Eric Chong's MasterChef Journey | MasterChef Canada | MasterChef World

eric eric eric sometimes it's just hard to find something wrong with such a great dish is this dish gonna be incredible though i personally think it's the best dish i've put up so far you tend to underrate yourself sometimes you have to pat yourself on the back can you give me more 100 chef do you know who i am you're alvin love you're a chef you're an engineer you're living my dream whatever the outcome is today you need to cook keep this just in case the next home cook to try for an apron is one of the youngest in the competition 21 year old eric a recently graduated chemical engineer with asian parents you have three options doctor engineer or get beaten i end up being an engineer this is the one chance i have to escape what i studied for and actually do something i'm passionate about and what are you making today eric my dish is called this is ducking awesome i'm making a pan seared duck breast on a bed of rice whether my take on a red thai curry sauce got five minutes so tell me your dad don't want you to be a chef no why doesn't see a future in it you want to know something i also have a degree in engineering really eric what is your dream my dream is to open up a restaurant i just want to get away from like what i was forced to do be my own man it seems as if you have this burning desire to do this this is a big chance for me to actually do that that duck looks burnt this is i usually cook my duck plate has to be up how many times have you cooked rice i don't know a billion what's this sauce oh that's a plum sauce you try that duck it's got some good flavor to it what's in the egg roll so duck inside uh no there's no duck inside you put some duck on that at least you know there's some connection fat you say it's crispy yeah i say it's burnt it doesn't taste i promise you that eric yeshua i don't like it when people tell me i'm wrong [Music] eric you're a smart guy and you have a great story but it's the food that really spoke to me so i say yes thank you chef eric i think you know food and i think you're a pretty decent cook but i don't think you're ready for it yet my answer's no eric the chef tells you it's burnt it's burnt understand chef don't argue because if you argue we don't want to teach you be humble learn you're smart correct yes i'm smart but if i'm going to give you a yes i need to see more can you give me more 100 chef do you know who i am you're alvin love you're a chef you're an engineer you're living my dream [Music] it's an unbelievable feeling and i don't know if i'll ever feel this again this is just fantastic feeling the pressure for sure what's happening here eric this is all you this whole mess is you oh yes wow i'm not used to working in such a small space it's pretty disastrous my station i'm uh needing my dough for my ravioli right now i'm making a chicken ravioli with a herb cream sauce okay well made ravioli yeah smart yeah it'll take a lot of time though i know yeah eric i'm really concerned he's a bit messy right now still one hour and he pulled off pasta that's impressive person no he hasn't pulled it off yet what are you making here i'm making a fruit tart and i'm gonna fill it with bananas and top it with some brulee strawberries by using crunchy or smooth peanut butter i'm using crunchy for the filling and then i mix them smooth with the chocolate why'd you decide to go sweet instead of savory i thought it was more outside the box figured everybody would do with pork tenderloin a little bit risky yeah i'm all about taking risks how do you think it's going i'm very very concerned right now though about pinot because he has raw muffins they came out of the oven but too early and they're raw in the middle that's no good how do you feel about eric he's also doing a dessert now he chose that to try and impress us taking risks can often get rewarded so i'm really interested to see how that's coming smelts [Music] these home cooks are squirming like little smelts i've never heard of it never seen it never tasted it never cooked with it i'm screwed i'm going home marita and brooke are safe from elimination they don't have to create an incredible masterchef worthy dish with smelts but you do [Music] today i'm making a fish soup with soba noodles topped with some braised smell and some crispy felt i'm gonna try to fry it i'm extremely worried it smells putrid it's slimy it's gross i really don't want to work with it eric eric come on up it's a banana peanut butter tart topped with strawberries and a chocolate peanut butter sauce smelled broth with soba noodles topped with a braised smell and deep fried smell the taste blends very nicely together it's just a touch dry i would serve this with some ice cream or a sauce very nice thank you fantastic thank you it's very well balanced nice lightly golden brown crust and even thickness all the way around [Music] my favorite is the brace smell because i find it very innovative and even i would not think of something like that thank you chef delicious lemony little bit of heat [Music] took a massive risk here smelts three ways and every way is good peanut butter the chocolate the strawberries cut the richness sometimes it's just hard to find something wrong with such a great dish thank you so much i don't think the other home coats know i can cook now the cats have a bag they know i'm a top contender i'm a threat to be reckoned with i need somebody in the kitchen who will work as strong as i do and that's why i choose eric i thought i was like floating under the radar but then when i was first pick for dale's team i was really shocked and i knew i had to step up to the plate the white team is struggling with dale's choice of fish so many bones [ __ ] hell how's the fish going guys brutal brutal eric and i essentially got the short end of the stick there's like 57 portions