In brief
South Korean prosecutors have sought a one‑year prison term for the owner of a two‑Michelin‑starred restaurant that sprinkled 49,000 imported ants on dessert. Ants are not on the country's approved list of edible insects, and health authorities warned the bugs contained high levels of heavy metals. The chef defended the garnish, offering alternatives, but prosecutors still pushed for jail time and a 20‑million‑won fine. The verdict is scheduled for September 2, raising questions about the role of insects in fine dining and food‑safety regulations.
South Korean prosecutors are seeking a one‑year prison term and a 20‑million‑won fine for the owner of a Michelin‑starred eatery that reportedly dusted 49,000 imported ants on a dessert menu.
The insects, mainly from the United States and Thailand, were allegedly used as a topping on sorbet and other dishes, despite the fact that ants are not among the 10 insect species permitted for consumption under Korean food law.
Health‑safety officials warned that the ants contained up to 55 times more heavy metals than typical edible insects, and that diners had posted photos of the garnish online, prompting a Ministry of Food and Drug Safety investigation.
The owner defended the practice by saying that only 60% of diners opted to try the ants and that alternates such as fermented vinegar or edible flowers were offered.
The case is expected to reach a verdict on September 2, and it highlights growing scrutiny of edible insects in high‑end cuisine as regulators consider safety, nutrition, and breeding hygiene.
This episode joins a broader conversation about insect consumption, with some cultures valuing ants as delicacies and others tightening regulation on what can safely reach the table.
