Chef Wong welcomes all his guests and explains the cheftestants' Elimination Challenge to them. Ted Ilan tells us that when it came time to serve, he didn't have everything ready. The judges come up to Son of Sam as he serves up his first course. He tells us he's freaking out and his nerves are shot. Son of Sam explains that his opakapaka poke -- I want to call it opokepoke -- has been prepared with yuzu, canola oil, sesame, ginger, onion, and garlic and is served with sea beans "to keep the saltiness of the ocean running throughout the dish." The judges take their opokepoke back to their table and eat. Chef Wong says, "This could pass in Hawaii, it's poke." Gail really likes the addition of sea beans. Elia tells us that she tasted Son of Sam's dish and found it good but not amazing. She likes her poke better. Too bad the judges won't agree. Colicchio seems to be having some reflux because he comments that he's still tasting the raw shallots. Take a Tums, dude, and shut up already. Son of Sam next brings over his dessert course. It's his take on the haupia Chef Wong served them the day before. We didn't get to see that dish, but I'm pretty sure Ted Ilan is doing one as well. Son of Sam's haupia is composed of a mascarpone (Sam pronounced it correctly!) mousse that he's attempted to quenelle -- except that the humidity is ruining the classic egg shape -- and Hawaiian salted coconut milk, garnished by a citrus tuile (thin and delicate cookie). The guests enjoy Sam's haupia so much, they ask for more. Son of Sam tells us he took a risk by salting the coconut milk and that Elia told him she overheard some guests saying it was too salty. However, Sam points out, other guests wanted seconds, so it's anybody's guess. Also, Son of Sam should take into consideration that Elia's a bitch.

Elia's up next. She presents her Hawaiian red snapper -- onaga -- steamed in ti leaves with carrots, butter, garlic, olive oil, sweet peas, and red bell pepper. She moves on to explain her take on poke. "I did tuna, raw -- I was thinking of doing it seared but then I didn't take the risk," Elia says. "If you tried to sear this, it would have been overcooked," Colicchio tells her. "Yeah, I thought about it afterwards," Elia says. You ran out of time, that's why you didn't sear it. It had nothing to do with thinking about it afterwards or not taking the risk. Anyway, Elia has imbued her poke with Lebanese and Mexican touches. She's added olives, capers, preserved lemon confit, oven-roasted tomatoes, and tuna juice. I'm sorry but tuna juice sounds like something you'd want to see a Gyno about. Call it tuna essence or something else, just not juice.