Weight-loss stories often begin with a moment of epiphany, which is then followed by an intense period of discipline and perseverance – sometimes measured in months, sometimes in years.
For Singaporean chef Han Li-guang, who has lost more than 30kg (66 pounds) since 2022, it has been a slow, steady race to the finish line. Even now, he continues to work out for two hours at a time, six days a week, to set himself up for the day.
“Going to the gym helps me clear my mind, to start fresh. It sets my mood in the right direction as well,” Han says.
Han, who is mostly self-taught but who has worked in classical French kitchens, was driven by a desire to elevate his heritage.
He deconstructs hawker stall staples like rojak, a salad dish of Javanese origin, and chilli crab into avant-garde masterpieces – think edible “soil” made from dried shrimp, or ice cream infused with tangy crab essence.