Celebrity Life

It can be difficult for adults to take care of their families, careers, and stresses at the same time. Here are six work life balance tips on how to take care of your family and your career without getting overly stressed. 1. Set goals: The most important of work home balance tips is to set…

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Do you experience panic attacks and do not know what to do? A person can experience a panic attack when they least expect it. As a result, here are six easy steps a person can follow when a panic attack strikes unexpectedly. 1. Take a break: A panic attack can be very uncomfortable and can…

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Do you wish you could talk to someone who can relate to your mental health issues? If so, I could be of some help. I dealt with fear and anxiety for over 20 years and here is what I learned from my mental health experiences. Listen to the professionals: Your friends may mean well, but…

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CBD oil, when taken by dropper through the mouth or under the tongue, has a taste that is politely described by advocates as “earthy.” For most, pure CBD oil is an acquired taste, and some prefer to take it with a spoonful of ice cream, or blended into a fruit smoothie to mask the flavor.…

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As we begin to venture out of our homes, we do so with caution. Face masks and social distancing will govern our interactions for some time to come. And while our health, and the health of our loved ones, is the most important consideration, mixing a little face mask fashion with those precautions will make…

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Do you have a difficult time explaining your mental health issues to your family and friends? If so, here are six suggestions on how to discuss your mental health issues with your friends and relatives. 1. Talk to a counselor: The most important thing that you need to do is to talk to a counselor…

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Do you know a friend or loved one who suffers from fear, anxiety, and depression and do not know what to do? If so, here are six ways on how to help the person you care about in these kinds of situations. 1. Learn as much as you can in managing anxiety and depression: There…

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Dealing with things like depression, anxiety, joint pain and muscle aches is a reality for millions of Americans. Rather than taking dangerous pharmaceuticals to help with these ailments, you need to consider using natural methods. One of the most popular substances on the market for treating the conditions mentioned above is CBD. This substance can…

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The CBD market is still new, and as a result, consumers continue to be bombarded with misinformation about this useful product. Some irresponsible promoters make dodgy claims about its ability to cure anything and everything in an attempt to make a quick sale, while others promote fear and uncertainty by spreading disinformation. But make no…

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Whether you're in the office, or out and about, hygiene is probably one of your biggest concerns right now. What with all the doorknobs and lift buttons you are likely to come across during your day. Of course, washing hands properly with soap and water will always be the better option when it comes to keeping germs at bay. But for times when running water is not available, a hand sanitiser (which contains at least 60% alcohol) is needed for on-the-go cleansing and can help you avoid getting sick and spreading germs to others. Ahead, we've gathered our top five luxury hand sanitisers to keep your hands fresh when you're on the move.

Byredo Suede Rinse-Free Hand Wash

Not only are Byredo's rinse-free hand washes as aesthetically pleasing as their other products, but they're also made with a non-drying, non-sticky, alcohol-based formula that cleanses and hydrates. They all smell incredible too. One of the latest additions to their hand care line features Suede, a fresh, earthy scent with sweet pear nuanced by notes of lily and violet, tempered with soft musks of velvet plum and crisp amber.

30ml/HK$275 | www.byredo.com

Byredo is also available at Lane Crawford online, ifc Mall and Times Square

Aesop Resurrection Rinse-free Hand Wash

When it comes to luxury hand wash and cream, many of us will reach out for Aesop. In fact, you'll likely find it in the washrooms of high-end restaurants here too and the reason is very simple. The Australian brand's scientific and plant-based approach has resulted in skincare products that deliver on quality, but also leaves a fresh and lingering herbaceous scent. The Resurrection Rinse-free Hand Wash is no different and presents a non-drying, alcohol-based formulation with both purifying and hydrating properties to cleanse hands.

