Top Chef ™
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Sweet Potato and Pandan Mochi
Norton Sweet Potato and Pandan Mochi with Ginger Syrup, Coconut Cream and Tarragon Oil
Sweet potato variety drawn: Norton.
{Duyen}: "What are you doing over there? I am making a sweet potato mochi. Actually, it's a dish that my mom kind of makes — this mochi. There's normally mung beans inside in this, like, ginger soup. But I am going to fill this mochi with some sweet potatoes."
{Duyen}: "All right, time to make some mochi. Working at Arpège, vegetables were a big part of a dessert. I went to the best culinary school in Paris. Worked at three Michelin star restaurants. I did the damn thing. But regardless of all that, I want to add a piece of myself into every single dish."
{Duyen}: "I'm worried about my potatoes in the circulator. I've never seen this Norton potato cook, and they are much drier than I had imagined. So I'm just gonna let it go until I feel like I don't have any more time."
{Duyen}: "All right, it's time to pull the mochi. Feeling good now." A fellow chef reacts: "{name}: Oh, look at that. That looks fun."
At presentation: {Duyen}: "This dish is a dish that my mom actually makes a lot. It is a sweet potato and pandan mochi ginger syrup, and then coconut cream and tarragon oil."
WINNER of the Norton round and one of the top five overall. Kristen Kish: "We have as our winner, Duyen. Congratulations." Judge: "It was just a really refreshing take on the sweet potato. The mochi texture is amazing, but the sweet potato was still the point." Duyen was called to the top five at judges' table. Overall the dish was praised for its emotional authenticity and technical skill.
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