Michelin Starred Restaurant Takes On A Family Run Restaurant | Gordon Ramsay's Best Restaurant

over the last six months my team and I been checking out your best love restaurants from thousands of nominations tonight the competition continues with another of your top culinary favorites Chinese techniques and flavor combinations that you won't find in any other cuisines there's a Chinese restaurant on nearly every High Street and there's an incredible range from small family-run outfits the mission star fine-dining please cut the noodles please thank you we tend to think of Chinese food has been all about chow mein and special fired rice but great Chinese restaurants serve food that's as sophisticated and complex as anything you'll find in a posh French restaurant I've chosen two fantastic restaurants to battle it out for a place in the semi-finals tonight from Mayfair in London it's the crazy canary genius of Kai No my style of cooking is the new modern Chinese as a chef we need to perform on our heart versus the best of the northwest Blackburn's you and you a brilliant family-run restaurant earliest memory of food was just cooking with my father he said oh you can't reach the cook is so standing on these four cases to live yourself oh I can only choose one Chinese restaurant to go through the semi-finals so they must prove to me beyond all doubt that they are the most worthy contender I'm going to subject both restaurants to three challenging tests starting with a country of 30 guests all arriving and ordering at the same time every restaurants worst nightmare first they'll sachet into Mayfair to sample the avant-garde the lights on offer mr. stark I where is he chef you look like you just don't have a Chinese boy band look at that hair incredible that I know you are a superstar pies kitchen is led by Alex the demanding head chef he's a perfectionist who runs his kitchen with a rod of iron to ensure his sophisticated dishes are spot-on every time I'm Batman Alex hodie skills in some of Asia's top five-star hotels before being poked by tines ambitious owner Bernard the intention was to change people's perceptions about Chinese restaurants they're trying to reinvent Chinese cuisine and they put a 21st century twist on it amongst Thais bold and unusual dishes is a unique liquid version of a lamb shank does not look like a lamb shank in there so is it supposed to be like a lamb shank soup or yes right yes it's it's one of those dishes which catches people are by surprise so a lot of people absolutely love it and some people don't like it I just never had a lunch at that before no no absolutely not and if you ever sell that today obviously on the menu make sure the customers understand what it is before yes I don't want to disappoint it it tastes delicious she's a really strange way of executing it I love these guys they are very very creative and this food is out there and I just hope that my diners get it and love the experience ty will need to be on top of the game to survive my ultimate pressure test two hours two courses yeah I'm gonna be over everything I'll be in the kitchen I'll be the dining room and I'll be watching and listening to everything so make sure that you give my diners and experience never to forget normally bookings are staggered to take the pressure off the kitchen but not tonight my 30 diners will push Kai to the edge and give them a chance to shine on Alex's ultra-modern menu tonight is a choice of three starters wasabi pawns with mango and basil seeds steamed scholars with ginger and spring onions and Kai's unusual take on a lamb starter with such dishes my guess we'll need a clear explanation when the order the flavor of lamb shank but it actually comes as a soup hit the kitchen and it sounds like a champ alex is launching a full-scale military assault hang on don't go back to that well your sonic Lamptey not young teen yeah my regenexx yeah okay and what's the paper for table 5 for a starter dancing the Paleo dancing that jeopardy a newer friend I've got a headache dancing that young teen got my what is that researching whatever you sensing no obvious are the order I need a Colleen it just means into service and it's clear that course isn't going down well with my diners when we're done is just complain about the lunch change goopy soupy and normally expected settling exactly what I predicted liquid lamb shank may be a step too far for my guess so I hope Alex sees amazingly sophisticated main courses are going to impress he's workings ass off to make the soy and honey marinated lamb spiced with chilies and an extravagant lobster dish scented with crisp curry leaves and cooked with lemon chili and schlotz now front of house is getting in there mother nothing seems to be coming out together we can't keep a table hanging for seven minutes without anything else arriving on a day like today that's what I'm trying to say okay okay thank you call the waiter may cause severe thirst artists John send a starter and then ten seconds late to send their