Lev Glaz­man & Alina Royt­berg

Co-founders of cult skin­care and beauty brand Fresh

Prestige Hong Kong - As Told: The Very Best In Life - - As Told: The Very Best In Life Contents -

Alina Royt­berg: Some­times you en­joy a des­ti­na­tion but it doesn’t mean you nec­es­sar­ily want to go back there the next year, it’s just some­thing that’s in your mem­ory. For me, that was Jing­mai Moun­tain in Yun­nan. I think that the land­scape is the kind that you re­ally re­spond to be­cause you go up and above sea level, there’s a lot of veg­e­ta­tion, a lot of trees. I love forests and the idea of old trees, the deep shades of green.

Lev Glaz­man: There’s a place in Tu­lum [Mex­ico] called Be Tu­lum. The Mayan tra­di­tion is ex­tremely present there, and it’s ex­tremely spir­i­tual. Some­thing hap­pens the mo­ment you pass into that part of Can­cun and get right into that jun­gle. I’ve never felt like this any­where. I’m sure there are amaz­ingly beau­ti­ful places out there if you go to one of those other is­lands, but this is one of my per­sonal favourites. Not only do I love the setup, but I love what it does men­tally to me, and I’m al­ways drawn to it.

AR: I also love the beach on Cape Cod [Mas­sachusetts], on the up­per area of the Cape. I love rent­ing a house near Truro to be close to beaches. It’s very sim­ple, so it’s com­pletely not fancy. You end up pay­ing a lit­tle bit more on Home­away or Airbnb to get a place where you can just walk to a pri­vate beach, and that’s my favourite thing. I’ve been to the Caribbean once, and it was a beau­ti­ful ex­pe­ri­ence. But there’s some­thing about that slightly more pris­tine, grey and rocky At­lantic coast that I al­ways re­spond to.

AR: There are so many dif­fer­ent things you can still learn in this world, and it’s al­ways ex­cit­ing to go some­where and find some­thing you re­ally had no ref­er­ence for. I don’t want to seem dis­re­spect­ful or un­e­d­u­cated, but when you live on the Western side of the world, you’re not so aware of some indige­nous na­tions in China. There are 19 dif­fer­ent indige­nous peo­ples, and we met nine of them. Yun­nan was ex­tremely mem­o­rable for me be­cause it was a com­bi­na­tion of cul­ture and land­scape.

LG: I love to wake my skin up in a ma­jor way in the morn­ing. I brew tea and I put it in the freezer to cre­ate tea cubes, and in the morn­ing I use it all over my face, un­der my eyes, ev­ery­where. It gives so much en­ergy to the skin and wakes my skin up. And it’s prob­a­bly one of the most pleas­ant things ever. You can do it with any­thing: rose­wa­ter, kom­bucha. Take rose petals and put them in warm wa­ter and then freeze the wa­ter.

Tea-bag com­presses are also amaz­ing – when you cool them off, put them in the re­frig­er­a­tor. It re­ally helps depuff your eyes.

AR: My top beauty tip is an ob­vi­ous one: wash your make-up off be­fore you go to bed. That is one thing that will make a dif­fer­ence in your life be­cause it will keep your skin clean. It’s sim­ple but it’s im­por­tant and it’s true. Pol­lu­tion and all the old makeup to­gether, all those sil­i­cone-based prod­ucts you’re putting on ... And try to keep your hands away from your eyes. In fact, keep your hands away from your face, that’s how you break out.

AR: My favourite spa treat­ment is the Pedi- Spa by Bastien Gon­za­lez. It’s some­thing you trek all around the world look­ing for, and they have it at the Ori­en­tal Spa at Land­mark Man­darin Ori­en­tal in Hong Kong.

LG: We opened a kitchen-bak­ery-cafe called Bartlett House a year and a half ago in up­state New York, just out­side of Hud­son. So we’re in the food busi­ness now, and we’re work­ing on a ho­tel.

AR: In Sonoma Val­ley [Cal­i­for­nia] there’s a tiny lit­tle restau­rant in Glen Ellen called Glen Ellen Star. It’s about cook­ing and tak­ing full ad­van­tage of the bounty in Sonoma; the true mean­ing of “Here’s the farm and here’s the kitchen”. Ex­tremely so­phis­ti­cated, ex­tremely sim­ple, but the kind of food you could eat ev­ery day. And I think that’s the part that re­ally both of us are at­tracted to. It’s not about a mon­u­men­tal ex­pe­ri­ence; it’s about some­thing that is so un­der­stand­able and so clear but so thought out. I think you can do a lot with sim­ple in­gre­di­ents.

AR: ABC Kitchen has opened a veg­e­tar­ian restau­rant called ABCV in New York. It’s ex­cel­lent. We’ve had break­fast there, we’ve had lunch there, we’ve had din­ner there. All three meals were re­ally en­joy­able. It’s a big trend, it’s very cool, and I re­ally en­joy these veg­etable-for­ward menus.

“There are so many dif­fer­ent things you can still learn in this world ” ALINA ROYT­BERG

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