Original subtitles

ANNOUNCER: Previously on MasterChef Australia,

they watched a Michelin-starred master...

Every little step is very important. Wow.

..then recreated his dish

in very...unique...circumstances.

NAT: I can't believe I just watched Vicky Cheng make this amazing dish,

and I have to recreate it through memory. Oh!

And the cooking gods were smiling down on Nat,

who won immunity from the next elimination.

Tonight...

..they hit the streets for a buzzing street food service challenge.

Diners are here! Oh, my God!

NAT: Oh, look at this.

Ooh-la-la.

LOCHY: How cool's all this stuff?

I can smell the durians.

So cool, eh?

We were on Stanley Street.

You know, there's food vendors and market stalls everywhere,

and it's extremely cool.

This is, like, the heart of Hong Kong.

How cool is this, guys? Oh, man.

I'm just feeling grateful that I'm here in Hong Kong.

It's absolutely insane.

Being part of this trip is such a big deal.

And being here with this group of people is amazing.

The competition as a whole is once-in-a-lifetime,

but this week particularly is truly once-in-a-lifetime.

Ah!

(CHEERING)

JEAN-CHRISTOPHE: MasterChef! Whoo!

They've got the coin.

Fancy seeing you here!

Hello!

Hey! Hello.

JEAN-CHRISTOPHE: Hello, how are you?

It's our final day of adventures in Hong Kong,

and it's your final chance to win immunity.

And, boy, have we got the challenge for it.

Today, you'll be taking over...

..some dai pai dong on Stanley Street!

(ALL WHOOP AND CHEER)

Dai pai dong are traditional, bustling open-air street vendors

famous for their delicious, authentic local dishes.

MIMI: I'm super excited to be working at a dai pai dong stall.

Dai pai dong - very much focused on Cantonese cooking technique.

And the chefs that work these stalls,

it's something that they've probably been doing their whole lives.

Like, what a privilege to be able to do this.

For me, really good street food

is about texture, speed,

seasoning, seasoning, seasoning.

What I think characterises the brilliance

of Hong Kong street food -

street vendors manage to use quite ordinary ingredients

and, with a bit of cunning and flair,

manage to turn them into really delicious things

that you just crave and crave.

My biggest recommendation would be make sure that you can do it fast,

really tasty,

and consistency is a really big one as well.

Ah, yes, we want to be impressed, yeah?

So, this is how it's going to work.

You'll be split into three different teams -

Team Wok, Team Steam and Team Deep-fry.

Ah!

And you're going to have to cook two unbelievably delicious dishes

using whatever piece of equipment or technique

that you're associated with.

PEZZA: I think everybody's hoping for Team Deep-fry.

Everything tastes good in a deep-fryer, you know what I mean?

And that's something that I'd say, over here,

street food's all about.

That would be my perfect one.

You're going to be cooking for...

Oh, no.

..120 people, alright?

(ALL GASP AND LAUGH)

And service will start in 2.5 hours.

Jesus! Alright?

Don't forget, immunity is on the line.

The team that cooks the best street feast,

they'll be safe from Sunday's elimination.

DARRSH: This whole week in Hong Kong is about immunity.

And immunity at this stage of the competition would mean top six.

And it's just one step closer to that massive prize.

Nat, now you've already won immunity.

Does that mean I'll win again?

Settle down.

No, you'll be helping whoever you're partnered up with

to try and get them immunity from Sunday's elimination, alright?

Sure. They'll owe you one.

Yeah, yeah.

Shall we split you into teams? Yeah.

Jean-Christophe... Yes.

..take it away. Are you ready?

Pezza, good morning. Better not look.

Oh, pink. Lochy.

Blue.

Blue! Yeah!

I love service challenges.

They're one of my favourite challenges that we get

in this competition.

And I'm with Lochy.

We're roommates, we're great mates.

I feel like we work well together.

We cook together at home all the time.

We're happy.

Darrsh.

Gang yellow! Gang yellow!

(BOTH LAUGH)

So, Yellow Team, you're Team Deep-fry.

Nat and Darrsh. Ooh, yes!

Harry and Lochy, you got blue - Team Steam.

Hey, Team Steam.

And that means, Pezza and Mimi, you guys are Team Wok.

Yes. Nice.

So, now you've got your teams, we'll head to the stalls.

So, this is your last cook in Hong Kong.

Smile and make it count.

Immunity is on the line.

Once you hit your stalls, your 2.5 hours of prep starts.

Shall we do it? ALL: Yeah!

MAN: Let's go.

NAT: No fruit shopping. (LAUGHS)

Let's go!

I'm super excited for today's challenge.

Like, I pretty much grew up on a lot of casual eateries

and street food in Hong Kong.

We've got to get our things. In here, Mims.

Good, good, good.

Legend. Oh, I am super excited.