50ml/HK$70; 500ml/HK$315 | www.aesop.com

Various locations including: 2 Gough Street, Central; +852 2673 3468

Honest Hand Sanitzer Spray

Founded by actress Jessica Alba, The Honest Company is well known for their home cleaning, baby safe and ethical beauty products. Similarly, this plant-based hand sanitiser spray is both safe and effective -- killing 99.9% of germs and bacteria while being gentle on the skin. The hypoallergenic quick-drying spray has been tested by dermatologists and combines aloe with naturally-derived glycerin to help keep skin moisturised and soft, without any sticky residue. Plus the Grapefruit Grove scent will keep your mitts fresh and zesty.

60ml/HK$37 | www.honest.com
Available on www.evitamins.com/hk

Grown Alchemist Hydra-Hand Sanitiser

The Hydra-hand Sanitiser by organic skincare brand Grown Alchemist is an advanced antiseptic hand sanitiser. It's cleverly formulated with hyaluronan and antioxidants to both cleanse and increase hydration levels instantly, which in turn will also help reduce the chance of premature ageing. Its protective formula has 70% alcohol content extracted from natural cane sugars to help kill bacteria. Meanwhile, other ingredients such as coconut oil, fennel, cold pressed sweet orange oil, sweet almond oil and pot marigold provides all the good stuff that keeps the skin on your hands soothed and clean.

50ml/HK$105 | www.grownalchemist.com

Grown Alchemist is also available at 10/10 Hope in various locations including Admiralty LAB Concept Store B11, Lab Concept, Queensway Plaza; +852 5920-7079

Sabon Hand Santizer

Known for their luxury handmade soaps, you can be sure that Sabon knows all about cleansing. This pocket-sized antibacterial hand gel is infused with their signature Patchouli Lavender Vanilla fragrance too, so you can cleanse anytime, anywhere and smell great long after application. Thanks to its alcohol content, your hands are left disinfected while vitamin E also helps to maintain the skin's natural moisture level.

80ml/HK$85 | www.sabon.com.hk

Various locations including: Shop B211A, B2, Times Square, Causeway Bay; +852 2722 9917

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Chiva-Som, in the seaside town of Hua Hin along the Gulf of Thailand, is the kind of place that’s talked about in hushed tones, a closely guarded secret shared only among the most trusted of friends and confidantes. Because it’s not a hotel. It’s not even a resort. No, Chiva-Som is -- and literally translates as -- a “haven of life”.

The first I heard of this unique health and wellness retreat was from a Chinese entrepreneur and TV host who described escaping to “the little paradise” a few weeks each year for more than a decade. She said it was the only thing that kept her grounded amid her hard-charging career and fast-paced itinerant lifestyle.

[caption id="attachment_157188" align="alignnone" width="7952"] A Thai Pavilion Suite.[/caption]

Ever since, I’ve been intrigued by this magical-sounding land of healing. At long last -- and just a few weeks before it closed for the fourth and final stage of its sweeping renovation -- I made it to Chiva-Som and learned what all the fuss is about.

After the three-hour drive south from Bangkok, we approach the entrance to the resort on one of Hua Hin’s main thoroughfares. It isn’t quite the secret passageway I was expecting, but once inside it all starts to make sense. Chiva-Som occupies what was once the weekend retreat of founder Boonchu Rojanastien, who demolished his private home to create a place for family and friends to relax, recharge and “enjoy life”. Over the years, Rojanastien and his family added to the resort’s offerings and began to welcome people from the world over looking to find their way on the path to wellness.

Last year, the resort closed for six months to allow for the renovation of the guest rooms, gym and restaurant The Emerald Room. After closing again in May, it will reopen October 15 with a refreshed health and wellness area, indoor bathing pavilion, Niranlada Medi-Spa and Taste of Siam restaurant.

[caption id="attachment_157189" align="alignnone" width="7000"] Lounge seating next to the Tranquility Pond.[/caption]

The first person to greet me, and presumably all guests at Chiva-Som, is general manager Vaipanya Kongkwanyuen. VP, as most people call him, was the director of food and beverage back in the 1994 pre-opening phase and went to work at several Aman properties before returning home last year. The much-loved fixture of the resort can often be seen greeting guests as if they’re old friends, which in most cases they actually are.

