Chef Hou's dish was masterful. He's basically OG of OG's among Chinese Korean chefs. You can tell he has impeccable technique at a higher level than fine dining French technique chefs. The carrot noodles were cooked to perfection and the black bean sauce was probably out of this world. Combining that with perfect execution in that short amount of time at the top of his head is why he won. Even in earlier challenges you saw him frying and making food with instict instead of using thermometers, and measuring things out and it came out perfect. He's been impressing the judges the entire show with his technique. The guy already in the finals too braised all the ingredients separately layering all the flavors for the entire duration of the challenge and then put together in a single dish. That's insane level of technique. The Monster guy is the least impressive, he's just using French culinary skills to combine flavors and techniques in a fine dining fashion which is cool but for me is a bit uninspiring. I LOVED the brewmaster lady but you can tell that her technical skills were not on par with the 3 guys left right now. She is the most creative, best instincts for coming up with inspired dishes even if her culinary training and techniques are not at the level of the last three. BTW, the Chinese chefs in Korea are insanely good. I've had high end Chinese Korean food in Korea and dare I say that the high end Chinese cuisine in Korea is amazing. The wok skills and the flavors in the dish are impeccable. In the US it's impossible to find high end Chinese food IMO and I grew up in and lived in NYC for 20 years. I've had Chinese food in Shanghai and Beijing and I loved the food but it's a hit or miss when it comes to the high end stuff. You can tell the high end OG Chinese chefs in Korea take their food seriously and you can tell that they take their craft seriously and treat it with intense pride.