Almost a decade ago, Boon Eng downed his first cup of kombucha because of a bet. His cousin’s home-brewed fermented tea beverage, complete with stuff floating in it, hardly looked appetising.
"I thought it looked simply disgusting and I only drank it because I accepted her challenge – and the RM50 that went with it – to drink a cup, ” he says.
Already a subscriber? Log in
Get 20% OFF The Star Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
