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PETALING JAYA, May 5 – MasterChef Australia judge Andy Allen has received criticism on Twitter for his recent criticism of contestant Brendan Pang’s plate.
In an episode aired on May 3, the chefs faced an elimination challenge and were asked to create a plate that displayed the crisp textures of the food.
The episode was part of the show’s 2020 season. MasterChef Australia: Winning again, in which eliminated contestants from previous seasons return for another chance to win the A $ 250,000 (RM694,000) grand prize.
Pang, a Perth-based cook of Mauritian-Chinese heritage, decided to serve the judges a plate of crispy shrimp wontons garnished with garlic and chili sauce.
During the moment of truth, Allen was not impressed with the final product and said he did not meet the requirements of the challenge.
“Sorry, but mine is not crunchy,” he said even though an audible crunch was heard from fellow judge Jock Zonfrillo biting down on the plate.
“That’s smooth, so in my opinion, it doesn’t live up to the summary,” Allen added as he pinched the filling of the wontons.
The famous Malaysian-Australian chef Adam Liaw, who was crowned the winner of the second season of MasterChef Australia, immediately went to Twitter to defend Pang’s dish.
“The meat-containing portion of a wonton doesn’t need to be crispy! This is like crispy rendang again, “he wrote, referencing a bug in MasterChef UK in 2018 where judges Gregg Wallace and John Torode criticized Zaleha Kadir Olpin’s nasi lemak with rendang for not being crispy.
“I would even go so far as to say that if the” ball “portion of the wonton is crispy, it is a poorly made wonton.”
THE PORTION CONTAINING A WONTON’S MEAT DOES NOT NEED TO BE CRUNCHY THIS IS LIKE THE RENDANG CRISPY AGAIN #MasterChefAU
– Adam Liaw (@adamliaw) May 3, 2020
Many Twitter users agreed, saying that wontons should have had the same criteria for foods as fried chicken, a dish judged based on its crisp skin and succulent interior.
Fried chicken is just crispy skin, why has wonton been judged so poorly?
– KissOfDeathTips (@KissOfDeathTip) May 3, 2020
A user asked Liaw if wontons were the right thing to do if the challenge was to make something “extra crispy,” to which he said the food just needs to be “crispy in the right places.”
“You would be upset if you served fried chicken and they told you it was not good because although the exterior was crisp, the meat was moist and succulent,” Liaw said.
Pang continues to compete for the top prize after redeeming himself in the second half of the episode, impressing the judges with a gooey delight of cheesy Korean pockets of fire.
Excuse me, we are completely hypnotized 😍#MasterChefAU @brendan_pang pic.twitter.com/e3Egs6TOvZ
– masterchefau (@masterchefau) May 3, 2020
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