Crunchy Crickets: Singapore's Edible Insect Trend

Singapore's House of Seafood has introduced edible insects to their menu following approval from the city-state's food authority. Patrons are enjoying dishes featuring crickets, grasshoppers, grubs, and mealworms, marking a significant push toward innovative food security solutions.

Singapore's House of Seafood restaurant is serving up more than just traditional dishes. As part of a new food security initiative, the establishment has started incorporating edible insects into its offerings.

The innovative menu, which includes items like crunchy crickets and tofu with crawling bugs, follows recent approval from Singapore's stringent food authority for human consumption of 16 insect species.

From crickets to grasshoppers, grubs to mealworms, the restaurant's patrons are lining up to try these unusual fare, demonstrating a unique culinary shift and addressing food sustainability issues.

(With inputs from agencies.)