[caption id="attachment_157187" align="alignnone" width="7000"] Inside a Thai Pavilion Suite.[/caption]

“More than half of our guests are repeat customers,” VP tells me proudly. While I can certainly appreciate the beauty of the surroundings and the comfort of my one-bedroom villa -- one of 54 units that range from newly renovated Ocean Rooms and Suites to traditional Thai Pavilions -- I can’t help but wonder what keeps guests coming back year after year. Apart from a handful of families with teenagers (the minimum age here is 16), most of the guests appear to be older couples from countries such as Germany, Russia, Australia and the UK.

Soon after I’m settled in, however, I begin to understand. First up, a health and wellness consultation with my appointed advisor. Ann patiently explains the dozens of programmes based on Chiva-Som’s six modalities: Spa, Fitness, Nutrition, Physiotherapy, Holistic Health and Aesthetic Beauty. Options vary from a minimum of three nights to 14 nights, each inclusive of daily wellness meals, fitness and leisure activities, and choice of massage or body polish. I settle on the Taste of Chiva-Som package, and select three spa treatments, two physio sessions and one fitness session to complement what looks to be an already full schedule.

Ann consults a colour-coded spreadsheet and sets out to book my stay almost down to the minute. It’s an impressive feat of juggling and scheduling, the results of which will be delivered to my room each morning so that all I have to do is show up at the designated place at the appointed time.

[caption id="attachment_157185" align="alignnone" width="2658"] Chiva-Som Thai massage.[/caption]

The part I’m most excited about is the daily massages, a choice of Thai, foot, scalp, invigorating and Chiva-Som Signature, and they don’t disappoint. But the most eye-opening experiences lean more to the medical. Dr Jason Culp, an American naturopathic physician who’s been with Chiva-Som for five years, begins our mindfulness-based stress-release session by placing a sensor on my finger and asking me to breathe normally for three minutes.

Then he turns the computer monitor to reveal my heart-ratevariability (HRV), which unfortunately signals that I’m a prime candidate for cardiovascular burnout and accelerated age-related diseases like dementia. But after Culp shows me a simple technique to slow down my breathing, my HRV improves dramatically and all of a sudden I feel like I’ve been granted a new lease on life. Equally enlightening is my session with a physiotherapist, who analyses my posture and stride before offering easy exercises that I can do each day to feel and look a thousand times better.

But my pursuit of wellness doesn’t end there. Chiva-Som has a strict digital detox policy, which forbids the use of devices in all public areas. Thankfully I became aware of the policy just before I was due to travel and bought a book at the airport, but the resort does provide a small library with reading material in various languages.

[caption id="attachment_157186" align="alignnone" width="7000"] The juice bar.[/caption]

The food, meanwhile, is designed to not only taste good but also provide a highly nutritious foundation for life-long health. Two restaurants and a lounge area serve a range of Thai and international cuisine, and various juices, tonics and herbal teas. What they don’t serve is caffeine after 12pm and alcohol before 6pm, and the latter at prices that are no doubt designed to deter all but the most die-hard of drinkers.

The biggest surprise about the food is not how fresh and flavourful it is, but just how tiny the portions are. The first night I can’t help thinking I’ve been served a toddler meal by mistake when I see the miniscule mound of jasmine rice served alongside my baby bowl of red curry. But somehow I manage to get by without ordering seconds, and by the end of my three-day stay I’ve fully converted to this new and healthful way of eating. The drinking, of lack thereof, is a somewhat different story.

[caption id="attachment_157184" align="alignnone" width="7000"] Fresh and flavourful wellness cuisine.[/caption]

Between the meals, massages, fitness classes, aesthetic treatments, water-therapy offerings and even a visit to the resort’s community mangrove project and one of its organic gardens, the days are so packed that I don’t even make it to the beach until the morning of my departure. I manage a short stroll from the gate next to the pool and encounter a few horseback riders when a rainstorm sweeps through and drenches us all within seconds.

