08x05 - Dim Some Lose Some

[bunniefuu]

For Spike,
he was not 100%

behind the changes made.

I had my three bowls
and then all I heard was like,

"it's gonna be too spicy."

And, you know,
Angelo and Tiffani

just tossed my first three.

Really?

Spike, please
pack your knives and go.

I said, "is everybody
comfortable with this?"

There's four people there.

But you guys are Chefs too,
you know what I'm saying?

If you're confident
in what you're doing

and if you don't need help,
then don't ask for help.

Do you want a little oil?
A little oil?

A little olive oil.
Nice.

What is it
with Angelo

touching people's food?

Like, I don't get it.

It's some form of, like,
Chef Tourette's.

Revelation got sustained.

Jamie, you know, I haven't
seen her cook anything.

She cut her finger
at the museum.

She didn't serve
at the tennis court.

She's like an octopus,

'cause, you know,
you never see 'em.

Something that, you know,
just comes out

every once in a while,

cooks some chick peas,

crawls back in their hole.


to fight it out

for $1/2 million
in cash and prizes,

the most
in Top Chef history,

and the grand prize:

A feature
in Food and Wine magazine,

a showcase at the annual
Food and Wine classic in Aspen,

$200,000 to pursue
their culinary dreams,

furnished by Buitoni,

and the title that's eluded
them all--

Top Chef.

[Rock music]

Hello.

On a busy Saturday night,

no matter how good
your food is,

if you don't get it out
on time,

your restaurant will not
be successful.

For this quickfire,
we're gonna test your speed

against one of
the nation's best Chefs.

He'll make a dish
as fast as he can.

That will set the time
that you have to b*at.

I'm kind of nervous.

I don't really know
what to expect.

Mean, there's
so many great Chefs

from all over the country.

And I'm just waiting
to see who it is.

Please welcome...

- Oh-ho!

Nice!
[Applause]

As I see Tom walk
into the kitchen,

I get an overwhelming sense
of excitement,

but at the same time,
a huge sense of nervousness.

Chefs, as you know,
speed can make or break you.

Working a busy night
on a hot line,

it can get you out
of a lot of jams.

People come to restaurants
for the food,

but they come back for service.

This is gonna be interesting.
Tom's a genius.

I'm like,
"you're gonna need a paramedic

"for it, 'cause we're gonna
go into cardiac arrest

if we have to cook
at his speed."

- Are you ready?
- I think I'm ready.

Keep in mind,
I'm a little rusty.

- You're sweating a little bit.
- A little bit.

I expected that.

It's okay.
Take your time.

[Laughter]

I know this
is gonna be

a 15-minute-or-less
quickfire challenge.

I just know it.
I'm feeling sick.

Ready?
Get set.

Go!

He's very prepared,
very mentally focused.

I knew he was gonna
be on his game.

I mean, he's Tom Colicchio.

The most impressive thing
is how organized it is.

Every move is synchronized
perfectly with the next one.

It's good.
This guy's good.

I'm actually really
impressed with how fast

he opens up those clams.

Like Jersey shore back
in the day, Chef.

You know it.

I'm starting
to get concerned

that I could have four minutes
to make a dish.

Sorry, Padma.
Yeah.

I was, like,
smiling from ear to ear

just watching him.

You never see him in this way.

He's running,
you know?

I'm like, "come on, Chef.
Slow it down. Slow it down."

Chef, at least
give us ten, okay?

Seeing Tom cook like us
is rad.

I got to give
the man respect,

because I've seen it firsthand.

Oh, yeah.

Time's up.



- No.
- Are you freaking kidding me?

I make my daughter peanut
butter and jelly sandwiches

in the morning and
have trouble getting it done

in 8 minutes and 37 seconds.

I don't know how I'm gonna
do this.

Here, just so if you want
to make sure it tastes good.

Thanks, Chef.

We got zucchini, tomato.

It's a very good dish

for 8 minutes
and 37 seconds.

I mean, that would have been
good dish in half an hour.

- It's good, Chef.
- Great.

Wow.

So it's just a simple dish
with clam juice.

And the fish,
I kept it on the skin side,

flipped it over
when I got here

and that was pretty much it.

[Applause]

And that'll be the first
and last time I do this.

Okay, Chefs, you're up.

It's our quickest
quickfire ever.

Create a winning dish

in less than 8 minutes
and 37 seconds.

We are gonna factor
in degree of difficulty,

so if you go back there
and cut a piece of tuna

and say, "tuna tartare,"
and get it done in a minute.

It's not gonna go very far.

And, Chefs, to up
the stakes even more,

the winner of this quickfire
will receive immunity and...

A brand-new Toyota Prius.

[Applause]
Oh, look at you guys.

Giving away cars
in quickfires.

Immunity?
Pshh, give me the Toyota.

I'm not worried
about going home.

Your 8 minutes
and 37 seconds

starts now.

When everybody goes that way

and they're fighting
with each other,

I'm gonna go that way
and I'm gonna use

Tom's leftover fish.

Oh, man, he's a wily one,
this one.

I spotted Marcel
using Tom's fish.

