For his third course Hung gave us a duck sous vide with a mushroom ragout and truffle sauce. The duck was a subtle but unmistakable nod to his Asian roots, and the flavors were terrific. Balanced. Nuanced. Harmonious. When Todd described the dish as 3-star Michelin quality, I had to agree. To my mind, this dish was up there on my personal Best-of-Top Chef list along with Tiffany's incredible artichoke risotto from Season One.
I love your show and will always continue to watch it I do have some ideas on cooking challeges you have not shown yet and that are important to improve the taste of food. Such as why not take the chefs to a hospital and try to improve the food there for the patients. You can always e-mail me if you like this idea and want more. Thank you for a good time and God bless you all.
man eloquent epilogue. I agree that Hung was the man in season 3. I rooted for the short wirey guy with the confidence and self-measure to not bend to peer pressure. Casey and Dale were a-holes for asking Hung how he reproduced a dish and called him a bad person for not giving up his method. A lot of chefs on Top Chef forget that it is a competition. It's not good sportsmanship to give someone their method of success. IT's a chump move. It's actually poor sportsmanship to put someone on the spot to sell out their own position in the game for the sake of others to catch up. IF you're playing to win it. You have every right to keep your method for success a secret. MAybe after the competition, if they still want to know, go ahead and tell them. But untill that time, please act accordingly.