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FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
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Short filmTranscript
00:02Previously on MasterChef Global Gauntlet
00:04Welcome, everyone, to the MasterChef Kitchen.
00:07Come on!
00:07The auditions began with Europe.
00:09Poland!
00:11I want to show how Greeks take care of America.
00:12As the first five white aprons were handed out.
00:15You are Spanish through and through.
00:17A resounding yes.
00:18For me, say yes.
00:19Thank you, thank you, thank you, thank you!
00:21The result was a tricky beast.
00:24I just got an apron!
00:28Can't wait to see what the other territories have in store.
00:30It's gonna be an amazing season.
00:33Tonight, it's time for another qualifying round.
00:36The auditions continue with Asia Pacific.
00:39I'm representing China.
00:40I'm representing Pakistan.
00:42For me, representing Vietnam on MasterChef.
00:44As more home cooks compete for a coveted white apron.
00:49My three daughters are watching.
00:50Tell them I say hi.
00:52Give me ten presser.
00:53One, two, three, let's go!
00:56The big question is, does Asia Pacific have America's next MasterChef?
01:00Flavor-wise, it's delicious.
01:02It's the kind of thing you'll be asking for more of.
01:04This tastes of history, culture, family.
01:07I have to say yes, because that's done well.
01:10One of the most expensive cuts is overcooked.
01:13It's a no from me.
01:23Whoa!
01:24That's unreal.
01:26Isn't has wild?
01:27Look at this.
01:28Dude, are you ready?
01:29I am excited, man.
01:30How about you?
01:30I've dreaming, bro.
01:31We're gonna move our wedding picture.
01:33And put that MasterChef trophy right into the center.
01:36Is that the trophy?
01:37Yes, that's yours.
01:40Whoo!
01:41It's a global season.
01:42I'm so excited to be a part of it.
01:45It's such an honor to represent Malaysia
01:46in an international season like this.
01:49I've got 69 years of experience,
01:51and I'm bringing everything to the MasterChef kitchen.
01:55I think they're coming. Here they come. Here they come.
01:57Let's go.
02:01Oh, no, goodness.
02:07Whoo!
02:12Welcome back, everyone,
02:19to the qualifiers of MasterChef Global Gauntlets.
02:26Now, this season,
02:27we are celebrating the American melting pot
02:29and all the amazing cultures it holds.
02:32We've already given out five aprons
02:35to those incredible Americans
02:37with roots in Europe.
02:40Now, tonight, it's time for another qualifying round.
02:43Whoo!
02:45Whoo-hoo!
02:46That's right. Tonight,
02:47another territory we'll throw down
02:50in this global gauntlet.
02:52Now, if you are one of the strongest home cooks
02:55that we see tonight,
02:56then you will earn an apron
02:58and a chance to rep your territory
03:01in this incredible competition.
03:03Not to mention,
03:05you will give yourself a real shot
03:07at the title,
03:08the trophy.
03:09Yeah!
03:11And, of course,
03:12the grand prize
03:13of a quarter of a million dollars.
03:16Whoo!
03:18Let's go!
03:20Right.
03:20The territory cooking tonight
03:22is known for its food that is loved worldwide,
03:25let me tell you.
03:26Because their culinary techniques
03:28really do stand the test of time.
03:31Tonight,
03:32competing in the qualifying round
03:36is...
03:36Asia Pacific.
03:38Whoo!
03:43Whoo!
03:44Let's go!
03:45Whoo!
03:45Whoo!
03:46Whoo!
03:47Whoo!
03:48This is truly a sprawling group.
03:50You've got every single one of those
03:5248 incredible countries
03:54from Afghanistan to Vietnam.
03:57Plus, let's not forget...
03:59Australia!
04:01We want to see dishes
04:03that look and feel restaurant quality.
04:06Dishes that represent your heritage
04:08and tell the story of home.
04:10Remember,
04:11you need a yes from all three judges
04:13to earn that apron.
04:15Oh!
04:16Okay, guys.
04:16You will have 45 minutes
04:18to cook your signature dishes tonight.
04:20Make every single second count.
04:23Now, all of you,
04:24the very best of luck,
04:24and we'll see you through those doors.
04:27Let's go.
04:27Whoo!
04:29This is gonna be exciting.
04:31Yes!
04:32Let's go!
04:33Time to play.
04:35Here we go.
04:36Whoo!
04:37Asia Pacific.
04:39I love it.
04:40This should be exciting.
04:40It's gonna be tasty.
04:41I've had some of the most incredible food,
04:43not just from Southeast Asia,
04:45but as far down as Australia and New Zealand.
04:47The street food is always something
04:48that is prominent.
04:49Absolutely.
04:50Humble, delicious,
04:51but fragrance beyond belief.
04:52And then, of course,
04:53in Asia, you have the Middle East,
04:55those traditions that go back
04:56to the beginning of civilization.
04:57The question is,
04:58does Asia Pacific have
04:59America's next MasterChef?
05:05Aussie, Aussie, Aussie!
05:10Got it, thanks. You got it.
05:11My name is Lawrence,
05:14and I am from Tani, Missouri,
05:16and I am representing Australia.
05:19I'm Aishu.
05:20I'm from Boston, Massachusetts,
05:21and I'm representing India.
05:22I was born in India.
05:24My parents brought me to the U.S. when I was one,
05:26and they gave me everything that they could
05:29so that I could live the American dream.
05:31This is my mom.
05:32She's taught me everything about being Indian,
05:34and I think that's a hard job to do
05:37when you're living far away from home.