main course can you so my question originally was who called away the main courses is it always this crazy there's a man busier the very childhood service yeah one chance is fine with 15 - at the same time it's such a mess that one diners dish the lamp have been missed altogether I'm hoping it's gonna arrive recently soon because I'm very very hungry okay for a Michelin star restaurant this is unforgivable even worse Bernard the owner is busy serving up excuses for free staffs cock-ups normally a meal here everything is in the middle of the table so everybody's sharing which is unusually today we've had to serve everything individually why are you doing that their share of startups five but the or domain cause I think that customer deserves it the fact they took water down incorrectly from the customers fault you know I have so we should be telling them that I'd rather you just sort of hand in the earth deal with it and move on okay my apologies once the food arrives most of my diners are blown away by Alex's amazing dishes it is fantastic the the the Lambs tender just wonderful Bob stir and it was absolutely fantastic I've never had lobster that's been fried before and it was really nice contrast as well as having the strawberries and the grapes and their lobster was lovely very subtle flavors of garlic actually but yeah amazing end of service and time to tell Kai what I thought the customers are did get the food on time love the food it's quirky and it's very striking when it hits all those notes but we have to remember that when customers come in for the first time you've got to hold their hand every step of the way that's where we've got to work on yeah just got to keep working keep working make it a little bit better every single absolutable but I know you can go further because you've done it with the food and you can do it with the service as well hit all those notes there put them together bang you have an amazing restaurant I'm scouring the country in a quest to find my very best restaurant my coach load of 30 diners is about to hit the second Chinese restaurant battling for a place in the semi-finals of my nationwide competition it's family-run you are new in Blackburn so many of you nominated them you and you have to go into my top two Chinese [Music] it's got that that energy that vibe and this family run run with great passion you can feel that because they care about every little detail family is the most important power this restaurant I think person like it makes this restaurant what it is you know it that's the heart and soul of the restaurant it's not just a livelihood it's more than that it's a definite passion that Charlie started out with a chippy over 30 years ago before opening his first restaurant in 1989 you see survived it's still flames in it you know it's life he's quicker than me there's a saying they're older the ginger the hoary gasps now all three of these children work in the business the worker work what makes it special and stand out is that Charlie's head chef son Victor sorts the very best local ingredients but scholars a massive arrived at this morning they're beautiful thank you you and you will have just two hours to serve all 30 of my diners a perfect meal I'm excited already tonight's dishes include hand dive salt and pepper olives fill it state with hoisin and chili bean sauce and a luxurious stir-fried Dover sole absolute vicious it's completely that's for me what I dish needs is just a touch more seasoning yeah okay my diners look excited by what's on offer but I wish the front of house team would make a point of telling them how fantastic the raw ingredients are that song have the scallops with asparagus and mushrooms for all they know the scholars could have come from the supermarket it's Victor and Charlie's chance to show me they can handle this challenge to the target once that turbo wok is fired up dish you start flying out the door last week it's just over two minutes from the first order coming in for food to leave the kitchen Victor's brother and sister are joined in front of house by at least eight other waiting staff who seemed to do a lot of waiting seems to be a lot of people just milling about I'm not really paying these checks to the table Blackburn's next top model it's complete overkill and half the time they don't even know where to put themselves my main concern is the way the kitchen is working Victor the head chef picks the ingredients another chef add the sauce then it's that Charlie who does all the cooking [ __ ] Israelis they're coming every [ __ ] just cooking cooking cooking I know it come here prayer no-man's anyone doing alone thank you feel guilty that's the way why should the only one doing any work could you - he's control control busy a control freak please let go a little thing you still think he's gonna do one day a week at ninety seriously seriously yeah orders have already backed up by the time head chef Victor steps in to help with the cookie there's something quite unique about seeing