South Korean prosecutors are seeking a one‑year jail term for the owner of a Michelin‑starred restaurant accused of using ants as a dessert garnish.
Ants are not among the 10 insect species approved for human consumption in South Korea; the list includes grasshoppers, locusts and two‑spotted crickets, among others. The court has also demanded a fine of 20 million Korean won (about $13,510) for the establishment.
In his defence, the chef admitted to serving ants but claimed the insects were used only in a small fraction of the restaurant’s 15‑course menu, predominantly as a topping for sorbets, and that diners were offered the option to skip the ant garnish.
Investigators uncovered that the restaurant imported roughly 49 000 ants from the United States and Thailand over four years, sprinkling them on various dishes.
Health authorities also reported that the ants contained up to 55 times more heavy metals than typical edible insects, raising significant food‑safety concerns.
South Korean food‑safety regulators consider several criteria when approving insects for consumption, including risks of contamination, toxicity, nutritional value, and the ability to breed and process them hygienically.
The chef noted that only about 60 % of patrons chose the ant topping, while the remainder were offered alternatives such as fermented vinegar or edible flowers. He also cited international practice, saying that restaurants in Australia, Denmark and the United Kingdom use ants in their menus.
The court will deliver its verdict on 2 September. This case underscores the growing global trend of entomophagy and the regulatory challenges that accompany it, especially for high‑profile culinary establishments.