05:40Let's get some kangaroo into this thing.
05:47Hi!
05:49What's your name, fella?
05:50Lawrence.
05:51Lawrence, I'm Joe.
05:52This is my friend Tiffany.
05:53Hello!
05:53I know that!
05:54How are you doing?
05:55We're doing really well.
05:56What is that?
05:56We're doing kangaroo.
05:58Kangaroo.
05:59Because you are from Australia.
06:01It's not hard to tell, is it?
06:02No.
06:03And you live where?
06:04Outside Kansas City.
06:05Kansas City.
06:06The barbecue capital of America.
06:07Capital of America.
06:08Absolutely.
06:09Come on, baby.
06:10And what's this?
06:11A mango sauce for it.
06:12How Australian can you get for a Midwestern dish?
06:15And who do you cook for at home?
06:16Every Saturday night, we have a dinner party.
06:18And for a few dollars each, you can come along and join us.
06:21Can we come, me and Tim?
06:22As long as you're paying, yeah.
06:24What is the most difficult challenge,
06:26being an Australian living in the center
06:29of the United States of America?
06:30We have to be polite.
06:32We're not good at that.
06:33We're not good at that.
06:33Australians are not good at being polite.
06:34That's true of all.
06:35That's true.
06:38Good luck.
06:39Good luck.
06:42Good luck.
06:44Hi!
06:45Welcome back.
06:46How are you?
06:47How are you?
06:47Hi, Sue.
06:48Where are you from?
06:49North of Boston.
06:50North of Boston.
06:52Oh, this looks yummy.
06:52What is this?
06:53It's an orange cardamom olive oil cake.
06:56Oh, all the right words.
06:57So is this traditional?
06:58No.
06:59No.
06:59I think Indian sweets are great, but they're also very dense,
07:02and they can be very sugary.
07:04Very sugary.
07:04That's not really my kind of dessert.
07:06This is your mom?
07:07This is my mom.
07:07Hi, Mom.
07:08Does she agree with you kind of rewriting the book of Indian desserts?
07:11Maybe.
07:12I've always been a little bit of a rebel Indian, you know?
07:15What other traditions did you grow up with?
07:17Yeah.
07:18Well, another way that we learned about our culture aside from food was dance.
07:21I performed all over Florida where I grew up.
07:24Wow.
07:25And I love dancing.
07:26I kind of want to see it.
07:28Yeah.
07:28Are we going to dance together?
07:29Oh, we're dancing.
07:30You want to come?
07:31On the stage?
07:32Oh, my goodness.
07:33Come on.
07:33All right, guys.
07:34Ready?
07:35No, I'm ready.
07:36You're going to bend your knee, and then you're going to put your arm like that.
07:39Oh, I have my heels.
07:42And that's right.
07:43That's it?
07:44Yeah.
07:45Where do we go?
07:45Best of luck?
07:46Yeah.
07:46Well, that is one move.
07:48Oh!
07:50Holy moly!
07:51You're quiet.
07:52I love it.
07:52This all looks very, very delicious.
07:55I can't wait to taste it.
07:56Thank you so much.
07:56Play it up.
07:57Best of luck.
07:58Here we go.
08:01We're getting there.
08:02Back in the early 70s, I learned how to cook at a culinary school, but then gained it away
08:06so that I could get a nine-to-five job.
08:08But now I'm back in it.
08:10I am here at MasterChef to close that circle of life that says, you started as a cook,
08:15you're ending as a cook.
08:17Five, four, three, two, one.
08:25The competition is tough.
08:26A lot of young people from all over the world looking around, I think I'm the oldest person
08:30in the room, so this would mean a lot to me to be able to come home with a white
08:34apron.
08:35My name is Lawrence, and I'm representing Australia.
08:39I have made Kansas City barbecue kangaroo with a mango sauce and passion fruit vinaigrette,
08:45coleslaw and yucca fries.
08:47Now, let's get one thing clear.
08:48The kangaroo is incredibly difficult to get right.
08:51Yep.
08:52Shall we?
08:52Yeah.
08:52Let's do it.
08:54God, I can smell it from here.
08:55It smells delicious.
08:56Visually, please, what do you think?
08:58Yeah, it looks rustic, but there is a point where rustic kind of turns into something
09:03that looks like we're kind of rushing.
09:05Yeah.
09:06Hopefully it's cooked to perfection.
09:08I certainly hope so.
09:09The temperature inside is going for rare.
09:11Rare.
09:12Once kangaroo is over medium rare, it's gone.
09:15Chewy.
09:15Right, let's get in there.
09:25So it's above rare.
09:26Yeah.
09:26Yeah.
09:27And it's heading towards medium.
09:28Yeah.
09:30Sadly, there's no blood left in that.
09:38First off, you have got one of the most difficult proteins to cook properly here tonight.
09:43Sadly for me, it's a touch overcooked, so it's a touch dry.
09:47But the flavors are there.
09:48Let's get it absolutely clear.
09:49Now, Lawrence, to get your hands on apron tonight, you need three yeses.
09:52For me, it's a no to the MasterChef apron.
09:55I'm so sorry.
09:57Continue flying that Australian flag.
09:59Thanks, Lawrence.
10:05I'm going to start plating in a second.
10:06Okay.
10:07Give me a drink.
10:16All right.
10:17Okay.
10:17Oh, .
10:20It's stuck to the bottom.
10:31All right.
10:33Oh, .
10:36It's stuck to the bottom.
10:40You got it.