to follow some of us so together you know [Music] what hope dishes are now getting out there's a problem yeah I'll sort it for your no prob thinking don't taste anything we're square norm for the way they work as the Chinese kitchen but the young guys now start to cook and also Victor skip as well now say got same dish we got by three different individuals so that's how things started coming consistent I can't believe that Charlie and Victor are letting down their delicious and unique ingredients through lack of seasoning once I really enjoyed the starts everyone L know we're a little bit bland so just make sure if someone's gonna cook it they're gonna taste it as well if it needs a touch more salt okay Charlie thank you it's not just the scallops they're also under seasoning their most expensive dish three plates of a 30-pound ahead Dover sole have you sent back give me a favor give me another Dover sole dog solid cylinder season there definitely is more so it's a hardy family I've been a service I mentioned that service oh yeah fish tastes delicious but it's underseasoned and three times tonight you guys come back bland you've got to do justice Charlie's happened to me do the soul it's an expensive dish to get wrong so many times [Music] when they hit their stride you and use food is extraordinary now that you family need to hear what I thought up tonight's service this is a first for me I've never come across a Chinese restaurant that has such unique ingredients and so if you are going to hell him back to sauces ingredients shout about it I could cry on the back of the Dover sole because I said to you when you cooked it for me earlier it needed more seasoning and it came back three times tonight taste it do it just this yeah you're the chef and your father's a sous chef and tonight it looked like you were the apprentice and your father was the chef and grabbed the reins and let him sit behind you well done thank you I slowed down if they homed in on those small little details with the final seasoning across those dishes and you've got something pretty phenomenal [Music] can i and you and you have cooked their hearts out but both have their failings and things are about to get a whole lot tougher the coast trip really showed me what these Chinese competitors are made of and now I've called both of them to a meeting with me to find out how their restaurant when when I'm not breathing down their necks I've been spying on them and they have no idea if you want to know how in restaurant treats an ordinary customer on an ordinary day send in a secret diner that's exactly what I do they should get amazing food and excellent service nothing less is good enough sarah Durden robertson has worked with me and other top chefs to create and perfect thousands of dishes true critic Simon Davis is one of the best in the business and has judged food and service have thousands of restaurants I'm allergic to those I can't eat sultanas it's one thing serving easy to please customers but how old my competitors perform when my undercover diners are deliberately difficult and demanding first up is cayenne Mayfair in their first Test my customers didn't get a proper steer on Alex's ambitious menu has owner Bernard improve things since my last visit that was a big test unknown to all of you you've been tested twice after I left KY I sent in my secret diner and I need you to watch this [Music] yes one o'clock yeah yes the starters are warded rossabi horse and soft-shell crab but I'm going to change my order once I've seen that he's put it through and I'm gonna order the lamb shank that's right can I change my order that started from I'd like their lamb shank yes thank you okay hi sorry I asked to swap for a lamb shank well yeah but what's the additional order yeah yeah sorry thank you so the kitchens ended up cooking an extra dish because the way to never said that it was an exchange that's why he didn't come and ask it seems to be a bit of a lack of communication between some of the front past our own kitchen what goes through your mind when you see that there Bernard I think palate reason why we made a mistake is because it's not unusual for somebody to have three starters between two people oh my goodness and a martini glass that's not what I was expecting Wow thank you did I read the money right that bears no resemblance to the dish that I was reading about I'm sorry I just I can't believe it that's what I ordered very weird go ahead of the soft-shell crab instead thank you it wasn't clear from the menu at all that that's what that dish is like why are we serving lamb shank in a martini glass there's hot it just seemed so strange as such a bizarre thing to do it's a fair fancy stuff that fantasy starter Jesus the issue we have for the chaste rice wine flaming is that very often the flames are quite hard to see no one can see the [ __ ] plane because it doesn't give off a lot of flame it's a little bit of fun it's a bit of showmanship I don't see anything wrong with that there's a