Hot bods

Text and pictures by Alphonsus Chern

Rachamongkol Choo, 22


Height: 1.8m Weight: 76kg

Exercise regimen: I hit the gym at least five times a week and my workouts are usually strength and weight training. I rarely do cardiovascular exercises, so I keep my workouts intense. I play rugby, go hiking and trekking occasionally, and love going to the beach. I generally enjoy being outdoors, playing ball sports, and doing practically anything that helps me keep fit.

Diet: I do not usually follow any particular kind of diet. I do, however, cut down on carbs, and increase my protein intake while keeping my workouts intense whenever I feel like I am losing my leanness. I do not avoid any particular kind of food and, in fact, I am pretty adventurous when it comes to food. I absolutely love all kinds of Japanese food, especially ramen and sashimi. I also love German, Mexican, French, Italian, English, Thai and Korean food.

Estella Ho, 20


Height: 1.7m Weight: 51kg

Exercise regimen: I go to the gym at least two to three times a week, alternating my workouts between arms, shoulders, back and core muscles. I try to do three to five sets of each exercise, with 15 reps each. I try as much as possible to walk to the places I'm heading to.

I used to play basketball and ultimate frisbee, but nowadays I take part in sports tournaments like beach touch rugby with my friends, or swim in my free time.

Diet: I don't have a specific diet that I follow. I love carbs, so rice, pasta, potatoes and bread make up the bulk of my meals. Spicy food is also a huge part of my diet. Before and after a workout, I'll try to eat small meals such as salad or side dishes. I'm not a big fan of fried food, especially deep fried ones, or pastries. I usually stay away from desserts unless I have a craving to satisfy. I absolutely love McDonalds' seaweed shaker fries. Whenever it's on sale, I'll eat it almost every day.

A version of this article appeared in the print edition of The Sunday Times on May 08, 2016, with the headline 'Hot bods'. Print Edition | Subscribe