onight on MKR, Gatecrashers Mark and Tan started their Instant Restaurant, Charmed, with a bold ambition: to beat the highest score in MKR history. While they didn’t rewrite the record books, the competitive friends landed second on the leaderboard with a score of 80 out of 110.
With a menu rooted in Tan’s Thai heritage and Mark’s flair for theatrics, the duo promised a night of flavour and a little bit of magic.
Tan, who manages two restaurants but is not a chef, took charge of the entrée and main: Grilled Octopus with Thai-style Chimichurri and Chicken Khao Soi. Mark handled the Passionfruit Crème Brûlée dessert.
The food impressed, but tensions around the table stole the spotlight as Manu laid down the law after Michael interrupted his critique.
Michael launched into a fact-finding mission against Amy and Lara, accusing them of misrepresenting their culinary background. He pulled out printed research, questioned Amy’s Instagram profile, and tried to expose her as a professional chef.
Amy held her ground, clarifying she’s a cook, not a chef, and called the attack a “cheap shot.” Manu reminded everyone that MKR is about passion, not paperwork, stating: “You all have skills from different places at different times. The rule is you shouldn’t have any professional qualifications.”
The Grilled Octopus entrée impressed both judges, scoring a nine. Manu called the sauce “absolutely delicious” and noted it should be bottled and sold, while Colin praised the char and balance, saying he’d order it again.
After tasting Tan’s Chicken Khao Soi, a dish close to his heart and rooted in his Thai heritage, Michael interrupted Manu mid-critique to question whether it was served in Tan’s family restaurant and accused him of hiding professional chef experience.
Michael wouldn’t let it go, prompting Manu to cut in firmly: “Listen, you either accept the rules and you play with everyone, or you don’t accept the rules and goodbye.”
The room fell silent as Michael pressed on. “I’m not going back to this again,” Manu said. “You are either a professional and you don’t belong here, or you are an amateur and you belong here. That’s it. Done. Move on.”
Tan responded with grace, saying the dish was made with love and family tradition earning applause around the table.
The main dish was a triumph, scoring a perfect 10 from both judges. Colin said it “put a smile on my face,” and Manu declared it “just perfect. Warm, comforting, and packed with flavour.”
The Passionfruit Crème Brûlée was a misfire, earning a six from Colin and a five from Manu.
Mark felt responsible, admitting he let the team down but the experience only fuelled their drive to go higher next time.
