The final five chefs traveled to Macau for the remainder of the competition and explored one of the local markets. They were then challenged to create dishes highlighting Macanese proteins, including gum fish, cuttlefish, eel, sea snails, giant scallops, and razor clams. The chefs were given MOP$200 to spend on any additional ingredients available at the market.
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Clip taken from season 16, episode 13, Top Chef: Kentucky
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12 апр 2022