Weight loss a problem? Not anymore, says Singapore's top F&B CEOs

Time of India

21-06-2025

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Chef Han Liguang of one-Michelin-starred Restaurant Labyrinth at Esplanade Mall began his weight loss efforts in 2022 after reaching 94kg during the pandemic. Motivated by his upcoming wedding, he started managing his diet and running 9km daily, losing 10kg in six months.However, real transformation came in 2024 when he hired a personal trainer and reduced his weight to 62kg and body fat to 9.5 per cent. He now aims to bulk up to 75kg with 13 to 15 per cent body fat.Also read: Fitness through the decades- here's how you can reach your peak fitness level at all ages of your life 'You can exercise every day, but if you don't eat right, you don't lose weight. Or you could lose but still be 'skinny fat', not fit,' Chef Han said in an interview to The Straits Times.Han follows a strict diet of lean proteins, vegetables, and measured carbs. He avoids heavy sauces and cream-based dishes, and uses his culinary knowledge to plan effective cheat meals. He trains six days a week, including weight training, tennis, swimming, and walking.Frank Shen, 35, co-founder of Laut at Fortune Centre and general manager of Anthology bar, began his fitness journey at 120kg in 2021.His breakthrough came in late 2024 when he adopted a protein-rich diet, reduced alcohol intake, and completed two eight-week challenges under Body Fit Training (BFT). He now maintains his weight between 95 and 99kg and has reduced his body fat by 16.8 per cent.'When I do go out to eat and drink, I will eat and drink whatever I want. Eating and drinking is my life, I can't stop,' Shen told The Straits Times.Also read: Warren Buffett's lifestyle at 94 will surprise you: Five cans of coke, Mcdonald's meal and no gym Shen currently attends CrossFit Mobilus five days a week, sometimes fitting in two sessions per day.His meals are centered around high-protein, low-carb items, and he supplements his diet with cardio sessions to maintain energy levels. Shen is preparing for his first Hyrox race on June 29 and plans to compete in Urban Throwdown in September.Anna Lim, 49, co-founder of The Soup Spoon, aims to reach 50kg by her 50th birthday in October. Her fitness journey began after recovering from foot surgery in January 2024, which addressed a two-year-old injury.She started with personal training and transitioned to F45 workouts with her team. She now trains six days a week and includes Hyrox and Zone 2 cardio sessions in her routine.'I want to be the best version of myself and be my own brand ambassador,' Lim told The Straits Times.Her diet includes protein shakes, yogurt, salads with lean meat, and minimal alcohol. Lim has also developed a line of halal-certified protein-rich chicken fillets for Soup Spoon customers, integrating her personal wellness goals into the business.Also read: Fitness freaks discover mind-blowing Apple Watch hack; are you using yours the right way? Colin Chia, 46, co-founder and CEO of Nutmeg Collective, transformed his lifestyle following a heart attack in 2015 and his father's passing in 2021. After years of inconsistent effort, he committed fully in 2024.Weighing 118kg during the pandemic, he now runs daily, swims, and cycles to maintain his current weight of 87kg, with a goal of 82kg.'I'm not doing this for vanity or the 'Gram. I'm doing it for longevity and for my family,' Chia told The Straits Times.Chia's diet includes chicken breast, eggs, and light dinners, with scheduled cheat meals. He shares his progress online to motivate his staff and aims to compete in the Taipei Marathon's half-marathon event in December.Also read: A resort in space coming in 2027 with restaurants, gym, and even villas! Here's all about Voyager Station These fitness journeys across Singapore's F&B industry demonstrate that disciplined routines, tailored diets, and community support are key to sustaining wellness while managing culinary careers.