10:41You got it.
10:42You got it.
10:42You got it.
10:43All right.
10:46My cake, it kind of fell apart a little bit.
10:49There's only five aprons, and there's a lot of competition in the Asia Pacific.
10:53I am so nervous.
10:56I want the same friends so bad.
10:58I don't want to go home.
10:59All right.
10:59Got it.
11:00Thanks.
11:00You got it.
11:01I'm not doing it very.
11:02Please.
11:04All right.
11:05You're good, fam.
11:06Woo!
11:0630 seconds.
11:09Go, go, go.
11:10Ah!
11:11Oh, that's right.
11:1210, 5, 4, 3, 2, 1.
11:25I did my best.
11:27I had a last-minute struggle with getting out the cake, and it's there, but it's messy.
11:33Getting an apron means so much to me.
11:35It shows me that I can really achieve the dreams that I go after, and I really want to
11:42be able to show that to my children.
11:43Hi.
11:45Hello.
11:46Come on in.
11:46Hi.
11:48My name is Aishu, and I'm representing India.
11:50I made for you an orange cardamom olive oil cake with a vanilla mascarpone cream, blood
11:57orange coulis, and a pistachio crumble.
11:59So are you a baker?
12:00I started baking, like, maybe three or four years ago.
12:03Why not take the savory route?
12:04I think I'm a perfect example of not taking the safer route.
12:08I have three kids under three, and I think life is more fun when you take the hard path.
12:13That's amazing.
12:15First of all, there's a fragrance coming from here.
12:17It smells delicious.
12:18Let's get it absolutely clear.
12:19It looks a little bit sort of rustic, almost like insufficient greasing of your mold.
12:23Shall we try it?
12:26Put a little bit on.
12:28That's super syrupy.
12:30Look at that.
12:30Sexy.
12:41I shoot, I'll be honest.
12:45It does taste better than it looks, except it's absolutely clear.
12:48It's moist and delicious, especially that fragrance from the chai.
12:53A lot of times when people use cardamom, they go too far.
12:56And this is enough to get your interest and make you go back in for another bite.
13:01The only thing that you are missing here is a little more salt, and it would have balanced that cake.
13:08This is like a home-style dessert delicious.
13:11The mascarpone is a nice creamy contrast.
13:13With the talent you have, you could be a real asset, so my vote's a yes.
13:17There are some things that you definitely have to work on, but for me it's a yes, so it's going
13:22to come down to Gordon.
13:28Would you say that your savory cooking is on par with your baking or better?
13:33Much better.
13:34Okay.
13:35Because if that's what you can do with your influence across the dessert, I'm so excited to see you and
13:41your element cooking savouries.
13:43It's a yes to the MasterChef apron.
13:46Congratulations.
13:47Thank you guys so much.
13:48This has been a dream, seriously, and an honor.
14:01This is going to be our MasterChef.
14:04Can you put it on me?
14:05Yeah.
14:11It's a bold move to come with an olive oil cake.
14:14She was just willing to come in and show us that she can think outside the box and do something
14:19different.
14:20Yeah.
14:21Delicious.
14:24All right.
14:25You got it.
14:27Let's go.
14:28Let's go.
14:29Let's go.
14:29I'm Shampa.
14:30I'm from Brooklyn, New York, and I'm representing Bangladesh.
14:33My name is Fu Nguyen.
14:34I'm from Irvine, California, and I'm representing Vietnam.
14:39For me to be the one here representing Vietnam on MasterChef.
14:46You're doing great.
14:47You're doing great.
14:48I come from a very small fishing village off the coast of Bangladesh.
14:52Seafood-heavy dishes are something that we take pride in.
14:55And of course, it's not Bengali cuisine without masala spices.
14:59I'm really excited to see how my Brooklyn and my Bengali roots come together in this dish.
15:05Well, let's go.
15:08Man, it smells good.
15:11Hello.
15:11How are you?
15:13Oh, my God.
15:14Hi.
15:15Good to see you.
15:15First name is?
15:16Nice to meet you.
15:17And first name is?
15:18Shampa.
15:19Shampa, good to see you.
15:19This is your husband.
15:21This is my husband.
15:22Congratulations.
15:22That smells good.
15:24Really good indeed.
15:25So tell me about the dish.
15:26What are you doing?
15:27Today we're doing a halibut bunha with a side of fragrant dal and some basmati rice.
15:32I love that idea.
15:33It's a tough one to get right because there's no fat in the halibut.
15:36Yes.
15:36So you are in danger of that fish going dry.
15:39Yes.
15:39Bunha.
15:40So you're going down the sort of tomato gravy, masala base, caramelized onions, ginger.
15:44Bro, have you been to Bangladesh?
15:45Have I been to Bangladesh?
15:47I think I've been there more times than you.
15:48What?
15:49You probably have.
15:50You're coming up to nearly halfway.
15:52Yes.
15:52Just over 25 minutes to go.
15:53Give us some love, everybody.
15:55Let's go.
15:56Woo!
15:58You're doing great.
15:59Young man.
16:00What's up, chef?
16:01How are you, captain?
16:02I'm doing well.
16:02Phu.
16:04Representing Vietnam.
16:04Vietnam.
16:05Yes, sir.
16:05I'll be honest with you.
16:06Oh, Phu, Phu, Phu, Phu, Phu.
16:08Careful.
16:08Sorry, sorry, sorry.
16:09Is it a race?
16:10No.
16:10Do you want a race?
16:11Are you in a rush?
16:12I'm racing myself.