Being in Hong Kong has reaffirmed my love for cooking,

and it's been great showing my fellow contestants around the city,

but now it's game on.

I like blue, mate. Looks good on you.

What are we thinking of doing?

Just finely cut the beef like we had the other night

with the, um, the short ribs, eh?

Yep. Same sort of style.

Beef with eggplant? Yep.

Pezza is really, really keen on recreating

an eggplant and beef dish

that we had one of the first nights in Hong Kong,

and I hear him, because it was absolutely delicious.

So we agree to replicate that for the first dish.

I'm thinking we need to do something that's a little bit more technical

and interesting as well,

because this is basically a stir-fry.

Is there anything we can do that is not using a meat?

Um, I actually think maybe we go a bit risky here,

go for something a little bit more challenging.

What if we do XO sauce radish cake?

Do you know...? Have you had it before?

Uh, not really, Mim, but sounds good to me.

OK, so... Radish cake.

..radish cake.

I am really, really keen on doing this dish.

I love this radish cake recipe.

And I know that it's going to be a ripper

in terms of it being a flavour bomb.

Alright, let's go.

Right, straight to protein. Straight to protein.

What do we have? What do we have?

Team service challenge today,

and I think everyone's very hungry for immunity.

Even though I'm not getting immunity today,

because I already have it...

..it would mean so much to me if I helped Darrsh win immunity,

because we're at that stage of the competition

where it's so important to win it.

Oh, we have fish, Darrsh!

Let's grab the fish, for sure. We want the fish.

You want the fish? Yeah.

We're steaming, so, like, we can't really steam pork shoulder.

DARRSH: I mean, I've seen it being done.

Sounds like excuses to me, mate.

How many...? How many fish...?

How many fish are in there?

How many fish are in there and how many are you doing?

There's two. There's two fish.

There might be some... Let's suss it out.

We kind of want clams, prawns and the fish.

There's definitely a bit of competitive spirit today

because there's a lot at stake.

And it's a limited pantry today.

There's not a massive array of seafood to choose from,

so we're going to have to share the fish with Yellow Team.

Do you guys know what you're doing?

Oh, we don't know what we're doing. Look, we'll sort it out.

Let's just see how much is there in total

and we'll be able to get through it.

You know what? Pipis we'll skip. You guys take pips.

Yeah. Alright. OK.

Today we've got the deep fryer.

Yeah. Yep, yep.

And it's so important that we have a really good menu.

And we've completely hit the brief in terms of making

two street food-style dishes.

So, I'm thinking fish balls. Yeah.

Yeah. So, we've got the curry sauce. That's a no-brainer.

Um... Shall we start?

Uh, yeah. Let's start planning. Alright.

Let's go. How long do we have? 2.5 hours.

So, fish balls. Yeah.

Our spin is deep-fried twice.

Ah, yeah.

Darrsh and I are trying to be strategic.

We need to cook something that just tastes so good.

Like, we need to think of classic street food dishes that we've eaten,

but put our spin on it.

So instead of just having, like, a class...classic

deep-fried fish ball. Yeah, like a batter.

Yeah, batter but, like, a dry batter.

Yeah, yeah.

So we've decided we're going to make deep-fried fish balls

with a hot curry sauce.

And we're also going to make a Hong Kong-style prawn fritter

with a tangy, sweet chilli sauce.

I think that Team Deep-fry is going to do a better job

of showcasing the fish than Team Steam.

Don't tell them that.

Oh, little fishies!

Over here? Yeah, I reckon over here.

SOFIA: What a location for our last cook

in Hong Kong! So good!

Stanley Street is everything that's great about Hong Kong.

There's a reason why it's one of the most popular

street food markets. Yeah.

And I think the bar is set so high because we've had the luxury

of, like, sampling so many good street vendors

over the time that we've been here.

So we now know what is epic.

And so I hope that they can live up to this place,

but also what they've learnt - you know, finding ingredients

and eating and tasting and smelling and following their nose

through these little alleyways - and put it on the plate right here.

The thing that I hope that they've sort of taken notice of

with street food vendors is

how they can make so much with so little, so little space,

and sometimes there's actually not that many ingredients on the plate,

it's just how they do it.

So I would recommend definitely,

like, leaning into those fermented things

like bean paste and lap cheong.

Like, whatever creates flavour, do it.

They are gonna have to push on

in this 2.5 hours of prep. Yeah, yeah, yeah.

Because what have we learned about eating street food here?

You do not wait long at all.

This is the typical street energy. Yeah, the bustle.

You know, it's about the food, it's about the smell.

Cooking quick doesn't have to be complicated

and it just has to be tasty.

Pretty in pink. I'm with Mims today,

so I'm really, really happy I'm paired with Mimi.

