What the hell is this gas stove?

Right, welcome to Scramble, where today I'm here in beautiful Brighton.

Come on, look at this place, absolutely stunning.

And guess what, I've got a very special guest with me.

Now, him and I have sparred many times on social media, and trust me, he is brutal.

This is going to send Uncle Roger into overdrive.

In fact, he's been reviewing chefs across the world, including my own.

But I did manage to impress him once, and my last video was such a big hit.

Please welcome the amazing, the one and only, Uncle Roger.

Hello, hello, Gordon.

How are you doing?

Good to see you, good to see you.

Trying to impress me today?

First of all, you took the piss out of me about Indonesian food.

Yeah.

I did my homework, young man.

I grafted my ass off.

I got up to speed with rendang.

I think I've cooked rendang more times than you.

Probably, probably Uncle Roger just talks shit a lot.

But why did you slate it, because it really hurt me.

You didn't, I didn't review your rendang, you fuck up ramen.

You just put, you make like college student cup noodle.

Haiyaa, how many restaurant, how many star you have?

I need to take it back.

It was Ramsay in 10, so I didn't have 10 hours to cook amazing stuff.

That's the secret behind a good ramen.

Ramsay in 10?

Yes.

10 minute, nobody can make good food in 10 minute, haiyaa.

You're not Jamie Oliver, stop taking shortcut.

Okay, how many woks do you have?

I got two woks at home now, two woks.

Just for you.

Fuiyoh, nice, the wok fuck boy.

The wok fuck boy.

Yes.

Nice, nice.

I thought, because you took the piss out and I had two woks, but I've got a new one for Christmas.

But these things are amazing, by the way.

Fuiyoh, good, you look good.

Right, I'm gonna cook you an Asian style sort of breakfast, but no, don't.

Every time you're cooking, you outdoor.

Are you homeless or something?

Whose balcony is this?

We're filming here, Future Food Stars, so it's just a way of grabbing 10 minutes in the sun and cooking you an amazing breakfast, okay?

Okay, let's see what you got, Gordon.

The objective of this is to get my uncle crown back.

Please, touch of rapeseed oil.

In there, a little, it's a mixture, right?

Pour belly in.

Look at this, look at this tinfoil.

You look like you're making cocaine and meth.

What is this?

It's windy, it's windy.

So I need to protect my heat, okay.

How many house you have, Gordon?

You can't cook in store?

Even the pan don't like you.

I need my crown back, okay?

Okay, okay.

So, pour belly in, okay?

Now, I sort of, I cured it, so it's lightly seasoned and lightly salted, okay?

Don't turn it, I don't wanna turn it until we got color.

Whilst we're waiting for that,

I'm gonna get my buns in there and toast, okay?

Just to get them a little bit crispy.

You even have your restaurant logo on the bun.

This guy really trying really hard, this guy.

Wait, wait, wait, wait, wait.

It's a little bit of authenticity.

You've been to Boogie Hills.

Authenticity.

Yes.

Asian people, we don't stamp our brand on everything.

I saw it.

Really?

Yes.

Okay, bacon, beautifully colored.

Now, I want the fat coming out there, coming in to those buns, right?

Good, good.

We're gonna do one each.

And fingers crossed, with this Asian-style breakfast,

I'm gonna get my crown back, yes?

Fingers crossed.

Gordon, I think you're forgetting one important ingredient already.

Gordon, please.

What's that?

MSG free.

Oh no.

Do you cook with MSG, Gordon?

No, it's not healthy.

No, no, no, no, no, no.

Don't worry, I need to do lots of different type of white powder before.

No, no, no, no, no, no, no.

Here, you gotta let me finish this breakfast.

Okay, okay.

Please, no, no, no.

That stuff's not good for you, okay?

You need to be careful.

Now, listen.

Hear that noise?

Listen to that noise.

Snack, crackle, and pop.

Let the sound of your restaurant close.

The buns, nice and crispy.

Okay, maybe.

They burn.

No.

Nice and crispy.

Shit.

Maybe that's a little bit burnt.

Camera, close up.

Why are you throwing?

No, no, evidence, evidence.

Camera, close up.

Remember.

You're talking to me.

It's burnt, okay?

Stop it, MSG.

Why are you bringing out MSG now?

Why did you do that to me?

Come on.

Right, buns, lightly toasted.