16:14Slow down, Phu.
16:16What's the dish?
16:17Today we're making a crispy Vietnamese shrimp, crab, and pork egg roll with a dashi dipping
16:21sauce.
16:22Wow.
16:22It's all about the filling.
16:23You're right, chef.
16:24So how are you going to elevate this thing?
16:25Where are we going with it?
16:26It's predominantly a pork-filled egg roll that my mom made.
16:29My mom is the true master chef in my house.
16:31Love that.
16:32I wanted to apply the seafood aspect to it as well.
16:35Right.
16:36Do you know what Phu means in Vietnam?
16:38It means luck.
16:39Good luck.
16:40Let's go.
16:41That's what I'm talking about.
16:42Let's go.
16:43Let's go.
16:43Don't cut those fingers.
16:44Let's go.
16:47Let's go.
16:50Let's go, Asia.
16:54There's a lot of technical skills in making this dish.
16:56Don't break on me, egg roll.
16:57Don't break on me.
16:58If the egg rolls get cooked too long, they can dry out.
17:01So the dish in itself appears to be simple, but there's a lot of complexity to it.
17:05I got to start plating.
17:06You're making a good time.
17:07All right.
17:08Oh, alhamdulillah.
17:09That rice is perfect.
17:11It's okay.
17:12You got it.
17:12You got it.
17:15Killing it right now.
17:17You're doing great.
17:18Oh, my God!
17:36Welcome.
17:37Tell us about the dish.
17:38My name is Phu.
17:39I'm from Irvine, California.
17:41Today, I made some Vietnamese crab, shrimp, and pork egg rolls with a dashi dipping sauce
17:46and herb cabbage salad.
17:48When we immigrated here to the United States, people helped my family establish some work,
17:54school for the kids, and then my mom wanted to pay gratitude to those people.
17:59Wow.
18:00But she had no money in her pocket, so she made egg rolls, and we delivered them out to these
18:05friends.
18:05Did you bring it with you?
18:06No.
18:07Sadly, my mom has dementia.
18:09Oh, I'm sorry.
18:10And so that's why it's so important to me.
18:12Let's honor her by trying her recipe.
18:15Shall we?
18:16Yep.
18:16Let's go.
18:18Right.
18:19To the naked eye, they look simple and a little bit pedestrian.
18:22Although this is a nice dish, it's an egg roll.
18:24Is it enough?
18:25So we'll have to see, and that will come through the taste.
18:27Shall we?
18:35I have to say, this tastes nothing like a spring roll that I've ever had in a restaurant.
18:57Tastes nothing like I've ever had before.
18:59This tastes of history, culture, family, 100% yes for me.
19:05Wow.
19:07Sometimes I feel like your spring rolls in general can be just kind of one dimensional.
19:12Yes, it's crunchy, but not juicy in the inside.
19:15This is juicy.
19:16Like, it's a really good bite.
19:18And I'm talking about a bite in a spring roll, which is kind of crazy to me that I'm saying
19:22this.
19:22It's delicious.
19:23And even the dipping sauce feels a bit elevated.
19:26It's a yes for me.
19:27Thank you, Chef.
19:28Oh, that's two yeses, Fu.
19:30So you need three.
19:31What do you think, Gordon?
19:35What you've done with the ratio of the crab to the pork to the seasoning is exceptional.
19:41There's a position here that is absolutely tight, bound beautifully, but seasoned impeccably.
19:46Oh, thank you.
19:46I suppose the problem I've got now is that your mother is not here to put this on.
19:54Woo!
19:56Congratulations, buddy.
19:57Thank you, Chef.
19:58You've done yourself proud, your mother proud, and keep flying.
20:00That Vietnamese flag high.
20:03Great job.
20:10I feel amazing.
20:12I feel so happy.
20:14Not only am I representing Vietnam, but I'm also representing my mom's recipes.
20:21I know confidently if she was here, she'd be very proud.
20:24Let's go!
20:30So welcome.
20:31What is your name and what did you prepare for us?
20:33My name is Champa.
20:34I'm representing Bangladesh today.
20:36I prepared for you a traditional halibut buna with a side of fragrant rice and dal.
20:42I was born in Bangladesh and then I moved to Brooklyn when I was a few months old.
20:46What does it feel like to be Bangladeshi and live in a city like New York?
20:50New York runs on Bangladeshis, man.
20:53Like, we are such welcoming, hospitable people.
20:55Bangladeshi people are amazing.
20:57They're some of the best cooks.
20:58But you picked halibut.
21:00Halibut's a deep water fish.
21:02Very dense.
21:03It can be dry.
21:04It can be tough.
21:05If you nailed it, it could pay off.
21:06Shall we take a look?
21:07Shall we?
21:11Visually, it looks elegant, right?
21:12I can smell it.
21:13It's fragrant.
21:14The masala at the base.
21:15Looks very good indeed.
21:17Shall we try it?
21:17Shall we?
21:18Who's the chili for?
21:19Is that for Joe?
21:20Yeah, it's for her.
21:21I mean, it's traditional.
21:22You've got to take a bite and then eat the food.
21:25That's just how we do it.
21:26This stuff is spicy.
21:27I'll wait for that later.
21:29Scaredy cat.
21:29Yeah, you are.
21:38So tonight you need three yeses to get your hands on an apron.
21:44Let's deal with the protein.
21:45The fish is cooked beautifully.
21:46Yeah.
21:47It's delicious.
21:47And the rice is beautifully seasoned.
