Iron Chef - Battle Foie Gras (2) (5 of 5)
Top Comments
All Comments (134)
-
Look at those scores! This is one of the most amazing battles of this whole series.
Corby was amazing technically, adding his touches to time-honoured ways of preparing foie gras, and Chen, well, he reminded me of the younger Liang brother who made a winning quartet in overtime with an ingredient he had never used before. The real reason the Iron Chefs stand up there is because their cuisine is so versatile, and Chen just proved exactly how versatile his is.
I wish I could try any one of these!
-
I like how Chen's face is like "Shoot, why couldn't 1 of us just win.. I want to go home and sleep"
-
Why oh why that most of the 4 judges there are not food critics, most of their profession doesn't have anything to do with food? Actors/actresses, photographers, sport stars, and etc, seriously?
-
Is there any person who DOESNT love Chen Kenichi???
-
@HotKebab I think that's a bit on the fence. Corby might be capable of something similar with a traditionally chinese ingredient too.
-
CHEN KEN ICHI!!!!!!!!!! my fave iron chef!!!
-
The roasted duck stuffed with foie gras came out beautifully!!! Dominique really nailed it! Well execution on the dish, the 300th challenger 8D
-
When the overtime was announced, the challenger looked bewildered and worried. What a scrap this episode is. Hearing the reactions and comments of the panel was also part of the fun. Fantastic show.
-
Yuko Asano said, "..after the first spoonful, the foie gras spreads in my mouth (hand gestures) , and then the sauce ..." Turns me the way she says it. That is one gorgeous, sensuous woman.



Wow,
Chef Chen really gave Chef Corby a run for his money considering he has never cooked with foie gras before, I'll to say that Chef Chen is the better Chef.
HotKebab 1 year ago 14
Chen san is living proof that Chinese cuisine can be creative, progressive and taste good and still taste like Chinese food. Most Chinese chefs outside Japan are just stubbornly holding on to whatever they're taught, with hardly any creativity and artistry, labeling it as "tradition". As far as I'm concerned, they're technicians/production line cooks, not artists, which is what a chef should strive to be. I'm definitely making a visit to shisen hanten the next time I visit Tokyo.
obnoks 1 year ago 4