Foodie Fan: Training Table Trauma?

An excerpt from BW, which I find quite amusing. The amount of food consumed at an NFL team’s training camp can probably feed a family in rural China for years. Kinda reminded of the time when news broke out during the BJ Olympics that Phelps consumes some 12,000 calories a day or sth like that, single-handedly taking the phrase “get in my belly” to a whole new level.


Last week, the Chargers’ Antonio Cromartie was fined $2,500 for using Twitter to complain about the food at training camp. But the cornerback didn’t go into detail about what on his plate was so “nasty.”

It wasn’t likely lasagna, as lunch reportedly came from the Brigantine (seafood) and Peohe’s (tropical seafood), two of San Diego’s more popular restaurants. So maybe Cromartie doesn’t like fish. Whatever his non-beef, there was plenty of it. The Atlanta Constitution claims that 4,800 pounds of chicken will be eaten during the Falcons’ training camp meals; the team is also expected to consume “600 pounds of bacon, 1,300 pounds of fish, and 500 gallons of milk.” In 2000 the Denver Broncos allegedly consumed 5,150 pounds of vegetables during training camp—and went on to win 11 games.

Athletes and food go hand to mouth. The Bills’ Terrell Owens’ new cereal, “TO’s,” was officially unveiled in late July; New York grocery store chain Tops Markets sold over 11,000 boxes in the first week. Ben Roethlisberger sells beef jerky in Pittsburgh, and Red Sox second baseman Dustin Pedroia markets his own salsa in Boston. IHOP just signed a short-term sponsorship deal with the NFL and has added “NFL Stuffed French Toast” and the “QB Scramble” to its menu. Even top chef Emeril Lagasse is jumping on the sports chuckwagon—he plans to open a sports-themed restaurant called Lagasse’s Stadium this fall at the Palazzo in Las Vegas.

Aside from Cromartie’s revelations, the gastronomic shocker of the week comes from the Dallas Cowboys, who are charging luxury suite patrons $60 for a plain cheese pizza. Let’s just hope it’s Texas-sized.


Rick Horrow is a leading expert in the business of sports. As CEO of Horrow Sports Ventures, he has been the architect of 103 deals worth more than $13 billion in sports and other urban infrastructure projects. He is also the sports business analyst for CNN, Fox Sports, and the Fox Business Channel.


10 Best Bang-for-Buck Michelin Restaurants

So I’ve been hibernating (yet again) and I was enjoying my long break from siuyeh when THIS came knocking on my door and woke me up! Forbes’ 10 best value Michelin restaurants … in the world. First of all … is there such a thing?! In relative terms, I suppose there is … but L’Atelier de Robuchon and Hutong?!

Apple Daily 10 Best Value Michelin Restaurants

Apple Daily 10 Best Value Michelin Restaurants

Lest you have forgotten, dinner for 2 set us back HK$ 3,300. Well, I blame my brother … his stomach is a bottomless pit (no one in the family knows how deep it goes, we tried throwing a light stick in there once, and we didn’t see or hear it hit the bottom) … but still. Well, in retrospect … I was pretty full to the point of gluttony by the time I was done with the sea urchin pasta (What do they mean by the “best value” Michelin restaurants anyway? What are their criteria?).

Does anyone know? I can’t be bothered to find out. The level of my laziness recently is beyond my comprehension.

Here’s the other 8:

  • Sushi Saito (Tokyo, Japan)
  • Quintessence (Tokyo, Japan)
  • Jean-Georges (New York, USA)
  • The Burger Joint (New York, USA)
  • Ad Hoc (California, USA)
  • Assaggi (London, UK)
  • La Bastide de Moustiers (Sainte-Marie, France)
  • Le Bar Plage Restaurant at the Royal Palm Hotel (Mauritius)

Oh, I found this the other day. Amazing. Hat tip to HaoKouFu (好口福).

Back to hibernating. Wake me up when September ends.

Here Are 50 Reasons Not to Eat Out on April 20: Gourmet London

Here Are 50 Reasons Not to Eat Out on April 20: Gourmet London
2009-04-14 23:00:01.3 GMT
By Richard Vines

April 15 (Bloomberg) — Here’s a tip: April 20 is the night of the year to avoid dining out in London. It’s the date of the S. Pellegrino World’s 50 Best Restaurant Awards and you’re more likely to see a top chef there than in a restaurant.

Joel Robuchon will head to Freemasons’ Hall from Paris, Daniel Boulud from New York, Ferran Adria from Barcelona and Tetsuya Wakuda from Sydney. They will join U.K. counterparts who include Heston Blumenthal, Marcus Wareing, Rick Stein, Fergus Henderson and possibly Jamie Oliver — he’s filming. In case you wondered, Gordon Ramsay won’t be there. He’s out of the country.

It promises to be quite a gathering — there are 500 people on the guest list — for awards that are greeted in the food world with a mixture of both amusement and annoyance, as well as a touch of boredom.

The top three places have gone to El Bulli, the Fat Duck and Pierre Gagnaire — in that order — for three straight years. China and Japan don’t feature in the Top 50 and the Asian winner is usually Bukhara, an unexceptional eatery in New Delhi.

