Nick DiGiovanni - $1 vs $100,000 Hotel Food

Episode Date: August 11, 2026

I was not prepared for how crazy the $100K hotel was!

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a $50,000 underwater hotel, all the way up to this $100,000 hotel on the sea with my three younger brothers. But it all starts with this $1 capsule hotel in Tokyo, Japan. And because it's just a $1 hotel, I had to get all my food from a Japanese convenience store. I got the viral fruit sandwich, tuna mayonnaise onigiri, some fried chicken, famous ice cream bar and some Japanese strawberry milk to wash it all down. Fried chicken first. This is some of the most juicy and well-seasoned fried chicken I've ever tasted. The way these Japanese onigiri's work is pretty cool. You peel off the outside, then you carefully pull off either side to wrap the seaweed

around the rice. And it should still be nice and crispy. Look at the tuna mayo on the inside. But I think these strawberries look even better. Now we can try this dessert bar. Thank this crutch is going to wait. Look at all the layers. Last thing, strawberry That has to be the more refreshing. Please be quiet because I'm trying to speak. Next up is our $100 hotel, which just so happens to be a water park in Texas. And for this one, I brought along my friend Ryan.

Greetings. Ryan, they're probably wondering why we're soaking wet. Oh, that's because we went to the water park. I'm going to have Ryan explain what happened because he's really good at explaining things. Nick and I entered this water park with excitement in our eyes. There's so many slides to choose from. We immediately started with the big drop slide. Nick went first. Of course, he's so brave.

but I went faster. We raced on some mats. I won that race. Pretty cool. We did the big whirlpool slide. That was really fun on the big inflatable thing. Look at this drone shot. Sick drone shot. I wasn't even scared or screaming. Look how scared Nick looks. He's so scared. We did the flow rider. I stayed on my mat much longer than Nick. Nick was able to stand up, but honestly he got lucky. It's not even that cool. My ride was way cooler. Look at this footage. I think it's awesome. And now here we are in the coolest room in the entire hotel. Ready for a room tour? I'm so excited for this because Ryan is so good at room tours. Room tour!

Welcome to our bunk bed safari room where there's so much to see so much to do and have fun with. You're wet still, you should get off that. That's my bed. I want my moisture on it. What? As you can see, there's bean bags,

there's art of animals. The wallpaper in this room is a preview of our next hotel room. Are you going to Africa? Close. We're going to a wildlife hotel with lions that come right up to the hotel room doors.

And you brought me to the water park? Yeah, because you love water parks. I'm happy here. I've never felt so alive than I did on this slide. Ryan's here for the water park. I'm here for the food. Should I just snap the food in like this? Oh my goodness, that's a big burger. This might be the biggest burger I've ever laid eyes on. It looks juicy. It looks tender. There's so many different textures and colors.

The wing on top is a nice touch here. You're gonna get some of that buffalo flavor. I'm seeing ingredients that I've never put on a burger before and I'm excited. There's a big question here. We've got one drum and one flat. Which one are you picking? I'm picking the flat. I'm picking the drum. Spam the comments with flats are superior. Drums are better. Flats Nation, wake up. It's time to wake up. Should we eat? Yeah, let's eat. This burger is huge.

This is bigger than Ryan's head. It's not, though. Whoa. The bacon's crispy. The cheese is perfectly melted. The bun is soft and fluffy. It's actually really tasty. I did not expect it to have such good texture.

How does this compare to what you think you're going to eat in the rest of the video? Oh, there's some crazy food in the rest of the video. Like this surf and turf underneath a shark-infested ocean, and even our next meal at a hotel in the middle of a zoo. So you're sure I can't come to the next segment. I am so sure. Okay. But... Oh my goodness.

What happens if you snap? Woo! Oh my gosh. You brought candy! I brought Joyride. Let's go! Can you just describe that milkshake for a second? This milkshake is like a milkshake you've never seen before.

We have donut hole on top. Sprinkles, whipped cream, bigger donut, more whipped cream, and sprinkles. It's like the ultimate milkshake. This is turning out to be the best day ever. Sitting in a waterpark hotel in the bunk bed suite, soaking wet with you eating candy and milkshakes. Can I come to the next hotel? No.

We've made it to Australia. for our $1,000 hotel room, and for this one, I brought along my friend, Bayashi. Hey guys. Before we go in the room, tell him your favorite animal. I really like Ryans. Then you're gonna love this hotel. Boom!

