All language subtitles for MasterChef.US.S16E02.1080p.WEB.h264-EDITH

Previously on "MasterChef:
Global Gauntlet"...

Welcome, everyone,
to the MasterChef kitchen.
Come on!

...the auditions began
with Europe...

- Poland!
- I want to show how Greeks
take care of America.

...as the first five
white aprons were handed out.

You are Spanish
through and through.
A resounding yes.

- For me, it's a yes.
- Thank you. Thank you.
Thank you. Thank you.

- Oh, my God!
- Risotto is a tricky beast.

- ( laughing )
- I just got an apron!

- Whoo!
- Can't wait to see

what the other territories
have in store.

It's gonna be
an amazing season.

Tonight...

It's time for another
qualifying round.

...the auditions continue
with Asia-Pacific...

- I'm representing China.
- I'm representing Pakistan.

For me, representing
Vietnam on MasterChef.

...as more home cooks compete
for a coveted white apron.

- My three daughters
are watching.
- Tell them I say hi.

Give me ten press-ups.

One, two, three. Let's go.

Big question is does
Asia-Pacific have America's
next MasterChef?

Flavor-wise, it's delicious.

It's the kind of thing
you'd be asking for more of.

This tastes of history,
culture, family.

I have to say yes
because that's done well.

One of the most expensive cuts
is overcooked.

It's a no from me.

- Wow.
- This is unreal.

Isn't this wild?
Look at this!

- Are you ready?
- I am excited man.
How about you?

- I'm dreaming, bro.
- We're gonna move our
wedding picture

and put that "MasterChef"
trophy right into the center.

Oh, my God,
is that the trophy?

- Yes! That's yours.
- Whoo!

It's a global season.
I'm so excited to be
a part of it.

It's such an honor
to represent Malaysia

in an international
season like this.

I've got 69 years
of experience

and I'm bringing everything
to the MasterChef kitchen.

I think they're coming.
Here they come. Here they come.

Joe: Let's go.

- ( screaming )
- Oh, my goodness.

( overlapping chatter )

( cheering )

- Yay!
- Boom, boom, boom.

- Come on now.
- Hi!

( laughing )

Let me get up there. Okay.

- Let's go!
- Welcome back, everyone,

to the qualifiers of
"MasterChef: Global Gauntlet."

Now, this season,

we are celebrating
the American melting pot

and all the amazing
cultures it holds.

We've already given out
five aprons

to those incredible Americans
with roots in Europe.

Now tonight it's time
for another qualifying round.

- Whoo!
- Woohoo!

That's right,
tonight another territory

will throw down
in this Global Gauntlet.

Now if you are one
of the strongest home cooks
that we see tonight,

then you will earn an apron

and a chance to rep
your territory

in this incredible competition.

Not to mention,
you will give yourself
a real shot

- at the title, the trophy...
- Yeah!

...and of course,
the grand prize of a quarter
of a million dollars.

- ( cheering )
- Let's go!

Right, the territory cooking
tonight is known for its food

that is loved worldwide,
let me tell you.

Because their
culinary techniques

really do stand
the test of time.

Tonight, competing
in the qualifying round is...

Asia-Pacific!

( cheering )

- Let's go!
- Whoo-whoo!

This is truly a sprawling group.

You've got every single one
of those 48 incredible countries

from Afghanistan to Vietnam.

Plus, let's not
forget Australia.

We want to see dishes that look
and feel restaurant quality.

Dishes that represent
your heritage and
tell the story of home.

Remember, you need a yes
from all three judges
to earn that apron.

- Oh.
- Okay, guys you will have

45 minutes to cook
your signature dishes tonight.

Make every single second count.

Gordon: Now, all of you,
the very best of luck

and we'll see you
through those doors.

- Let's go.
- Joe: All right.

- This is gonna be exciting.
- Tiffany: Yes!

- Let's go!
- Time to play.

- Here we go. Asia-Pacific.
- Mmm!

- I love it.
- Gordon: This should
be exciting.

- It's gonna be be tasty.
- I've had some of the most
incredible food,

not just from Southeast Asia,

but as far down
as Australia, New Zealand.

The street food is always
something that is prominent.

Absolutely. Humble, delicious,
but fragrance beyond belief.

And then of course in Asia,
you have the Middle East,

those traditions
that go back to the beginning
of civilization.

Big question is,
does Asia-Pacific have
America's next MasterChef?

- Aussie, Aussie, Aussie!
- Oi, oi, oi!

My name is Laurence,
and I am from Kearney, Missouri,

and I am representing Australia.

I'm Aishu, I'm from
Boston, Massachusetts,
and I'm representing India.

I was born in India,
my parents brought me
to the U.S. when I was one,

and they gave me
everything that they could

so that I could live
the American dream.

This is my mom.
She's taught me everything
about being Indian,

and I think that's a hard job
to do when you're living
far away from home.

( cheers and applause )

- Tiffany: Hi!
- What's your name, fella?

- Laurence
- Laurence, I'm Joe.
This is my friend Tiffany.

- Hello!
- I know that!