of fish that's a lot of deboning how many you got i just did two so far only i just started oh this one has a lot like i was first pick and he put me on a stupid task of taking bones out of a fish it was definitely a waste of skill hurry up with that but taking too long okay and then the other person that i'm going to save is the weakest link on the team and the person that i feel i can kick out later on and so that's why i'm choosing danny wow [Laughter] wow fantastic love it eric what do you think of dale's choice what do i think of dale's choice he wasn't part of our team like how is that at all fair like yeah it's a competition but that's just absolutely ridiculous he's not even cooking like he definitely should have picked kayla you think somebody's weaker than kayla this is unacceptable i can't wait to win this danny dale head upstairs you are safe from elimination for your first pressure test you'll be making something that appears very simple but it's actually quite complex pasta i'm stoked as a pass challenge i make pass all the time i got this i'm not going home the home cooks are fighting for their lives in the first masterchef canada pressure test you need to be filling your ravioli by now and eric needs one perfectly separated egg yolk for his pasta filling drain the whites through your fingers but so far he's managed to drop them all now he must try and salvage his last intact yoke from his container of discarded shells oh no it's saved it's not broken there you go beautiful eric eric please bring your dish up [Music] i can feel that's good pasta i mean just with a knife [Music] it's everything that needs to be in this dish here ingredient wise yeshua where's the parmesan cheese so the only thing i'm noticing here that is troubling me is the amount of onion and sage that you have as a garnish which would overpower the dish i'm correct thinking that you've overpowered something so delicate it tastes more like an onion ravioli eric please step forward was your raviolo perfect no [ __ ] no [Music] but it was good you're safe take off your airplane go upstairs i feel much better relieved some stress but i got way too confident and that's not going to happen again eric tell me what's in the boat here i'm boring some duck and i haven't seasoned it yet so what is going to be your secret seasoning sort of like a savory spicy i'm going to top it with some sweetness so i'm going to grill some pineapple and i'm candying bacon right now spicy sweet savory yeah interesting you always panic at the last minute ah just the way they handle that knife it just makes me look at that oh god medic big medic oh my god friend i just slipped right oh god oh god that looks serious both thumb in and index dripping blood everywhere that's just the most humiliating thing in a cooking competition can't finish now no i can't finish now eric welcome back as you can see kayla won the last mystery box challenge did everyone else cut themself i wasn't expecting that i'm not i'm not too concerned because i'm up here and he's down there i think this person just shot themselves in the foot with their comments so i'm picking eric because he overthinks things is very scattered in the kitchen and may not be able to get a dessert done in the allotted time eric gets under my skin a little bit he knocked at a good tart once that was a total fluke i don't think he can do it twice eric how do you feel about that i am not a baker i'm not too big on desserts i haven't made many desserts i absolutely feel powerless eric is running around the kitchen at 100 miles an hour mock speed with the crankiest look on his face eric okay so what are you making then for today this is just a apple pie filling and how confident are you that you can pull this off uh not too confident but you did such a great tour during the round uh i think that's a fluke yeah i'm worried about eric we've left it very very late i'm gonna pull it out like last second because it's it's crunch time one minute left oh dear god it looks raw [Music] ten seconds left nine eight seven six five four three two one hands up yeah eric please bring up your dish i'm feeling it for poor eric what is on his plate eric tell me about your dish please it's an apple pie beer caramel seasoned with cinnamon nutmeg some beer honey well the flavors are there in the apple that's for sure the pastry undercooked yeah [Music] it's not a great dish huh very disappointed show tell the layers and how flaky that is yeah it takes a lot of experience to try and get that the only thing you did wrong is you underestimated how long it would take to bake it make calculated moves slow down instead of 100 miles an hour try 90. it's really embarrassing because they think that i'm sloppy and i rush too much it's just unacceptable for master chef dora who is the second member of the blue team that you've decided to save man alive we're gonna save eric eric please take your apron off and head up to the gallery please i'm super relieved but at the same time there's a big feeling of guilt we all work super hard and i just feel so guilty that i'm not down there cooking with them the red team's very smart they picked pinot and eric because they're the weakest two lakes those of you left standing will be the top ten finalists in masterchef canada top 10 canada is huge are you kidding me top 10 masterchef canada yeah it's a big deal eric what would you like to see under that box beside a first aid kit [Music] i have like so much to prove the judges are really watching me now i didn't finish the last mission box they think i'm careless i cut my finger so i'm making chassis tango which is pretty much bbq pork and soup noodles and then i'm going to make a pork broth with some spinach all right hi chef now this is a typical chinese kitchen and then i see you know pressure cooker is not used a lot of chinese good things what's in the