This is Jamala Wildlife Lodge, a hotel built entirely inside a zoo. And this room happens to be located inside the lion habitat, meaning we'll be sleeping and eating just feet away from them. First thing, we gotta put on the bath ropes. It's really soft. Now we can explore. Let's start over here. We've got a beautiful living room, Lion cake.

Look at him. So cute. Bashi, let's get some cake here, buddy. They're coming. This is so cool. I can't believe how close he is to the glass. This is my favorite day ever. Want to take a big slice?

Oh, that's such a beautiful piece of cake. I can't believe we're just in a hotel room with lions that close. The only time I've ever been closer to a lion was when I fed one a giant steak, which was incredibly scary. I say we explore the rest of our hotel. Let's go. There's only one bed. What do we do for that?

I want to use this. So what am I supposed to do? You can do this. Okay. All the money that we paid for this hotel room here goes to animal conservation. I'll let him explain the rest. I'm going to keep exploring. Your money is safe.

Animals. If you sleep in this hotel load. But actually, we are about to eat a four-course award-winning Australian dining experience. Four course. Wow. Thank you. Before we start eating, we are missing one thing. I want to eat.

What's going on? Just wait. Whoa! Wow! That is so cool! He's gonna eat with us! Oh, I'm so distracted now! For our first course, we've got a wide range

of different local Australian foods. I'm gonna start with this fig ice cream cone. There are pine nuts. I've got a beautiful fresh fig, little flour. This is one of the coolest appetizers I've ever seen. I have lancho. Mmm. Ooh! They toasted the pine nuts in here, which I absolutely love.

I've also got these cute little duck legs. I feel a little bit bad eating animals out of its zoo. Look at that sushi. Wow, gorgeous. I'm very happy. I've got a fancy looking scotch egg here. Delicious. Oyster. You like oysters? Yeah, can I? Sure, you can have it. I'm gonna have some of your pumpkin soup. Mmm, it's velvety, it's creamy, it's smooth. Before the next course I have a surprise for you. Really? Between every course, I set up a visit with a different animal. Wow. Let's go. Animal number one is a cheetah. This episode is brought to you by Accenture. When your advertising operations fall out of sync, everything else follows.

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Bring it with SAP Grow, AI Cloud ERP for any size business. What's his name? His name is Zambi. You can obviously hear that term. This is a good sound. Absolutely. I think we should go to the second course. For course number two, I've got a beautiful tomahawk steak with a langestine and scalloped potato,

while Bayashi has a miso-glazed Chilean sea bass with potato gratin and an Australian green salad. As always, I think we need to first cut into this steak. What temperature would you guys call that? Comment below. Nick, can we switch? I love steak. Sure, we can switch. Many people say the best steak in the world comes from Japan, but second is Australia. To come to Australia and get a tomahawk steak like this is a special treat.

Can we change knife too? Thank you. Because I live in Boston, I have incredibly high seafood standards. This is amazingly cooked fish. Whoa. Can we switch back? No. This salad right here takes the award for the most color I have ever seen on a salad.

I love this so much. Let's save a little room and go look at the next animal. Animal number two, lemurs. See how they just grab your hand and just tell you what to do? Watch how he peels the banana inside his mouth. He's eating the whole banana, and then he drops the peel. I think we should probably go to the third course. Course number three. This one is a quick one.

It's an iced tea grenida, just a quick pallet cleanser before dessert. It's such a little fine shavings of ice. It's a little bit like snow. My brain's closing. One more animal before dessert. Third animal, giraffes. What is giraffe? Bard? It's definitely not a bird. Oh! Fun fact, giraffe's tongues are blue so they don't get sunburnt when they eat outside all day long.

One more carrot, and we go to course number four. For dessert, I've got a multi-layer dark and white chocolate moose, and Bayashi has a rolled meringue cake with a passion fruit curd. Wow. I don't normally love white chocolate by itself because it's so sweet and overpowering. But when you layer it with some bitter, dark chocolate, it balances so well.

Do you want to try mine? Yeah. Well, you can't. You took my food the entire meal. I'm sorry. Last time. Thank you. Mmm.

You stay here and finish. I gotta keep moving. Bye. For our $10,000 hotel food, we're at the Mandarin Oriental in London. I've also brought along my friend Shunks to eat with me. What's up, my people? Excited to get in and eat some food.