This is about
b*ating the clock.

I think
that's freaking awesome.

Crazy.

I open up the fridge and
there's a piece of foie gras.

That's something that
I know can cook quickly,

but is also a high-difficulty
ingredient to use.

Ow!

The kitchen is crazy,
because people are cooking

for a new Toyota Prius.

I don't see tamarind.

I'm doing a egg noodle
with a pad thai style sauce.

Behind you.
Hot! Hot!

I hope to b*at 8 minutes
and 30 seconds.

I don't know if I can.

If I had a wok, I'd be able
to crush his time,

but I don't.

Behind.
It's very hot!

I think speed's important
in certain contexts.

I've dated people who are fast.

[Chuckling]
I might be construed as fast.

I'm gonna do a takeoff
of a crudo with lemon.

They asked not
to do a raw dish,

but if I offer it
some cool technique,

it would recompensate
for that

and maybe put me
in the winner's circle.

Five minutes left.

My food is meant
to be quick.

I mean, I worked
in a high-volume restaurant.

You tell me I have a certain
amount of time to cook it,

I'm gonna get it done.

I'm working
on pan roasted clams.

So far, so good until
I look up at the clock

and realize there's
only three minutes left

and my clams aren't
in the pan.

Three minutes?
Oh, my.

Jesus.

My noodles are not
coming out very well.

At this point, I kind of just
lose faith a little bit.

Behind you.

I'm behind.
Down.

Coming down.

Six, five, four,

three, two.

Time's up!
Hands up!

Utensils down.

- We're breaking records.
- Yeah.

I'm really,
really happy about my dish,

especially once I start
to look around.

There's definitely a handful
of people who didn't finish.

You're getting one clam.

[Bleep] A.

I have nothing.

And it tastes like doo-doo.

Hello, Antonia.

- Hello, Padma, Chef.
- How's it going?

So I have a little bit
of seared ahi tuna

and a fresh tomato salad
on top.

Great.

Thanks.

- So this is corn-fed foie gras
roasted with aromatics

and corn and fresh coriander
and port.

- Very tasty.
- Thank you.

This is very classic
New England chowder.

Little bit of celery
and then poached

a couple clams
in the cream as well.

I shuck some clams open,
steam some other,

braised some light zucchini
in a tomato broth.

Fish clean, sear it.

The ingredients look very
familiar though.

Should lead by example,
right?

So we have a Asian crudo,
some of the branzino,

jalapeno and a little cilantro.

Nothing's hot though
at all, right?

Everything's just--
- correct.

- Mm-hmm.

Angelo, Colicchio said don't
do a crudo dish

and the first things you do
is a crudo dish.

I mean, hello?

I have a little
pan seared bass

made with fresh tomato relish
and a little balsamic,

olives and capers.

No sweat.
Cool as a cucumber, huh?

Exactly.
Exactly.

I actually did
a grilled beef tenderloin

and seared foie gras.

Paired it together
with mushrooms

and then cooked down in Brandy.

Carla?

I did shrimp and mango

and tried to extract flavors

in chicken stock and mint.

What did you make for us?

It is an attempt to make
pad thai with egg noodles.

Okay.

Um, please try it
with caution.

- It is safe to eat?
- Yeah.

Terrible.
Sauce was just horrible.

It was embarrassing.

- I did a spice-rubbed filet.

Seared it and then
brown-butter basted it.

Thanks, Casey.

Here, I actually used
what was left of your fish.

A little dashi broth.

Some bok choy
with some chili oil.

Figured I'd avoid the whole
refrigerator situation.

That was a strong move,
I gotta say.

I just have some
pan roasted branzino

over a black olive
and caper stew

with some tomatoes,
lemon, and olive oil.

Very nice.

Mike Isabella
is actually after me

and the judges, they seem
to really like his dish.

I'm kind of wondering
if they're still maybe

getting some lingering
flavors from my dish

and it's kind of carrying
into his.

It's clam, little bacon,

tomato, a touch of cream.

Half a clam on a half shell?

Singular clam.

I couldn't get them
to pop in time.

So, you know, it happens.

Tom, how do you think
they did overall?

Well, I could say this:

I'm very sympathetic to what
you guys are going through.

Much more so now.

Dishes for the most part
were very good.

Some of them, mmm,
not so good.

Dale, I do admire that you
tried to make noodles

in such a short time,
but it was

kind of a bowl full
of fish sauce.

Jamie, yeah,
I'm looking over here.

There's more clams in the pot
than there were in the bowl.

It was almost a dish.

I've got to say, Angelo,

you did exactly what
we didn't want you to do,

was do something raw.

And the dish had flavor,
but I just got to give you

a little knock
for doing a raw dish.

So who made the best use
of their time?

Mike Isabella,
I thought he managed

to develop a lot of flavors
in a small amount of time.

Nice dish.

Richard, you managed
to incorporate a sauce.

The foie gras was nicely cooked.
That was a nice dish.

Marcel, making dashi
in eight minutes is a feat.

Had some great flavors,
so congratulations on that one.

Thank you, Chef.

Marcel, Richard, Mike,

one of you will be going home
with this Toyota Prius.

