[Music] you got 15 minutes yeah yeah you're right yeah Chris will be the first to serve Chris cooked lobster with Malcolm in his restaurant in the last round that's going to be a hard act to [Music] follow there's 90 minutes until the VIP guests arrive it seems to me all of them have grabbed hold of the flavors of Singapore and they're really going for it Chris is working on the garnishes to go with his butter smoked lobster this is the Lotus R I had well in a restaurant and it was really quite golden brown and crispy it looks beautiful and tastes beautiful so I'm aiming for that his other garnish is a Singapore delicacy a sea UE I find slightly unusual that's strong it's not everyone's cup of tea it's got salt Sweetin something that you can't find in any other Seafood it's just quite a unique taste Louise is up against it preparing 30 scallops for service the scallops are attached by a little muscle in their shell it's not very nice to eat so I'm just trimming them off to add to the workload she's also making porri breads from scratch so I wanted something really nice and crispy and I've had porri before when it's just been served without a stuffing and you can sort of crumble it and crush it all over the dish how stressed are you right now I've got a lot to do still I don't know if I'll get there on time there's now just an hour until service and brin's been using pressure cookers in the hope of tenderizing his charu pork quickly I can smell something burning I won't be able to use that cuz it's not it's it's burnt um I've just got a hope that what's in here is good for pork ruined it now all rests on his second batch if I can save one it's [Music] fine it's much better I think it was probably close to catching as well but I'm going to use this one instead of that I got lucky with it over on desert Abby is also struggling with a key component to her dish Abby what's happened to here I needed to add more butter into my cremo so I'm going to do it again Abby's in a bit of a mess she's just ditched her first batch of Crema she forgot to put butter in it it seems to me a bit of a panic I was actually like start thinking why is there so much [Music] butter the guests at today's lunch hold six Michelin stars between them they include the finalist mentors Daman to Sila and Malcolm Lee and his wife and business partner jine Lee and three of Singapore's renowned chefs they are the last four candidates of Master Chef so I expect to have something not only delicious but beautiful they've had a short time with a couple of great chefs but to put that small amount of knowledge into some impressive plates for this line of Judges will be a challenge indeed itself so good luck to them you got 15 minutes yeah yeah you're right yeah Chris will be the first to serve Chris cooked lobster with Malcolm in his restaurant in the last round that's going to be a hard act to follow it's quitting kongi it's quitting you know how the flavor is wonderful if we get it right so this could be the star black as the night look at it it's beautiful I think there's a lot of colors that speaks to me when when I look at the list of the ingredients so it really depends on how he put together on the plate the oil to go on yeah yeah I think he's going to have quite a last minute Panic to get all this on the plate but I hope he can execute all the different components Well Service please great job this is absolutely a celebration of Singapore when it's all in there and it hopefully it's got the kick that I want it Chris has served walk fried lobster tail marinated in a charcoal smoked ghee butter topped with a smoked shrimp chili and garlic sambal a squid in conji chiv oil sea urchin a squidding Conan pepper Leaf TW and a Lotus root [Music] crisp I think the lobster is uh cooked nicely still tender do you have a hint of smokiness in the lobster cooking you have the spiciness from the sambal the crispiness from the Lotus foods to take squiding and put it into kongji with the sea oan and all the other things he's done it really well the Lobster's cooked really well the flavors from the rest of the dish are floating down into the conji it's nice