譚俊彥、陳煒各自獻上「鹹鮮二重奏」！
煒哥以鮮蠔仔及蠔豉炮製「富蠔煎米粉」，先將米粉煎至金黃香脆，看煒哥的拋鑊功架！菜式加入豬脢肉及九層塔同炒，煒哥以甚麼方法巧妙地保留蠔仔的鮮味？
俊彥則帶來西式菜「慢煮西班牙黑毛豬孖寶卷」，即席請教鼎爺去豬肉筋位的方法。俊彥將豬肉拍扁，捲入風乾火腿、鼠尾草慢煮再煎香；炒香洋蔥、茴香等，配上粉嫩豬肉卷，層次感豐富。
俊彥的菜式憑賣相先聲奪人，味道方面可跑贏煒哥的鮮蠔嗎？
Shaun Tam and Alice Chan each presented a "Savory Duet"! Alice Chan prepared "Rich Oyster Rice Noodles" with fresh oysters and dried oysters, first frying the rice noodles until golden and crispy – watch Alice's wok-tossing skills! The dish also included pork tenderloin and basil stir-fried together; how did Alice cleverly preserve the oyster's freshness? Shaun Tam, on the other hand, brought a Western dish, "Slow-Cooked Spanish Iberico Pork Treasure Rolls," and asked Master Ding for his method of removing the tendons from the pork. Shaun Tam flattened the pork, rolled it with dried ham and sage, slow-cooked it, and then pan-fried it; he also stir-fried onions and fennel, then topped it with the tender pork rolls, creating a rich and layered flavor. Shaun Tam's dish made a strong first impression with its presentation, but could its taste rival Alice's fresh oysters?