It's tough.

But the dish for me
that managed

to develop the most
amount of flavors

in a short time,
everything was properly cooked--

and that would be...

Mike Isabella.

Yes! Yes!
[Applause]

To win a brand-new car for
an eight, nine-minute challenge,

I'm just stoked
and I'm pumped

and I get immunity
to add to it.

Congratulations, Mike.

And for that win,
you will be taking home

your Toyota Prius
and gaining immunity

in the next elimination
challenge.

Work together
as one team.

This has got "disaster"
written all over it.

I don't trust the other oven.

It won't even fit this one in.

I'm screwed.

For your elimination challenge,

you will have to make
a lot of food

for a lot of people.

Chefs, you're going
to Chinatown.

Going to Chinatown
is essentially going to China.

You know, everybody
there is Chinese.

Everybody speaks Chinese.

You can get really
cheap massages.

You'll take over
one of the most popular

dim sum restaurants
in the city.

Grand Harmony.

You'll work as one team
to make an assortment

of dim sum options
to be served continuously

to hundreds of locals over
a Chinatown lunch rush.

This could be a movie.
Nightmare on Elm Street.

Chinese food for Fabio.

The art of dim sum runs
the gamut.

Various pork dishes,
dumpling dishes,

seafood, pastries.

This is really gonna
test your skill.

If you thought 8 minutes
and 37 seconds

was tough for a quickfire,
this one's gonna hurt.

I work at
a dim sum house,

so after the quickfire
[Bleep]-Up,

I'm glad I have this opportunity
to redeem myself

over this dish
that was terrible.

Dim sum carts are served
in the restaurants

at all times.

Your job is to keep them filled.

You'll have tonight
to menu plan and tomorrow,

you'll shop at
a Chinatown market

before your lunch begins.

Good luck, Chefs.

And, Mike,
enjoy the ride

back to
one Brooklyn Bridge Park

in your new Prius.

- Let's go, guys.
- Congratulations.

Thank you, guys.
Thank you.

That's hot, Mikey.

In the Prius.
Here we go.

Isabella in the Prius.

Jersey Shore.

Fist pumping.

[In New Jersey accent]
"Hey, can I get

a cup of coffee for a quarter
at the corner?"

Hop in.
Let's go for a ride.

This is my first win
of the season.

That feels bigger
than anything,

to finally start winning,

because it's a really tough crew
and I got a new car.

I'll get a tattoo
that says "8-3-7."

People go, "what's that number?"

That's how long it took me
to win a car.

[Laughter]

Why don't we just call out

the dishes that we
want to do?

I'm gonna do
a crab Chinese sausage

wrapped in Shanghai cabbage

and then a fried oxtail.

I don't have a ton of experience
with dim sum.

To me, it's Chinese tapas,
you know?

A cart rolls around.
You pick a few things off of it.

So it's like doing
hors d'oeuvres.

The key here is speed.

I'd like to do
a scallop thing,

just 'cause I haven't
done it yet.

No, seriously.
I know you can laugh it up,

but I'd like to for this one.

Jamie, didn't you
learn anything from season five?

No more scallops.

I did a crudo of sea scallop.

I serve scallops
all year round.

Scallops, scallop, scallops.

This is Top Chef.

Is not "top scallops."

These scallops are huge.

Mikey, you should either

do the front of the house
or expedite.

I'll do expedite.

I am a leader, but I really
didn't take that role

at all in my season.

This season, I feel like
I am being a leader

and as long as I do that,
I'll continue to win

and be on top.

Who wants to work the floor?
Shorty?

For me, like,
going on the floor,

it's like I have to entrust
in somebody in the kitchen

to watch my food and, like,
that makes me

a little nervous.

We also have to trust
the people

that are out
on the floor to, like,

push this food on people.

Two of us have
to be on the floor

pushing carts
and describing dishes.

I will take one for the team.

I'll volunteer,
so if we need hands

out there, I'll do it.

Carla and I decide that we'll
take this challenge on.

Don't you think that
you should do two dishes?

Uh, no.

I'm not gonna have time
to do two dishes.

We're gonna need, like, 2,000
pieces of food going out,

so some people are doing
an extra dish.

You can do salted the peanuts
and call it dim sum.

I'm not salting no peanuts
and calling it dim sum.

I'm here to win.

Angelo was the opening
consulting Chef at Budokan

and I know he's quick as hell.

We'll team up
and do it together.

Dale and I,
this is our forte.

We're willing to take
the risk and do an extra dish.

So if you do one
and then we'll do one.

And you want to do?

Chinese long beans.

I'm surprised that Jamie
is gonna do two dishes.

The first thing that goes
through my mind is, "wow,"

because she's probably the
slowest person in the kitchen.

I think we have
our plan, guys.

Let's head upstairs.

The whole concept of work
together as one team

in a Chinese kitchen,

it's just got "disaster"
written all over it.

You got ice cubes in there,
you little girl?

You have an umbrella?

[Laughter]

I'm not here to just sh**t
the [Bleep] with everybody.

I'm here to play and win.


the springboard

to open my restaurant
and take some time off

and get married.

