SATURDAY
the concourse area...
We began with a quiet meditation ..
and the instructor Ms Joey Liang then lead us into a gentle flow sequence.
happy babies at the end of session.
We sat down for a healthy and nutritious breakfast provided by Parklife Restaurant.
Chia seeds pudding with coconut milk top with poached pears in various juice of blue pea, beetroot, pandan and tumeric..... yummy...
sharing platter of sourdough with chocolate hazelnut spread, lemon curd and pure butter... pure delights!
freshly prepared juices
After the breakfast, we were introduced to Mr. Jason Tan, the founder of Wild Kombucha. He told us how after consuming kombucha, he was healed of eczema. He was given a SCOBY culture and from there he had proceeded to create this kombucha drink.
Kombucha is fermented tea using a SCOBY culture. Besides having the beneficial probotics it also contains various antitoxidants to help fight bacteria and certain diseases.
Can you see the SCOBY culture that is floating on top?
From this fermented tea, he has introduced various flavours - peach, blueberries.
The restaurant also serves fresh delicious salads, set lunch and dinner.
of course their delectable cakes too..
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