21:49The only thing that pulls this dish down, the dal needs a touch more seasoning if I'm
21:52honest.
21:52The hardest part here was definitely the fish and it's just gorgeous.
21:56I tasted the sauce.
21:58It was fabulous.
21:59Like there was spice, richness.
22:02That is a wonderful flavor.
22:04Yeah.
22:05I'm so shocked that the halibut is cooked the way it is.
22:10It's like really, really professionally cooked.
22:13The rice is fluffy.
22:15The masala is appropriate.
22:16All those compliments aside, in a competitive region like Asia Pacific, is it good enough for
22:23an apron?
22:24So let's start with Gordon.
22:25It's beautifully executed.
22:26You have this feisty persona that there's a lot more to give, I think.
22:30I do.
22:31I have a lot.
22:32I have a lot in me.
22:33For me, it's a resounding yes.
22:36Ooh.
22:36I love the dish.
22:37One yes.
22:38I mean, it's stunning.
22:39So I have to say yes, because that's done well.
22:43Interesting.
22:45Are you a real New Yorker?
22:46I'm a real New Yorker.
22:48Joe, you left New York 10 years ago, kids.
22:51Once a New Yorker, always a New Yorker.
22:53Exactly.
22:53I have one thing to say.
22:54No.
22:55I would say yes.
22:56Stop.
22:57Oh my God.
22:58Congratulations.
23:00Great job.
23:01Thank you so much.
23:04Oh, man.
23:06Such a lady.
23:13I just didn't get this apron for me today.
23:15I got it for all the Bangladeshi women, like our moms, our aunts, our sisters, everyone
23:20that always doubted themselves, the ones that know how to cook this cuisine.
23:23This one is for all of you.
23:25Delicious.
23:26Oh.
23:27Absolutely delicious.
23:28Yeah.
23:29That's three aprons down.
23:30Only two to go.
23:32There's a lot of great cooks out there.
23:33Yeah.
23:33And it's a greater responsibility for us in selecting who we give these aprons to.
23:38It's a big responsibility this year.
23:44Oh, man.
23:49You got it, babe?
23:50Come on, Tony.
23:52Woo!
23:55I'm going to try to push that lamb.
23:56That's going to be the last thing on the plate.
23:59I'm Jamie.
24:00I'm from Queens, New York.
24:01And today, I'm representing Malaysia.
24:04Hi.
24:04My name is Iman.
24:05I'm from Maryland.
24:06I'm representing Afghanistan, or as we say in Maryland, Afghanistan.
24:10My name is Tony.
24:11I'm from Minneapolis, Minnesota, and I'm representing South Korea.
24:14I am making an elevated miso-marinated ribeye with kimchi fried rice.
24:18I'm an adopted from South Korea, so I grew up having this on arrival day, the day that I came
24:22to America.
24:22My mom would whip up some delicious Korean food here, so this is kind of an elevated twitch on something
24:27I had growing up at home.
24:28Being a Korean adoptee, finding my identity through food is something that I'm really proud of, and so I want
24:33to be able to share that with other Korean adoptees.
24:36Today, I am making cobbly plow.
24:39It's lamb with honey glazed carrots and herb chutney.
24:41In Avon culture, what we do is we serve food on large platters.
24:45It's a whole buffet.
24:46I'm a buffet of a personality myself.
24:48I don't fit on one small plate, so I'm really excited to share that with everyone here in the MasterChef
24:52kitchen.
24:53Yeah, it smells really nice.
24:54It's so beautiful.
24:55Aw, thank you.
24:56The food, too.
25:02One minute, babe.
25:04Well, we're good.
25:05Love the colours.
25:08They're pretty.
25:09Yeah.
25:09Six, five, four, three, two, one.
25:26Welcome, young man.
25:27Please tell us your name, where you're from,
25:29and the heritage behind the plate.
25:30My name is Tony.
25:31I am from Minneapolis, Minnesota.
25:33And for today, I've made for you
25:34miso marinated ribeye with kimchi fried rice.
25:37And I'm representing South Korea.
25:39Excellent. Let's talk visuals first.
25:41I'm drawn to the rice.
25:42It looks crispy. It looks really good.
25:44The steak looks a little poached.
25:46I'd love to have a steak with a little bit more
25:48of a crust on it and a sear.
25:50You must be disappointed with that sear.
25:52I am. You know, that doesn't really define me as a chef.
25:54What tempo are you going for?
25:55135, just to get a medium rare.
25:57But this is medium, already going to medium well.
26:10The rice is delicious.
26:11You've got that acidity and the heat from the kimchi.
26:14But I'm going to take you to the task.
26:16The ribeye, one of the most expensive cuts,
26:18is overcooked and lacking that incredible sear
26:22that you need on the ribeye.
26:24Sadly for me, it's a no.
26:26I'm so sorry.
26:27Thank you, guys.
26:30Hi, my name is Iman,
26:32and I've made for you kovalipalau.
26:34It's lamb with a honey glazed carrots and herb chutney.
26:37Where did you get your love for cooking?
26:39Honestly, cooking for me was my stress outlet
26:41through graduate school.
26:42I have my Ph.D. in sociology.
26:43I'm not just here for the apron.
26:45I'm here for the trophy.
26:47I'm going to be the first master chef from Afghanistan.
26:50Do you have a family who you cook for?
26:52Oh, absolutely.
26:53Yeah, so actually, my two-year-old daughter
26:55is obsessed with you, Chef Tiffany.
26:56Oh, very nice.
26:57She's your biggest fan.
26:58Butter me up.