broth my grandpa always does pork and spinach broth well i never had french spot so that's a very unusual combination for chinese props always does it and i love it make sure you have my chopsticks ready okay thank you eric this is absolutely the dish that i'm most proud of it represents my background shows my skill and it it honors my grandpa fantastically hey rick what's the inspiration this is a classic dish my grandpa always made for me and he's mostly my inspiration it's a chassis tong bien which is chinese barbecue pork soup noodles grandpa taught you well you did all this from scratch in one hour [Music] wholesale wholesale side it's the kind of broth that my mother would say would warm the cockles of your heart this you learn from your grandfather you say yeah barbecue pork recipe says when you see your grandfather next i'd like you to tell him that he should be very very proud of his grandson thank you so much chef well done thank you chef thank you eric [Music] thank you so much chefs i won the most important challenge in this competition yet so i'm pretty stoked eric for winning the mystery box you will receive a huge advantage in the upcoming elimination challenge please follow us into the masterchef canada pantry a little disappointed wasn't me obviously i really wanted to win but then i look at eric and um he's a great cook [Music] eric gives me beef cheeks i i didn't even know you cooked with the cheese so cow i think he intended to be good to me bet you he loves beef cheeks if i was cooking i would want to use the beef cheeks eric gives me the tomahawk steak i think it's a gift i grew up on a farm and grew up cooking steak so it's kind of in my blood dale's probably gonna overthink this i don't think i'm going home on this today for sure and i would be very embarrassed if i did daring food in case you haven't noticed it stinks it's the king of fruit in asia if you can use this you really impress me definitely gonna use a durian doesn't matter how much i hate it i wanna impress chef alvin eric what are you doing i'm gonna be pantering some monkfish this is a durian sauce that i made for the fish that's actually quite salty how you thinking that uh it was just the jam and some of the fermented bean well i think it needs a little bit more durian okay let me give you a word of wisdom being complex and being innovative is not the same thing so today i'm making a chocolate mousse nano tart i never liked doing desserts i never liked baking so i'm definitely stressing 30 minutes you have 30 minutes left carrots slow down the judges told me to slow down but i just think it's more efficient to sprint there like i'm wasting time walking close that blast killer eric is someone burning something oh my god somebody's station is smoking what the hell is burning that's my station oh my god it's a caramel [Music] i'm definitely screwed [Music] walk me through it what is it the top is supposed to represent like the custard of the nine miami bar it's flavored the same has the vanilla and icing sugar the inside's filled with uh chocolate mousse so you make caramel not once not twice three times yeah chef uh i made a quick caramel at the end just to candy my nuts did you have time to taste it no chef i want you to tell me if you recovered from that mistake tastes pretty good i think you're right steaks aren't always a bad thing thank you chef eric good job eric i'm definitely trying to keep it like a little more simple and just learn from all my mistakes you and tamara will be captains in the next team challenge i'm so excited i've always wanted to run a food truck i love food trucks i wouldn't ever want to personally like run one but i love eating some of them you're going to create delicious italian and mexican dishes to sell to the hungry crowds in this public square eric as the runner-up in the last elimination challenge you are the captain of the red team that leaves you with the italian truck definitely a lot more comfortable working with italian food it's my second favorite cuisine besides chinese so i'm pretty happy with the choice my role is to do the grilled polenta julie's doing the sauce eric is helping with the meatballs and danielle is a swing i'm really excited about our menu but oh my god eric is all over the freaking place jumping into the truck jumping out of the truck this is me as eric i need garlic in here because we're brazing anyways dude how long it's gonna take me to get all that garlic did julie caramelize onions first yes she is as a team captain eric is afraid to delegate i think this is a real problem may i make a suggestion we gotta use this cheese more we gotta put a little bit of the cheese in the meatball please fine okay it will moisten it up i promise you with 45 minutes to go eric is starting to panic okay why don't you guys go in there we'll roll off are you kidding me go in there what am i doing in there we got this one we've got this two minutes what's the point eric is driving me crazy right now we have 400 meatballs to cook and i'm really worried about the time eric i think you should be cooking them fine if you throw it in two minutes i'll be back let me just get stuff ready just stay in there julie can you yes help eric okay and tell him to calm down okay hey eric i'm helping you uh okay fine you have 13 slabs you better have all your protein in the oven cooking butter or garlic garlic butter to brush the bun with why are you even cooking them no what do you mean i'm [ __ ] cooking the meatballs and then i have to stand around to do it you got to be kidding me you've got what six orders here you got raw meatballs there you got romney falls behind here you're not gonna make it unless you hustle i know chef i am not going to another gosh darn pressure test eric you see the crowd massive we're screwed eric how long are you in for i don't know uh oh this is burning what the [ __ ] dude what happened if us ladies don't take control and calm them down we're screwed i'm really worried that there's no organization in terms of how we're gonna get these subs out the baskets are going from here to over there to here you have to be organized you're absolutely right danielle okay then move all the [ __ ] to the left danielle's making crucial decisions and i'm agreeing yes danielle's helping me stay calm i don't want to be frantic in a team situation because i'll just make the whole team frantic just before service we all pull it together so we just take out like this load it up with the meatballs that's right morel in the red truck is really high we're ready to get this going cheese cheese and basil there you go i'm shocked right now how well everyone's working together eric has actually started to calm down he's doing a really good job keep the feet up eric you're doing awesome extra extra kayla and eric working side by side not fighting keep it going five dollars can make the difference i'm proud of kayla because she put our differences aside we worked great together but like honestly i don't see us ever being best friend just loaded it's officially a craft meatball road did you say yeah let me take a look that does look a little underdone doesn't it let me get this replaced right away for you okay i'll be right back do not move thank you [Music] eric yes sir we have a major problem here we have a raw meatball what i told you earlier we cannot afford to serve a raw meatball look that is raw yes sir that is unacceptable i'm absolutely devastated this meatball could be the reason i get eliminated eric how did you think you did as a leader i think i let my team down i mean it was my fault a raw meatball came out it's completely unforgivable you were a very effective team but today it's every man and woman for themselves in the toughest pressure test yet this pressure test will result in at least one of you leaving the masterchef canada kitchen and today all of you will face that possibility that's right no one is safe today it's time to find out what you'll be making it's a culinary classic a dessert i just hate desserts but not just any dessert very nervous just be calm kayla be calm okay eric looks frazzled no i have no clue who's going home could be any of us columbus levels all-time low hate desserts never had one of these before i'm pretty good at culinary engineering uh when it comes to constructing things you pretty much have to slop a bunch of meringue on and just even it out smooth it out and take a spoon and start dolloping to get those nice peaks [Music] i tell ya cuts beautifully sponge nice and fluffy meringue nicely crisp [Music] that cake to me it's beautiful you tell me you cannot make this early that doesn't say it you tend to underrate yourself sometimes you have to pat yourself on the back [Music] chef alvin grabs the top dramatically it falls down and then bam oh yes yes i love lobster i cook it like once a week i used to eat a lot of lobster when i lived in new brunswick that's something i'm familiar with for sure i'm thinking i'm gonna crush it lobster is one of my favorite ingredients the one thing you have to be very worried about though is overcooking because an overcooked lobster is inedible eric hello chef what are you doing poaching the lobster and butter i'm cooking a lobster risotto anything in there in terms of aromatics i'm going to put most aromatics in my stock so you're going to make a quick stock you think you'll have enough time uh because that flavor of that lobster is key to success it better be good yes sir four of you decided to go italian on your lobster today i definitely want these judges to taste and know that i can cook more than asian food one of those dishes stood out come on i really think this is one of my best dishes i'm hoping they see that i took a risk to get this advantage is huge it was made by eric nothing against eric but i really want it to be called up there i use the body in the shells to make my stock and i only use the tail claw and knuckle meat in my risotto there's some green mushrooms parmesan cheese the rice i think has all the characteristics of an outstanding risotto you used the shells and increased the flavors by various aromatics you can taste lobster in it and that's the key with risotto very good [Music] how does that look to you slightly overcooked chip [Music] i would say slightly overcooked i tried butter poaching it for the first time chef okay it's a bad mistake but i must say the risotto is perfect and it's delicious very nice thank you chef a beautiful platter of dim sum we expect you to serve us an exact replica of what's on this plate come on up have a taste my grandpa actually owned a dim sum restaurant so if i go home on this i think i'll get disowned the last person i want to be paired up with is without a doubt kayla i am praying to god for eric he probably eats it all the time and he probably grew up making it mike who will eric be working with eric i love you and kayla to pieces but this is real man and you two are working together today just run your knife through this is gonna take forever if you do individually eric's not chopped small enough okay don't worry about it no we're gonna go home because of it look how frustrated eric is i'm gonna chop it a little smaller okay we seriously can't stress on that we have to move on the reality is that unless they work as one cohesive team they will fail miserably they have no choice but to work together great why do you just scoop it in there you have that rolling pin right here roller use the knife no i need the roller tool there isn't one oh my gosh man i need to make my grandpa proud it'll be a total dishonor to him if i don't bang out this awesome dim sum check your shirt barrack i don't want it to be broken down mush come on eric come on no we have no shrimp rinse