Buy my girlfriend a nice ring
that she deserves.

But I got to have blinders
on right now.

Just focus on the task
at hand.

What's going on over here?

What bra?
You don't wear bras?

[Laughter]

Oh, my God!

[Screaming]

You got squirted in the face?

You need a towel?

Oh, my God!

We're out of here.

We're out of here.
I'm out of here.

They're rubbing faces
with bras.

That single act cleared
the room of the guys.

We just "outboyed"
the boys.

It was like roaches
scattering

after the light comes on.

They can talk about fiddling
around with their diddlies,

but they can't talk
about bras and boobs.

Like, whatever.
Please.

[Laughter]

Here we go, Carla.
Right here.

Oh, great.
Thank you.

I have a little bit experience
in Chinese food.

I was in China
for almost a month,

so I feel good about today.

Fresh water chestnuts.

This market isn't your, like,
whole foods kind of place.

They kind of just look at you
at the meat counter like,

"what you want?"
And I'm like, "what's dead?"

Pam?
Did you try the oil aisle?

We're in it.
This is the oil aisle.


when no one speaks English.

Speak English?

Bread?
Like sandwich bread.

No English.

Can I just read this
to you please?

"The pure Chinese flavor lets
you miss your hometown."

I'm pretty sure
the pure Chinese flavor

is not letting me miss
Santa rosa, California.

Fabio, they have ragu.

Everything is in Chinese.

I notice that there
is a t*nk full of turtle.

When I move to United States,

I bought a little turtle.

She's a princess.

Once or twice a week,
I take her for a walk.

I have a little
chihuahua leash

that I tie around her shell

and tie up to the chairs,
so she just go back and forth.

Now these guys is cutting turtle
to make turtle soup

and that's mean.

God.

Ten minutes, guys.
Ten minutes.

Thank you.

Secret ingredient.
Msg.

Where's my other
dumpling thing?

I had four of these.
I don't know.

Antonia and I are working
on Chinese long beans together.

- So you have--
- there, so I got 200.

Jamie doesn't have
the best track record,

but when she says the dish,
the dish sounds good.

I'm trying to be
a team player

by doing the dish with her,

but I'm really just
concentrating

on my shrimp toast.

We'll make it work.
We can cut 'em small.

I'm calling it Chinese chicken
and waffles.

A little fried chicken feet

and the puffed egg kind
of waffle.

With you now.

Casey deciding to make
chicken feet is ballsy.

It's like cooking gumbo
in New Orleans.

Like, good luck.

Who knew chicken feet
were not that expensive?

I am no Chinese Chef,
but I know that if given time,

I can make this dish amazing.

We tried to get you
a turtle.

- I've never worked
in a Chinese-style kitchen

with the steamers
and the wok stations

and all of those other things
that were in there.

I don't even know
where there's towels.

So that part makes me
nervous for sure.

Dale, do you have
our container?

I grew up in the traditional
Filipino food,

so, like, we were always
wondering why all the other kids

get to go eat cheese fries
and I had to go home and eat,

like, you know, stewed oxtail
in peanut sauce with rice.

So this is my challenge to lose.

Did you turn
the other one up?

- Yes, but the other oven--

I don't trust the other oven.

It won't even fit
this one in it.

- Yes, it will.
- Trust me.

All right.

In normal kitchen,
I would braise

in an oven about 375
till they're juicy and tender

and then grill them.

First problem:
There is no grill.

Second problem: The oven
doesn't go above 300 degrees.

So I'm screwed.

I have 250 people
staring at me.

All look very angry.

We need food!

Nobody knows how to [Bleep]
Hustle all of a sudden?

There's people up there
ready to walk out.

We are going down
like a sinking ship.

Yo, guys, what's going on?
We need second plate.

We only have 14 plates.

We have to make


and it's not a lot of time,

so a couple people
are doing 2 dish.

It's crazy.

If you committed to two,
you do two.

Dim sum's just an array of
a lot of small little dishes,

so that takes a lot of time.

Concentrate
on the other dish.

The dumplings are not
working out the way

that I want them to.

Don't really love
the flavor of them.

I don't like the texture
of the dumpling.

It's okay.

I'm not seeing
a lot of work done

on Antonia and Jamie's beans.

Let's talk about
the second dish.

I have no time.

Watch your feet.
Cooler coming through, guys.

They smell too.

Chicken feet come
with nails on them.

Having fun
with those toenails?

So fun.

That's four nails per foot

and I have a lot of feet
to trim up.

I decided not to paint them.

I have a personal interest
in the art of butchery.

Butchering.Not to paint them.

I want to be the baddest-ass
female butcher out there

and I really hope to impress
the judges with my chicken feet.



I have one, two, three, four,
five, six, seven, eight.

My dish, it's a summer roll,

which is actually
a vietnamese dish

and I know that's going
to take a lot of time.

I don't know why I'm choosing
something that's so fiddly.

It's so hot in here.

I'm calling this
a lunch dessert

and the biggest difficulty
for me is really just heat

and getting my dessert
cold as possible,

because the kitchen just gets
hotter and hotter.