- How you doing?
- We're doing really well.

- What is that?
- We're doing kangaroo.

- Kangaroo.
Because you are from Australia.
- With a mango sauce.

- It's not hard to tell, is it?
- No, and you live where?

- Outside Kansas City.
- Kansas City, the barbecue
capital of America.

- Absolutely. Come on, baby!
- Now it's coming together.

- Joe: And what's this?
- A mango sauce for it.

How Australian can you get
for a Midwestern dish?

- And who do you
cook for at home?
- Every Saturday night,

we have a dinner party,
and for a few dollars each,

- you can come
along and join us.
- Can we come, me and Tiff?

As long as you're paying, yeah.

What is the most difficult
challenge being an Australian

living in the center of
the United States of America?

Uh, we have to be polite.
We're not good at that.

- Australians are
not good at being polite.
- Nah, screw 'em all.

That's true. True.

- Good luck.
- Good luck.

- Hi! Hello!
- Hi! How are you?

What's your name?

- Aishu.
- Where are you from?

( with accent )
Both: North of Boston.

- North of Boston.
- Ooh, this looks yummy.
What is this?

It's an orange cardamom
olive oil cake

Ooh, all the right words.
So is this traditional?

Um, no. I think
Indian sweets are great,

but they're also very dense
and they can be very sugary.

- They can be.
- And that's not really
my kind of dessert.

- This is your mom? Hi, Mom.
- This is my mom.

Does she agree with you
kind of rewriting the book

- of Indian desserts?
- Maybe.

I've always been a little bit
of a rebel Indian, you know?

Okay! What other traditions
did you grow up with?

Well, another way that
we learned about our culture
aside from food was dance.

I performed all over Florida,
where I grew up.

- Joe: No way.
- Tiffany: Wow!

Aishu: And I love dancing.

- I kind of want to see it.
- Yeah?

- We're gonna dance together?
- Yeah? You want to come?

- On the stage?
- Oh, my goodness!

- Come on.
- All right guys, ready?

- Joe: All right, I'm ready.
- Tiffany: No, I'm not.

You're gonna bend your knee

and then you're gonna
put your arm like that.

- Oh, I have on heels.
- Oh, I can't do that.

- 'Ey! And back straight.
- That's it?

- Yep.
- Where do we move?

- That's the dance? Oh!
- Yeah. Well, that is one move.

- Holy moly!
- Just one. I love it.

This all looks very,
very delicious.

- I can't wait to taste it.
- Thank you so much.

- Plate it up.
- Tiffany: Best of luck.

Here we go.
We're getting there.

Back in the early '70s,
I learned how to cook
at a culinary school,

but then gave it away so
that I could get a 9 to 5 job.

But now I'm back in it.

I am here at "MasterChef"
to close that circle of life

that says
you started as a cook,

you're ending as a cook.

Six, five, four,
three, two, one!

Whoo!

The competition is tough.

A lot of young people
from all over the world.

Looking around,
I think I'm the oldest
person in the room.

So this would mean
a lot to me

to be able to come home
with a white apron.

My name is Laurence
and I'm representing Australia.

I have made Kansas City barbecue
kangaroo with a mango sauce,

and a passion fruit vinaigrette,
coleslaw, and yuca fries.

Now let's get one thing clear.
The kangaroo is incredibly
difficult to get right.

- Yep.
- Shall we?

- Yes.
- Let's do it.

God, I can smell it from here.
It smells delicious.

- Visually, please,
what do you think, Tiffany?
- Yeah, it looks rustic.

But there is a point
where rustic kind of turns
into something

- that looks like
we're kind of rushing.
- Yeah.

- Hopefully,
it's cooked to perfection.
- I certainly hope so.

- The temperature inside?
- Going for rare.

- Rare.
- Once kangaroo is over
medium-rare--

- It's gone.
- Chewy.

Right, let's get in there.

- So it's above rare.
- Yeah.

- And it's heading
towards medium.
- Yeah.

Sadly, there's no blood
left in that.

First off, you have got one
of the most difficult proteins
to cook properly here tonight.

Sadly, for me,
it's a touch overcooked,
so it's a touch dry.

But the flavors are there,
let's get that absolutely clear.

Now, Laurence, to get
your hands on anything tonight,
you need three yeses.

Um, for me, it's a no
to the MasterChef apron.

I'm so sorry.
Continue flying that
Australian flag.

- Thanks, Laurence.
- Thank you.

- I'm gonna start
plating in a second.
- Okay. Don't worry.

( scattered cheering )

- You got it!
- All right. Okay.

Oh, ( bleep ).

It's stuck to the bottom.

All right.

Oh, ( bleep ).

It's stuck to the bottom.

You got it, Aishu.
You got it.

Aishu: All right. Okay.

Ugh, ( bleep ).

My cake, it kind of
fell apart a little bit.

There's only five aprons
and there's a lot of competition
in the Asia-Pacific.

I am so nervous.

I want this apron so bad.
I don't want to go home.

- All right.
- You got it, Aishu. You got it.

I'm not doing it very clean.

- Okay.
- Take your time.

