熱血沸騰。由金鐘影后鍾欣凌主持，台灣米其林三星主廚何順凱與酒樓大三元董事長吳東璿擔任評審，從專業角度嚴格把關每道料理。準備好一起見證料理的榮耀與戰場上的火花吧！

快訂閱星廚之戰，一起見證廚房的榮耀與對決👉 https://youtube.com/channel/UCjGfxnim2lSxJYGXljQ_DpA/

【#星廚之戰】完整版🔥
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#星廚之戰 #料理對決 #廚房戰場