Call me a Jenny-Come-Lately, but I’ve only recently become obsessed–despite the insistence of our dear friend Ben during past seasons–with Top Chef. I could watch this show with the sound off, just to admire Padma’s beauty–the hottest and most life-like robot I’ve seen since C-3P0–Tom Colicchio’s muscle-queen orneriness, and that squinty food writer’s fat arms. Oh, and the food looks dee-licious!
My favorite Season 3 cast member is, of course, “Well” Hung Huynh. Not only does he have the kitchen creds–as sous chef of Guy Savoy Vegas, the North American outpost of one of the finest French restaurants in the world–but the Vietnamese-born cook is one supreme BEYOTCH.
During last night’s Quickfire challenge involving shellfish, Well Hung could not hide his contempt for his fellow “cheftestants,” many of whom were using white wine in their preparations. “My monkey could do that,” Hung said.
Finally, someone’s bringing a little dignity back to the name “Hung,” even while bragging about the skillz of his you-know-what. We still, however, have a long way to go.
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