Arthur: "My name's Arthur, and I'm a managing partner of a creative ad agency. And this dish I made for you today is an olive oil poached sea bass with ginger and garlic, crispy bok choy dashi, and an oolong tea foam."

Judges

"It's an interesting presentation. It looks like done by a guy who does ads for a living, because it's captivating."

"I think you've attempted something really difficult tonight to pull off in 45 minutes."

"How long do you cook the sea bass for?" 

Arthur: "Just under ten." 

"Arthur. I feel like a lot of times in auditions of MasterChef, people are really going over the top, trying to impress the judges with a lot of different things going on. But altogether, I think it's a pleasant dish. It's got some finesse. Things marry well together."

"I think something that's really magical is the idea of that garlic, that kind of crisp up on the bottom end of that bok choy. It has that nuttiness that I really think helps the actual broth and brings it to another place." 

"And the sea bass is so beautifully cooked"

"Listen, technically, it's good broth. Super fragrant, delicious. Sea bass is a fish that's robust, it's intense, and it's got that skin, and so poaching is adventurous, but it's paid off."