Lightly toasted, okay?

Improving.

Improving.

Good, good.

Young grasshopper, good, good.

Pork belly getting nice and crispy, okay?

Now, as that starts to render.

It smells lovely, doesn't it?

Yes?

I'm gonna just lightly season with a little touch of preparation spice.

Put more, more, more.

No, no, at the beginning, if you put too much, it's gonna burn, okay?

Okay, okay.

Buns, top and bottom.

And all I want is just a little touch of texture on those buns, okay?

Just a touch.

By texture, you mean destroying the bun?

No, flavor.

Look at this.

Now, you know I love beautiful crispy eggs, yeah?

Yes.

I'm gonna cook the eggs inside that fat.

Crack on a flat surface.

Always, always, always.

What did you crack on your forehead?

That's the biggest flat surface Uncle Roger ever seen.

That is years and years of a kitchen.

Years, my son, years, my son.

Crack with one hand, Gordon, show us.

No, I don't wanna show off.

No, I don't wanna show off, it's you.

How come your forehead's nice and smooth, no wrinkles, and mine is wrinkled?

How?

You need moisturizer on your face.

Can't afford it.

But don't worry, take Jamie Oliver, wet rice, moisturize your face instantly.

Haiyaa.

14 Michelin star needs a nephew.

14 Michelin star.

Okay, spring onions.

Okay, that's your night work.

Just for a little touch.

Just a touch.

Good chopping, good chopping.

Now, I'm gonna cook those eggs nice and crispy, but I want a little bit of color in there, okay?

Don't waste the spring onions.

I'm fed up with people wasting the ends.

The ends are good, right?

Not the whole thing.

Yes.

You need to waste a little bit.

So, a touch on the bottom.

Okay.

Okay, and a touch on top.

Now, onto the eggs we go.

Look at those eggs.

Look good, look good.

They do look good.

A touch of spice.

Uncle Roger approved this.

And then from there, I'm just gonna get a little touch of seaweed.

Seaweed in now?

Just for seasoning, just a touch.

I'll explain why in a minute.

Usually we don't break up the seaweed, we serve the whole seaweed as one piece.

I know, I know.

We're in Brighton, so I can break it up, okay?

Now, bacon, beautifully crispy.

I've got a beautiful barbecue honey glaze.

Barbecue sauce?

Where you get this from?

This was made.

Really?

Yesterday.

I think you just get it from shop?

No.

Are you sure?

Listen to me, that's a hot sauce.

This you get at 7-Eleven in Tokyo, in Japan.

Yes.

And that one there is our sriracha hot sauce as well.

This is our house hot sauce.

Just a touch of my eggs.

Nice, give Uncle Roger a slight taste.

How good is that?

Mmm, it's better than Jamie Oliver chili jam.

No, no chili jam here.

Now, from there, don't waste those please.

I'll use those later.

Okay, okay.

Now we start the assembly.

Good.

The exciting part.

One beautiful slice of bacon.

Looks good, looks good.

On the base.

A little touch.

In.

Gas off.

In.

And then from there.

And now, you said about that beautiful crispy egg.

Okay.

I want the crispy, crispy base.

This pan, you can use metal spoon in it, no problem.

Egg on.

Nice, nice.

Crispy on the outside.

Mmm.

I want a runny yolk.

Nice, it look good, it look good.

Now, from there, one little thing left.

Just a touch of our hot sauce.

And a little touch of our finishing sauce.

Spice.

And there, my son, we go over.

Okay, okay.

Please.

Just visually, what do you think first?

Visually.

Not bad.

I mean, visually, you can get better bun.

This broken already, Gordon.

It's a bao bun.

It's a sort of delicacy because they're toasted inside, so it's nice and crunchy.

And then, let's do one.

No, no, no, no, no, no, no, no.

Not on yours.

Why?

What?

Extra flavor, Gordon.

Try, try, try.

MSG?

It's a thickener agent.

No, it's salt.

It's just salt.

It's salt on crack.

Is it salt?

Yeah, yeah.

Okay.

Touch of seasoning.

A touch.

A touch, a touch, a touch.

Here we go.

Less is more.

Now, I want that yolk to burst inside the bao.

Shall we?

Squirting in my mouth.

Uncle Roger.

Oh my God.

Okay.

Not bad.

Not bad?

Is that it?

It's good, it's good.