I look awkward in here, don't I? (CHUCKLES)

But today we pulled the wok.

Right, let's go.

The little Tassie butcher boy, he doesn't use a wok.

Um, I'm a barbecue man,

so this is really going to push my comfort zone.

But Mim's a local in Hong Kong.

This is going to be insane!

So, how do you feel, Mimi, cooking back in Hong Kong in the street?

Doing this is crazy!

(LAUGHS)

I just, I have so much respect for the people that actually...

..the chefs that do this for a job, they stand here,

they do breakfast service, lunch service, dinner service,

and they finish work at, like, 10, 11 o'clock.

So, you're going to do as much as well as they do, yeah?

Yes. The two of you.

Well done. We're gonna wok it. Ha!

With 2.5 hours, the strategy is to get everything ready for service

with a beef and eggplant stir-fry and the radish cake.

We're kind of tearing up a traditional radish cake.

I'm just going to put, um,

the mushroom and the lap cheong in the radish cake,

but all of the other dry stuff is going to go

in that XO sauce on top of it.

We're going to drizzle some really, really hot oil in there,

get that infusing, get it nice and delicious.

I've grown up with these ingredients.

So this is like second nature to me.

So I'm really relying on my knowledge today

to hopefully get me and Pezza immunity.

NAT: Come on, Darrsh.

Alright, I reckon we want to have that stock going

in about 15 minutes.

Lochy and I, we're gonna be doing spicy clams

and a Cantonese steamed fish.

And then we're going to serve that

with a gin pickle and Chinese doughnut.

Harry, how many fish do you need?

Uh, as many as we can have, man.

Four? We need six, at least.

There's only five left.

There's five left?

Are you guys mincing it, or...? Yeah.

Yeah, right. I mean, scrape all these, dude,

before you take a whole new fish.

Like, there's so much meat on that.

Nat and Darrsh have got arguably

the easiest bloody cooking method - the deep fryer.

And now, like, they want to use all of the fish.

You just scrape it like from the backbone up towards the top there.

Do that.

Thanks, Harry. What a legend.

If we were making choux pastry

and there was a limited amount of flour or eggs,

I know Darrsh would be watching me.

So, by helping Darrsh today, I'm helping Lochy and I.

You know, there's only limited fish, and we want it.

Obviously, we want to win. We got this.

It's the dream team.

Dream team, steam team. (LAUGHS)

Team Steam. It's got a little ring to it, I like it.

Hello, hello! But what are you cooking?

So, we're doing a steamed clam dish that'll be finished in, like,

a spicy fermented bean paste sauce. Yeah.

We're gonna have, like, large, sort of, trays

where we'll soak some vermicelli, put that on the bottom,

clams on top with a little bit of ginger and scallion,

steam that so that the juices drip down,

and then we're just doing a Cantonese steamed fish as well.

So, the fish dish... Yes.

..it's an interesting dish to do for street food.

It's quite luxurious.

It is quite luxurious, but I think, um, you know,

like, the little portions with the nice, like, warm,

you know, broth around.

I think part of street food's, like,

the wow factor and the experience. Yeah, yeah, yeah.

This is...this is part of street food, too.

Yeah.

I have never gone to a street food and gotten a portion of fish.

Like, you would love this too. Yeah.

Like, sucking the gelatine out of the fins is like...

That is street food. 100%.

And I'm just wondering,

is street food a beautiful pave of fish?

I'm just wondering, is street food a beautiful pave of fish?

All I'm saying is,

I reckon if you got the person whose stall this really was,

and they saw all of this goodness,

they'd be like, "You're not using that."

HARRY: Yeah. "That's crazy!"

That's fair enough.

But I hope, once they taste the food that we're going to prepare,

all that'll go out the window.

I think you get what I'm saying. Yeah. No, I get it. I get it.

LOCHY: I understand exactly what the judges are saying

about using those parts of the fish.

I do get that. I love those parts of the fish.

But Harry and I need to talk.

Hey. So, if that's the case, like, I mean, we can serve

some of the offcuts as, like, a prize thing,

but that just changes it all up, doesn't it? It does.

The cooking time, everything else. Not everyone will get the same one.

We want people to get an even, equal experience to their neighbour.

Like, you don't want to be looking across the table

and be like, "That person got wings in their piece of fish."

What we've learnt in this competition

is making sure that everything comes out the exact same

as what the last dish is.

You need consistency.

At the end of the day, we're in Hong Kong,

we're cooking for immunity.

Why not try and elevate some street food a little bit?

I think we stick with our guns, man. Yep. Gotcha.

You've had 45 minutes, and you have one hour and 45 to go!

(JUDGES SHOUT ENCOURAGEMENT)

Come on, Darrsh, we need this immunity!

Yeah, bro.

Every single other contestant has won immunity

in this competition except me.

So I want immunity so badly today.

