No Passport Required

(slow jazz music) So I'm going to the Palazzo to check out this really chic restaurant called Mott 32. (lively music) Very upscale, beautiful design that only Vegas can create. I mean, that kitchen is like a dream. What's up, chef? Hey, how are you? How are you? Very good, nice to meet you. - Thank you for having me. I'm meeting Chef Alan Ji, and he's a master in Chinese cooking. So when you call out the order, do you call them out in Mandarin, or do you call them out in-- Cantonese. - Cantonese? Yeah, Cantonese, Mandarin, and a little bit of English. - That is great. So how do you say pick up? (both speaking in foreign language) Yes. How do you say faster? (both speaking in foreign language) Yeah. Table 32 ready, (speaks in foreign language). (Alan speaks in foreign language) Well, show me the line, show me what we're gonna do. I'm gonna try to-- I can make a Ma Po Tofu for you. I'm here, I'm here. Feed me, chef, feed me, chef. - Okay. Let's do it. So let's clean the wok. -

Marcus

You know what I think is amazing, chef? A wok that has been around for thousands of years, you can't improve it. This is the same wok that somebody created about 1,500 years ago. It's quick, it's super hot. Oh, yeah, when a chef have no hair. Yeah. - They always burn it. We use our lap to twist out. The knee. - Yeah, the knee, like a-- Like the twist. - Like that, yeah. Twist. - So turn it on, so see if you-- Wait, wait, I wanna, whoa! How's that? A thousand times a night, right? (lively music) -

Alan

So some dark soy sauce. -

Marcus

Dark soy sauce. Yeah, the reason why I put a dark soy sauce-- Yeah, yeah. - Make the color. Chili oil. I'll put it right into bowls. Wow, the smell of this is amazing. Yeah, it's not finished here. No, I'm just smelling, chef. (both laughing) So you blanche lobster, and then you're finishing off in the stir fry. -

Alan

Yes. Watching Alan in the kitchen was absolutely amazing. It's like watching a dancer. It was also the economy of the movement, right, 'cause it's hot, and he's gotta know what the next step is. He's so quick and precise in his movement. Whoo! We'll put the lobster like that. Lobster Ma Po Tofu. Next over there, they'll go-- So delicious, the heat and the tofu for soft and then the lobster on top. Well, I'm keeping this.