Top Chef ™
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Yu Shiang Eggplant Three Ways with Rice
Carolina Style Yu Shiang Eggplant Three Ways with Rice.
Laurence brought Cantonese cuisine to the fourth course of the red team's progression, cooking eggplant in three different preparations - a reference to yu shiang, the Sichuan aromatic sauce tradition - and reframing it through a Carolina hot chili lens. He served the dish with a side of plain steamed rice, explicitly describing it as a gift for the judges at the heat midpoint of the meal.
Laurence said: Cantonese cuisine has a really special place in my heart. This is my kind of take on a Carolina version. The dish was praised as among the strongest of the day from either team.
{Judge}: Lawrence's dish is good. Now we're cooking. I am feeling the spice now. It's not just a flavor. There's some actual heat to it. This is a fantastic dish -- layers of flavor. Using the eggplant three different ways, there's a lot of thought going into this.
{Judge}: Overall, I think the red team's menu, the progression is fabulous. They're just doing an incredible job building that spice.
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