Camille -- who is she again? -- has crayfish and mussels in a hibiscus sauce and crusted her mussels with tarragon. Portale says he's curious about her flavor combinations. Camille explains that she likes to work with teas as flavoring. Hyper Hung says he's whipped up an East-West curry dish using mussels and the heads and bellies of scallops. I'm starting to wonder if Hung's just as loony as Brian (MALARKEY!), because scallops don't really have individual heads or bellies. In fact, I don't think they have heads at all. Their stomach and heart are separate from the adductor muscle -- the big, soft, white round part that is usually eaten -- but I'm pretty sure there's nothing there that would be called a head. Hung also has a contentious crunchy crouton on the side of his curry. Hyper Hung invites Portale to "dip the bread and enjoy." Portale says, "I'm not fond of the proportion of bread. Maybe one -- or maybe if they were smaller." Oh, please, they aren't that big if you are using them to sop up the curry and, in fact, I was thinking that maybe you would need a few more to completely finish the dish. Then again, I am a carbivore. Hyper Hung tells us, "I am a hundred percent happy with my dish -- Alfred Portale, masterchef of the WORLD, thinks that the croutons are too big. Obviously he didn't understand the concept." Okay, so while Hung's mouth is blathering hysterically, his ego is doing a little Attitude Dance in his chair. It's really quite awesome to behold. Dale made a dish that has spicy Italian sausage, scallops, tomato sauce, and a fried egg. Finally, we get to the sweat-cured ceviche. There's not much to say except that Howie used scallops, conch, crayfish, and stuck in some folded fried plantains and greens to dress it up. After being fed a bite by Padma, Portale announces, "This is very tasty. This seemed like a pretty obvious choice to me, I mean, doing a ceviche with these flavors." Is that good or bad?