So I'm kind
of wondering now,

am I treading the line
on a quick ticket back home?

Hey, Dale,
if your sticky rice is done,

just go finish that and we'll
have to bang out

the har gow last, man.

As a young boy, my dad and I,
we would cook all day Saturday.

My job was to sort through every
single granule of rice

and pick out all the bad ones.

And I'll tell you, if there
was a black one in there,

my ass was grass.

Before I went to Singapore,
he was, like, telling everybody,

"oh, my son's on tv."

And, like, I'd never
seen my father proud of me.

It was the first time
in my life,

so that meant a lot to me.

- 16 minutes!
- I know!

We need to be upstairs
and ready in 15 minutes.

Yeah, come on in.

Come on, Casey.

I need you pushing carts
to the judges' table.

I am making sure
that my station

is completely set up because
I'm going to be pushing

the carts on the floor
upstairs and Tony

is gonna have to pick
my dish up in the kitchen.

Okay.

So they get the strip
and then the foot,

a little cilantro
on top.

You have six minutes.

Can you knock out, like, 12,
so 1 round goes up?

These are some mean [Bleep]
Ribs, guys.

I open my short ribs

and there is the first
Top Chef miracle happen.

The short ribs are perfect.

I'll be upstairs, guys.

In the dining room,
as I peek out of my kitchen,

I have 250 people staring at me.

They all grew up eating dim sum.

Everyone's behind at this point

and it's not looking pretty.

Let's get moving, everyone.

Full dining room.

First dishes are ready!

Let's roll!

Time's running out
on our prep time.

We got to get ready
for service,

so all the food gets cooked
downstairs

and then Tiffany is loading up
the dumb waiter

to bring the carts upstairs.

This is judges
right now, man.

I'm gonna be the expeditor.

Carla and Casey are gonna
be working the floor

and hopefully things go right.

I'm looking so forward
for this.

Coming from Hong Kong myself,

eating dim sum
is very traditional.

Here we go.

- Hello.
- Hi, Chefs.

I'd like to introduce you
to our guest judge Susur Lee,

Chef and owner
of Zentan, Shang,

Chinois,
and Lee restaurants.

- How are you?
- How are you?

I remember Susur Lee
from Top Chef masters

being so centered
and just so zen-like.

Here you have
a Chinese cabbage, cilantro,

and sesame salad by Tiffani.

Fabio has done a soy,
honey-glazed short rib.

And I have done
a summer roll

with vegetables and
a lemongrass dipping sauce.

This is a shrimp
and pork spring roll

and that is Angelo's dish.

The four with the green
on top right there

is a boneless chicken wing
done by Marcel.

Enjoy.

Let's eat.

Keep it coming.
Send everything you got out.

Just keep pumping.

After you do a batch,
then I could do a batch,

then you could do a batch.

Anybody got anything
we can go?

Anything?

We need food!

I don't understand
why I'm getting so little food.

This is what we do every day.

We're Chefs.
We cook.

Come on, guys,
I need some food.

Nothing is up here yet.

I loved Angelo's spring roll.

It didn't even need
a dipping sauce.

The shrimp meat
is perfectly cooked inside.

Come on, guys.
Send me some food.

I think Fabio did
a great job on the ribs.

- I like the sweetness.
- Yeah.

This one,
it's Richard Blais'.

It's a pork foot.

You can still taste some
sort of alcohol

that perhaps didn't burn off.

Maybe it was
a Chinese wine, or...

How's Marcel's boneless
chicken wings?

Well, I like
the concept

of an off-cut of wing.

- Flavor-wise,
it's just bland.

- Mike!
- What's up?

I need carts!

Tiffani f.'S house salad.

I like the vinaigrette.

It changed the taste of dim sum.

I really have
a plate of sesame.

That's all I have here.

Well, Carla's summer roll
is beautifully wrapped.

I have a feeling
after you eat Carla's,

you're gonna say
the same thing.

It's beautifully wrapped.

All you taste
is rice noodles.

I don't see any carts
anywhere.

Are they gonna serve
everybody?

They just go straight
on the dumb waiter?

- Yes.
- The kitchen's chaotic.

And I think the reason
is because

we're all pretty intricate
and delicate about plating.

So it doesn't seem
like everyone's got

all of their portions ready

and it's just out of control.

It's just spinning
towards the ground.

You want to taste this before
it goes to the judges?

Service is a huge pain
in the ass,

'cause Antonia and I are sharing
our second dish.

It is tough.

I think it's underseasoned.

I really don't like
to be told what to do.

I think it's fine.

I need more sauce.

It needs more glaze.

I think the long beans
are delicious.

I think she has pms.

We're in the [Bleep]
At this point,

so everyone's kind of
pulling together

helping me drop the food
off at the table.

Long beans
with Chinese sausage

from Jamie and Antonia.

I made cheung fun
with xo shrimp.

I also made sweet rice
with braised Chinese bacon

wrapped in banana leaf.

We have a little bit
of spicy pork

with preserved vegetables
on a steamed bun.

This is a orange dessert
I'm serving

with fresh water chestnuts
and thai basil.