the shrimp okay these are things there's nothing then in that season any more shrimp don't let the pressure get to you you got this full of water i'd get a colander get a colander get a colander chef just said i have made himself a little bit of water not to take pleasure in anyone's misery but if there's a little bit of water it's fine i've done this before not okay that will send us home it looks like the dance floor well what will a little water do when you're steaming a dumpling musically call us out on it i swear to god there we go chin up and we're gonna win this okay [Music] don't forget to put the caviar on top remember a little bit of tabico on top we're your grandfather ten nine eight i must say that actually looks very professional but then your grandfather had a dim sum restaurant right looks like he passed a lot of that to you well mike definitely you put two cats in the cage and they definitely came out fighting but i don't think you got the result you want it no but at one point though eric did get a bit frazzled yeah bloody lost it you lost it completely michelle and you want to know she got you back she calmed you down thank you kayla we both did great so let's see the haa gao you can see it's a little bit loose that's not what a proper hakao should be severely under season the shrimp is overcooked and quite bland did you actually taste any of the filling no chef you didn't you have to [Music] who's responsible for the spring roll that was both of us but he gave great leadership on what to do do you agree that it was a collaboration the spring roll absolutely chef she did the mison plus and then i finished wrapping it [Music] that's perfect great flavor great texture exactly what i expect from a spring roll thank you chef very nice [Music] the seasoning is disappointing overall great presentation portion size quality just a little let down on the taste please go back to your station this is my cuisine and it's really frustrating because i wanted perfection i knew they were going to nail some of that it's not good enough to keep us here you know i need three halibut one medicine after that i need one halibut and three venisons after that i need another halibut another venison let's go eric how you doing here he's aren't steering like i wanted to our timing is off and this is crucial why are you steering in the wrong side that's the back side sorry chef come on i was so specific with you it just slipped my mind that there's one side that has to be seared first it's so stressful i don't know how to get out of the weeds uh we're just like stuck in this rut and we can't even bounce back if i were you i would pull him off that he can't do this jeffy's got his chef deal with it there's such an amazing job on the scalps i know he's gonna do amazing job on the proteins i don't know what to do here okay you know what start over okay right now we're gonna put three new venison in there and five houses i can't start the health at the same time start the venison right now i need food next chef how long how long we need we need 12 minutes chef we have to re-fire everything our time is up i don't know how we're gonna get through this dinner service i need you on the pass i've got to go in here they're going down they need my help all right get in there jeff claudio takes over the kitchen we just blew it it really sucked your box must include at least three different types of donuts who's gonna fly too close to the sun and make four eric we want to see donuts that are perfectly risen delicately fried and finished with different glazes of your own invention i'm definitely terrified that his donuts i really really hate baking no helping her [Music] this is top five eric walk me through your donuts how many donuts are you making i'm gonna do eight different kinds eight different kinds yeah i'm not just gonna do three because i never want to do the minimum it seems too easy give me a bacon one a coconut one cinnamon sugar vanilla one play on a mole chocolate and spicy citrus one blueberry jelly filled one and uh candied walnuts so what's your backup plan eric's strategy it's not even a strategy you can already screw up three why would you scrub eight eric is doing eight different varieties what eight he doesn't think the pressure test is tough enough already with having to make three donuts he's making it more difficult for himself we've got a creme on blaze he's got a blueberry sauce he's got something yeah everybody needs to be pushing himself and challenging himself to make it to top five if he pulls this off i'm gonna be incredibly surprised and very impressed you'll be eating humble donuts if he pulls this off humble donuts poses um i'm opening a donut shop with him in charge you call it lucky eight donuts yes and you can work there too cardio what's in this box did you stick with the plan to make eight or did you take my advice and do three there could be a variety of eight in there so these two are my bacon donuts drunken nuts cinnamon sugar donut candied peppers with a chocolate glaze blueberry glazed donut looks like there's a couple of hits and a couple of misses this is the bourbon and walnut yeah classic combination i like this one thank you chef nice texture the flavors make sense to me [Music] so what is this there's a bacon glaze with a candied bacon on top nice texture thank you not too sure about this fat [Music] did you eat this i did you like it i do i don't [Music] well it means wealth in chinese yeah but it also means greed and when you get too greedy i can tell you what can happen you can get a big fat zero so remember that sure okay my favorite has always been sugar donut nice and plump soft this looks good [Music] you know i don't like my donut too sweet but this one it's just right it's not too sweet nice texture beautiful now don't you wish all 12 of your donuts were these the chef i'm not