This place is fancy. Yeah, I can tell, bro. This is very, very nice. Believe it or not, we got the penthouse. Goodness me. You lead the way, starting in the kitchen. I love it. Come on, bro, you're a chef.

What is this? Oh, wow. They made that for me. It even says chef Nick on it, too. This is like the fengue. Fruit plate, you get lichy. There we go. What, there's more to this?

This looks like the guest bedroom. One of us can sleep here tonight. Oh, master bedroom. I got to sleep right now. Not bad. Of course it's not bad. This is the penthouse, bro. I will say the first.

Food we're about to eat comes from three of the hotel's signature fine dining restaurants, including the Aubrey and dinner by Heston Blumenthal, which has two Michelin Stars. Never even had Michelin Star food. Don't be sad. But I will try it today. We start with the Beachroot crackers. These look amazing. I mean, they look light, they look crispy.

You know, I'm not even a big fan of Beats, and I like that. I hate beetroot, but this is nice. This is good. The crisp. This is Crab Florentine? Crab Florenting. Cheers. Cheers.

Mmm. You like crab? I don't, but this is lovely. We have one more crab Florentine, please. One second is there. And then it's gone. No. Next step.

Meat fruit. Meat fruit. You cannot try to tell me that this is not a tangerine right here. But then it's a paté inside for the bread. I love chicken liver patte. This one's a little bit more of like an acquired taste. Let's see if you like it. You're not sure.

Yeah. Seems like a no. Yeah, maybe no. Yeah, really no. For me, it's a hard guess. As far as paté's come, this is fantastic. Perfectly smooth, well-balanced, really well-seasoned. I love this kind of thing.

Oh, ho! I'm gonna guess what this is. Quack quack. Yes, correct. Oh, triple cooked chips. Yes! Wow! Look at these chips.

That looks witch. I don't think I've seen a puree that smooth in my life. It genuinely looks like oil painting. See what you think about your first bite of duck here? I'm getting emotional. I can't believe this is one of your first times having duck, though. Yeah, bro. You like crunch?

The outside is so incredibly crispy. Inside, fluffy. You have great potatoes in the UK. Thank you very much, my own. You have nothing to do with the fact that you have... It is. You didn't do anything. What?

I was there when they were discovering them. I don't know if you're full yet, but let's have a little bit of sushi. This looks good. We have three different layers on this one right here. A lot of different stuff to choose from. Now, let me tell you something you're gonna be shocked about. I've never tried raw sushi. Take it, take it.

Let me give it to us. Oh my gosh. Charcoal fried chicken. Looking at this, you'd think it was a piece of burnt chicken. Wow. The chef's celebrating in the back. A release. No, no.

Miso cod, marinated for two days. Me so excited. It's so incredibly flaky, and it's fall apart, tender in your mouth. On to desserts, we've got a tipsy cake with pineapple. Oh. And a goat's milk cheesecake with candied figs. It's perfect. And of course, that custom cake they left in our room.

This is a natural knife. It's made out of cake. But the coolest dessert of all is this one right here. Mont Fuji. Sometimes the ring. Oh. After the ring, the sun is coming out. Don't do it.

Oh, it's like a meringue. Oh, ho. Where is you? I'm gonna fish him. Yeah, yeah, yeah. Meets it's as good. You want to snap your mom. Yeah.

Fantastic meal. I'm gonna go to my room and sleep now. See you guys here. Welcome to our $25,000 Penn House Suite. I brought along my friend Max because we happen to be in Macau and Max speaks very good Chinese. I didn't tell him this yet, but the room service is going to be three Michelin-Star Chinese food. But first, let's explore the room.

Really? Where do you want to start? This is a joke, Nick. We get to sleep here tonight. There's so much room for activities. This is our pool. This isn't just like a baby pool either. This is a legit, full-sized pool.

Check out the fruit plate. I've never seen a grape that big in my life. Stop. There's a gym. Can I run 18 miles an hour? Oh, I'm good. We've got to work up an appetite for this lunch. I am officially sweating.

You're not going to believe what's on others. Can I guess? You're not going to bleed. Look. Stop! Of course, it has a massage room and a sauna. We are now entering the master bedroom. Oh, that's nice.

Can I, uh... That's really nice. Can I sit? Check out the bathroom, Max. Look at this shower. This is a joke. This is a joke. Can I come in?