26:59I like it.
27:02So you're looking at the three of us.
27:03Can you do a brief sociological evaluation?
27:06You know what, Joe?
27:07I think you get a wrong read.
27:08You're just a nice East Coast guy
27:10who is saying it straight.
27:12You're just being honest,
27:13and I think people need a dose of honesty sometimes.
27:16And what's his excuse?
27:17Gordon is a sweetheart.
27:19He's America's sweetheart,
27:20even though he's British.
27:21America's sweetheart?
27:22Even though he's British.
27:24Yeah.
27:24All right, what do you think?
27:25Gordon, how's it look?
27:26Listen, Iman, it smells good,
27:28but, you know, true to test,
27:29it needs to fall off that bone.
27:30It feels sticky, anxious,
27:32and everything you want from lamb.
27:34And how long do you cook it for?
27:35Probably 40 minutes.
27:37First spice it, and then I seared it,
27:38and then I put it in the pressure cooker.
27:41It's a bit overcooked.
27:49For me, I love the chutney out of the rice.
27:52Lamb is dry.
27:53We have five aprons to give out for the whole region.
27:55The plate is actually quite good,
27:57but a protein like that, I can't let it pass.
27:59So for me, it's a no.
28:00I apologize.
28:03Thank you, Mom.
28:12It's always sad to say no,
28:14but we've got to keep the standards super high this year.
28:16If you can't nail the protein,
28:18you've got no chance.
28:19Yeah.
28:19What a shame.
28:20Now we don't have a sociologist,
28:22which this group could use, quite frankly.
28:24Do you need some tender living care?
28:25I'm different than you
28:26because I at least admit what's wrong with us.
28:29Us?
28:29Wait a minute.
28:30How do you get us?
28:31It's a lot.
28:31I think I'm the most normal.
28:33Did you miss your therapist this morning?
28:44It looks so hot.
28:45Oh, it's a yeah!
28:49Woo!
28:50Go, Fatma.
28:52Ooh.
28:53She measures with the heart.
28:55I'm doing with the heart.
28:57She measures with the heart.
28:58Well, let's go.
29:00Hey.
29:01Good evening.
29:02Hi. Good evening.
29:03And this, likewise, this is...
29:05Jamie, I'm Jamie.
29:06Nice to meet you.
29:06Jamie, welcome. Good to see you.
29:07And this is...
29:08These are my three best friends.
29:10Nice to see you.
29:11Please, good to see you.
29:11Tell me about the dish.
29:12What are you doing?
29:13I am making Malaysian-style wagyu beef skewers
29:16with a coconut rice.
29:18I really want to put Malaysian food on the map.
29:20I love that.
29:22And Deja, when you're not cooking,
29:23what are you doing full-time?
29:24I am a cooking content creator,
29:26so I cook online.
29:27I also do live streaming.
29:29How many followers do you have now?
29:30I think on all my platforms,
29:32probably a little over 2 million.
29:34That is incredible, 2 million.
29:35That is amazing.
29:36Well done.
29:37I'm not here for followers.
29:38I'm here to prove myself.
29:39I'm here to prove that my food can taste good.
29:42This smells amazing, okay?
29:43Yes.
29:43Do not overcook that, wagyu.
29:45I won't.
29:46Okay, good luck, yes?
29:47Thank you so much.
29:48Let's go.
29:48Let's go.
29:49Thank you so much.
29:54My dad.
29:56This dish is really important to me
29:57because my dad used to make it for me.
30:00My dad is a big influence to my cooking.
30:03Just seeing him when I was little
30:04with this giant wok,
30:06flames everywhere.
30:07It feels like street food from Malaysia.
30:09You don't even have to go to Malaysia to try
30:11because I had it at home all the time.
30:13Tell me when I have a minute.
30:15My sense of time.
30:16You have a minute, baby.
30:17Not good.
30:17One minute flat.
30:20Wow, that char.
30:21Oh, my God.
30:23Let's go, Jamie.
30:24You got this, Jamie.
30:25Go.
30:26Five, four, three, two, one.
30:37I've achieved a lot in social media,
30:39but MasterChef is the one thing I need
30:42to prove myself that I can cook.
30:44But also, my dream is to open a food truck with my dad
30:48because I want to showcase Malaysian street food together.
30:51Hello, hello.
30:53Hello.
30:54I'm Jamie.
30:55I'm from Queens, New York.
30:56I'm Chinese-Malaysian.
30:58And today, I have made Wagyu V-saté
31:01with peanut sauce and coconut rice.
31:03My dad used to make this dish for me
31:05when I was younger using leftover chicken meat,
31:07and I wanted to elevate it by using some Wagyu.
31:10Yeah, you definitely elevated it.
31:12You just got $400 on there.
31:14Why Wagyu?
31:15So the Wagyu really fits the marinated Malaysian spices
31:19because it has more fat.
31:20So it has less water content.
31:22So it ends up being really yummy.
31:24Shall we?
31:25Yeah.
31:25Let's go.
31:25Let's go.
31:27I love the char that you have on the skewers.
31:31Rice looks great.
31:31Love a little pickle.
31:32Like, honestly, this is a beautiful plate of food.
31:35Thank you so much.
31:36Shall we?
31:36Yes.
31:37So how long did you cook these for?
31:38You know, in Malaysia,
31:39we don't really have a time in our head.
31:42It's kind of like a feeling, yeah.
31:45And then what have you got in the rice?
31:46It's cooked with coconut milk
31:48to give it that coconutty fragrance.