by any means happy with this final dozen donuts it just looks like i'm an idiot because i tried doing eight donuts and chef even warned me i shouldn't have done eight eric your mother father and grandfather eric how do you feel to see your family uh i really didn't expect them to be here and i definitely didn't expect my grandpa to be here he doesn't like leaving the house because uh he only speaks chinese [Music] a lot of teamwork in the blue team especially very surprisingly between kayla and eric i need more carrots and garlic eric and i sometimes don't work fantastic together but i just gotta get my game face on i'm not worried about kayla because her family's here she's super pumped and super driven these are gorgeous you guys eric is doing mason plus for both kayla and mike so he's the human food processor yeah and really he's doing the most complicated dish deep fried egg roll and duck fat wow that is gonna really be tasty i like that well listen i'm really impressed with eric right now he's actually making handmade egg roll wrapper i think he's doing that for his father and his grandfather i'm super nervous for my family and the judges to eat my egg rolls it's a lot of people i want to impress that room chef alvin and my dad and my grandpa i want to show that i've evolved and i really have what it takes eric you know i see you working like a jackrabbit but this time i see control speed which is good you know you're learning you are doing uh eggroll but don't they have ready spring roll dough in the uh pantry oh it's too easy then chef so are you cleaning your own filling there's like just vegetables yes cause uh usually we'd always have meat because my dad won't eat meat but in this circumstance for a side dish i think it's appropriate to have just vegetables he doesn't eat any vegetable at all no vegetables you're going back to your heritage which is very important you're doing good i'm happy to see my family enjoy the meal and to see them experience this journey with me but there's like a feeling inside me that just knows the egg rolls weren't perfect i know they're probably the weakest dish i'm just disappointed i'm gonna miss you seeing my family definitely adds added pressure i really don't want to let them down they've seen me get this far and to not come home with a grand prize it's absolutely unacceptable [Music] eric starts to cry and i did not expect that from him so it was a very cool moment to see him have emotion eric chef perfect steak crispy fruit and grenade sauce which one's the hardest for you uh the banana sauce definitely hardest i cook steak all the time i'm pretty comfortable with steak frites frites chinese are famous for making things very crispy crispy pork skin crispy duck skin so you better do well on this okay because i will be looking out for this are you confident i'm pretty confident with this one i'm a pizza dessert for sure good luck thank you good cooking you have 10 minutes left eric's tasting is flawless it's amazing he's cooking that steak like a professional chef steak goes in and i'm just praying is getting a good sear i hear the sizzle so that's a good sign like music to my ears so eric what am i gonna see when i cut your steak open perfect medium rare chef that's pretty confident glistening beautiful very nice thank you chef and i see around the stake on the outside and all the way around see the color differences around the edge as it comes to the center it is much darker and richer pink perfect thank you chef and very nicely seasoned that's about as good as it gets on a steak eric looks very impressive that came to me in the restaurant i would be a happy man thank you chef french fries that's nice that's consistency that's uniform but then we are the crispy expert right chef i can basically almost you know hear the crunch i would give this a very good pass thank you chef maybe a bit more you know when this dish is made properly it has complete harmony there's nowhere to hide though here i'm talking about fries steak and a sauce what happened here i don't know chef it's very thick you couldn't even pour the brene sauce out it's not uh brene sauce it's brene's mayonnaise it would really suck if i just went home and disappointed my family i hope it tastes better than it looks [Music] at this point i'm thinking my sauce could definitely send me home eric your fries were the best of the bunch your sauce was the worst and your steak was cooked perfectly to order while every element of steak freak is important the steak is the jewel in the crown and i think you both know what that means for sure mike you're going home today because of your steak yeah for sure head upstairs your top four finalists of masterchef canada congratulations thank you chefs it feels good to make it this far but top four still is enough super excited and nervous at the same time i'm gonna go straight italian today fresh pasta tomato sauce freshly chopped basil make a fresh pasta for an italian all right how you doing good how are you chef today i'm going to try and go a little more simple i don't want to be super chaotic in front of joe what's in the tomato sauce just the tomatoes just the sunrise on the tomatoes no i'm gonna i have the infused flavor from the sausage and you're gonna put the garlic is there a vampire convention happening you're gonna saute the onion and all that pork fat yes a little heavy now everything i was doing for my sauce you questioned you're gonna put some wine in it it's too late now never too late my friend i think eric's gonna have a problem with keeping it simple and i think that he's gonna go home eric please bring your dish up passing tomato sauce could seem too simple and underwhelming and it could definitely send me home tell me about the dish it's homemade fettuccine sausage hand crushed tomato sauce topped with basil [Music] it's pretty simple though did you