We're in Hong Kong.

It's been such an amazing experience,

but I want to end it on a high.

Team Deep-fry!

Woo! Team fries!

Now, are you feeling any pressure to try and get Darrsh over the line

and get him immune from Sunday's elimination?

So much pressure, because I owe him quite a bit.

What do you mean by that?

You heard what happened, right?

She knocked my tooth out two weeks ago.

I knocked his tooth out.

Are you kidding? No.

He was filming me, and I was like, "Stop filming me!"

I pushed his phone and knocked his tooth out.

Which tooth? Which tooth? Fine now.

Your front one?! Yeah.

What? And you've got a new tooth?

Yeah, they had to glue it back on.

Oh, my God, I am now putting pressure on you to get him immunity.

The pressure was already on. (LAUGHS)

Tell us what you're making. Yes.

We're making deep-fried fish balls, but we're deep-frying it twice.

OK. Yeah.

With a curry sauce, which is, like,

the classic Hong Kong-style street food.

And then we're gonna do a Hong Kong-style prawn fritter

with, like, a sweet chilli, tangy sauce.

What makes it Hong Kong-style?

Because it's meant to be like oyster,

but there's no oysters.

Yeah. So, prawns.

And we've got these babies.

We want to be, like, street food-style,

be like eating everything. Proper gnarly.

No wastage. Rustic, gnarly, beautiful.

I have other questions. Yeah. Go on.

About the actual texture of the fish balls.

How are you going to make sure that you create that bouncy texture?

Yeah, we're going to be, like, doing a bit of slapping,

like, once we mix our... get our fish paste.

Can I just tell you? It needs to be really sticky.

OK. It should be worked so hard. Yeah.

So I would definitely do some experimenting

and I would get testers on ASAP.

Yeah.

There's a massive risk today.

I've never made fish balls before in my life.

Fish balls have quite a springy texture,

like, when you bite into them, they should bounce.

To get that is going to be really tricky,

but I just need to work this fish

to make sure this is really processed

so that it has that springiness.

It's going to be beautiful, Mim, that steak.

Look at that. MIMI: Oh!

Just like Wagyu. Brown cow.

(LAUGHS) Brown cow!

That's what we should have named the dish!

For our beef and eggplant stir-fry, Pez is prepping the beef

and I'm doing my XO sauce.

I'm making this XO sauce by rehydrating dried scallops,

dried shrimps and dried chillies.

And I blitz it all up.

And then, basically tossing it in a wok,

getting the wok hei into this dressing.

All of the dried seafood that's been pulverised,

it is, like, I just want a bowl of rice and a fried egg

and some soy sauce and mix it all up together and stuff my face with it.

Hello! Hey, guys. Hey, crew!

How are you finding your new little home here?

It's cosy. Cosy?

It's cosy. Yeah.

You're gonna get to know each other real well by the end of this!

To get ahead of the game, I would be...

I'd try and get the hang of that wok.

Yeah.

I'd be doing a couple of testers

so you can get, feel the heat of the wok.

Yeah. Like, it's an art, man.

There's reasons why people do this for their whole lives,

and it's because they can hone in on perfection.

You need to get it in 2.5 hours.

Alright. Good luck, crew. Thank you. Thank you so much.

Alright, let's go.

Yeah, look, everything's new.

We need to test this wok and get a bit of a handle on it

and really understand how the temperature works.

JEAN-CHRISTOPHE: It's not hot enough.

Not hot enough?

The risk with cooking in the wok is

that it just heats so fast.

Yeah, that's too hot, Mim.

I just can't seem to figure out how to use this wok.

What's the go? Why does this all stick to it?

I'm starting to feel the stress,

because I really need to learn how to work the wok out and fast.

If you've got another gear, you must find it,

because this place is going to be packed

with hungry punters in one hour.

Come on!

NAT: Come on, Darrsh! Oh, yeah.

Oh, just lost some fish.

HARRY: Are you soaking the vermicelli?

No, I haven't started soaking it yet.

OK, so I'm just rehydrating the noodles,

so we're just going to soak them in some cold water

so they'll go in the steamer, uh, underneath the clam.

So all those clam juices should cook into the noodles.

Alright, I need to get this, uh, other sauce started.

Right now, Lochy's working on the sauce for the clams.

I've got a lot of cutting to do.

I've got to start working on the sauce for our steamed fish.

I want to get this done so I can move on

and put a tester in the steamer.

Hey, on it. All good.

I'm a little bit nervous about the steamer,

just because I've never used one this big before.

Yeah, I think there's a lot of unknowns.

Like, you can't see what's steaming on the inside.

There's a lot of guesswork.

But I think that's why it's important for us

to get onto this early - in case we need to make adjustments.

So far, I'm excited.

The three teams are really going for it.