31:53This is definitely giving street food vibes
31:55in all the best kind of way.
31:58You elevated this plate in many ways
31:59from using the Wagyu,
32:01which I personally love.
32:03I mean, who doesn't love anxiousness?
32:07It's fatty in a really nice way
32:09with all of the rice and all the peanut
32:10and, like, all that flavor
32:12is really coming through.
32:14It's a yes.
32:16Joe, please.
32:17For me, it's a resounding yes.
32:19Thank you so much.
32:20Thank you, guys.
32:21Right, flavor-wise, it's 100% there.
32:23There's no two ways about that.
32:24It's authentic.
32:25It's delicious.
32:26From the first bite, 100% yes.
32:27Congratulations.
32:29You guys are so good at this.
32:31Put it on.
32:33Oh, my gosh.
32:34Thank you so much.
32:38No matter what happens,
32:40we're there for her.
32:43No!
32:46Woo!
32:55I got my eat fruit!
32:58I got my eat fruit!
32:58I wanted to prove that my dishes
32:59not only look good,
33:00but they taste good,
33:01and I think I've done that,
33:02but I still have so much more to show.
33:04Yeah!
33:10Guys, we've got just one apron left tonight.
33:13Woo-hoo!
33:13Right!
33:14It's going to be a big decision.
33:15We've got to measure this one very carefully.
33:20Yes!
33:21Woo!
33:21Time?
33:2235.
33:24You've got this.
33:25Keep it up.
33:25You've got time.
33:26You've got plenty of time.
33:27My name is Fatima.
33:28I'm from Chicago, Illinois,
33:29and I'm representing Pakistan.
33:31Woo-hoo!
33:32My name's Daniel.
33:33I'm 23,
33:33and I'm representing China.
33:35As a Chinese person born in America,
33:36I really struggled with my identity,
33:38but food has always been a connection
33:39to that identity.
33:41I started cooking
33:41when I was around 8 years old,
33:43and then while I was in college,
33:44I noticed so many students
33:46didn't know how to cook.
33:47So then I started
33:47my campus's culinary club
33:49because I really cared about
33:50making cooking and food
33:51more accessible for students.
33:52You got it.
33:53You got it.
33:54Yeah.
33:54Yeah.
33:55Woo-hoo!
33:58Go, Fatima!
34:0020 minutes.
34:0120 minutes?
34:02Yeah.
34:02Okay.
34:03I was born and raised
34:04in Karachi, Pakistan,
34:05and I moved to the U.S.
34:06when I was 15 years old.
34:07I really learned
34:08how to cook from my mom.
34:09I always watched her
34:11cooking in the kitchen.
34:11Her food brought so much joy
34:13to the people in her life.
34:14Oh, that smells really good.
34:16Yeah?
34:16And I wanted to recreate that
34:18in my life with my family
34:19and my children.
34:20I love the smell in the kitchen
34:21when I was making food.
34:23It smells good.
34:25Let's go.
34:26Good evening.
34:27Good evening.
34:28And welcome to MasterChef.
34:29Thank you, thank you, thank you.
34:31And first name is?
34:32Fatima.
34:32Fatima.
34:32Nice to meet you, sir.
34:33Tell me, what are you cooking
34:34and where does it originate from?
34:36I'm making a lamb chops masala.
34:37It is from Pakistan.
34:39Originally, my mom used
34:40to make it with goat,
34:42but for MasterChef,
34:43I'm using lamb.
34:44Masala?
34:44Are you doing your own masala?
34:46I'm making a tomato,
34:47onion-based masala
34:48with all the traditional spices,
34:50and then I'm going to finish it
34:51with a hot honey glaze.
34:53Wow, wow, wow.
34:54I didn't get that
34:55last time I was in Pakistan,
34:56hot honey glaze.
34:57How good is most cooking
34:58on a scale of 1 to 10?
34:5910.
35:0010.
35:00I love that.
35:0110.
35:01I love that.
35:0212.
35:0212.
35:04Fatima, the very best of luck.
35:06Pleasure meeting you.
35:06Thank you so much.
35:11How are you?
35:12I'm doing great.
35:13This is a kitchen,
35:14not a gym.
35:15Oh, well, look at me both.
35:15Honestly, if your parents here,
35:17I'd tell them to dress you properly.
35:18Is this your brother
35:19or your dad?
35:21Dad.
35:21Yeah, you're young.
35:22I know you don't.
35:23This is your son?
35:24Yeah.
35:24I'm Shirley.
35:25How's Shirley?
35:26How are you?
35:26I can't believe I'm shaking hands
35:27with Chef Ramsay.
35:28I can't believe I'm standing here
35:30with your son half naked.
35:31Yeah.
35:32Honestly, dude,
35:33my three daughters are watching.
35:34Can you not get me?
35:35Tell them I say hi.
35:37Hold on.
35:39This is not a dating kitchen.
35:40It's a kitchen that is for cooking.
35:43Now that you're dressed in your gym kit,
35:45give me 10 press-ups.
35:46Let's go.
35:4710, let's go.
35:481, 2, 3, 4, 5, 6, 7, 8, 9, 10.
35:55Yes.
35:55Yes.
35:56That's good.
35:57That's good.
35:58There you go.
35:59Right.
35:59Tell me how to dish.
36:00What are you doing?
36:00Yeah, so today I'm making
36:01a tofu and ricotta ravioli
36:03with a mapua sauce
36:03and a rice twill.
36:05Tofu ricotta ravioli.