A bit of lazing on the beach would have been nice but I didn’t come to Chiva-Som to sunbathe or play in the surf. I came here to heal and to feel grounded, and I can always schedule in some beach therapy on my next visit, or the one after that, or the one after that...

The post Why Chiva-Som Is Considered Southeast Asia’s Leading Health and Wellness Retreat appeared first on Prestige Online - Hong Kong.

There's something about seeing the sheer drive and passion in someone’s eyes that can really bring you into submission. This is exactly what happened when I met plant-based pioneer Peggy Chan, the chef-founder of Grassroots Pantry which recently transformed into Nectar. Meeting her didn’t quite convert me into a vegetarian, but it certainly compelled me to reconsider my meaty lunch options. So read on to find out more about her mission, if meat really is that bad for your health, and what her new restaurant is all about.

Tell us about Nectar, your new restaurant.

Some people may call it fine dining, but we want to call it ‘elevated experiential dining’. It’s an extension of Grassroots [Pantry] and a reflection of how much we have grown in our craft of cooking plant-based and nutrient-dense foods.

We want to use this opportunity to connect with our diners too. Slow down and deliver a real experience, as well as educate. So that’s why we’re switching to a tasting menu with interactive elements and eye-opening ingredients. It’s linking the health benefits of ingredients that don’t get used that much, or ones that are more biodiverse, and showcasing them through our menu.

[gallery size="full" ids="157366,157368"]

Why do you think a plant-based diet is important?

The number one reason is for environmental purposes. The meat industry, together with dairy, contributes to almost 15% of carbon emissions in the world -- that’s more than any other transportation combined. So we need to be mindful and accountable for our decisions. Secondly for health reasons, it’s already well-known that any form of highly processed foods are the number one causes for heart disease, diabetes, cancer, or what we call ‘first-world illnesses’. Hence we really have to, or should at least consider, consuming less meat.

Also, we aren’t just a plant-based restaurant, we’re using techniques from raw food methods such as soaking, sprouting, activating. We’re using TCM [traditional Chinese medicine] to make tonic broths with healing properties such as our Bak Kut Teh, served with a wonton and summer truffles. We will also incorporate Ayurvedic cuisine elements to heal different body types.

So eating meat is bad for health?

We’re not saying meat is bad. How meat is produced now, has made it unhealthy. The growth hormones and antibiotics, how animals suffer before they’re slaughtered, how meat is stored in unhygienic situations, this is all public information. It’s not about a piecemeal solution to eat less meat, it’s more about why we should eliminate the consumption of processed foods, additives, preservatives and chemicals. And if we do eat meat, then we want the most sustainable and without all that crap in it.

[caption id="attachment_157370" align="alignnone" width="1280"] Chef-founder Peggy Chan has transformed Grassroots Pantry into Nectar[/caption]

What else will be on your produce-driven and locally-sourced menu?

We’re using local eggplants in a dish called Shimeji mushroom bisque, with eggplant en papillote [or baked in a paper pouch or parcel]. The eggplants came from Zen Organic [a certified organic farm in Fanling in the New Territories]. Another is a cheese course. Over the years we’ve learnt more about culturing and fermentation, so we created a line of homemade ‘cheeses’ made with nuts, seeds, beans or tofu. There’s a ricotta-style, slightly firmer goat's cheese texture, a hard cheese that we age for 7 days and then dehydrate for 2–3 weeks to get the texture and saltiness. It’s not just about the origins of the cheese, it’s about the alternative ingredients that are dairy free and propose a way to consume cheese without losing that ‘cheesy’ experience.

Do you have any favourite ingredients to use in your cooking?

I love using mushrooms. We source directly from Yunnan [where there are over 800 types of edible mushrooms] . Everything from chanterelles, to matsutakes, to trumpet and termite mushrooms. I love using termite mushrooms! There’s so much variety and each one has different volumes of water content which dictate the cooking process and therefore flavours. It’s as if you're cooking meat.