Enjoy.

Every table had at least


and the people
are not getting fed.

- Please don't bite.
- It is mayhem.

It's my understanding that you
are doing Casey's dish.

- Yeah.
- She's gone.

Okay.

I'm concerned and overwhelmed,

because I'm doing shrimp toast,
I told Casey

I would do her chicken feet,
but I don't even know

if we're gonna be able
to execute it and get it out.

I'm looking around
and no tables have food

or very little food.

There's gonna be a revolt.

Dining room is not happy.
Not happy.

Uh, no.

- Who's expediting back there?
- Michael.

Obviously
it's not going well.

If I was working for them,
I'd probably

be fired at this point.

What do we think
of Dale and Angelo's

cheung fun with shrimp?

Such incredible chili.

I think it's good though.
Flavor's good.

It's spicy.
It is good.

So this is Dale's
sticky rice?

- This is almost like a perfect
Italian-Chinese al dente.

It's good.

- You gonna finish that?
- It's all you, t.

Antonia and Jamie's
long beans?

Yeah, I think they're
a little overcooked.

I keep tasting
hoisin sauce

and it is greasy.

Kind of nasty.

- How hot is the fire?
- Pretty hot.

Let's try Tiffany d.'S
steamed pork bun.

For me, this is very Chinese
taste, which I love.

I think Tiffany did
a nice job with the bun.

Great flavor there.
It does taste authentic.

Marcel is up.
Fabio is up.

Susur, what did you think
of Tre's dessert?

It should be much colder

and a little more
like a jelly.

If this weren't in a cup,
it would not have held up.

- It's runny.
- It's too runny.

- [Groans]
- Put it on a tray.

I can just take it up.

The problem is not putting
it on a tray.

We need people plating.

Okay, now they're
starting to go out.

Upstairs, we are not seeing

certain dishes come up,
including my chicken feet

and when it does come up,
it does not look great.

I'm gonna go down.

The kitchen is a nightmare.

How are y'all heating
the feet up?

In the fryer, right?

You're supposed
to heat it in the wok.

I don't know if anyone knew.

Antonia was only
working on her dish

and lost control of my dish.

Part of this challenge

was we started the whole thing
off about speed.

And so far,
they are failing miserably.

This is slow sum.
It is.

Slow sum.

Fire everything.

There's too many hot dishes
and their plates

are too composed,
so it's taking too long

for the food to come out.

We're in a ship that's
starting to sink.

Is it ready to go?

I do hear the theme song
of the Titanic

in the background.

Nobody's worked
in a restaurant before?

Nobody knows how to [Bleep]
Hustle all of a sudden?

Can you raise
some hell, Tom?

I will try.

But I just finished this.

No, I know you finished
your stuff.

You send out all your food,

but everybody else has food,
and we have no food upstairs.

Who's running
this kitchen here?

You gotta get food
out faster.

There's people up there
who are all gonna

walk out of here right now.

I'm dead serious.

You gotta move faster here.
Yes, Chef.

When you see that your daddy
has shown up

where he's not supposed
to be,

you know you're in trouble.

They're sending, like,
three orders at a time.

I don't get it.

You guys, you got to make


Get it going.
Get food out.

Yeah, it's embarrassing
up there.

It's [Bleep] Embarrassing.

Are we stopping?
Are we done?

No, keep sending food out.

Well then why is everyone
standing around

having a conversation?

I'm trying to get stuff done
and I don't think

any of us have actually worked
in this pump-it-out,

dim sum sort of place.

I think Dale
probably would have been

the best person to lead us.

Service is slow and Dale
was cleaning off his shoes.

It's [Bleep] Bull[Bleep].

Service is
a total [Bleep] Show.

But I'm sending out
banana leaves

by the 12 or 14, 15.

I don't know what the [Bleep]
Going on basically.

Everyone's hating
on people,

but if no one put
enough food,

say who didn't do it
and say it to their face.

But they won't, because they're
too chicken [Bleep].

Is it just me or is everybody
[Bleep] Walking around

with, like,
no urgency whatsoever?

- I think they're working
on one--

like, three things at a time.
Four things at a time.

It's like, just jam it out.

Oh, my God.

They're all trying to take
the food from their carts.

All right.

Casey's dish this evening
is a play

off of chicken and waffles.

The chicken feet is braised
and has a scallion pancake.

Antonia has prepared
shrimp toast

with pickled scallions
and mushrooms.

And I have some pork
and prawn dumplings

with a little spicy
of soy sauce.

And then this is Jamie's.

It's scallop dumplings.
Thank you.

What do you think of
Mike Isabella's dumpling

in hot chili sauce?

I like the chili part,
but the salt

of the soy is too strong.

We need food.
We need food.

Antonia's shrimp toast
is nice.

I like it.
It's crisp.

I taste that shrimp-based
flavor, which I really like.

Chicken and waffle foot?

Making chicken feet,
you have to put it

in really hot oil to puff up
the muscles and also the fat.

But this one hasn't been
really deep fried.

You know what's interesting?

As hungry as those people are,

that chicken foot
is still left untouched.

You guys don't have a cart?

