South Korean prosecutors are seeking a one-year prison sentence for a Michelin-starred restaurateur accused of using ants as a dessert garnish. The case, which involves alleged violations of the country’s Food Sanitation Act, centers on the use of unapproved insects across thousands of dishes served since 2021.
Legal Charges and Regulatory Oversight
The owner of a two-star Michelin restaurant faces potential jail time after investigators discovered the establishment was using ants as a topping for sorbet. According to the BBC, prosecutors have requested a one-year prison term and a 20 million Korean won (£10,100) fine for the restaurant. The legal action follows an investigation by the Ministry of Food and Drug Safety, which identified the practice after monitoring customer reviews posted online featuring photographs of the garnished dishes.
South Korean law strictly regulates insect consumption. The country’s Food Sanitation Act currently approves only 10 specific insect species for human consumption, a list that includes two-spotted crickets, grasshoppers, and locusts. Authorities evaluate potential additions to this list based on rigorous criteria, including nutritional value, toxicity, allergen risks, and the ability to breed and process the insects in a hygienic manner. Because ants are not on the approved list, they are classified by health inspectors as filth
or contaminants, as reported by The Sun.
Restaurant Defense and Operational Scale
The restaurateur has admitted to using the insects but maintains that they were a minimal component of the establishment’s offerings. In his defense, the owner argued that the ants were served only as a small part of a 15-course tasting menu and that diners were consistently given the option to choose alternatives, such as edible flowers or fermented vinegar. The owner claimed that approximately 60 per cent of diners opted to try the ant-topped sorbet, while the remainder chose those alternatives.
Despite the defense’s characterization of the practice as a limited offering, prosecutors presented evidence detailing the scale of the operation. Investigators estimate that the restaurant served ant-topped sorbet more than 12,200 times over a four-year period beginning in 2021. This volume of service reportedly generated significant revenue. Investigators further estimate that the restaurant imported roughly 49,000 dried ants from Thailand and the United States to sustain the menu.
Heavy Metal Concerns and Food Safety
Beyond the legal status of the insects, health authorities raised alarms regarding the safety of the specific ants used. A report cited by the BBC and thesun.co.uk indicates that tests performed by health inspectors found the ants contained up to 55 times more heavy metals than typical edible insects.
This finding highlights the broader safety concerns that drive South Korea’s strict regulatory stance on non-approved insect ingredients, which are not subjected to the same standardized testing as officially sanctioned food sources.
Context of Michelin-Starred Dining
The restaurant in question is one of ten establishments in Seoul to hold two Michelin stars. Under the Michelin Guide’s criteria, a two-star rating is reserved for venues that provide excellent cooking
and are considered worthy of a detour.
The owner noted in his defense that the use of ants as an ingredient—often prized in high-end culinary circles for their citric acidity—is not unique to his kitchen and is practiced by restaurants in countries such as the UK, Australia, and Denmark.
The case has drawn attention to the tension between global fine-dining trends and local food safety regulations. While ants are consumed as a delicacy in various cultures across Africa, Asia, and Latin America, the regulatory framework in South Korea remains focused on the specific safety profile of the species imported and served. The court is scheduled to deliver its verdict on September 2, which will clarify the legal standing of such ingredients in the nation’s highly regulated culinary sector.
Worth a look
