Episode 14: Finale Food With Some Nostalgia 6 photos Next GalleryEpisode 13: Keeping Traditional Mayan Flavor Alive 10872804 Brooke brought out some surf and turf with this warm oyster with grilled Swiss chard and bacon. 10872803 As an ode to her childhood, Shirley whipped up a snapper crudo with chili soy vinegar and crispy shallots. 10872798 Brooke dared to be different with this charred octopus with orange annatto seafood broth, radish, garlic puree and garlic chips. 10872801 Shirley takes it back to her first Top Ramen experience at 8 years old with this ramen with egg, kimchi, purslane and rendered pork fat. 10872799 Brooke's third course was a braised pork belly with charred onion and purslane. 10872800 This dish, inspired by Shirley's father, included braised piglet shank with lentils, wild rice, blanched spinach and habanero onions. 10872797 Brooke put a twist on dessert with aged rum and chamomile flan with candied cashews. 10872802 Shirley's rice pudding also had tropical fruit and lemon-lime snow. Previous Pause Next 1 of 8