want to stay simple or are you trying to impress i usually overcomplicate things today i thought i'd stick with clean flavors it does kind of come together as a pasta dish it has good flavor try it what do you think say you're in my restaurant what would you pay for that 15 15. need 28 are you over valuing yourself uh see what they say i'm really happy this time you kept it simple yeah but you're going to charge 20 bucks for that pasta that pass up better be right on and i mean from the sauce to the noodle texture consistency you hit it right on i would say it's a very nice fish thank you [Music] dungeness crab there's nothing quite like the sweet meat that comes from a west coast crustacean only about one quarter of the crab is meat so every piece is precious and be careful cook them too long and they will become rubbery and inedible a chef i've never cooked with razor clams before i have cooked crab many times my strategy is one that's simple eric is a great cook take the freaking crab do not let eric have it that crab is so tricky chef i picked the razor clan thank you thank you so much i may have just given eric a hundred thousand dollars [Music] there it is how do you feel oh god i have a perfect dish for it perfect dish eric hello chef tell me about your dish what you're making we're gonna do a uh green thai curry with a creamy curry you think a curry might overpower the flavor of the crab [Music] i think korean crab go well together this is not gonna be super spicy curry it's gonna be sweeter and like herbaceous with the lemongrass kefir lime leaves i like citrus notes with a crab who do you think uh might be going home today i think rita's a stronger cook so i'd like her to go home good luck keep an eye on the talk eric please bring your dish up [Music] tell me what flavors went into the sauce and the crab fresh cilantro lemongrass garlic onion jasmine rice cooked in coconut milk and then a crab broth that i made nice little presentation quite innovative the only concern i have is the large lime wedges they're large i just think if you take a mouthful of sweet delicate crab you have this huge hit of sour lime not something i would have done the flavors of that sauce are very good there is a subtle heat the richness of the coconut milk it's all there it's nicely balanced however that lime troubles me top three it's an incredible achievement for everyone here and you are only what 21 years old yes chef incredible is this dish going to be incredible though i personally think it's the best dish i've put up so far so the thai dish is it authentic thai or is it eric thai eric thai tell me about the rice oh it's just jasmine rice cooked in coconut milk [Music] it's delicious thank you chef i don't think i've met a 21 year old that cooks this weight thank you that means a lot it's incredible [Music] winston you haven't always see eye to eye with eric on his food stream what do you think now i'm extremely proud of him his determination i would like to say he's just like me maybe he's better than me which is great [Music] your father is supportive and he's proud of you feels like i've already won jeff absolutely [Music] since i didn't win the dim sum challenge and my grandpa's here this time i can't let him down and i got to bang it out with these dumplings these dumplings are from scratch and they taste amazing this is like first dish my grandpa taught me except i'm adding a bit more flavor a bit more me in it eric's staying with very asian influences his braised pork his soy flavorings although ketchup is that traditionally used indefinitely yes it is really believe me it is eric i see your father up there his eyes glued to this station have you done this pork before uh no you have not learned how to cook pork belly from your grandfather are you kidding no he doesn't use pork belly what does he use that pork butt pork shoulder why didn't you use that it's master chef pork belly is definitely more elevated and i think it tastes better personally oh my god you guys keep focusing all right good luck all right eric your turn bring it up i made a crispy pork belly with a vegetable dumpling and a wasabi mayo with a soy reduction this is a very ambitious dish to get a crispy pork belly done in an hour is not easy [Music] eric first of all you have put a lot on this plate pork belly absolutely tender inside and crispy so spot on perfect the dumpling this is restaurant quality this is something i would love to serve in my restaurant pork belly it's not the easiest thing in the world to cook and you've been able to maintain that moist tender succulents that i love and look for in a really great pork belly thank you chef it is delicious the dumplings i think you did a great job you can see the vegetables how they've been cut with such precision through it the dish was amazing looks like he's just about to start working on his noodles he is to me almost a pasta master he loves working with noodles and the fact that he's using a guitar which is a special little device and italian device to make those noodles shows that he's very confident and comfortable that he can make a really great noodle i think i'm being the right amount of ambitious doing these techniques for my entree because it's all calculated and i know i can execute it 30 minutes you have 30 minutes remaining you're now at the halfway mark the cooking of the lobster has to be perfect lobster is family favorite and i definitely can't let them down because i feel like i disappointed them in the lobster challenge before [Music] how you doing eric what do you have in here a lot of herbs spices uh coriander i'm grasses your lobsters are chilling how are they cooked at a medium rare right now they're slightly under oh look at that what did you cook these lobsters for uh eight minutes chef eight minutes yeah chef claudia thinks i overcooked my lobster i just have to push