-2.1 C
Beijing
Wednesday, January 28, 2026

UPS to cut 30,000 jobs and close 24 sites as Amazon volume “glide-down” continues

UPS plans to cut up to 30,000 jobs and close 24 facilities in 2026 as it reduces Amazon delivery volume, even as the company beat earnings estimates and forecast higher revenue for the year.

Wall Street pushes S&P 500 toward 7,000 while Dow falls as healthcare stocks tumble

Wall Street lifted the S&P 500 to a record and closer to 7,000 as earnings rolled in and the Fed meeting began, while the Dow slipped after health insurers sank on Medicare Advantage news.

Tesla stock in focus ahead of results as Wall Street debates growth vs profitability

Tesla is set for a key earnings test as investors watch margins, demand and pricing strategy, with the results expected to influence sentiment across the EV and tech markets.

Chef LG Han’s 30kg Weight Loss Journey and Culinary Evolution

LifestyleHealthChef LG Han’s 30kg Weight Loss Journey and Culinary Evolution

Weight loss journeys often stem from a pivotal realization, followed by a sustained commitment to health and discipline. For Singaporean chef Han Li-guang, also known as LG Han, the transformation has been a gradual and focused effort rather than a sprint. Since 2022, Han has lost over 30 kilograms (66 pounds), a process marked not by drastic measures but by consistent dedication to a healthier lifestyle.

Han’s routine now includes two-hour workouts six days a week, forming the foundation of his day. For him, the gym isn’t just a physical necessity—it’s a mental reset. “Going to the gym helps me clear my mind, to start fresh. It sets my mood in the right direction as well,” he shares.

This newfound focus on physical and mental wellness complements the discipline he already brings to his professional life. As the culinary force behind the Michelin-starred restaurant Labyrinth in Singapore’s Esplanade Mall, Han is renowned for his bold reinterpretations of traditional Singaporean flavors. Though largely self-taught, Han honed his skills in classical French kitchens before forging his unique culinary path.

At Labyrinth, he reimagines iconic hawker dishes through a fine-dining lens, presenting familiar flavors in unexpected formats. His approach is both deeply personal and creatively daring. Dishes like rojak are deconstructed into elegant expressions of taste and texture, while chilli crab reappears in surprising forms such as tangy, aromatic ice cream or delicately crafted edible “soil” made from dried shrimp.

Han’s cuisine is more than a play on presentation—it’s a celebration of cultural roots and culinary innovation. By marrying heritage with technique, he brings new life to beloved local dishes, challenging diners to re-experience Singaporean food with fresh perspective.

His physical transformation parallels the evolution of his cooking: both require intention, perseverance, and a refusal to settle for the conventional. Whether sculpting his body or reshaping Singapore’s food identity, Han approaches his goals with clarity and passion.

His story serves as a reminder that meaningful change, whether in health or art, takes time—and that transformation, when rooted in purpose, can be both deeply personal and widely inspiring.

READ MORE:

Check out our other content

Check out other tags:

Most Popular Articles