Jamie's scallop dumpling.

There's too much wrapper
portion to the filling.

Just doesn't work for me.

If you had more scallop,
that would balance it.

Yes.

My dumplings are disgusting.

They came out awful.

Here you go.

At the end of service,
we finally started

to pick up a groove,
but it's too late.

Well, that was
a very interesting meal.

There was definitely
some lowlights

other than the service.

Let's go back
to the judges' table

and figure it all out.

I would be surprised
if there was a winner.

All right, guys,
let's get out of here.

Let's get your knives.

The end of service,
I feel like the wind's

sort of been knocked
out of us and I think

all of us overall
feel pretty [Bleep].

Judges' table
is not gonna be pretty.

We're definitely gonna
get yelled at.

- I was like, "where's Antonia?"
- I was the only one.

It was like everyone started
to look out for themselves.

These people came in
for a dim sum

and we haven't fed them.

There's nothing
more humiliating to Chefs

than leaving a room full
of people that are still hungry.

I was sending out 25.

- Maybe you were.
- Right.

That was as chaotic
as I've seen on Top Chef.

This was worse
than my restaurant wars.

Everyone's upset about service.
Everyone's upset about teamwork.

Everyone's upset
about everything.

Everyone sucked
and everything sucked.

[Bleep] Show.

Everyone started
to look out for themselves

to a certain degree,
and there was no urgency

in that kitchen down there.

I was embarrassed.
Like--

- there was, like,
a minute where I was like,

"who's doing Casey's?
What's going on?

Where is Antonia?"

Nobody else was like,
"I'll do Casey's dish."

And I was the only one
who was like,

"I'll be responsible
for your dish."

[Sighs]

We'd like to see Casey,
Antonia,

Carla, Jamie, and Tre.

Thank you.

The five of you are here
because the whole point

of this challenge was speed,

but from where
we were standing,

it was pretty dismal.

Was there a plan going in?

Um, there was a plan going in.

What's that plan?

It was to have Mike Isabella
down there

with us pretty much
making sure that we were--

- when I walked down there,
I just--

it didn't make sense
when I saw

the way the kitchen
was functioning.

Aside from the fact
that none of you

got enough food out there,

you had our least favorite
dishes of the evening.

Jamie, you're not surprised?

I mean,
you're shaking your head.

I mean, I'm not surprised
with one of my dishes.

Which one?

The dumplings.
The scallop dumplings.

What'd you think
was wrong with it?

I didn't like the wrapper
and I've never

made them before
and I just didn't

like the way that they
were steaming.

The dumpling wrappers,
what you bought

is meant to be boiled
with water,

so it absorb more water,
get more tender.

But you steam it,
so it get very dry.

You know,
Jamie also contributed

the Chinese long bean dish.

There was a lot of oil.

You know, the goal
was not to make

bad Chinese-American take-out.

Antonia, what role
did you play in this dish?

I prepped most of it.

- So you didn't cook at all?
- I was cooking.

- Yeah, she was.
- She was?

I thought the beans
were overcooked and greasy

and the flavor
wasn't developed.

Antonia, you also made
the shrimp toast.

I thought it was good.
It had a nice flavor.

Thank you.

I'm a little conflicted about,
you know,

your whole performance,
because you did something

so great and then something
so disappointing.

Casey?

Honestly, I just wanted
to do something

that was a little different.

I know there was
a lot of chicken feet

left on the tables today.

I don't think it was
cooked enough, for sure.

If I have a few hours
in front of a television,

I probably can eat one.

Talk to us about the pancake.

It was a pancake
with egg and rice flour.

It was supposed to be
light and playful and--what?

Light?
[Chuckles]

Pancake was like lead.
I mean, that's why I was--

- it was like lead?

It was, like, really heavy.

Who made your dish
when you had to be upstairs?

Oh, mostly Antonia.

What did you think of it?

I don't think I want
to even answer the question.

I don't know.

I'm gonna cry.

Why are you gonna cry,
Antonia?

- It's just so much.
Like--

I just wish we had
a little bit more time

to help each other.

Tre?

It was really hot
in the kitchen,

so as I plated those
orange dessert,

they weren't standing up well
to the heat.

It was very liquidy.

As a dessert, it didn't work.

The idea was
really wonderful.

I just wish
that it had delivered

on its promise a little more.

Carla?

I oversoaked the rice noodles,

so I think by the time I wrapped
them and they sat,

they were a little mealy.

You got too caught up
in making them dainty

and it looked literally like
there was two pieces of basil

and then just a mouthful
of noodles that were bland.

You were just cooking
with your eyes

instead of cooking
with your stomach.

Oh!

We'll need to talk
about all this.

I also need you to send back

some of your colleagues.

They want to see Tiffany d.,

Angelo, Dale, and Fabio.

Congratulations.

You four had our favorite
dishes at lunch today.

Honestly, I was thinking
that you guys

would have kicked me out
without even having me

go through judges'
table today, but--

- we thought about it.

You have a pretty good
imagination

of Chinese culture.

You haven't really
any experience

about Chinese cooking?

- Zero.
- I think that is amazing.

