“I’m not the typical dainty kind of girl,” says dermatologist Aivee Teo while glancing at the flatware laid out on her eight-seater, black glass dining table. She is just as meticulous about organizing parties as she is when working in the clinic. “But I never like it looking too staged,” she adds about her modern table. The mother of three often invites her closest friends over for brunch when there is free time from work at the Aivee Group, a growing beauty and wellness empire with clinics in various parts of the metropolis. As an agent of health, Aivee believes that brunch doesn’t only bring about a sense of balance it is also best enjoyed with good conversateion and healthy cuisine.
Her tablescapes follow a color palette of black, white, silver and gold which has been her trademark. Square shaped Kahla plates lay on top of crisp white linens and are punctuated by minimalist silver cutlery. There are pieces in her settings that make a statement like golden goblets from Lanai and stainless steel salt and pepper shakers shaped like bamboo sticks.
Plants from Lanai are brought indoors to juxtapose the contemporary vibe. It adds rustic texture to a space filled with metallic details, black furniture and shiny gold fixtures. The intention was to create a setting where “the plants had come straight from the garden and put upon a modern table.” Tropical leaves standing up to six-feet tall loom over the space while exotic blooms provide color to a monochromatic tabletop.
Inside Aivee’s kitchen, the staff is busy preparing healthy yet tasty meals. Her sister, Anne, is the head chef responsible for the healthy yet tasty menu at the Aivee Café. She also often whips up comfort food with a twist for Aivee’s brunches. Dishes in the menu are set up buffet style and includes nutrient rich versions of hot prawn salad, crostini’s with cheese pimiento, tuna kebabs, roasted chicken served with a side of hummus and a large piece of premium grade roast beef. For dessert, a rich chocolate moose is served. Though bursting with sweet flavors, it is made entirely of tofu, a secret recipe concocted by her sister.
The dessert and beverage station is set up outdoors in the lanai. On the long wooden table across from the garden and pool, vegan desserts from Aivee Cafe are laid out to go with ice-cold servings of the popular Holy Kale Juice. There is also option to refresh with mimosas. The piece de resistance, however, is the large strawberry and blueberry cake that is a staple in the gatherings at the Teo residence. “Ever birthday and every other occasion we have this cake,” she explains. The sweet indulgences serves as good contrast to a healthy brunch.
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Holy Kale Juice Recipe
30 grams of Kale Leaves
250 grams of green or red grapes
15-20ml of water
Blend all the ingredients to make the Holy Kale juice
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