36:06Mapua tofu is one
36:07of the first dishes
36:08my mom taught me how to make.
36:09That fragrance
36:10from those sechro and peppers,
36:11so it's floral,
36:12exciting, it's hot,
36:13it's spicy, it's sweet.
36:14Exactly.
36:15Tell me about the raviolis.
36:16I'm making the ravioli by scratch.
36:17Got the dough resting right now,
36:18filling in the freezer.
36:19It's going to be amazing.
36:20Very best of luck, yes?
36:26Nice.
36:26Time?
36:27540.
36:28Just the honey.
36:29Honey's right there.
36:30Right here.
36:33Oh, my God.
36:38You're good.
36:39You're good.
36:39You're good.
36:40Yeah.
36:4090 seconds.
36:4290 seconds?
36:4390.
36:43Go, Fatma.
36:44Go, Fatma.
36:45Don't, don't, don't, don't, don't, don't, don't.
36:48Oh, my God.
36:51Yeah?
36:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:05Let's go, Daniel!
37:08I'm doing that really good.
37:09I'm so proud of you.
37:11I'm so proud of you.
37:20I'm so proud of you.
37:22I'm a ricotta ravioli with a mapua sauce and a rice tuile, and I'm representing China.
37:26I made a lot of traditional Chinese food, but I really wanted to push myself this time.
37:29So I also love to make pasta, and I know Joe loves pasta.
37:32I do.
37:33I'm just kind of baffled that you're representing China with ravioli, but I'm ready for anything.
37:38It's a new one.
37:39I mean, a dumpling.
37:40It's great.
37:41It's great.
37:41It's an Italian dumpling.
37:42There's no more rules.
37:44My name is Fatima.
37:45I'm from Pakistan, and today I have made for you lamb chops masala with a hot honey glaze
37:50and braised onions.
37:52It smells good, really good.
37:55This is one of those dishes where I feel like there's nowhere to hide.
37:58I only see meat, sauce, and a few onions, you know, so everything has to be mind-blowing.
38:07Definitely.
38:07I get that.
38:08You're scruffy, right?
38:10Yeah.
38:11These look elegant, and they're super thin around the outside here, which is lovely.
38:16But it's about the center of that ravioli.
38:18So tell me about the ratio of tofu and ricotta inside.
38:22So it's half tofu and half ricotta, because I tried many different, but I thought this offered
38:26the best texture and the best taste.
38:28What's the drizzle on top?
38:29The drizzle is the doubanjong oil, which is a fermented chili bean paste.
38:33It's like a Chinese bolognese.
38:36It is.
38:38It's what it reminds me of.
38:39Wow.
38:40How long did you cook them for?
38:42About six minutes.
38:44And the lamb chops are not cooked in the sauce.
38:46They're not cooked in the sauce.
38:47I just coated them in the sauce.
38:50Fatima, the masala is delicious.
38:53It's fragrant.
38:54It's rich.
38:55It's spicy.
38:55But it doesn't need the honey, especially when you made the masala.
39:00That good.
39:01I'll be honest with you.
39:02Yes.
39:02I've got to take you to task on the lamb, because my lamb is actually undercooked.
39:06I wish you'd use goat.
39:08I make it at home with the goat.
39:11Some dishes win or lose based on the choice of ingredients, and this was a poor choice.
39:16Okay.
39:17So for me, it's a no.
39:18Thank you, Fatima.
39:19Okay.
39:21Tofu can be unwanted sometimes.
39:23It's very hard to make it flavorsome, but you've whipped that ricotta beautifully.
39:28The ground pork sauce is delicious.
39:30It's bloody good.
39:31Well done.
39:32The little bit of that fermentation that's happening with the little spices is really nice.
39:38This is a very well-executed dish, Daniel.
39:40Thank you so much, Chef.
39:42So it's a yes for me.
39:43It's a yes?
39:44A 100%.
39:45All right.
39:47Come here a second.
39:48You got, you got, come here, come here.
39:49You got two yeses, and I'm still not sure.
39:52You speaking Italian?
39:55Let's just try it.
39:56You got to just say this, man.
39:57Questa pasta è molto buona.
40:00Questa pasta è molto buona.
40:02Very nice.
40:03Bravo.
40:03Bravo.
40:04Thank you so much, Joe.
40:05Thank you guys so much.
40:06Great job, Daniel.
40:07Pull up your pants.
40:08Oh, yeah.
40:13Let's go!
40:14Oh!
40:16Oh!
40:17Yeah!
40:19He's got potential.
40:21He could be one of our heavy lifting stars on the Asia-Pacific team.
40:25This is better than some of the pasta I've tasted in Italy.
40:27Delicious.
40:29Whoa!
40:30I really can't believe it.
40:32I mean, I've worked so hard for this moment, and I'm really grateful to be here.
40:35Oh, love you guys.
40:36Love you.
40:37Representing China, having my amazing family here, it really means everything to me.
40:40So proud of you.
41:10What a territory.
41:11As the Africa Territory battles it out for the White Apron.
41:14Round three, Africa.
41:16Could be the knockout punch.
41:17Woo!
41:18What am I doing?
41:19I burnt my legs.
41:21The duck's cooked beautifully.
41:22It looks like something out of a mission-style restaurant.
41:25It's like nothing I've ever tasted before and kind of blowing my mind.
41:28Can I just be honest?
41:29It's good.
41:30This rice is overcooked, starchy.
41:34It doesn't have enough of that African flavor.
41:37Straight to the point.
41:38It's a no.
41:41Go.
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