How do you train for a race?
To prepare for a long distance race, I run five to six times a week, covering 10 to 15km each session. I have a minimum of one speed training per week, where I do at least 10 sets of 400m intervals. I also squeeze in a 10km tempo run twice a week.

How can running be made less mundane for the average runner?
Listen to music and run with pleasant scenery. Also, try to run in groups to socialize.

Any diet tips before race day?
Avoid alcohol and fried food when training; instead, eat more fruits and vegetables, and drink more water. Also, try to have a light snack, such as bread, before hard training.

Why do you think there’s a trend for juicing?
Eating and drinking clean is a reaction to the fear we harbor towards processed food. People are going back to basics as we are starting to realize that the food we consume today is nowhere near as nourishing as it was generations ago.

What are the benefits of juicing every day?
Juicing gives you a concentrated shot of nutrients. We need seven to nine portions of fruit and vegetables a day, and a large glass of vegetable juice can help reach that target.

People often tout the pros of juicing—what are the cons?
People with digestive problems frequently embark on radical juicing regimens, but this may actually end up aggravating their condition. Also, juicing can be high in sugar if ingredients are not chosen wisely—for instance, fruits and beets have high sugar contents. Moreover, cruciferous vegetables such as kale and broccoli are best consumed cooked; juicing them may slow down thyroid function.

Any health advice/tips for juicing?
Start slow—don’t jump into juicing by doing an extreme juice fast. Begin with a single green juice or smoothie daily, and choose ingredients that are lower on the glycemic index.

What goes through your mind before you enter the octagon? 
I feel as though I am at the center stage and I own the inside of the space. I feel immensely confident and comfortable.

Biggest injury you've faced?
Back in 2009 or 2010, I broke one of my rib cages in a sparring session with one of the guys at my gym and I was sidelined for a while.

With so many MMA shows in Singapore like ONE FC, Rebel FC and UFC, what does UFC have that the Fight Promotions don't?
I just feel that UFC is much more professional in terms of planning and executing its schedule. They seem to be well prepared and world class in doing everything.

What kind of attention do fighters get? Any weird requests?
I haven't had too many people recognize me on the street as yet. However, it is funny that people think we don't hurt when we get hit just because we are MMA fighters. Folks, I got news for you; it hurts us just as much as anyone.

How do you feel about being in the main card? What do you want to tell your opponent?
This is an incredible opportunity for me and I plan on taking full advantage. My opponent has great moves and has a great kick so I am definitely planning on watching out for that. I realize that I am going into this fight as an underdog but I am going to show that I have what it takes to win.

Lee Hyun Gyu will be fighting at the Ultimate Fighting Championship® Fight Night Singapore event on Jan 4, 7.30pm. Marina Bay Sands Expo and Convention Centre Hall E & F.

What can you tell us about the team behind the videos? 

Night Owl Cinematics (NOC) is our cinematography company, founded by Ryan Tan and Sylvia Chan, hence our channel name Ryan Sylvia. Ryan is the main guy behind every video, as the director, cinematographer and editor. Sylvia is the creative person as the co-director, script writer, producer, cast/props/wardrobe/location in-charge and actor. Basically, we come up with all the content, and during production the rest of the NOC team comes in. We are constantly looking out for fun-loving and passionate people who would love to join us. Our team is very dynamic. The Ryan Sylvia channel is a big family in which all members have a huge passion for making videos for Singaporeans.

How did you come up with the idea for these videos?

Because we are Night Owls, we sleep really late—five or six in the morning. The NOC team comes together for supper a few times a week and we just chat about everything. Sometimes during our random supper chats, ideas pop up. Otherwise, we discuss and research a topic we find interesting. Sometimes, we have sponsors who suggest concepts to us and we expand on their ideas. Our fans are our source of inspiration too. We have awesome people sharing video ideas. Many of our fans are now friends. Fortunately, ideas also strike while we are shooting; like when Ryan thought of our series - Hokkien Word of the Day when Franster (Mr Wong) used a Hokkien term that he didn't understand.

When do you first realise they were becoming popular?

Initially we started the channel with the aim of practising visual storytelling and improving our camera techniques. It was our third (random) YouTube video - Shit Singaporean Girlfriends Say that went viral. We went to bed after uploading the video as usual, but by morning friends were calling us and everyone was spamming our Facebook walls saying that our video went viral. Next thing we knew it was on STOMP/forums/radio/newspapers and people started requesting more videos. We created the team in February to come up with YouTube content and we are very grateful to everyone who has been supporting our Singaporean themed skits and short films.

Any funny stories from the shoot?

11 Reasons Why Singaporeans Complain was a completely spontaneous video. Initially, a friend wanted to shoot a music video that had a car wash scene. However he fell sick and didn't turn up. We decided to go ahead and do a car wash shoot for fun. We all ended up just laughing and playing with the water and soap. It was during Chinese New Year and people gathered outside their houses, pretending to be talking on their phones, but in actual fact, watching us. Recently, we did a fun video about security guards, so we borrowed a guard house. While acting, a MacDonald’s delivery bike came by, so we opened the door, made sure he did his delivery and waved as he left, just like real security guards. We were so proud of ourselves.