- Only 30 seconds.
- Whew!

- Keep going.
You're doing great!
- Aah!

- Oh, watch it.
- Seven, six, five,

- four, three, two, one.
- Whew!

- You did good. Really good.
- Thank you. I did my best.

I had a last-minute struggle
with getting out the cake.

And it's there,
but it's messy.

Getting an apron
means so much to me.

It shows me that I can
really achieve the dreams
that I go after,

and I really want to be able
to show that to my children.

- Hi.
- Hello! Come on in.

All right. My name is Aishu,
and I'm representing India.

I made for you an orange
cardamom olive oil cake

with a vanilla mascarpone cream,
blood orange coulis,

- and a pistachio crumble.
- So are you a baker?

I started baking maybe three
or four years ago.

- Why not take the savory route?
- I think I'm a perfect example

of not taking the safer route.
I have three kids under three.

- Oh.
- And I think life is more fun
when you take the hard path.

- Very exciting.
- Amazing.

First of all,
there's the fragrance
coming from here.

It smells delicious.
Let's get that absolutely clear.

It looks a little bit
sort of rustic,

almost like insufficient
greasing of your mold.

- Shall we try it?
- Yeah. Put a little bit on.

Joe:
Ooh, that's super syrupy.
Look at that. Sexy.

Aishu, I'll be honest. Um...

It does taste better
than it looks.

Let's make that
absolutely clear.

It's moist and delicious,

especially that fragrance
from the chai.

- Thank you.
- A lot of times when people

use cardamom, they go too far.

And this is enough
to get your interest

and make you go back in
for another bite.

The only thing that
you are missing here is
a little more salt,

and it would have
balanced that cake.

This is like a home-style
dessert. Delicious.

The mascarpone
is a nice creamy contrast.

With the talent you have,
you could be a real asset,

- so my vote's a yes.
- Thank you.

There are some things that
you definitely have to work on.
But for me, it's a yes.

- So it's gonna
come down to Gordon.
- Thank you.

Um...

Would you say that your
savory cooking is on par with
your baking or better?

- Much better.
- Okay.

Because if that's what
you can do with your influence
across the dessert,

I'm so excited
to see you in your element
cooking savories.

That's a yes to
the MasterChef apron.

- Congratulations.
- Thank you guys so much.

This has been a dream.
Seriously. And an honor.

- Thank you. Thank you.
- Both: Thank you.

( murmuring )

Yes!

Mama's going to be
on "MasterChef"!

- Can you put it on me?
- Put that on Mama.

Yeah! Thank you!

Oh.

It's a bold move to come
with an olive oil cake.

She was just willing
to come in and show us

that she can think
outside the box

- and do something different.
- Yeah.

Gordon:
Yeah. Delicious.

- All right.
- You got it.

Let's go, let's go, let's go.

I'm Shampa,
I'm from Brooklyn, New York,

and I'm representing Bangladesh.

My name is Foo Nguyen,
I'm from Irvine, California,

and I'm representing Vietnam!

For me to be the one here
representing Vietnam
on "MasterChef"...

( cheering )

You're doing great.
You're doing great.

I come from a very small
fishing village off the coast
of Bangladesh.

Seafood heavy dishes
are something

that we take pride in.

And of course,
it's not Bengali cuisine

without masala spices.

I'm really excited
to see how my Brooklyn

and my Bengali roots
come together in this dish.

Let's go.
Man! It smells good.

- Hello. How are you?
- Oh, my God! Hi!

Oh, my goodness me.
Good to see you.

- Hi. Nice to meet you.
- First name is?

- And first name is?
- Shampa.

Shampa, good to see you.
And this is your--

- This is my husband.
- Husband. Congratulations.

- That smells good.
Really good, indeed.
- Thank you!

- Yeah, yes.
- So tell me about the dish.
What you doing?

Shampa:
Today, we're doing
a halibut bhuna

- with a side of fragrant dal.
- Right.

- And some basmati rice.
- I love that idea.

It's a tough one to get right
because there's no fat
in the halibut.

- Yes.
- So you are in danger of
that fish going dry.

- Yes.
- Bhuna. So you're going down
the sort of tomato gravy,

- masala base,
caramelized onions, ginger.
- Yes! Yes!

- Bruh, have you been
to Bangladesh?
- Have I been to Bangladesh?

- I think I've been there
more times than you.
- What? You probably have.

You're coming up to
nearly halfway.

- Yes.
- Just over 25 minutes to go.

- Give her some love, everybody!
- Okay, thank you.

- Let's go!
- Whoo!

- You're doing great.
- Young man.

- What's up, Chef?
- How are you, captain?

- I'm doing well. Foo.
- Good to see you. Foo.

- Representing Vietnam.
- Vietnam.

- Yes, sir.
- I'll be honest with you--

Oh, Foo.
Foo, Foo, Foo, careful.

- Sorry, sorry, sorry. No.
- Is it a race?

Do you want a race?
Are you in a rush?

- You trying to get out?
- I'm racing myself.

- Slow down, Foo.
- I'll slow down.