NAT: I want you to get the curry sauce done.

I'm getting on it, bro.

I think the choice of selection dishes are great,

but there's no doubt this is tough.

POH: I'm really excited for Mimi.

I mean, she's got hometown advantage, and I think she's using it.

I think they've got two really solid dishes.

They're doing a beef and eggplant... Eggplant, yeah.

..stir-fry and an XO sauce radish cake.

MIMI: Really hot.

The only thing that is a little bit worrisome

is Pezza's lack of experience on the wok.

I think that that dish -

that's probably the hardest when it gets to service

to execute out of all three of the stations.

And then Team Steam, Harry and Lochy,

so, they're going to do a pretty classic steamed Cantonese fish

with the sea bass.

Harry's been doing Harry things,

and filleting and portioning all of the sea bass.

But I was just like, there was all, like, the good bits,

the street foodie bits that were sitting on the bench.

The head, the wings, the tail, the carcass, all of the bits.

From that part of the brief,

I feel like they're maybe not quite meeting it

as well as the other teams in some ways,

because it's a pretty luxurious dish.

Nat and Darrsh, deep-frying, like, it does sound,

"Oh, it's easy," you know?

It is the hardest thing.

Anyone deep-frying in the street

that I've seen here has a wok... Yes.

..the size of a swimming pool

where the oil is raging hot. Yeah.

You know, these three or four fryers, they're quite small.

If they leave all of their frying to service time,

that could be an absolute nightmare.

Nobody wants a soggy fritter. That would be a disaster.

Oh, my God, that would be a disaster.

You taste that and see what it needs.

It's very peppery. White peppery.

Oh, that tastes really good. That's just a dusting.

That's good.

Today, I think our team's biggest strength is our menu.

We're definitely making a twist

on a very classic Hong Kong street food,

especially with the corn fritters.

And the most important thing in deep-fried food

is not only flavour, but the texture.

The texture needs to be crispy

and it just needs to be tasty.

So, today, we're gonna beef up these prawn fritters

with cabbage, to add more flavour and texture.

Oh, yeah. That's good.

Teams Steam, Wok, and Deep-fry,

you have 30 minutes to go!

(JUDGES CHEER)

Thank you.

HARRY: Feel the tension in the air!

Feel it down to my bones.

Let's go, let's go, let's go!

PEZZA: How did your cakes go?

I'm really hoping that this has set.

Half an hour left to go.

We're getting everything ready for service.

I want to start frying some off.

Pezza is still going with the beef and eggplant stir-fry.

I think we should power-fry all of the beef for service.

Righto.

Using the wok, it's not easy.

It's harder than what you think.

Pressure's on, mate, let's get it going.

The garlic and that's all sticking.

If you're not watching the wok like a hawk,

the meat sticks so quickly, and then you get that burnt taste,

which is worrying me now.

So I've just got to be careful.

It's just sticking a bit.

Come on, Pez, let's go.

I am so proud of Pezza for taking charge on the wok.

But I can just see him struggling.

Using a wok like this is completely different to using a wok at home.

Alright, I'm gonna start rolling these out, dude.

NAT: Yeah. Thank you.

How are those sauces looking, mate?

They're almost done.

Team Steam!

POH: Tell us, how are things going?

Things are going pretty good.

Lochy's just working on the clam sauce at the moment.

The fish sauce is just simmering away.

Yep. What about your fish?

Have you done a tester?

No. Get on to that...

Yep. ..as soon as possible and test it.

Definitely. Yep.

It's just like a piece of equipment that I've never used before.

Like, I don't think any of you guys have used it before. No.

So I think your biggest challenge is getting your head around

that piece of equipment today as well. 100%. Yeah.

And also, you want to factor in that steam actually takes a while

to get to the top.

Yeah, that's really good advice. Yeah.

Andy and Poh are right.

The steamer is unlike any steamer I've ever seen.

Like, this thing's like five storeys tall.

It's, like, massive. It's heavy, it's hot.

Yeah. I nearly burnt my face off. That's alright.

OK.

This is going to be a challenge in itself -

just working out how to use this.

Won't take long. Won't take long?

I managed to get the tester in the steamer,

but I don't think the steam is hot enough yet.

Alright, how's that looking? Have they opened up?

Not yet. Can I have a look?

That looks cooked. Nah, keep going.

Yeah, I reckon 10 for the fish.

The clams, we'll put down the bottom,

so they've got more direct heat.

Loch, can you get two tea towels? Open up the bottom tray.

I think we've just got to get this in.

The pressure's definitely building,

because the hungry Hong Kong locals will be rocking up very soon.

Oh, OK.

Nice one.

Oh!

Ow!

Far out. Ow!

Have they opened yet?

We haven't had a chance to do a complete test plate yet,

but we're gonna wing it.

OK. Nice one.