Any other superfoods or trends that we should take note of?

I’m always on the search for new ingredients that are rarely used or known. I mean, over 90% of what the world consumes is derived from four main crops: palm oil, corn, wheat and soy, with the fifth being rice. But there are over 30,000 species of plants in the world. Still, the world continues to capitalise on those crops to the detriment of biodiversity, the ecosystem and our planet.

That’s why we try to source lesser-known or rarely used ingredients as much as possible. For example, we use teff [a fine grain]. We were one of the first people in Hong Kong to bring it over and use it in multiple ways -- in our pizza bases, brownies, breads, porridge and replaced whole wheat or wheat.

The trend now is alternative meats. We don’t use it ourselves, as it’s a different stream of food. Kudos to them as their goal is to disrupt the meat industry. But vegans have to understand that eating more alternative meats doesn’t necessary mean you are eating healthier. And it also doesn’t make the planet healthier either -- because of packaging and logistics etc. So we need to look at everything in a much bigger picture.

[gallery size="full" ids="157364,157365"]

What sparked this plant-based mission of yours?

I stopped eating red meat in 2000, before I turned 16. I was on a school trip to Foshan and when we were on the school bus driving past these farms, I remember looking at the cows, and they looked right back at me. Then it dawned on me. Why do we eat animals? I decided overnight that I would cut out red meat. After a couple more years, I cut out poultry, and then I cut out fish and seafood. But I didn’t do it cold turkey, I did it within a 6–7 year period.

What keeps you going?

I feel like it’s my duty. What drives me is this duty to create change. I get emotional about it [her eyes water]. I want to show people the positive side to all of this. I prefer to be a solutionist. We face negative things everyday, but over and above all of that, I want to move us towards the solutions.

I hear that you’ve converted people into vegetarians -- is that true?

I didn’t do it on purpose! My stepfather and my mom were the first people but I didn’t tell them to eat less meat. It just happened naturally. I was just eating it at home and they were curious. They would ask “what is this quinoa?” and soon they realised that their own solution was to not eat meat. One of our chefs has become vegetarian too. I guess like attracts like. We’re not preachers, we’re not like “do this!” That would just backlash. Cutting out meat helped her with her eczema and it was the answer for her. No one can tell you, you have to experience it yourself.

[caption id="attachment_157369" align="alignnone" width="1238"] Peggy Chan leads Hong Kong's green-eating and plant-based movement[/caption]

Have you felt the benefits yourself?

I haven’t been to a doctor -- touch wood! -- for check ups or any form of illness for 16 years. If it’s a minor flu, I can quickly fix it with some turmeric and lemon; if it’s a cough, I can fix it with some honey and ginger, or blanched almonds to help stop the cough. There are certain things I can fix using food to heal.

The spotlight is also on the staggering amount of plastic waste the world produces. How will Nectar be tackling this?

Even when it comes to sourcing, our suppliers sometimes use plastics or styrofoam. So that’s where we begin to tackle it. We tell them we don’t need the plastic, so that’s the first step -- refuse. The next is to reduce what we use. Then we go into recycling -- we partner with Hong Kong Recycles who is extremely helpful and transparent with where they bring the recyclables, as well as how much we recycle each month. The goal is to reduce that every month.

What about your other initiatives Pollen Lab and The Collective’s Table? Can you tell us more?

Pollen Lab will be our hub for everything about holistic nutrition, environmental sustainability, plant-based and raw foods. It will help accelerate the changes that we know can happen through education. We will bring people together to do this, so they can take it away and as a result, create change.

The Collective Table table is an initiative we started about three years ago. The idea is to engage chefs to start thinking about ways to reduce meat and dairy in the kitchen and create tasting menus together that are completely plant-based. One of the first challenges we did was with Chef Richard Ekkebus [from Amber], as well as Chef Margarita Forés [voted Asia’s 50 Best Female Chef in 2016]. It’s really exciting to collaborate as not only are we igniting the conversation, we are exchanging skills and possibilities.

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