- What's the dish?
- Today, we're making a crispy

Vietnamese shrimp, crab,
and pork egg roll

- with a dashi dipping sauce.
- Wow.

- It's all about the filling.
- You're right, Chef.

How are you going
to elevate this thing?
Where are we going with it?

It's predominantly
a pork-filled egg roll
that my mom made.

My mom is the true
MasterChef in my house.

- Love that.
- I wanted to apply

the seafood aspect
to it as well.

Right. Do you know what
Foo means in Vietnam?

- It means luck.
- Good ( bleeping ) luck.
Let's go.

- That's what I'm talking about.
- Let's go.

- Let's go! Let's go!
- Don't cut those fingers.

- ( cheering )
- Whoo!

Let's go.

Let's go, Asia!

- ( hooting )
- Ay-yi-yi.

There's a lot of technical
skills in making this dish.

Don't break on me, egg roll.
Don't break on me.

If the egg rolls get cooked
too long, they can dry out.

So the dish in itself
appears to be simple,

but there's a lot
of complexity to it.

- I got to start plating.
- You're making good time.

All right.
That rice is perfect.

- Ten, nine, eight...
- It's okay. You got it.

- six, five...
- Killing it right now.

...four, three, two, one.
- You're doing great.

( cheering, hooting )

Oh, my God!

Welcome.
Tell us about the dish.

My name is Foo.
I'm from Irvine, California.

Today, I made some Vietnamese
crab, shrimp, and pork egg rolls

with a dashi dipping sauce
and herb cabbage salad.

When we immigrated here
to the United States,

people helped my family
establish some work,

school for the kids,

and then my mom wanted to pay
gratitude to those people.

- Wow.
- But she had no money
in her pocket,

so she made egg rolls,
and we delivered them out
to these friends.

- Did you bring her with you?
- No.

- Sadly, my mom has dementia.
- I'm sorry.

And so that's why
it's so important to me.

Let's honor her
by trying her recipe.

- Thank you.
- Shall we?

Yep. Let's go.

Right, to the naked eye,

they look simple
and a little bit pedestrian.

Although this is a nice dish,
it's an egg roll.

Is it enough?
So we'll have to see,

and that'll
come through the taste.

Gordon: Shall we?

I have to say, this tastes
nothing like a spring roll

that I've ever had
in a restaurant.

All right, Foo, I have to say
that this tastes nothing

like a spring roll that
I've ever had in a restaurant.

It tastes nothing
like I've ever had before.

This tastes of history,
culture, family.

- 100% yes for me.
- Gordon: Wow.

Sometimes I feel like
spring rolls in general

can be just kind of
one-dimensional.

Yes, it's crunchy,
but not juicy in the inside.

This is juicy.
It's a really good bite.

And I'm talking about a bite
in a spring roll,

which is kind of crazy to me
that I'm saying this.

It's delicious.
And even the dipping sauce
feels a bit elevated.

- It's a yes for me.
- Thank you, Chef.

Oh, that's two yeses, Foo.
So you need three.

What do you think, Gordon?

What you've done with the ratio
of the crab to the pork

to the seasoning is exceptional.

There's a precision here
that is absolutely tight,

bound beautifully,
but seasoned impeccably.

- Thank you.
- I suppose the problem
I've got now is that...

your mother is not here
to put this on.

Whoo!

- Congratulations, bud.
- Thank you, Chef.

You've done yourself proud,
your mother proud,

and keep flying
that Vietnamese flag high.

- Great job.
- Thank you.

( cheering )

I feel amazing.
I feel so happy.

Not only am
I representing Vietnam,

but I'm also representing
my mom's recipes.

I know confidently,
if she was here,
she'd be very proud.

Let's go!

So, welcome. What is your name
and what did you prepare for us?

My name is Shampa.

I'm representing
Bangladesh today.

I prepared for you
a traditional halibut bhuna

with a side
of fragrant rice and dal.

I was born in Bangladesh,
and then I moved to Brooklyn

when I was a few months old.

What does it feel like
to be Bangladeshi

and live in a city
like New York?

New York runs
on Bangladeshis, man.

Like, we are such welcoming,
hospitable people.

Bangladeshi people are amazing.
They're some of the best cooks.

But you picked halibut.

Halibut's a deep water fish,
very dense.

It can be dry.
It can be tough.

If you nailed it,
it could pay off.
Shall we take a look?

- Shall we?
- Yeah.

Visually,
it looks elegant, right?
I can smell it.

It's fragrant--
the masala, the base.

It looks very good, indeed.

- Thank you.
- Shall we try it?

- Shall we?
- Yeah.

Who's the chili for?
Is that for Joe?

Yeah, it's for herb.
I mean, it's traditional.

You've got to take a bite
and then eat the food.

- That's just how we do it.
- This stuff is spicy.

I'm-- wait for that later.

- Scaredy cat.
- Yeah, you are.

Hee-hee.

So, tonight, you need
three yeses to get your hands
on an apron.

Um, let's deal with the protein.
The fish is cooked beautifully.

