Sound good.

Fantastic.

Hey I'm hey I'm leo hi I'm tom hi I'm vanessa.

I'm already doing from Hong kong, born and raised.

I moved to new york city with my family when I was 10 years old.

So I'm an immigrant first.

So I was born in Guangdong but I was only there for like eight months and then I moved to the U.

S.

I was born and raised in new york city queens, new york flushing.

I was actually born in shanghai actually came to Canada when I was happier and then the us like when I was four I feel like a lot of dishes in the chinese cuisine or stir fry in a way.

Yeah I just throw a bunch of stuff in the pot and you stir it around cheap chinese food.

I eat every single day.

So I think I know a thing or two about chinese food, you know how to stir fry stir fry.

I actually don't really cook like you know I was raising like rolling packets like hot pockets, something like a microwave chef really.

Yeah so I made a kung Pao chicken today.

I made this dish because I grew up eating it.

It's very relatively cheap and very nutritious.

The main ingredient is obviously chicken, we have some roasted peanuts in there, some peppers, some spices, garlic, ginger and scallions.

You know the holy trinity of chinese cuisine but the thing that makes it special is the Sichuan peppercorns.

It gives it that little kick.

What I did was actually put it in some oil, hot oil so it can steep and that the flavors develop even more and that's what makes this dish special.

Oh, it looks really good.

It looks really nice.

This is kung Pao chicken.

Oh, it's so good actually.

It's great.

I just had like an explosion of like a whole lot of spice.

It's got some like nice red chili peppers.

Honestly, I just don't like the flavors of compiled chicken in general.

But I like this, this is probably the most comfortable level of spice.

I can't take any more spicy.

I'm gonna need like water or milk or something.

You can taste the chicken tastes like the sauce, like everything like blends in perfectly.

I just don't know if I like the dish in general though.

I'll give this a 7.5 out of 10.

Yeah, this is really good.

8.5.

It's all very good.

Seven out of 10.

I think it's just that I don't like the dish itself very hard to make chicken taste like, you know, super flavorful.

Yeah, this guy did a pretty good job today.

I have a very classic chinese dish, tomato egg dishes is exactly what it sounds like.

You know, you got some eggs and tomatoes, some sugar, some salt ketchup scallions?

This dish is actually like, you know, one of my childhood favorites.

You know, my mom used to make it a lot.

Yeah, so I hope everyone else likes it.

This looks like tomato eggs over rice.

This is actually one of my favorite dishes, curious to see if it's like the sweet version or the salty version.

This is one of my favorite dishes growing up.

I don't know if you would consider this stir fry though, just because I'm thinking stir fry, You know, it's a lot of oily stuff, All that seasoning and soy sauce stuff, so I don't know.

Okay, it's a softie version.

Um it's not what I expected.

It's kind of bland.

I think it's okay.

That's good.

Just missing a little bit more seasoning, more soy sauce or sesame oil or something.

The eggs are tender, it's just as tomatoes are huge chunks and they're not cooked down properly.

I think it's too much tomatoes.

It's kind of overpowering the eggs.

There's just not that much sauce.

So I feel like I'm sorry, I'm gonna have to give this like a four out but looks good though to give it like a six.

I'll give it like six out of 10.

I think it needs a little bit more salt, more seasoning texture is a little off.

But all the ingredients are there.

This is my attempt at chinese stir fry stir fry to me is just something so common in the chinese cuisine, right?

Like this is basically a whole lot of different veggies, green beans, broccoli, mushrooms and peppers and then of course we got to have some protein.

So I got some chicken strips, like chicken breasts in there, marinated with a lot of good stuff, soy sauce, sesame oil, garlic, salt and for my secret ingredient, I decided to make a little bit fancier or hopefully win some points.

I added some caviar, salmon caviar over here on the side.

If they want to add some more, you can call them dragon balls.

And of course presentation is everything.

So I got the red plate and also there's a little secret surprise underneath the plate.

So make sure you tell them to uh check was underneath there.

Okay, what the hell is this, wow fancy?

What is this smells weird.

I don't know what kind of caviar I've never actually had, never had caviar.

So this is gonna be a first experience for me.

I have no words.

It was so salty.

It's a very healthy dish, vegetables are a little too soft, overcooked, just say so weird but does have a lot of flavor.

I don't know exactly what this is, but it's something I would eat if I wanted to like cut down to be healthy.

Actually makes this chicken tastes pretty good.

Yeah, it's not as good as the first dish to compound chicken, but it's pretty good, you know, a bunch of meal prepped ingredients thrown in, you know, start around and then this guy was like oh I have this leftover salmon roe from like my sushi lunch just to give it that wow factor like the caviar this carrier, you can't not like caviar unless you're vegan, I'll give it one for effort and that's it.

Get a bit a seven out of 10.

You brought these a little overcooked so it's like mushy, I like it kind of firm but that's just my personal preference and the chicken is kind of like in these large chunks and it's chicken breast so it can get really dry and I would definitely eat this every day you know it seems healthy too so six out of 10.

He told me to tell you to look under the plate.

What is this surprise?

What?

You know what?

It's actually pretty nice like I give it a 7th 10 out of 10.

Alright dude you got 10 out of 10 man, good job.

So this is just like a classic chinese stir fry.

There is lotus root, wood, ear fungus, strimple, green onions, carrots in snap piece, there's no secret sauce, I just put salt and sugar and like chicken stock powder.

I don't know I just like all these ingredients, they're like really simple and classic.

I just really like lotus root especially like when it's like thinly sliced, it's just what we eat like on New Year's very classic dish.

Alright so this looks really good, I like the colors.

I like all the different ingredients.

These are ingredients that you know, you have to go out of your way to get I guess.

So this person really put a lot of effort into this and you know, I I can appreciate that.

Mhm.

It's good, it's like something my grandma would make.

Oh it's pretty good, it's kind of sweet actually, it's really good.

You know like the lotus because it's like a nice crunch snow pieces, like nice crunch as well, shrimp is tender and it's pretty healthy.

Not a lot of sauces, whatever, everything works well together.

It's not super oily for stir fried dish.

So I really like that.

I don't really have that much like seasoning.

Like I said, I don't think there's not much soy sauce, so it's not super like salty, you can really taste each and every single ingredient which I like because you guys are like a lot of different flavors and all that.

It does taste like something super homemade, so I really appreciate that.

7.5.

Yeah, I'll give it nine out of 10.

It's pretty good.

Eight out of 10.

It's one of the better dishes.

It actually beats out like every single other dish but it's the margin.

Alright, so well done everyone.

I'm gonna read off each of your average scores from everyone else.

Okay, so in fourth place we have ze kun with a 5.3 in third place with an average score of 7.7, we have tom wait a minute.

Second place with an average score of 8.2.

We have Vanessa.

That's pretty good.

Oh, and in first place with an average score of nine, we have leo I guess in the end money talks and you know us asians, we love some envelope in the money baby.

And then you know that the caviar certainly helped too.

Let's go, mm hmm.