I can't hear you at all. Nick, can I can, can I come in? Automatic toilets. Wow! The final step before I bring Max and all of you into the dining room is to put on our bathrooms. Before we start our meal, just some quick context on this restaurant.

It's called Jade Dragon. It's got three Michelin Stars, and it's one of the best Chinese restaurants in the entire world. I feel like maybe bathedrobes are not the right vibe. I can get behind that. First bite, we have some deep-fried bread topped with some sort of prawn and chili sauce.

The consistency of that bite was just the right amount of chewy, crispy, perfectly well-rounded. Next up, we have a bunch of different kinds of dumplings. This looks amazing. Apparently there's Waggy Beef in this one. Let's start off with the soup dumpling. Oh, that was great.

That was the most soup I've ever had in his soup dumpling by far. It just exploded. Try the second one. Mmm. Nothing is packed to the brim with lobster. All right, how about this wag you dumpling? Look at the layers on this thing. Mm.

Beyond good. All right, what are these? Look at that baby abalone. That's so cute. Why don't you explain to people what abalone is? It is one of the weirdest-looking clams you'll ever see. That's true, but I know you and I don't care what it looks like as long as the taste is there. So, wow.

I didn't even even. no dumplings could be this good. I like meat, but that one is mind-blowing. Moving on, we have this beautiful soup. The little thin strands there of lemon leaf on top have one of my favorite smells. And look at all the work that's gone into finally chopping up all the bits and pieces in this soup.

The only word that I can say is just, wow. I've never had anything like this in my life. It's so unique. It's the perfect balance of sweet and sour, literally perfect. This is a soup I will never forget. Let's take a picture of this moment. This next dish is pork three-way.

I don't even know what this first thing is. What is that? No idea. It's really good. Really good. It literally looks exactly like raw tuna, but it tastes like sweet passion fruit. There's jello underneath. It was kind of hidden in there.

Oh, I like the jello even better. It's like fresh mint in there. This piece here with the caviar on top looks like it's about to have the best crunch ever. No. What even is that? I thought it'd be the crispiest pork skin I think I've ever had in my life. As for the actual pork, great texture to it. Every bite, Max, makes me want to sink lower and lower and lower into my chair.

I can't even hear what you're saying right now. I'm in full pork heaven. Next up, we have a warm crab butter, which takes dozens of these Japanese hairy crabs just to make this one dish. And it's served with a crispy bread for dipping. A little bit of that balsamic vinegar on there. And then I'm even going to go with a little bit of chili oil. And that, I think, is going to give this crazy bite. That's the crispiest scalyam pancake I've ever had.

That might be my favorite thing. With the Scallion pancake, it's reminiscent of like takeout Chinese food, but it's just on a completely different level. Our final dish before dessert is this winter melon dish. It is stunningly beautiful, but I have absolutely no idea what it's going to taste like. It smells fishy. I really, really like this one. It's like melt in your mouth tender. I thought it'd be sweet, like a berry glaze.

The red liquid is sort of like a velvety, creamy chicken noodle soup. Yeah. Desert. This is easily the most beautiful dessert I've ever seen. It is the perfect sunflower. I genuinely don't want to break into this. Does we just really do that? We did.

This is pretty crazy. I'm finishing mine up fast because I've got to go catch a flight for our next hotel, but I'm going to let Max finish by himself. Can I come with? Moving on to our $50,000 hotel room. I'm in the Maldives at the Conrad, staying in their private villa suite called the Maraca, which happens to be the world's very first underwater hotel room.

This villa is located in the middle of the ocean, just south of India, and it's so remote we had to take three feet. flights and a seaplane just to get here. Bonus points to my seaplane captain for doing the entire flight barefoot. As my guest for this segment, I've also brought along my friend and cameraman Tim. If you don't recognize Tim, you would probably recognize his mom, Linja. And through Linja, we became really good friends.

And now look at this. We're staying in one of the most ridiculous hotel rooms in the entire world. Before we eat, quick room tour. Hey. Welcome to Morocco. My name is Massey. I'll be the butler. This villa comes with a chef, a trainer, a butler and a masseuse.

Do you need me, just call me on my phone. What is this? This is 17 Pro Max copy of it. This might be the coolest thing I've ever seen. This is my iPhone, the real iPhone 17 Pro. This is his. This is not what I expected to be focused on in this part of the video. This place is insane.