- Joe: Yeah.
- It's delicious. And the rice
is beautifully seasoned.

The only thing
that pulls this dish down,

the dal needs
a touch more seasoning,
if I'm honest.

The hardest part here
was definitely the fish,

- and it's just gorgeous.
- Yeah. Yeah.

I tasted the sauce.
It was fabulous.

Like, there was spice, richness.

- That is a wonderful flavor.
- Joe: Yeah.

I'm so shocked that the halibut
is cooked the way it is.

- It's like really, really
professionally cooked.
- Thank you.

The rice is fluffy.
The masala is appropriate.

All those compliments aside,
in a competitive region

like Asia-Pacific,
is it good enough for an apron?

- So let's start with Gordon.
- It's beautifully executed.

You have this
feisty persona that has a lot
more to give, I think.

I do. I have a lot.
I have a lot in me.

For me it's a resounding yes.

- Ooh. One yes.
- I love the dish.

I mean, it's stunning.
So I have to say yes because
that's done well.

- Thank you.
- Interesting.

- Are you a real New Yorker?
- I'm a real New Yorker.

Joe, you left New York
10 years ago, kid.

- Once a New Yorker,
always a New Yorker.
- Exactly.

I have one thing to say.
It's say yes.

- Stop! Oh, my goodness.
- Congratulations.

- Great job.
- Stop! Thank you so much.

It's okay, baby.

( gasping, laughing )

I just didn't get this apron
for me today.

I got it for all
the Bangladeshi women,

like our moms, our aunts,
our sisters,

everyone that always
doubted themselves.

The ones that know
how to cook this cuisine,

this one is for all of you.

- Delicious.
Absolutely delicious, yeah.
- Oh, so good.

That's three aprons down.
Only two to go.

- There's a lot
of great cooks out there.
- Yeah.

And it's a greater
responsibility for us

in selecting who
we give these aprons to.

It's a big responsibility
this year.

( cheers and applause )

- Man.
- You got it, babe.

Come on, Tony.

( cheering )

I'm gonna try to push that lamb.
That's gonna be the last
thing on the plate.

I'm Jaime,
I'm from Queens, New York,

and today
I'm representing Malaysia.

Hi, My name is Iman.
I'm from Maryland.

I'm representing Afghanistan,

or as they say in Maryland,
"Afghanistan."

My name is Tony, I'm from
Minneapolis, Minnesota,

and I'm representing
South Korea.

I am making an elevated
miso-marinated ribeye

with kimchi fried rice.

I'm adopted from South Korea,

so I grew up having this
on arrival day,

the day that
I came to America.

My mom would whip up some
delicious Korean food here.

So this is kind of
an elevated twist

on something I had
growing up at home.

Being a Korean adoptee,
finding my identity through food

is something
that I'm really proud of,

and so I want to be able
to share that with
other Korean adoptees.

Today I am making
qabuli palau.

It's lamb with honey-glazed
carrots and herb chutney.

In Afghan culture,
what we do is we serve food

on large platters.
It's a whole buffet.

I'm a buffet
of a personality myself.
I don't fit on one small plate.

So I'm really excited
to share that with everyone here
in the MasterChef kitchen.

Yeah, it smells really nice.
So beautiful.

- Aww, thank you.
- The food, too.

- One minute, babe.
- All right.

- Yeah, we're good.
- Love the colors.

- So pretty.
- Yeah.

Six, five, four,
three, two, one.

- Love you, Mom.
- I love you.

( muted chatter )

Welcome, young man.
Please tell us your name,
where you're from,

and the heritage
behind the plate.

My name is Tony,
I am from Minneapolis,
Minnesota,

and for today I've made
for you miso-marinated ribeye
with kimchi fried rice.

And I'm representing
South Korea.

Excellent.
Let's talk visuals first.

Joe:
I'm drawn to the rice.

It looks crispy.
It looks really good.

The steak,
it's a little poached.

I'd love to have a steak
with a little bit more of
a crust on it, and a sear.

- You must be disappointed
with that sear.
- I am. You know,

that doesn't really
define me as a chef.

Tiffany:
What temp were you going for?

135, just to get it
medium-rare.

Gordon: But this is medium
already going to medium well.

The rice is delicious.
You got that acidity
and the heat from the kimchi.

But I've go to
take you to task.

The ribeye, one of the most

expensive cuts, is overcooked,

and lacking that incredible sear

that you need on the ribeye.

Sadly, for me, it's a no.
I'm so sorry.

- Thank you, guys.
- Thank you.

Hi, my name is Iman,
and I've made for you
qabuli palau.

It's lamb with a honey-glazed
carrots and herb chutney.

Where did you get
your love for cooking?

Honestly, cooking for me
was my stress outlet
through graduate school.

- I have my PhD in sociology.
- Mm.

I'm not just here for the apron.
I'm here for the trophy.

- Ooh.
- I'm going to be the first
MasterChef from Afghanistan.

- Do you have a family.
Who do you cook for?
- Oh, absolutely.

Yeah, so actually
my two-year-old daughter

is obsessed with you,
Chef Tiffany.

