I loved Marcel's tiny tapa serving of hamachi poke on a taro chip. I think it was an ingenious way to add a touch of salty crunch and he used an indigenous ingredient to boot. His pineapple poi left something to be desired, even with the addition of the xanthum gum. It was too runny for me to be called poi. I didn't think there was enough of weight to it. Poi has the consistency of porridge, not thick gravy. While it was airy and light, it was too sweet to be on the palate. It would have benefitted from a bit of salt to contrast the tart sweetness. His technique and knife skills were flawless, as was his presentation. The salmon lumi lumi with, yes, yet another foam (I can't believe he did another foam!!), scallion oil and lotus root chip was the best savory dish of the night. It was substantial and had a lot of flavor. All of us had no problem deciding that he should move on to the finale. His mad scientist way of using all those chemicals and gadgets has been interesting to watch all season long.