Whoa! OK. Go, go, go. Lid on, lid on.

As long as we can get this steamer hot enough,

I'm confident that we can get the fish and the clams cooked right.

Let's check them at five.

Right, then we've got to move.

Teams!

The diners are here.

Oh, my God! Jeez, Louise!

This is real. This is real.

We have customers in front of us.

There's so many people, they need to be served.

This is what it's all about.

Today is the day, come and get it! The wok man Pezza is on the wok!

Get on down here, ladies and gentlemen!

NAT: Alright, I'm gonna start deep-frying these.

We're running out of time,

so Nat's started deep-frying the fritters.

Look how good they're working.

They're, like, they look legit! Yeah, they look sick.

But I've rolled out about 12 of these fish balls.

We chuck one in and we do a taste test.

Chuck it here.

JEAN-CHRISTOPHE: What do you think?

It needs to be more chewy.

It's just flaky.

Um, yeah. A little bit more cornflour for sure.

I mean, it tastes OK,

but it's not a fish ball.

It hasn't got that texture,

that springiness that we're looking for.

POH: Um, Darrsh? Yeah?

Have you tested one of those yet?

Yeah, and it was pretty flaky.

Um, but I just worked this dough, added more cornflour.

It's not going to help.

See how it's just falling off your glove?

Yeah. It should be like a paste. Like glue.

OK? Yeah.

Alright. I'm feeling really stressed

because I'm gonna have to reprocess this fish paste,

and we haven't got a lot of time to fix it.

Sorry about the balls. I'll come and help in a sec.

I can't do it.

Pezza!

Pezza, can you come grab this sign for me?

We're about to serve customers at a dai pai dong stall in Hong Kong

on a wok station.

This is awesome.

I'm very happy with my radish cake.

And that XO sauce is banger!

God, that's so good.

If this kills you, I apologise.

It's spicy and it's bloody yummy, Mimi.

That's real good.

Great. Woo!

Last cook in Hong Kong, and only five minutes to go!

(CHEERING)

Start cooking?

Yeah. Just start. We have to start now.

They're so excited.

We've worked so hard for the past 2.5 hours.

It's been a million miles an hour, and everything's coming together.

We've got our garnishes sorted, our stuff's in the steamers.

I reckon people can smell it already.

I reckon they're excited.

Haz, check on fish! Clams at the bottom.

We don't want to overcook them.

That's looking good. They're looking good.

Needs more, though. Needs more. That's hot as, man.

Yeah. This steamer has just been a disaster.

Every time we want to check the clams or the fish,

we've got to take, like, each layer off,

because it's just too heavy and hot to lift up all at once.

But I am worried that that could also impact the cook on the seafood.

Our soft little, uh, little MasterChef kitchen arms

aren't built for this!

NAT: Oh, yeah, Darrsh, it's looking good.

They are very crunchy.

DARRSH: I've just worked on the paste for the fish ball.

Um, Poh said that, like, essentially,

when I pass it through my hands, it should be sticking to my hands.

And it wasn't before. It is now.

The fish balls are looking much better, to be honest.

They're looking good, dude.

But we were hoping to have all these fried

before service, and right now, we're way behind.

Is it sticky? OK, good. We're gonna get there.

I just need to make this during service, that's all.

OK. I'm popping these in the deep-fryer now. Yeah.

And we're not even close to doing the 120 fish balls

that we need to do.

Stanley Street, let's do this!

10...

CROWD: Nine, eight,

seven, six, five,

four, three,

two, one.

(CHEERING)

Service has started!

Let's get it done! Let's get it, bro.

I literally can't see. I cannot see.

I am super proud

to be bringing two very Cantonese dishes to the crowd

in Hong Kong.

(SPEAKS CANTONESE)

And having the opportunity to speak my language.

I'm just feeling very, very warm at the heart.

Well, what a brilliant, thrilling culmination of everything

the contestants have learnt, eaten, soaked up

on their whole trip in Hong Kong, and in such an authentic setting.

Oh, wow, yeah.

So, the energy in this street now is like...

Buzzing! It is buzzing!

You know what?

I feel as excited as going to any restaurant around the world.

I've got the same excitement here, sitting on a cardboard table

in those little plastic chairs.

I think it's more exciting than a restaurant, to be honest.

Yeah, you can't recreate this! So many variables.

I'm like a little boy waiting for his little sweets.

Yeah.

I hope the contestants had enough time to kind of soak it in as well,

because it's, like, an experience that they'll never, never have again.

You know? It's, like, so unique. Yeah.

I think it's the closest for them

to understand prep, service, customers.

Yeah. Well, it definitely wasn't an easy challenge.

And I can't wait to taste. Same!

Bring it. Shall we order everything on the menu?

Yeah. Twice. Yeah.

Garcon! Garcon!