I don't even know where to start the tour. There's basically two levels to this villa. There's an upstairs where you can get the infinity pool and you get this beautiful panoramic view of the entire ocean. And then there's the downstairs, the underwater hotel room. So let's start with the upstairs. This is the upstairs hotel room. I've never had a seat through balcony before.

I just spotted this fruit plate and I couldn't resist. Two of my favorite fruits. This is a snake fruit, this is a mango steen. I've never seen it before. The individual pieces look almost like garlic cloves. It tastes a little bit like a lichy combined with a peach. The flavor is tropical, a little milky, creamy. It's delicious and that's probably why it's known as the queen of fruits.

Check us out. Let's go. The snake fruit reminds me a little bit of jackfruit. The skin really is scaly like a snake. This one always smells amazing to me, almost a little bit like bubble gum. It comes in these tightly packed pods that you can break apart really easily like this. It tastes somewhat like a combination between pineapple and apple. I think it smells a lot better than it tastes.

I also shouldn't eat much fruit right now because we are about to have the most ridiculous lunch. In an underwater dining room. Oh, baby. This is the bathroom of all bathrooms. The bathtub is perfectly picturesque. Feels nice. This is luxury right here. Automatic toilet.

And then this is just... Glass out into the ocean and the ocean is where we'll be for our final hotel this private $100,000 per night floating paradise. I don't know how I'd feel just watching you go to the bathroom. We're not going to be in the same room together. One of us gets over water. One of us gets underwater. Which is exactly where we're heading now. If you look out to my left, you'll see right there that's not a submarine. That is the escape hatch if you have any issues. I don't know what to expect. Is it just going to be like an aquarium? Do you notice by the way how many steps for you can go? Yes, we are getting lower than I expected it. That's for sure. This crazy?

Oh, the color's changing. We're not there yet. Wait. Wow. We're not there yet. That's crazy. We're not there yet. You ready?

Three, two. Wow. What? It is crazy. What? Oh my gosh, that's a huge shark. That is a huge shark. That is crazy.

That is a massive barracuda. This is wild. How insane is this? This is by far the craziest hotel room I have ever seen. Also, at night, everything lights up. And apparently that's really when the sea life starts to show up. Hold on. I'm gonna scare these fish.

They didn't do anything. It feels a lot like a reverse aquarium. The fish are looking at us. I can't believe how much sea life there is. We've seen so many different types of fish. There's also whale sharks and massive manor-raised. If I saw a picture or a video of this place, I would think it could be fake.

I feel like the craziest part about this one, it's got a full bathroom that's just overlooking the ocean. It's still weird to me, though, that someone can easily dive down and just watch you go to the bathroom. Can't you scuba dive? I'll go out, I'll scuba dive down, and maybe it's one-way glass.

Well, there's our answer. I guess I gotta go meet him for lunch now. Welcome to the world's first ever undersea restaurants. I've eaten at a lot of places all around the world, and this has to be one of the most beautiful restaurants I have ever seen. A couple quick facts about the restaurant. It's called Ita, and it's five meters below sea level in the middle of the Indian Ocean. I see more sharks around me right now than I think I've ever seen in my entire life.

It is hard not to look at them. Are you scared? A little bit. If it makes you feel better, this place has been here for over two decades and survived multiple tsunamis. So I think we're pretty safe. just in case let's eat before the glass breaks. I agree. Our first course is yellow fin tuna

topped with salmon row, avocado, tomato, and crem fresh. This is a really beautiful dish. A light shimmering on it just puts it over the top. Wow. Very tasty. Great combination of everything. The tuna, the avocado, the pop that you get when you bite into those fish eggs on top. It feels wrong to be eating fish in front of fish.

But they eat fish in front of fish all the time, right? Rating on that tuna tartar? Fantastic. Yeah, I'm giving that a solid eat. Keep watching. I will jump in with it. with the sharks at the end of this segment. I'll film.

Our second course is a crispy duck topped of the quail egg. This is the cutest egg I've ever seen. The big thing here, Tim, you want to get that beautiful yolk pop. Of course. I think the outside is fried so well. You have three different types of sauces there that all mix together with the egg yolk.

