The owner of a prestigious Michelin-starred dining establishment in Seoul’s upscale Gangnam district is facing potential imprisonment for incorporating ants into one of the restaurant’s dessert offerings. The South Korean authorities are conducting an inquiry into the matter after reports emerged that the two Michelin-starred restaurant served a sorbet dish featuring a garnish of ants.
Although the restaurant’s proprietor, who remains unidentified, acknowledged including ants as a minor component in the restaurant’s 15-course menu, they contended that the insects were solely used as toppings and that patrons could request ant-free versions of the dish. The controversy arose when images and videos of the dishes, along with customer comments, were discovered on social media platforms by officials from the Ministry of Food and Drug Safety in South Korea.
In South Korea, only a limited number of insect varieties, such as grasshoppers, mealworms, and silkworm pupae, are approved for consumption and culinary purposes. Allegations suggest that the upscale dining establishment imported dried ants from the United States and Thailand over a five-year period, using nearly 50,000 ants in total. It is estimated that the desserts featuring ant toppings were served approximately 12,200 times, generating around £60,647 in revenue.
Contrary to the prosecution’s claims, the restaurant argued that only about 60% of customers who opted for the desserts actually selected the ant garnish, resulting in significantly lower profits from the controversial ingredient. Prosecutors are pushing for a one-year prison term for the restaurant owner and a 20 million won (£10,108) fine for the company managing the restaurant, as reported by Yonhap news agency.
The defense countered by highlighting that a small portion of the restaurant’s extensive menu included dishes with ant options, emphasizing that similar practices exist in other countries like the UK and Australia. The chef responsible for incorporating ants into the desserts defended the decision by stating that it was intended to enhance the acidity of the dishes, citing past experiences in European and American restaurants where such practices were common. The chef also claimed ignorance of the illegality of using ants in South Korea.
According to South Korean law, the maximum penalty for this offense is a five-year prison sentence and a 50 million won fine. The court is expected to deliver its verdict on the case on September 2.