Former Olympic Swimmer Park Tae-hwan Stuns with His Enormous Appetite on 'Stars' Top Recipe at Fun-Staurant'

On the latest episode of KBS 2TV's 'Stars' Top Recipe at Fun-Staurant', former Olympic swimmer Park Tae-hwan amazed viewers with his incredible appetite.

The episode, aired on the 6th, showcased Park's life after retirement. During the show, Park demonstrated his 'big eater' persona by consuming 17 slices of bread for breakfast. He also shared his love for bread, recommending a bakery tour and showing off his collection of 18 different types of jams and butter.

Particularly amusing was Park's reaction to a luxurious rose champagne jam priced at 15,000 won per 100g. After tasting it, he humorously remarked, "With 21% champagne, isn't this just champagne?" The jam costs approximately 2,000 won per bite.

After finishing all 17 slices, Park expressed his contentment, saying, "Happiness isn't far away; it's right in front of me." He added, "I'm not a big eater. During my active years, I ate six meals a day without limits, sometimes consuming 60-70 plates at a sushi restaurant, which is about 140 pieces of sushi."

Park also revealed that during his competitive days, he would buy bread every other day and once ate an entire loaf. When a staff member accused him of lying, saying he ate two loaves, Park humorously defended himself, "That's too foolish. I don't eat that much."

Despite his large appetite, Park maintains a fit physique. He shared, "During my athlete days, if I rested for 3-4 days, I would lose 7kg," highlighting his exceptional metabolism.

The bread feast continued with sausage bomb sandwiches, Philly cheese sandwiches, and upside-down pizza, leading the show's host to humorously give up on commentating. Park's consumption of 17 slices was truly a spectacle.

Reflecting on life after retirement, Park shared, "The biggest change is the freedom from a rigid schedule. I used to live the same routine 365 days a year, but now I enjoy doing nothing and eating delicious food without time constraints."

Reported by Kim Eun-jung, TenAsia