By Tan Kee Yun
The New Paper
Thursday, Oct 1, 2014
When Bobby Tonelli relocated to Singapore seven years ago, Asian cuisine was something of a culture shock.
Over lunch with M last Friday at health food eatery The Daily Cut at One Raffles Place, the 38-year-old Las Vegas native recalled: "There are major differences in Asian and US cooking styles.
"I noticed in Asia, you have to work for your food. You have to peel your own prawns and crack your own chilli crab. I have to work really hard for a small piece of crab meat!
"That was definitely new to me. In the US, crabs are pre-cracked before serving. Chicken bones would be removed. Prawns would be peeled. Eating's a much friendlier affair."
Nevertheless, the Fly Entertainment artiste has adapted well to Singapore and has become an advocate for maintaining a healthy diet.
"After living in Asia, I've learnt that I don't need to eat so much. I'm a lot healthier this way," he said, while tucking into a plate of chicken thigh and sirloin steak, complemented with sides of cherry tomatoes, sweet potato, lettuce and corn.
"Most Americans eat way too much. They don't just have one McDonald's burger, they'd have five in one sitting.
"Whenever I go home, people say: 'Wow, you're so thin. You should eat more.' I can't. I don't want to feel bogged down anymore."
What are some of your favourite Singapore dishes?
I have many. Katong laksa, popiah, oyster omelette, mee goreng, nasi lemak and kaya toast.
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