They give you a really great bite. That dish was so pretty. I wish I could have looked at it for a little bit longer. Let's keep it moving because I want to jump in with the sharks. Our third course is a lemongrass sorbet with sliced lime and coconut. This will serve as a pallet cleanser. Mmm, the perfect amount of lemon. Where I was born and grew up in Rhode Island,

there's this really famous frozen lemonade that everyone has in the summer. And this is what this tastes like. Fresh cooling lemon with some lemon zest. It's nice to have a little sweetness in between all these savory dishes. For our main course, I'll be having a Maldivian lobster tail with palm puree, fennel, and apple.

While Tim will have a Wagyu beef tenderloin with a red wine sauce and a side of potato, zucchini, and mushrooms. Looks like we got surfing turf. Nick got the surf and I got the turf. I really love the sauce. They've used all the lobster shells, probably the heads. This type of lobster here is,

spiny lobster. It doesn't have any claws so all the meat is in the tail. It's less sweet, but has a lot more texture compared to a classic main lobster. And the tail's a little bit more tender. Which one do you prefer? I'm from Boston, so I still like main lobster the best. What do you think about waggy beef under sharks? The sharks are definitely jealous. The beef is extremely tender. The food has to be really good in a restaurant like this because there's so much going on above your head that if the food's not good, you're going to be really distracted the whole meal. We've been focused though. We have been. For dessert, we have a chocolate hazelnut parfe with berries and mango sorbet.

Beautiful dish. I love the coral in the center of the plate. This chocolate part here is the shape of this restaurant. Oh, it's so incredibly soft. It almost looks like a chocolate gram cracker crust in the bottom. Hmm. It's so rich. It's so creamy. It's sort of like if you turn Nutella gourmet. We didn't have the leave yet. Let's see if it gets a snap. Good snap. Great crunch. Nick, I don't think any of us have forgotten what you still have to do. And I'm scared for you. I do have to do that. This guy's crazy. Three three two, one. Oh, he scared him. Oh my gosh, there's the shark and there's Nick. He's crazy. And now, for our final hotel, my brothers and I are in Greece to board this $100,000 super yacht called This Is It.

And while it may not look like a hotel, it's basically a giant luxury floating hotel on the water. It's got six ocean front bedrooms, a full crew to get us anything we need, over two dozen water toys, and a private chef who will later be cooking us the five-course Mediterranean dinner. If you've never seen my brothers,

this is Cam Pete and Will. Hey guys. This boat is massive, so I'm gonna give everyone their own camera and you guys are free to go explore. Thank you, let's go. I heard the chef hit a bunch of little small snacks around the whole boat, so as we walk, make sure you keep your eye out

because there's gonna be a lot of food. I gotta go find my room now. Oh my gosh, look at this window. That's just straight out to the water. That's insane. Have you ever seen a pool on a boat? How sick is that? Someone left me a little snack here.

This looks like a truffle barata something. Definitely truffle. I don't know how I ended up with this rum. I believe my bedroom is up this way. You gotta be kidding me. This cannot be real. Welcome to the master bedroom. The craziest bedroom I've ever seen.

It really is a comfy bed. We've got massive skylights. You can look at the stars when you're in bed. This beautiful bathroom that looks right out into the ocean and a private balcony that sits right over the pool. And we have a few small bites. Just like I said, let's see. Want some? Sure, I'll have some.

We've got this truffle and cheese christini and these smoked salmon tartlets. Mmm, that's really good. Smoke salmon? Wow. I wonder what the other brother are doing. Guys, I'm now on the bow of the boat, and I think I found the dinner bell. And now we wait. Pete, what are you waiting for?

Waiting for dinner. It's noon. Another little snack. It looks like a little caviar bite here. I can tell from all these small bites that we're finding that the dinner is going to be insane. Wow. Look at this dining room table. Can't even count how many chairs that is.

More food. That's gotta be one of the most beautiful fruit plates I've ever seen. The watermelon's unbelievable. The chef is really distracting me with all these food things. I don't even know how many floors are on this boat. Where even am I? Is that a gym up there? Nope. This is the bridge.

This is where the captain sears the ship. It's got this beautiful panoramic window so you can see everything in front of you. And the entire room here is based off of the movie Star Trek. But what I think is most fun. This entire giant boat is all controlled by this tiny little steering wheel. They couldn't have made the bigger star. You can see Cam and Peter super excited. They've never been on a boat like this before.

Check this out. All of these water toys. Just one of the craziest boats I've ever seen. Last area up here is the sun deck. Ooh! This Greek sun! There's a movie theater and cinema right here. I can't believe we're just plopped in the middle of the Mediterranean.