What’s the funniest thing you’ve seen on YouTube this year (that isn’t yours)?

Our favorite videos have got to be Key and Peele. We love their sense of humor; they don't do slapstick but they're wittier and full of inside jokes—NOC loves them. We never miss any of their episodes.

What's the meaning of art?
Art is a methodology of communication and expression that is based on emotion.

How is art different from design?
Design fulfills a set criterion or function and is confined to certain perimeters. Art is infinity, an adventure of the mind without boundaries.

What's your fascination with chilli and plants?
I wanted to explore the metaphor of energy in taste. Chillies have the most amount of energy and they are also connected to our culture. Once you delve into this concept, it just grows bigger and bigger.

What fascinates you most?
Nature. Space. Cosmos.

Famous last words.
Nine steps forward, three steps backwards.

See Kumari Nahappan's "Revisiting Nature" showcase at Art Stage Singapore.

How did you guys start out and where did the name come from?

We grew up in Sydney. We were supporting other bands and started to make music together. The name is an adaptation of my last name and a painting of a jaguar. It doesn’t have any meaning and was just made up. I don’t know where the hell the painting is. It must be at my friend’s house.

What would be your biggest nightmare in making music?

I don’t want to end up being too detached from making music and end up not liking it. It’d be horrible to wake up and realize you hate what you’re doing.

How are you guys going to end up five years from now?

I’ll be 27 by then. That’s the age when everyone dies. Let’s hope that doesn’t happen.

What do you think of social media?

We have social media but we’re not on it every hour. We post things every now and then. We don’t want to come across as a band that spends every waking hour on Twitter. All you need is a phone and you can be in touch with everything and anyone.

Have you experienced any stage invasions?

It’s starting to happen now. I don’t really know what to do. They’ll jump on stage and try to take things away. This girl asked for my sock the other day. And I said to her, “But I won’t have any socks to wear.” She replied, “Well you can have mine.”

Let’s play a game of Shoot, Shag, Marry. I’ll give you Rihanna, Katy Perry and Miley Cyrus. Go!

Shag Rihanna, marry Katy and shoot Miley. I love Katy Perry. Rihanna’s incredibly sexy and Miley’s kind of annoying. It’s ridiculous the amount of airtime she gets.

Jagwar Ma performs at St. Jerome’s Laneway Festival on Jan 25 2014, 11am. The Meadows, Gardens by the Bay. $150 from Sistic.

People would think that being a musician is about glitz and glamor. What’s the most difficult thing about touring for you?
I guess it’s just about getting a good amount of sleep while moving. It’s about missing family too. I’m the only girl with a lot of guys. We’ve got a great crew of guys; they’re wonderful, wonderful people, but sometimes I feel quite lonely as the only girl.

You seem like the sentimental type. What’s the longest you’ve been away?
We’ve been away for months straight. Sometimes you’re feeling really down and you kind of want to see a family or friend, so we connect with Skype.

Talking about sadness, the lyrics that you write are very cerebral. Do you contemplate a lot about life and existence?
I do think about life and death and what happens after. I’m not really a very religious person, but I’m interested in the spiritual. There are plenty of things I find interesting, especially the afterlife. You could write about it forever—it’s what inspires me. I also write a lot of things about my personal feelings.

What is the most profound song in your latest album and what is it all about?
“Shallows” talks about hoping that when I die, people that I love the most would find me in some kind of way after I’m gone. It’s about myself and wanting to be with people after I’ve gone. I’ve spoken to my grandparents, family and friends, and I want to know if I can still find them. It talks about an unknown world beyond life.

What do you love or hate about social media?
I don’t really have my own personal account; we have our band account. It’s a great way to connect with people—very exciting to have that many people following what you’re working on. People are listening to us and our music, it’s beautiful actually that people around the world can listen to your music and connect with you. But I find the whole celebrity Twitter thing kind of strange—why would you want to know what someone is having for breakfast?

Did you read the article written by Chvrches’ Lauren Mayberry regarding online misogyny? What are your thoughts?
I read the article she wrote and I feel proud of her—I think it’s very brave and honorable of her. This is something that’s happening in our age of technology. I admire her a lot; I’ve never experienced anything like that. It’s very sad that people find themselves in such situations.

Do you miss being less famous?
I don’t think we are famous. Yes, it’s growing and getting to a wider audience. But I can’t say that we are famous; we could walk down a street and no one could know who we are. We’re still very much living our lives normally. Playing music itself is just crazy.

Looking forward to coming down to Singapore?
We’ve had a lot of tweets for quite a while now asking us to come to Singapore; nice to see that there are people who’d like to see us in Singapore. The food is apparently really amazing?

If you woke up the next day in a body of the opposite sex, how would you spend that day?
(Laughs) I don’t know, I have no idea. What could I do as a boy that I can’t do now? Maybe I’ll have a few really big beers and go to a barbershop.

Daughter performs at St. Jerome's Laneway Festival 2014 on January 25, 11am. The Meadow, Gardens by the Bay. Tickets at $150 from Sistic.