- Oh.
- Amazing.

She's your biggest fan.

Butter me up. I like it.

Joe: So you're looking
at the three of us.

Can you do a brief
sociological evaluation?

You know what, Joe?
I think you get a wrong read.

You're just
a nice East Coast guy who
is saying it straight.

- You're just being honest.
- Right.

And I think people need
a dose of honesty sometimes.

- And what's his excuse?
- Joe.

Gordon is a sweetheart.
He's America's sweetheart,

even though he's British.

Tiffany:
America's sweetheart?

- Joe: Even though he's British.
- Yeah.

All right, what do you think,
Gordon? How's it look?

Listen, Iman, it smells good.
But, you know,

true to test,
it needs to fall off that bone.

Sticky, unctuous, and everything
you want from lamb.

- And how long
did you cook it for?
- Probably 40 minutes.

First, spiced it,
and then I seared it,

and then I put it
in the pressure cooker.

- It's a bit overcooked.
- No.

For me, I love the chutney
over the rice. The lamb is dry.

We have five aprons to give out
for the whole region.

The plate is actually quite
good, but a protein like that,
I can't let it pass.

So for me, it's a no.
I apologize.

- Thank you.
- Thank you, Iman.

Aww.

It's okay.

It's always sad to say no,
but we've got to keep the
standards super high this year.

Gordon:
If you can't nail the protein,
you've got no chance.

- Yeah.
- What a shame.

Now we don't have a sociologist,

which this group could use,
quite frankly.

- Do you need some
tender loving care?
- I'm different than you,

because I at least admit
what's wrong with us.

Us? Wait a minute.
How did we get an us?

- There's a lot. Us.
- I think I'm the most normal.

Joe, did you miss
your therapist this morning?

- You look so hot.
- Oh, yeah!

- Whoo!
- Go, Fatima!

Ooh. She measures
with the heart.

- She does.
- Measuring with the heart.

- Measuring with the heart.
- Let's go.

- ( cheers and applause )
- Hey!

- Good evening.
- Hi! Good evening!

- Likewise. This is?
- Jaime. I'm Jaime.

- Nice to meet you.
- Jaime, welcome.
Good to see you.

- And this is?
- These are my three
best friends.

Nice to see you.
Please. Good to see you.

Tell me about the dish.
What are you doing?

I am making Malaysian style
wagyu beef skewers

- with a coconut rice.
- Love that.

I really want to put
Malaysian food on the map.

I love that. And day job?

When you're not cooking,
what are you doing full-time?

I am a cooking content creator.

So I cook online.
I also do live streaming.

How many followers
do you have now?

I think on all my platforms,

probably a little
over two million.

Gordon: That is incredible.
Two million. That is amazing.

- Well done.
- But I'm not here
for followers.

I'm here to prove myself.

I'm here to prove that
my food can taste good.

- This smells amazing, okay?
- Yes.

- Do not overcook that wagyu.
- I won't.

- Okay? Good luck, yes?
- Thank you so much!

Let's go!

- Mmm.
- Whoo!

Yes, Jaime!

This dish is really
important to me

because my dad
used to make it for me.

My dad is a big influence
to my cooking.

Just seeing him when I was
little with his giant wok,
flames everywhere,

it feels like street food
from Malaysia.

You don't even have to go
to Malaysia to try it

'cause I had it at home
all the time.

Tell me when I have a minute.

- My sense of time is not good!
- You have a minute, baby.

One minute flat.

Wow. That char?
Oh, my God.

- Go, Jaime.
- Okay, you got this, Jaime.

- Go!
- Five, four, three, two, one.

( cheering )

I've achieved a lot
in social media,

but "MasterChef"
is the one thing I need

to prove to myself
that I can cook.

But also, my dream is to open
a food truck with my dad

because I want to showcase
Malaysian street food together.

- Hello, hello.
- Hello.

I'm Jaime.
I'm from Queens, New York.
I'm Chinese Malaysian.

And today I have made
wagyu beef satay

with peanut sauce
and coconut rice.

My dad used to make this dish
for me when I was younger

using leftover chicken meat,

and I wanted to elevate it
by using some wagyu.

Yeah, you've definitely
elevated it.

You just stuck $400 on there.
Why wagyu?

So the wagyu really fits
the marinated Malaysian spices

because it has more fat
and less water content.

- So it ends up being
really yummy.
- Shall we?

- Yeah.
- Both: Let's go.

Please!

I love the char that you have
on the skewers.

Rice looks great.
Love a little pickle.

Honestly, this is
a beautiful plate of food.

- Thank you so much.
- Gordon: Shall we?

- Yes.
- So how long do you
cook these for?

You know, in Malaysia,
we don't really have a time
in our head.

You cook with your eyes, right?

It's kind of a feeling, yeah.

And then what
have you got in the rice?

It's cooked with coconut milk

to give it
that coconut-y fragrance.

This is definitely
giving street food vibes in
all the best kind of way.

You elevated this plate
in many ways,

from using the wagyu,
which I personally love.

- Thank you!
- I mean, who doesn't
love unctuousness?