This year, new panelists have been named in an attempt to freshen things up. I am one for the first time. I have no idea who everyone else voted for, but I can tell you who will win the Lifetime Achievement award. It goes to Robuchon, Michelin’s favorite chef, the organizers said in an e-mailed release.

Red Eaters

There’s good news for steak lovers in London who can’t get enough even now that Goodman has joined Maze Grill, Hawksmoor and other restaurants that cater to those who like their meat red. Palm Restaurants plans to open a London branch on May 25 on the former site of Drones, on Pont Street. The look will be similar to that employed in the U.S., with banquette seating, hardwood floors and caricatures of famous customers. The menu will feature favorites such as lobster, creamed spinach, New York cheesecake and, of course, USDA prime-aged steak.

Blumenthal was one of the judges last week in the finals of the Roux Scholarship, which seeks to recognize and support the U.K.’s most promising young chefs. (The age limit is 30.) He’s busy after the Fat Duck, which won the Best Restaurant award in 2005, was closed for more than two weeks following a breakout of the norovirus. Blumenthal is popular in the industry and received plenty of sympathy from fellow judges who included four members of the Roux family — Michel, Albert, Michel Jr. and Alain — and chefs Gary Rhodes, Andrew Fairlie and Brian Turner. I was a judge, too, so I know. The winner, Hrishikesh Desai, of Lucknam Park, near Bath, stood out at London’s Mandarin Oriental Hotel on April 6 when finalists had to cook Brill Cherubin, an Escoffier recipe.

Miami Fab

Hakkasan, the Chinese restaurant known for being fabulous, is to open its first U.S. branch on April 19. Hakkasan Miami, in the Fontainebleau hotel, Miami Beach, will replicate the venue’s formula of fashionable food and cool cocktails. It’s more than a year since the restaurateur Alan Yau sold majority control of Hakkasan and its sister Yauatcha for $60 million to Tasameem, the property arm of the Abu Dhabi Investment Authority. There’s already a Hakkasan in Istanbul and Yau last month opened a second London branch of his budget Chinese eatery Cha Cha Moon at the Whiteleys shopping center in Bayswater.

Yorkshire Portions

David Moore, co-owner of Pied a Terre and L’Autre Pied in London, has opened an eatery in Harrogate, in northern England. Van Zeller — the chef is Tom van Zeller — uses local Yorkshire ingredients in its modern British cuisine. I’ve yet to make it there but I did finally try the cooking of another Yorkshire chef, Anthony Flinn, at Piazza by Anthony in the Corn Exchange, Leeds. Portions are large for dishes such as warm salad of Bury black pudding with a soft-poached egg, and fish pie with creamy mash. My family is from Yorkshire and I can’t say how welcome such good cooking is. In my home town of Doncaster, I’ve given up trying to find a restaurant serving food I would want to eat.

(Richard Vines is chief food critic for Bloomberg News. Opinions expressed are his own.)

Eat at Your Own Risk …

I wanted to title this entry something along the lines of “If I had to have one dish before I die …”, but on second thought, I probably will die from this dish. (Credits goes to BBQ Addict and thanks Kev for the email forward) This is absolutely nuts and irresponsible to you, your family and your loved ones and I’m loving it! Forget what they say in Fast Food Nation or Super Size Me … all of a sudden, McDonald’s seems healthy in comparison.

Here’s what my friend Kevin said and I quote (in blue):

I’m going to try it with a couple variations:

  1. Mixing in some cheese
  2. Cheese and potato shavings / hash browns

If I live, I’ll let you know how it tastes.

Stay tuned here, at Siu Yeh, for the latest development on our health insurance coverage (and a perfect textbook example of what not to do unless you’re not reliant on government health care, which unfortunately for the US = 5% (?) of the population … DAMN YOU BUSH!!!)

This kind of reminds me of the famed Garbage Plate hailed from Rochester, New York (Remember to flip through all 7 photos!)


Hotdog Eating Contest in Hong Kong?

Eating Contest at The Big Dog in Lan Kwai Fong, Central! That interesting … I wonder if Takeru Kobayashi would make a trip out to Hong Kong for this … but the prize actually doesn’t seem like much incentive.

Hotdog Eating Contest at The Big Dog

Hotdog Eating Contest at The Big Dog

Not to mention, the most wieners in 5 minutes for the final? Nathan’s allows 10 minutes (although, its been argued that the actual contest is only 3.5 minutes)

– Applicantion Form and $30 One-Time Entry Fee

“The Big Dog” (Final Champion) gets:
– $2000 coupons redeemable at Duke’s Group outlets
– 9 hotdog coupons
– The Big Dog Champion’s Belt
– Entrance into The Big Dog Hall of Fame (photo in-store for 1 month)

Qualifying Rounds
– Jan 23 – Mar 7, every Fri & Sat, 9PM – 10PM
– Top 16 fastest to eat 2 hotdogs (1 min time limit will go to SEMI-FINAL)

– Mar 13 at 9PM
– Top 4 fastest to eat 10 hotdogs will go to FINAL

– Mar 20 at 7:30PM
– Winner eats the MOST hotdogs within 5 minutes