All I can see in every direction is beautiful blue water. More snacks. I've got avocado toast now. One of the coolest features about this whole boat is that you can use the toys right through the center of the boat. I think it's time to do what you do on a mega- Yeah. Let me call the brothers. Brothers! At Desjardin Insurance, we know that when you own a nail salon, everything needs to be perfect from tip to toe.

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and everyone around you safe for life. Learn more at VolvoCars.ca.ca. It's time for the dinner we've all been waiting for. We'll have five courses plus a bonus megiat kitchen tour because I'm sure you've all wondered what a kitchen looks like on a boat like this. Course number one is a fresh Greek cheese with roasted red peppers and grilled asparagus.

That's delicious. It tastes like very fresh garden herbs. This is one of those lick your plate clean kind of dishes. The creaminess and fat from the cheese, the smokiness in the roasted red peppers, a char on the grilled asparagus, the tanginess and the balsamic vinegar. It's so well-rounded.

Course number two is a lot of the meat. Seabass Cevice with cherry tomatoes and all kinds of Greek herbs. The tiger's milk at the bottom of the savić is so good because there's ginger, all kinds of herbs, there's the fish, there's the tomatoes. They're all working together to create this sauce. Before we move on to course number three, we need to all agree right now on the order of how we are as cooks. We can all probably agree next the best out of the four of us. I agree. Who's number two? I think overall it's Pete. I'm fine with that.

I think Cam has more experience than I do, but my dishes are more flavorful and and complex. I think you could give me a bunch of different ingredients and I'd know more or less what to do with them. Pete and I have to decide together, Pete. We both unanimously agreed on Cameron. Oh wow. Being the worst chef.

Okay. Sorry, Cam. Not everyone gets a medal. Pete's been after me. I don't know why. That was actually ruthless. Course number three is a butter poached lobster tail with corn soup and a citrus foam.

First thing's first, chef. Wow. visually stunning. Will's been working on those Gordon Ramsey impressions. I feel like people forget that lobster itself is very sweet, so it goes very well with corn, which is also very sweet. It's actually really hard to believe that this was made on a boat. I agree. With the amount of technique that it's taken to do some of the stuff in these dishes.

I'm surprised no one's done a corn soup dance. Oh. Course number four is a white grouper with a cauliflower truffle salad and a parmesan lemon sauce. My first bite of edible gold ever. I love the crunchiness of the cauliflower with the fish. Tons of truffle in here. It's crazy.

And the sea bass is cooked really, really well. I might say, then how you did it on Master Chef? Oh. If you didn't understand Will's joke, Nick lost Master Chef with some undercooked sea bass. Will is right, the fish is cooked perfectly. I've always wanted to know what a kitchen looks like on a yacht like this, so watch out cam.

Sorry, buddy. Thank you for the heads up. Hey, chef. Hello Nick. May I join you for a minute? Of course. This is awesome. Here is when the magic happens.

It's bigger than I thought it would be. Any restaurant, you gotta share the kitchen with a lot of people. This is all you. There's a lot of different restaurant because you working alone every time. So if it's good, it's you. If it's bad, it's you.

Exactly. Look at these beautiful fillets. What is this? This is white grouper, last night cuts. And then look at these lobster tails. This is just perfect, beautiful lobster. You have a deep fire here. Is that not dangerous when the boat is going like this?

It need to be careful every time you use it. Here, for example, I have a vacuum sealer. Wow! It's a vacuum sealer in the drawer? This is a blast sealer. It's also the same time, drier. This right here can instantly make things cold. It's like the opposite of a very hot oven.

Thank you, Jeff. Thank you. Course number five, a Pavlova with creme on glaze and berries. It looks like soft serve ice cream, but it's crunchy. Pavlova is my favorite. Do you know where it was invented? Russia? No.

They argue about who invented it, but it was either Australia or New Zealand. I think it was New Zealand. Listen for that crack. It's so good. Pavlova is only made with really two ingredients. Egg whites and sugar, and you blend it up to the perfect meringue, and you shape it and you bake it very low and slow until it firms up. This is a top-notch Pavlova.

It goes from crispy to creamy and then chewy. That's the mark of a good Pavlova. Is that light, crispy shell on the outside, and that marshmallowy interior. I have to say, as someone who's eaten lots of pevovas, this is the best one I've ever had. This is it. Get it?

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