South Korean prosecutors are pursuing a one‑year jail term and a 20 million KRW fine for a Michelin‑starred chef who served ants as a dessert garnish. The restaurant, holding two Michelin stars, allegedly incorporated roughly 49,000 ants—including imports from the US and Thailand—into several dishes over four years. Ants are not on the country's approved list of edible insects, which includes grasshoppers, locusts and crickets.
The owner claimed the ant topping was optional, offering substitutes such as fermented vinegar and edible flowers. Yet inspectors found the ants contained up to 55 times more heavy metals than typical edible insects, raising serious food‑safety concerns. The trial, which will deliver its verdict on 2 September, will determine if the chef receives jail time and if the restaurant is suspended.
- 49,000 ants used over four years
- Imported from the US and Thailand
- Heavy‑metal levels 55× typical edible insects
- One‑year jail and 20 million KRW fine requested
Edible insects are increasingly trending worldwide, but South Korea remains stringent: approval requires low toxicity, high nutrition and hygienic processing. While some chefs in Australia, Denmark and the UK claim experience with ants, this case serves as a cautionary tale for chefs pushing the culinary boundaries.