Describe yourself in three words.
Hardworking. Lazy. Dreamer.

Which famous musician, alive or dead, would you love to perform with?
American singer-songwriter and guitarist James Taylor.

What is your greatest achievement to date?
The concert I held in 2010 for my 50th birthday. S.R. Nathan (the President then) graced the event as the Guest of Honor, and the concert managed to raise $1.1 million for community chest.

Describe your most memorable performance.
Playing on the main stage at montreux Jazz Festival in 1988 with my bandmates Redd Holt and the late eldee Young. We had a standing ovation from almost 4,000 people! The concert was televised live all over europe.

What are the three things that you absolutely cannot live without?
My mac Powerbook, brompton bicycle and custom-adjusted Kawai XO upright-grand piano.

If you were an instrument, what would you be?
Cello—I love the sound, expressiveness and range of the instrument.

If you could have a superpower, what would it be?
Flying—I would flit around the world to catch great gigs and concerts.

What is your greatest vice?
I drink too much coffee.

Jeremy Monteiro will perform on Jan 3 and 4, 9.30pm, at The Sultan Jazz Club, $25.

Being a chef wasn’t my first choice. I had to help my stepmom at Sa-Nguan Sri restaurant, in Ploen Chit. I dreamed of being a diplomat as I was inspired by the diplomats who always ate at our place. So I studied diplomacy at Ramkhamhaeng University. 

At the time, I sold cigarettes illegally with my friends at pubs around Bangkok and we got caught. I had to pool all my savings, about B600,000, to pay the fine. I was so depressed. So when I got an offer to work at a restaurant, I just took it. 

It was Blue Elephant in Copenhagen. I had this small hope that if I went, I might be able to continue my diplomatic studies at Oxford. 

Don’t depend on others; you should be able to do most things yourself. The abbot at a Thai temple in Denmark told me this. I was asking for advice after I was offered the chef position at Blue Elephant for another five years. I was reluctant to accept as I wanted to continue my education. I finally said yes because I felt the job really suited me. 

Being on top can give you cold feet. I was appointed chef at just 19 years old and had to manage staff who were all at least 10 years older than me. It was hard to gain their trust. And when you’re the boss, who can you ask for advice? 

Being observant and showing attention to detail are my ways to gain people’s trust. 

You don’t need to do everything better than others but you must know more than others. I finally came back to work at Blue Elephant in Thailand for another six years, before founding Thai Cuisine Connections (TCCC), which gives advice to restaurants abroad.

I was nearly burnt to death. My worst kitchen nightmare happened five years ago with a gas leak at a fair where I’d set up a mobile kitchen. When I tried to stop the leak, a big fireball engulfed me and my colleagues. My face and hands were all burnt. Luckily it was not that serious. But I could smell my burnt flesh. I’m still scared every time I hear a loud bang.

Cooking is meditation for me. I can fully concentrate and enjoy being creative at the same time. Serving people good food is like making merit, too.

Taste is everything with food. Participating in Iron Chef reinforced my opinion that no matter how fast you can make something or how good looking your dish is, it’s worth nothing if it’s not delicious.

Namprik platu is my favorite dish. I’ve always enjoyed eating chili paste with fried mackerel. It’s a nostalgic thing from when my mom used to make it for me. When I do it, I mash the fish meat into the rice like pet food. It’s superb.

I welcome the arrival of Michelin chefs in Bangkok. I’m sure that we are one of the top cities for gastronomy, so I think it will be good to see more restaurants get inspired to go to the next level. 

Mass production destroys the attributes of Thai herbs. I grow all my own basil, sweet basil and lemongrass because they’re so much more aromatic. 

It’s terrible that Thai people don’t have much chance to consume our great quality products as they’re all exported. We only get the normal products to eat here. But I will use the very best ingredients at my new place, Siam Wisdoms. Many people are doubting my ambition because these ingredients are expensive, but I will prove them wrong.

The best Thai restaurants in the world can’t be anywhere else but in Thailand. We have everything here to create the greatest Thai food. 

Thai fine dining isn’t just putting good looking pad Thai on a plate. There might not be that much difference in taste between a B50 or B500 pad Thai, but fine dining must combine great service, atmosphere, the very best ingredients and, of course, the chef’s creativity.

I have no doubt that some street food stalls are truly delicious, but they don’t have the same atmosphere as a fine dining venue. So it’s all about choice.

Thai food is about rounded-flavors. For me, it’s not about which recipes are the authentic ones, as all families have their secret recipes, especially at aristocratic homes. 

Food is alive. It changes over time. Thai food is a dynamic mix of Chinese, Indian and Khmer cuisines, cultures and traditions. The climate is also a factor. Because the weather is hotter here, it makes people crave sweetness.

I love to collect cookbooks. The oldest one that I have is a French cookbook from the 18th century, while the earliest Thai one I have is Mae Krua Hua Pah, which was first written in 1908.

I dream to open a Thai cooking school that can be one of the best ever as I will gather the great Thai chefs to teach there.

There is no reaching the summit in this profession. New generations always come up, and they have more passion, so you need to keep advancing yourself.