Um, it's fatty in a really
nice way with all of the rice
and all the peanut,

and all that flavor
is really coming through.

- It's a yes.
- Gordon: Joe, please.

For me, it's a resounding yes.

Thank you so much.
Thank you, guys.

Right, flavor-wise,
it's 100% there.

There's no two ways about that.
It's authentic, it's delicious.

From the first bite, 100% yes.
Congratulations.

- Oh!
- Thank you!

You guys won't regret this.
Thank you!

- Put it on.
- Thank you. Oh, my gosh.

Thank you so much.

No matter what happens,
we're there for her.

( squealing )

You got it! You got it!
You got it!

( music playing )

I got the apron!

I wanted to prove that
my dishes not only look good,
but they taste good.

And I think I've done that,
but I still have
so much more to show.

- Yeah!
- Yeah!

Guys, we've got just
one apron left tonight.

- Woohoo!
- All right.

It's gonna be a big decision.

We've got to measure
this one very carefully.

- Yes!
- Whoo!

- Time?
- 35.

- Thank you.
- You got this.

- Keep it up.
- You got time.
You got plenty of time.

My name is Fatima,
I'm from Chicago, Illinois,

and I'm representing Pakistan.
Whoop, whoop!

My name's Daniel, I'm 23,
and I'm representing China.

As a Chinese person born
in America,

I really struggled
with my identity.

But food has always been
a connection to that identity.

I started cooking when
I was around eight years old.

And then while I was
in college,

I noticed so many students
didn't know how to cook.

So then I started
my campus' culinary club

because I really cared about
making cooking and food

and food more accessible
for students.

- You got it. You got it.
- Both: Yeah!

- Good!
- Whoo!

- Yeah!
- Go!

- Go, Fatima!
- Come on!

- 20 minutes, honey.
- 20 minutes?

- Yeah.
- Okay.

I was born and raised
in Karachi, Pakistan,

and I moved to the US
when I was 15 years old.

I really learned
how to cook from my mom.

I always watched her cooking
in the kitchen.

Her food brought so much joy
to the people in her life.

- Oh, that smells really good.
- Yeah?

And I wanted to recreate that
in my life with my family
and my children.

It smells good. Let's go!

- Good evening.
- Good evening.

And welcome to "MasterChef."

Thank you. Thank you. Thank you.

- And first name is?
- Fatima.

- Nice to meet you, sir.
- Tell me, what are you cooking

and where does it
originate from?

I'm making a lamb chops masala.

It is from Pakistan.

Originally, my mom
used to make it with goat.

- Mm-hmm.
- But for "MasterChef,"
I'm using lamb.

The masala, are you doing
your own masala?

I'm making
a tomato onion-based masala

with all
the traditional spices.

And then I'm gonna finish it
with a hot honey glaze.

Wow, wow, wow.
I didn't get that last time
I was in Pakistan.

Hot honey glaze.

How good is mom's cooking
on a scale of one to ten?

- Ten out of ten.
- Ten. Ten.

Ten? I love that.

- 12.
- 12?

- Fatima, very best of luck.
- Thank you.

Both:
Pleasure meeting you

Thank you so much.

- Right.
- Hey, Gordon.

- How are you?
- I'm doing great.

- This is a kitchen, not a gym.
- Aww, well, it could be both.

Honestly,
if your parents were here,

I'd tell them to dress
you properly.

Is this your brother
or your dad?

- Dad. Dad.
- Yeah, he looks young.
I know he does.

- Stop it. This is your son?
- Yeah.

- I'm Shirley.
- Shirley, how are you?

I can't believe I'm shaking
hands with Chef Ramsay.

I can't believe
I'm standing here with
your son half naked.

- Yeah!
- Honestly, dude, my three
daughters are watching.

- Can you not get dressed?
- Tell them I say hi.

Hold on!
This is not a dating kitchen.

It's a kitchen
that is for cooking.

Now that you're dressed
in your gym kit,
give me 10 press-ups.

Let's go! Ten, let's go.

One, two, three,

four, five, six,

- seven, eight, nine, ten.
- Let's go, baby!

- Yes! Yes!
- ( overlapping shouting )

- There you go.
- Right, tell me about the dish.
What are you doing?

Yeah, so today I'm making
a tofu and ricotta ravioli

with a mapo sauce
and a rice tuile.

A tofu ricotta ravioli.

Mapo tofu is one
of the first dishes my mom
taught me how to make.

That fragrance from those
Sichuan peppers,

- so it's floral, exciting.
- Yes.

- It's hot,
it's spicy, it's sweet.
- Exactly.

Tell me about the raviolis.

I'm making the ravioli
by scratch.

Got the dough resting right now,
filling in the freezer.

- It's gonna be amazing.
- Very best of luck, yes?

- Yeah, thank you.
- Thank you.

- Nice.
- Time?

- 5:40.
- Where's the honey?

- Honey's right there.
- Right here.

Oh, my gosh!

( gasping, laughing )

Whew.

- You're good. You're good.
- You're good, yeah.

- You got it, Fatima!
- 90 seconds.