Keep it up. Keep it up.

The only thing that I'm hoping is

that we have the wok hei into these dishes...

Let me know what you need. Yeah?

..or we miss the mark on the brief today.

Do you think you can watch two things at the same time?

I'll try.

Going to come really unstuck here today. I can feel it.

Pezza has definitely worked hard on that beef and eggplant stir-fry.

Sorry, Pez. I'm gonna try and come and help you as soon as I can. You're alright.

You'll have to turn and flip the turnip cakes for me. Yeah, I will.

Especially because using a wok is challenging enough.

We can only do what we can do now.

I'm starting to feel the stress of using this wok.

This is Mimi and Pezza, also known as Team Wok, their dish.

ANNOUNCER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10Play.

SOFIA: This is Mimi and Pezza, also known as Team Wok, their dish.

OK. Smells good.

We've got Beef and Eggplant Stir Fry

and XO Sauce Radish Cake.

The radish cake looks good.

I'm a bit stingy on the... I might steal some of your XO.

Nope.

With the beef, I thought the flavours were beautiful.

I mean, they really only just had the basic seasonings in that -

they had oyster sauce, soy, Shaoxing, garlic,

and for that, I really commend them.

But I think what's showing is the lack of experience

controlling the wok.

And there's not been enough liquid to let that cornflour out

so that that slurry is turned into a sauce.

And it's kind of more like gluey rather than silken.

The only thing to save the beef

is the fact the beef is good quality.

He's obviously used a good cut.

I mean, it's tasty, but I'm not overwhelmed about it.

Let it be known that I think, for service,

the wok was going to be

the hardest utensil to master. Absolutely, yeah.

In this kind of scenario, you know, it takes people years

to figure out how to absolutely nail it. Yeah.

And for me, it kind of shows up on this plate of food,

especially with the beef. Yeah.

I do have to give it to Pezza, though.

Like, he put everything into that.

Like, that's not an easy piece of equipment, as we've stated.

It's hot, it's heavy. Yeah.

It's difficult to master.

With the radish cake,

piling all of that gnarly, dry XO on it

with, like, chunks of dried scallop, chilli, dried shrimp,

like, that's street food for me.

It's rustic and it's flavour-driven, and that hits the brief.

That XO's so good. Yeah, it really is.

I love how chunky it is.

I love that the bits of dried shrimp are not uniform at all.

I got a little whole one,

I got a half one, but this is the perfect setting for that.

Having those flakes of chilli through it,

I could eat that by the spoonful.

But the radish cake was inconsistently cooked.

Overall, Wok Team has really nailed the flavour,

but there are some minor mistakes there. Yeah.

HARRY: Yeah. That's perfect.

Banging. Nice work. Well done, mate.

Looking like the seafood's pretty good.

There's a couple that, uh, there's maybe one or two so far

that haven't opened up, and...

But that's what you usually get

when you cook a whole bunch of clams, so it's not too bad.

How is the fish? Good? Fish is great.

I'm loving every moment of this.

We're really happy with the two dishes.

I'm pretty confident that all the fish was cooked really well,

despite being unfamiliar with the steamer.

Hey, look at that.

And the clams taste amazing.

The two sauces are balanced and really tasty.

And then the Chinese doughnuts to mop everything up at the end.

Knowing that this is the last cook in Hong Kong,

Lochy and I are so proud of what we've cooked today,

and I think we've done a real good job.

Yeah, we've been working hard.

I'm glad you guys enjoyed it. Yeah.

This is Lochy and Harry - Team Steam's dishes.

We've got Spicy Steamed Clams

and Cantonese Steamed Fish

with Pickles and Chinese Doughnut.

So, the doughnut goes with the...?

Is it just with the whole plate or...?

It's...

I would assume that that goes with this.

There's a lot happening here.

I'm already confused about how to eat it.

I don't mind it. It does look yum.

I think it's chaotic, and that's what street food is about. Exactly.

OK, I've got to hand it to the fellas.

Like, I think what I got was so much better

than I thought I was going to get with, like, 15 minutes to go.

They were still working out that big tower of a steamer,

like, and for me, I was thinking,

"How are they going to cook the fish perfectly?

"How are they going to cook those clams perfectly?"

And they've done such a good job on my plate.

That super flaky sea bass, just cooked through,

just steamed well, and then the bowl of clams,

perfectly cooked, which was beautiful.

I'm proud of the boys, because I kind of wrote them off

and they've come back in a big way.

Yeah, I agree.

I've gotten two things in one, and I'm all about that.

So I've gotten the quality of restaurant cooking

with that sea bass, which is lovely and firm and flaky.

And then we've got this bowl of noodles with the pipis,

and I had only shells filled with plump little critters,

so every single one of them was perfectly cooked.

I think it was delicious.

