With insects dubbed the protein of the future by many nutritionists, these upscale restaurants in Asia are elevating insects to gourmet status.
If you’ve not tried adding insects into your daily culinary musing, you might be getting behind the curve. With insects outnumbering us 200 million to one, they are increasingly becoming a mainstream protein source (not to mention all the other things they’re used in, possibly without your knowledge). What was once a mad wet market adventure has gone high-brow in the name of sustainability.
Insects in the Backyard
Bangkok, Thailand
Insects have long been a staple in the rural central and northern regions of Thailand, while in Bangkok, you’re more likely to see them displayed in night markets surrounded by tourists snapping pictures for social media. However, Chef Ma Thitiwat, the mastermind behind Insects in the Backyard, believes bugs are the food of the future. The city’s first establishment to bring six-legged critters to the fine dining table, Insects in the Backyard features a menu devoted to bugs, where the grilled sea bass is served with “ant caviar” (ant eggs), the ravioli come stuffed with crab and giant water beetles,and the tiramisu is made with silkworm powder.
Bugs Café
Siem Reap, Cambodia
The insect tapas served at Bugs Cafe is not your usual silkworm pupae or ant larvae—the hero ingredient here are proper arachnids that can be as big as your palm. Not for the faint of heart, the eight-legged creatures are paired with traditional Cambodian dishes and presented as the ultimate delicacies—think green papaya salad with scorpions; tarantula doughnuts battered in tempura and served with mango chutney; and wild spring rolls stuffed with locally-foraged ants.
Blue Lagoon
Luang Prabang, Laos
An upscale Lao-Swiss fusion eatery in Luang Prabang, Blue Lagoon is best known for its East-meet-West cuisine and most recently, an intriguing insect menu. Chef-owner Somsack
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