through and i just cute this lobster dish i can't go home unless i'm canada's first master chef yeah can i have some [Applause] [Music] eric already cooked his lobster almost to the edge now if he stir-fries that lobster on top of the poaching i'm concerned it might be overcooked maria is definitely playing it safe doing what she knows really well which might be a very smart move but only time will tell one minute your final minute come on get him on the plate let's go let's go let's go i'm happy to get a real walk and just cook some asian food i'm back in my element and stir frying these noodles [Music] [Applause] [Music] [Applause] [Music] the lobster has to be perfect because i overcooked it last time if i overhook it again then what kind of redemption is that eric please bring up your entrees it's uh homemade egg noodles with uh lobster sauce aromatics spices and then lime segments [Music] eric you've learned how to cook lobster to a tea the noodles are amazing the sauce not too creamy and over the top rich but is subtle with flavor it's a fine dish that i'd serve in a fine restaurant certainly one of mine thank you it's impressive eric by using the guitar you have the perfect what we call the shanghainese noodles you know you got that nice smoky burnt flavor here is when you're mixing east and the west together and you do it right very very smart thank you chef [Music] if you look back at the cook that you were when you first entered this competition and you compare that person that skill level to where you are now it's night and day thank you so much chef whatever the outcome is today you need to cook i always say how much i hate dessert i totally thought of a dessert that didn't require baking so it's an asian plant a banana split it's gonna be red bean and green tea ice cream and a banana tempura it's gonna be the best banana tempura they've ever had eric now is doing two different ice creams i wish he would just do one that was right i'm concerned that he's taking on too much right now you know that may be his accuser [Music] that's before my mango snow eric's uh really stretching himself so i think that might impress the judges a bit more i try to make mango snow and it's not grinding up in the grinder very calm and cool eric seems to be almost unraveling here no worries i need to show these judges that i can improve for mistakes and i learned from them in order to make ice cream in such a short time frame the home cooks are using liquid nitrogen here we go the temperature of this clear fluid is so low that it instantly freezes the ice cream ingredients as soon as it comes in contact with them if you don't incorporate it fast enough while you're pouring the nitrogen in you're going to end up with a rock wow you're doing two at the same time you're ambitious you have it on high speed or medium speed no it needs to be on low or else it'll just like get sorry it depends how fast you add the nitrogen yeah i'm adding it pretty slow all right good luck thank you chef oh wow look at that thank you egg what else you got to do deep-fried bananas and plate i saw some chocolate on your trolley there you gonna use that yeah there's no banana split without chocolate so i'm just gonna grate some fresh chocolate over it let me give you some advice okay chew your plates okay chili plates [Applause] [Music] [Applause] [Music] it's an asian banana split banana tempura red bean and green tea ice cream and fresh grated chocolate because there's no banana split without chocolate [Music] [Music] asian banana split home juices you have taken all the comfort the good of banana spin and you have put it into this dish red bean that is comfort to chinese because we love red beans and green tea that's universal you have to hit it spot on you too have done an amazing job i find the red bean one has a little sweetness to it that i expect with a red bean the tempura batter it is light and airy so it really does not hide that banana flavor i think it's a very innovative and high reaching dish that you've done very successfully eric i think the dish is very dynamic on many levels and actually the ice creams both taste incredible they're very creamy the one flaw though i wish there was some more fresh fruit on the plate to cut through the richness of the ice cream and the richness of the batter but overall i think it's an incredible dish i've never had so much at stake i'm definitely going out big this is guns blazing it's my future on the line eric you know he's always going to provide you a dinner that takes you on an adventure here he used nitrogen he did uh double cooked pork he has moved a long way either of those menus i would be proud to put on any of my restaurants there's no plan b i'm not going to fall back in engineering i'm meant to be in the kitchen and i hope my dad sees that today maria and eric after your incredible journey in this kitchen you have both proven that you're much more than just home cooks and you've earned your place on this stage please trade places with the three of us [Music] one of you will win 100 000 this magnificent trophy and the right to call yourself canada's very first masterchef the winner of masterchef canada is [Music] eric [Music] [Applause] thank you so [Applause] much you have no idea how it feels to actually realize your dream i gained my dad's approval and he's really proud of me candace chris masterchef [Music] you

Channel: MasterChef World

Views: 6,412,635

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, masterchef canada, masterchef canada season 1, masterchef canada eric chong, eric chong, eric chong journey, eric chong masterchef journey, masterchef canada eric chong wins, masterchef canada eric chong best moments, eric chong best moments, eric chong masterchef, masterchef journey, eric chong finale

Id: PGvU_4-5fBk

Length: 59min 26sec (3566 seconds)

Published: Wed Dec 22 2021