十月四号，星期四，这炎热的夜晚，一场与舌的亲密交流，即赏心又悦目，五脏庙也得到安抚，真是太完美了！
首先挑战味蕾的是特制饮料，青瓜柚子鸡尾酒，杯的边缘也沾上了红味噌，入口清爽中还带着微微的咸香味。赞！开胃拼盘番茄汁，番薯和米饭配上烧烤过的腐乳。每样都有它的独特味道，带来不少的赞叹！
这是充满海洋风味的一道料理。材料有茄子，海带，蚝和鱼卵再配上烧酒，不需要任何调味，也能带出它原有的味道。
鰤鱼刺身配酒粕沾酱和炸到酥脆的莲藕。
芦笋，水煮蛋加上打成泡沫的味噌做调味，即健康又美味！原来没烹调的芦笋也一样可口！
蜜瓜果子露，甜甜的，冰冰的，别有一番滋味！
尤其用水葫芦苗作点缀，有画龙点睛的效用。
水葫芦苗的功效包括利水消肿，袪风除湿，对于关节炎和水肿有一定的疗效。
再来一道天马行空的甜点-棉花糖，爆米花配味噌加上鲜花点缀，悦目娱心。这道小点用了猫须草和茉莉花做为点缀，即讨喜又创新。
猫须草的干品在市面上也可买到，也称为肾茶。至于名字的由来，可能是从马来话kencing teh（利尿之茶）而来。对于膀胱炎，急性肾炎和尿路结石有一定的见效。
另一朵白色的花就是茉莉花，一般上都合于茶叶里，泡后有芳香之味。其实茉莉花茶还有舒肝理气的疗效。
最后一道是精心调制的巧克力。看了都流口水！猜猜看，那一个是姜汁口味，柴鱼口味，清酒口味呢?
通过这次的活动，笔者发觉，24位出席的嘉宾，虽然语言不通，但通过味蕾和肠胃的交流，也能拉近彼此的距离。
感谢2am:lab的黄慧娴小姐(Janice Wong)的盛意邀请，让笔者度过一个不平凡的夜晚。
First task - Sense of taste...
Next Kang kong, this is not going to turn you into a "king kong" after eating... 
Every plant has its own unique scent. Even fruit plants like the cherry tomatoes and bringjal have their own flavour.
This is the favourite segment. A total of 4 types of mint to arouse your sense of smell. Each type of mint has its own degree of freshness or coolness and each has its own supporters.
All these learning is not possible unless the students activates the sense of hearing, penning down what they have learnt along the tour.
Finally a sense of satisfaction! 
With the advance of technology, students now can access to knowledge anytime and anywhere at their finger tips. You see, these students paid full attention to the information they could retrieve on the ipads.
Entering into the 21st century, equipping our students with new technology will enhance their learning not only in the classrooms but also outdoors.
When our educational tour guide was bringing them round the farm, introducing them to the different departments and explaining how the hydroponics works, most students might forget what they heard and saw pretty quickly. But with the help of ipads, the could jot down notes quickly, took photos or videos and recorded what the tour guide explained - learning is so much fun and meaningful if students are fully engaged through their involvement in the learning process. 
This year, 
Syaiful, on the other hand, covered a wider range of topics - from the basics of creating a butterfly garden to some species of butterfly that are facing extinction in our island. 
After the talk, many stayed to look at the exhibits. Abby, one of the helpers who handled the exhibits, explained in details the life cycle of a butterfly has to go through.
One of the visitors brought a photo of a butterfly for Abby to identify.
Visitors spotting a few caterpillars on the plant which were very well camouflaged.
Mother and daughter were looking at the different instars of the lime caterpillars.
Abby was busy answering many queries posted by the curious visitors. 
With a cohort of 97 prospective teachers , the group embarked on a learning journey on soilless culture.
The system that the Farm adopts for the production of leafy vegetables is the DRF system - The Dynamic Root Floating Hydroponic System. These curious pre-service teachers all took a look at the hot and humid germination room - the seeds in the sponges were left there 2 to 3 days for germination.
Once the seedlings are ready for transplanting, it will be sent to the Production Greenhouses.
Only healthy seedlings will be selected and transplanted into the culture panels.
A group photo for remembrance!
