Part 6/8:
Dessert Round: A Creative Finale
In a sweet twist of fate, the final dessert round brought forth a selection of unique ingredients: pork floss, Thai basil rock candy, and Vietnamese egg coffee. The chefs were tasked with incorporating noodles into their sweet creations within another 30-minute sprint.
Both chefs embraced the challenge. Chef Bao Bao creatively made Vietnamese pork floss ice cream paired with noodle churros topped with meringue, while Chef RJ took a bold approach to craft a "bakery cannoli" using tubular pasta filled with sweet cream. As the clock ticked down, nerves and excitement filled the atmosphere as they rushed to plate their final masterpieces.