consistent strand through here that you're trying to be clever with the martini glass the lamb shank and now you're fond buying something that it's got nothing to do with flavor don't damage what you got by trying to be too clever [Music] have been delicious that's really kind thank you that somebody who clean fries and stuff on the service they feel they ought to food they want to hit the table it has to be perfect or they're not happy including after okay brilliantly handle all the ends offering the whole thing on the house I think the the emotion I feel right now is more determination than disappointment you've got to get your head down and make things better I hope we can now really tonight to fantastic restaurants are battling it out to become my best Chinese and win it place in the semi-finals of my nationwide restaurant competition time for you and you to find out how they measured up when I sent in my secret-spy unlearned all four of you you've actually been tested twice I sent in my secret diner and this is what you saw I told the you family to focus on detail and to properly seasoned the stunning ingredients they sauce and I want to see them use the waiting start wisely so they're not just hanging around I got table David Duncan for two people at eight o'clock [Music] would have put tripping off for the drink by now having been there for five my know they're busy but it's quite a lot of smoke as well because he's managing the place it all feels a bit frantic how many would like to have a drink that you can get rather like for some drinks to call over the waitress to get a drink given to my right it's for waiters and waitresses they've all got their backs to us for that busy it's a busy night ten minutes of a drink is that all they wait 10-15 minutes no it's not well that was an enum Friday night because one of the kitchen hands was I'll fail yeah so I have to go in and the hell these guys that's not I disappeared for so long what you need to do is pay money for better staff and less of them that are more reliable are starters what they should be doing now is coming up to us and just having a quiet word you know what that would completely dilute the situation completely ignored completely ignored it becomes an insult where they become offended like you said defuse it that's okay okay thank you miss Davis always sugar snap peas and carrot soups actually rather rather bland and the fish itself it's pretty nondescript either just this Dover so doesn't be tasted much and it's been much more seasonal when you've got customers that are sat waiting over half an hour of food it's got to be perfect and I was dealt with quite well so I understand there's clappy going are to change the dish I still don't like it I'm afraid I'm so sorry Oliver ten out of ten for dealing with a very very tricky the story brilliantly handled and he's fussy beautifully done I'm really really really really like that this probably samosa it's worth the truth alone I've never heard such an amazing compliment to Chinese desserts fantastic really good the dining experience under start I've now reached a crescendo where I think is one of them Chinese restaurant [ __ ] too many years or a strong finish and he left on a high got this far now we just really want to I'm ready to explode I'm ready to win this competition I'm gonna take this and hope get to the end of this competition you know we're two best Chinese restaurants have one final chance to really deliver in my competition I'm taking them out of their comfort zones and into the kitchen of my own michelin-starred restaurant I've asked each chef to create one amazing dish for 20 guests the test here today is about quality and consistency every single plate they produce must be perfect their performance will win one of them our place in the semi-finals the other will be eliminated from the competition the pressure will either make or break them seen the name of the menu accordance three-star Michelin restaurant want to win this will cook aha oh we had make they were definitely try our best to mix it the diner happy is this is an amazing battle about to take place now because we've got two completely contrasting restaurants on what the quality to stand out create something magical the sad news is there's only one of you go through to the semi-final make sure it's you good luck to both you thank you they must create their dish using the finest quality beef as their main ingredients and I'm expecting great things from both teams it's not just me they have to impress some highly distinguished guests will also judge both restaurants dishes including data Zhang a world authority on Chinese cuisine and respected businesswoman mason lie OBE I've also invited each restaurants front-of-house team for the chef's there is nowhere to hide I'm expecting culinary perfection okay I'll order four covers Table six Kai Paul beef and ginger okay yes chef will be great yeah chef thank you is if I share like that is that will that will that make getting easier no tell