keep in mind, these people who will be judging your dish will be looking for a number of criteria. Not a good time to experiment, as a few of those criteria will surely be execution of product, and skill level of your dish. Better to do simple done right, then a poorly executed dish that tries too hard to impress.
What about being able to recreate the dish on a larger catering size scale? Is that a factor in how these will be evaluated?
If one of them is a much bigger pita than the other (especially when you have to make 100, or 300, all at once) maybe go with with slightly less impressive but easier to crank out starch (I would think the fried rice would be a winner in that department). Also, I am not saying the noodle cake or taro is impossible to pull off for a catering event, just something else to consider.
"God sends meat and the devil sends cooks." - Thomas Deloney
I am not a chef or even a decent home cook, but in the context of a big catering gig, I would be worried about things like fried cakes. How are they going to hold up on the steam table, chafing dish or under the little culinary tanning lamp?