- 90 seconds?
- 90, 90.

Go, Fatima!

( overlapping shouting )

- Crowd: One minute!
- Oh, my God.

- You got it, Daniel!
- Yeah.

Ten, nine, eight, seven, six,

five, four, three, two, one!

( cheering )

- Oh, yeah!
- Let's go, baby!

That was good.
That was really good.

So proud of you.
So proud of you.

Go, Daniel!

Hey! Welcome, welcome.

My name is Daniel,
and today I made a tofu
and ricotta ravioli

with a mapo sauce
and a rice tuile,

and I'm representing China.

I've made a lot
of traditional Chinese food,

but I really wanted
to push myself this time.

So I also love to make pasta,
and I know Joe loves pasta.

I do, I'm just kind of baffled

that you're representing China
with ravioli.

- But I'm ready for anything.
- It's a noodle, Joe.

- A dumpling, essentially.
- It's great. It's great.

- It's an Italian dumpling.
- There's no more rules.

My name is Fatima,
I'm from Pakistan,

and today I've made for you
lamb chops masala

with a hot honey glaze
and braised onions.

Gordon:
It smells good.
Really good.

Tiffany:
This is one of those dishes
where I feel like

there's nowhere to hide.
I only see meat,

- sauce, and a few onions.
- Sauce, yes.

- Definitely, yeah.
- You know? So everything
has to be mind-blowing.

- Definitely. I get that.
- You're scruffy, right?

- Yeah.
- These look elegant.

And they're super thin
'round the outside here,
which is lovely.

But it's about the center
of that ravioli.

So tell me about the ratio
of tofu and ricotta inside.

So it's half tofu
and half ricotta, because
I tried many different--

but I thought this offered the
best texture and the best taste.

- What's the drizzle on top?
- The drizzle is
a doubanjiang oil,

which is a fermented
chili bean paste.

It's like a Chinese bolognese.

It is!
That's what it reminds me of.

Wow.

Gordon: How long did you
cook them for?

About six minutes.

Tiffany:
And the lamb chops are
not cooked in the sauce?

They're not cooked
in the sauce.

I just coated them
in the sauce.

Fatima, the masala is delicious.

It's fragrant,
it's rich, it's spicy.

But it doesn't need the honey,

especially when you made
the masala that good,

- I'll be honest with you.
- Fair. Yes.

I've got to take you
to task on the lamb,

because my lamb
is actually undercooked.

Um, I wish you'd used goat.

I make it at home
with the goat.

Some dishes win or lose based on
the choice of ingredients,

- and this was a poor choice.
- Okay.

- So for me, it's a no.
- Thank you, Fatima.

- Thank you.
- Okay. Thank you.

Tofu can be unwanted sometimes.

It's very hard
to make it flavorsome.

But you've whipped
that ricotta beautifully.

The ground pork,
the sauce is delicious.

- It's bloody good. Well done.
- Thank you.

The little bit of that
fermentation that's happening

with the little spices
is really nice.

This is a very
well-executed dish, Daniel.

- Thank you so much, Chef.
- So it's a yes for me.

- It's a yes?
- 100%.

All right.
Come here a second.

You got, you got--
come here, come here.

You got two yeses,
and I'm still not sure.

You speak any Italian?
Let's just try it.

You've got to just
say this, man.

- ( speaking Italian )
- Very nice!

- Bravo! Bravo!
- Thank you so much, Joe.
Thank you guys so much.

- Great job, Daniel.
- Pull up your pants.

Oh, yeah.

- Let's go!
- ( cheering )

Let's go!

Yeah!

He's got potential.

He could be one
of our heavy-lifting stars

on the Asia-Pacific team.

This is better than some of
the pasta I've tasted in Italy.

- Delicious.
- Whoa!

I really can't believe it.

I mean, I've worked
so hard for this moment,

and I'm really grateful
to be here.

- Aww, I love you guys.
- We love you.

Representing China,
having my amazing family here,

it really means
everything to me.

- So proud of you.
- Yay.

Gordon:
What a territory.

I think we've tasted
some of the best food.

- It was the diversity
and the energy.
- Yeah.

I knew Asia-Pacific would
raise the bar, and it did.

Tiffany: But you know
Africa's coming in!

Joe: Oh, Africa's
going to be interesting.

That's the one
I'm most curious about.

- Two territories down,
two more to go.
- Exciting.

Next time on "MasterChef:
Global Gauntlet"...

Tonight is our third
intense qualifier round.

the audition
rounds continue...

- Whoo-whoo!
- Smooth!

- You know it!
- ...as the Africa territory

battles it out
for the white apron.

Round three, Africa.
Could be the knockout punch.

- Whoo!
- What am I doing?

I burnt my leeks.
( bleep )

The duck's cooked beautifully.

It looks like something out
of a Michelin star restaurant.

It's like nothing
I've ever tasted before,

- and kind of blowing my mind.
- Can I just be honest?

It's good!

This rice is
overcooked, starchy.

It doesn't have enough
of that African flavor.

Straight to the point,
it's a no.