me know is it who is it is it yeah no just in case at Kai alex is a gifted and passionate mastermind elevating modern Chinese food to new heights Alex and wing his sous chef hoped in charm I guess with the creation you'd never find on a high street Chinese menu then they can be sirloin with ginger and spring onion pesto so with broccolini bamboo stalks and pumpkin is accompanied by spiced rice and a soy reduction pencil yep ken are kind of the regular any finishing that I wanna run and hop in it it's so nice to see my kitchen and how nice is that we've been here five minutes you haven't shouted very good thank you thanks an order you and you to give us way Table 3 please - stunning Wagyu beef - yeah yeah is that thanks charlie in contrast you and you is going for a more classic dish wok seared Kobe beef with sweet soy sauce lime garlic and ginger Kobe beef is an amazingly tender cut of meat but the magic in this dish lies with the flavoring that's what we've always done that so keeping things simple using fresh really good ingredients you know I've been waiting to say a victor the head chef can live up to the title and take control from his father tasting today every [ __ ] thing you call that plate I will see you taste I need to see you taste yeah I'm not on your shoulders right now and that standard has been met by you today yeah sure Victor has the pressure of the competition and the desire to impress his dad resting on his shoulders he needs to stay calm and in control but for my first table of four Victor dishes up just one plate that's the first beef yes don't just mission Shumacher sorry missing one just miss him three more on there yeah so is that three in there yeah how long's that gonna take we'll make the finisher how long's you're gonna take four minutes check four minutes well it's gonna be [ __ ] wife four minutes what do you want me to do serve that are you going to do for fresh portions again halo chose Hina serve that [Music] come on Victor I know you can do better than this I can't just serve one portion wasn't read to do I take you back I can't just serve one two minutes and out this one off the shipping service please go with her please Jenna there's only rice is that the all right put me in focus a one-pound bears all up come on guys listen just stop come here two seconds what the [ __ ] are you doing what is that and if this is your moment Jenna standards so get that back in there split it between four plates come on guys I know you can do better than this but if you talk to each other the rice comes at the same time I say one [ __ ] L guys that's done by you and you when we completely disorientated no teamwork and their fathers son we've got to say today do it like two strangers in the kitchen come here two seconds you this is not a [ __ ] rehearsal you understand it sure I can't just send that one Porsche owners house I've got dining room full of guests out there listen to me and more importantly slow down and come to the hot plate together come on this one on the other side of the kitchen alex is also feeling the pressure time to forces away alex true please stand mad at me look at me look at me yeah Shelbys that's it thank you laughter nice to be yes yeah thank you okay now to take our place Alex isn't communicating with me or a sous-chef wing [ __ ] you now come on guys and this complex dish knees perfect coordination Alex look at me if we get a little bit organized yeah so the beef doesn't hang around too long on hot plate yeah it's got a go yes I can't sit here too long don't work together a little bit more yeah chef yeah so you putting it on I was taking about four or five minutes but it's got to go we can't keep it back too long yeah otherwise gonna be cold Brady oh God service please Alexes food looks amazing but he seems to be struggling to cope in my kitchen without his large team your chicken start boiling over on the hot plate please okay fine I'll be letting go let's go take the [ __ ] paint I want to a shelf there as well stop you go you let's go go go go yeah boo that's nice I'll be done yes yep Joe please let's go Table two where's the sauce good thank you sauce pour the left-hand side Alex I want all the pot sometimes my kitchen here in 50 I've never had an accident and today I'm not going to have one yeah let's go Jesus Christ very nice Palace peaceful service please don't sever one please yep thank you [Music] I'm still a bit nervous seeing this now a lot better okay big yeah forward you'll be four wait table one yeah all at the same time to rise to vegetables and to summon a new breed yes yes thank you come on I look at me always just take a grip solid hold those reins yeah and get this thing back on track yes and make sure every plate is absolutely perfect please yo your mother said out there you know that don't you yeah okay for bit please stop by let's go please let's go I hope you learn thank you thank you excellent Gordon just sell the nerves and then no one need to do you and you have come back strong and they've got