The spicy steamed clams are really tasty,

and I really love the fact

that they used noodles to soak up

all those steaming juices from the pipis.

I think that's a very traditional thing to do.

Having said that, they're not tender.

Yeah.

They've got this kind of still stiffness about them.

That's a little bit sort of straw-like in your mouth.

And that could have been really luscious

and just, you know, lovely just to slurp.

First, I would like to say the pickle is fantastic.

And this is probably the best thing on my plate.

I went straight to the clam, because I like my shellfish.

For me, it's not cooked.

Then I tried the fish.

Yes, he's prepped this very well,

but I think the fish is a little bit overcooked.

So, in terms of satisfaction, it's not that much for me.

Sorry.

Wow. Whoa!

I am loving this atmosphere. It's chaotic.

It's, like, I feel like I'm in a carnival.

Thank you so much. WOMAN: Thank you.

Hong Kong-style prawn fritters

look so good, so crispy, so delicious.

I'm so excited.

Behind hot. Yeah.

Hot, hot, hot.

Thank God I can see the light at the end of the tunnel

with these fish balls.

No, it's really good. There's a kick to that.

Tasting the fish balls after processing it again -

the texture is way better.

It's probably not exactly perfect to a Hong Kong-style fish ball,

but it's got some springiness to it.

There's a nice crunch from that deep-fryer,

so I'm just praying that we have saved these fish balls.

Thank you.

This is Nat and Darrsh - Team Deep-fry's dishes.

This has 2am written all over it.

Yeah. I'm into this.

We've got Fried Fish Balls with Curry Sauce

and Prawn Fritters with Sweet Chilli Sauce.

I just want to get my mittens grotty.

I tell you what, you can hear the crunch.

Ooh! They're hot.

I was going to pick up...

I've finished! Yeah. Excuse me.

I think this little, uh, prawn fritter

is the tastiest thing that we've eaten all today. Yeah.

And you could see this in a place like this,

where people would be lined up around the bend,

because they'd smell the fryer

and they'll turn to that, like, pungent shellfish oil

that will waft down the street.

And that's what street food is all about -

hunting down goodness like this. I love it.

I was so worried about her adding that wombok,

but it's actually added surface texture

for that batter to cling on to and created all these craggly bits.

So the whole thing is just this crunchy mess of deliciousness.

The fish balls, where they've gone a little bit wrong

is where I thought they might go wrong,

and that is that it takes so much expertise

to create a bouncy fish ball,

you have to actually know the science behind it,

and it's developing those proteins

until they are just so sticky

and you can taste a bit of that graininess in there.

Yeah. But apart from that, I love the flavour.

I said to Team Deep-fry that, when I ate the fritter,

I wanted to hear it, every bite!

Yeah, it's crunch!

Yeah, every bite. And still now!

Every single bite.

I think it's a good thing

when you wish you had more of something,

because it means that you loved it.

And I absolutely loved it.

I love it.

It is fantastic.

I think that dish is superb.

If I may, I'm going to take this off

and I'm going to be flying away because... (LAUGHS)

Looks like Mary Poppins!

Looks like a jellyfish!

(CHEERING)

(SHOUTS INDISTINCTLY)

Well, we came, we saw,

we had a heck of a lot of street food.

And what a way to wrap up our time in Hong Kong.

It was a hectic challenge,

but one team is headed back home with immunity under their belt.

Shall we see who it is?

ALL: Yes.

To narrow it down,

we're taking one team out of the running.

Wok Team.

It's alright, Pez.

Your dishes were loaded with flavour,

but, unfortunately, they just lacked that execution.

That, of course, leaves Deep-fry Team...

..and Steam Team.

Both of you delivered MasterChef-quality dishes

with classic street-food flair.

But there was one dish today

that we did not want to stop eating.

It was...

..crunchy prawn perfection!

Deep-fry Team, you're immune!

Deep-fry Team, how do you feel?

Uh, I'm over the moon. Yeah.

First immunity of the whole season for me.

So, having a really good time,

but, like, these guys absolutely crushed it as well.

So, just like, such an amazing opportunity.

Well, Darrsh, it might be your first immunity,

but it came at an important time.

Nat and Darrsh, congratulations.

You're both safe from Sunday's elimination.

And, just like that, our time in Hong Kong has come to an end.

Oh!

So, safe travels, everyone. We'll see you all very soon.

(WHISTLING AND CHEERING)

ANNOUNCER: Tomorrow night on MasterChef Australia,

Hong Kong Week continues back at home with the Lucky Dip.

SAV: I'm praying that good fortune shines down on me

and I end up with two things that I actually know how to use.

When it comes to ingredients...

Be kind to me, please.

Are you ready? Yeah.

..fortune favours the brave.

Alright, Pezza, you must cook with this.

Captions by Red Bee Media