Singapore Embraces Insects on the Menu: A New Culinary Trend

Singapore’s House of Seafood restaurant is pioneering insect-based cuisine, offering dishes that include crickets and mealworms. Following approval from food authorities, the restaurant aims to introduce 30 insect-laden dishes. The initiative aligns with Singapore’s goals for food sustainability, though acceptance among consumers remains a challenge.

At Singapore's House of Seafood restaurant, the fish-head curry comes with a unique twist: a side of crunchy crickets. The tofu, adorned with bugs, has become a hot favorite among patrons.

This seaside eatery is the first in Singapore to serve insects after the city's stringent food authority approved 16 species, including crickets and grasshoppers, for human consumption following two years of review. While insects are popular street food in Southeast Asia, their introduction in the wealthy financial hub is groundbreaking.

Francis Ng, the restaurant's chief executive, revealed that customers are thrilled by dishes that highlight insects, enhancing their dining experience and making for popular social media posts. The restaurant plans to offer 30 insect-based dishes to the public once regulatory approvals are secured. Currently, they are providing free samples to gauge public interest.

In 2019, Singapore announced its goal to produce 30% of its nutritional needs domestically by 2030. Paul Teng, a food security expert, supports the inclusion of insects as a sustainable protein source. Despite the initial unease, he believes public acclimatization is crucial for success.

The United Nations endorses insects as a sustainable protein source amid rising global food security concerns. Approved insects in Singapore must be farmed under controlled conditions, ensuring they are free from contaminants.

The Food and Agriculture Organisation continues to advocate for insect farming, yet cost remains a hurdle. Ng notes that insects constitute 10% of his restaurant's costs, making them more expensive than conventional proteins like eggs.

Whether insects will become a staple in the Singaporean diet is uncertain, but some diners are already enthusiastic. Bregria Sim, a 23-year-old logistics executive, expressed willingness to incorporate insects into her meals due to their high protein content, despite the novelty pricing.

(With inputs from agencies.)