that focus going on now [Music] plate after place of Victor's mouth-watering beef is finally been served [Music] look Sid wakey [Music] I feed this delicious very tender what do you think I'm really proud of my dad and my brother just getting this far and what they've cooked today's being amazing in a kitchen they're not so used to as well our kids are definitely done as proud yes service is over and it's time to discover what my distinguished guests think about these two extraordinary dishes starting with Victor's wonderful we were so tender and special it worked very well you have more authentic flavors not only the presentation but the flavors it's much better as well I think it was the better dish made me because of the tenderness of the beef the accompanying dishes particularly the rice that the rice was outstanding my diners comments are testament to the incredible standards of both Kai and you and use food but this competition is about more than just one dish both these fantastic Chinese restaurants have had their ups and downs throughout this hate but now it's time for me to choose between them meaning today is very important for me because I really want to be a proud to my family as a one of I thought my turn each other in London but if I'd be Kaiser the only woman there such a fantastic restaurant and their dish is unbelievable you know so we can only see you know we'd be image it would be unbelievable only one of them can go through to the semi-finals I've got to make a very difficult choice my two top Chinese chefs Alex and Victor have finished the service of their lives and my three Michelin star restaurant they've both proved themselves exceptional competitors but one team has to go it's time to taste this incredible food cooked here today starting with a dish created by Alex from kind and Mayfair sauce the beef marinated 24 hours by swine beats delicious sauce is very very strong pumpkins very crunchy bamboo shoot country slightly acidic but delicious you knew Wagyu beef hmm it just melts in your mouth it's delicious I mean it's really delicious my god it's got a texture of foie gras and needs the greens with it it's very rich but it's incredibly moreish and you feel like it's done with a level of authenticity they both hold an amazing flavor who has the edge of this one both these teams have cooked their hearts out but there can only be one winner [Music] okay I brought you here today for one reason and one reason only to do something extraordinary to do something that was out of your comfort zone and into a completely different league KY the dish you looked at it was like it come out of a Gucci handbag it was all precise and just beautifully done the beef phenomenal love the marinade intelligent smart and it had that kind of wow criticizing the dish I would have cooked the pumpkin for another two minutes is there we crunchy inside you knew the Wagyu absolutely beautiful because you you played To Your Strengths what would I change it was simple today I didn't think you'd go simple I thought you'd go a little bit more a little bit more daring but this competition is not gonna be won or lost on one dish alone I'm looking for the best restaurant great food great service great atmosphere friendly approach and something that you want to go back to that restaurant for that phenomenal experience [Music] the restaurant that's going through to the semi-final based on everything I've seen taste it and being part of is [Music] Junior continue those fireworks yeah you deserve to be out there love the fireworks love it love it love it good job there one amazing restaurant yet look after because I'm absolute gutted that we're not getting through the answer wasn't the answer we would have liked to hear but we have to move on and keep going with what we do every single day well done really well done I said you had a lot of weigh on your shoulders today and you pulled it off I was just based on that dish is based on the whole experience really well done you should be incredibly proud yeah a bloody good job get really well done well done well done well done I'm very happy it feels amazing I can't wait anymore that's just good believe [Music] we're very powerful Universal yeah I'm all Robbie's yeah no you're into a good job being a good teacher yeah it's a good job [Music] that's a lot maybe good [Music] through a jungle [Music] pretty sorry to say goodbye to Kai and that chefs a bit of a mad genius however you and you great restaurant what an amazing family and they're the consistent and United

Channel: Gordon Ramsay

Views: 4,447,826

Rating: 4.8960233 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, ramsays best restaurant, ramsays best restaurant chinese, ramsays best restaurant full episodes, gordon ramsay best restaurant, gordon ramsay best restaurant food, gordon ramsay best restaurant review, gordon ramsay best restaurant critiques, gordon ramsay best restaurant full episodes

Id: zbWpclMMA2w

Length: 42min 1sec (2521 seconds)

Published: Fri Sep 06 2019