Tiffany, your pork bun.

Your dish was great,
Tiffany.

Thank you.

It had a lot of flavor
and brightness.

Sort of like a little savory
marshmallow, I like to think.

Wow.
Thank you.

Dale.

I really,
really liked the rice.

I'm a sucker for sticky rice.

I like when you steam it.

The oil from the banana leaf
gives it a very

kind of fresh flavor.

Thank you very much.

Angelo.

I loved your spring rolls.

You kept the authenticity
of the dish,

but you also gave it
textural integrity.

It was really savory.

I had more than my share.

Thank you.

Susur, tell us who won

this elimination challenge.

The winner of that dish
was very modern.

At the same time,
with just a few ingredients,

ex*cuted very well.

And the winner is...

Chef Dale.

Congratulations.
[Applause]

Thank you very much.
Thank you, Chef.

Thank you.
Congratulations, Dale.

It felt like I robbed
the bank on that one.

We were all morons.
Service sucked.

It was terrible,
but all four judges

decided that I was
a winner for this.

I'm not giving it back.
[Chuckles]

We need to figure out
who's going home.

You guys can return
to the stew room.

Thank you.
Thank you.

- Thank you.
- Thank you.

Dale got the challenge.

Congratulations.
[Applause]

Thank you.

Tonight's decision
is particularly hard,

because there were
a lot of Chefs

who had a bad day today
in the kitchen.

Jamie's scallop dumpling
I wasn't crazy about.

It fell apart on flavor.

It wasn't my favorite.

You know,
Jamie also contributed

to the Chinese long bean dish.

In fact, she was the one
who cooked it.

It was as if those long beans
had been sitting

in a Chinese take-out box
for three hours.

I do applaud Jamie
for doing more than one dish.

But those beans
just weren't Jamie.

They were Antonia's,
but Antonia did give us

a really nice shrimp toast.

Yeah.

- The shrimp toast was--

it just brought me right back
to Hong Kong.

It's really too bad
that Antonia

had a part to play
in those long beans,

because if she had just
done that shrimp toast,

she could have been
on the top.

- Tre's half-soup,
half-dessert.

- Tangerine nightmare.
- Tangerine nightmare.

From far away,
you wanted to eat it,

but when it get in
a little closer,

you might have to think twice.

The custard needed to set.
It didn't set.

It was just very bland.

It was almost like
hospital food.

You know, I thought
Casey's chicken feet

was a terrible dish.

I didn't like
that dish at all.

I felt that
that was really a disaster.

I honestly do better
when I think about a dish

a little bit longer.

Carla's summer roll.

Competition
is about great taste.

It's not just for the look.

Everything in that roll
was bland.

Why bother?

It's not even worth
the calories.

I think we have a decision.

Yes.

Okay.

Let's get them out here.

So, Chefs,
your challenge today

was go to Chinatown
and to take over

the Grand Harmony restaurant
and make us dim sum.

Unfortunately, there was very
little harmony in the kitchen

and your dishes
were our least favorite.

Antonia, you played
a role in one

our least favorite dishes,
the long bean dish.

The beans were overcooked
and very greasy.

It just wasn't very good.

Jamie, you ex*cuted
that dish poorly.

You cooked it and you overcooked
the green beans.

Plus you gave us a scallop dish
that was poorly made.

Casey, we applaud your audacity
making the dish,

but it wasn't cooked enough
and therefore inedible.

Tre, you gave us a dessert
that was bland.

It wasn't properly made.

It was insipid and lacked any
personality at all.

And, Carla,
it's very difficult

for a good sauce to rescue
the blandness

of your summer rolls.

Unfortunately someone
will go home tonight.

Casey...

Please pack your knives
and go.

I'm shocked.

Oh, my goodness.

- [Muttering]
- I know.

So nice to meet you, Chef.

Nice to meet you too.

I'll see you guys.

I'm going home.

- Casey?
- No.

It's all right.
It's all right.

It really sucks.

I expected to hear
Jamie's name.

Everyone else did too,
including herself.

Gonna miss this place.

I left my dish
in Antonia's hands.

Ma'am.

I took a big risk,
and it doesn't always pay off.

[Cheers and applause]

Mwah!

I'm shocked that it's Casey.
I am.

'Cause she did not get
the brunt of it

at the judges' table.

I did.

I do not think
it was my time to go,

but I was eliminated and...

That's the way it is.

- Next on Top Chef: All-Stars...

- Meet us in Montauk!
- Montauk!

This is gonna be
a double elimination.

I don't care if I have to,

like, jump in the ocean
and pull a fish out.

I'm gonna catch a fish.

♪ Here, fishy fishy
fishy fishy ♪

Holy [Bleep]!

[Cheering]

Mine is a fighter
like his mama!

Fabio, I need you
to get those peppers

and that corn done, right?

Push, push, push, push, huh?

Dude, shut up.

So what the [Bleep]?

You won the [Bleep] Challenge.
Whatever.

I'm gonna b*at
your [Bleep] Ass

if you don't shut
the [Bleep] Up right now.

Rah!

For more about
the recipes seen tonight,