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FANCY some crispy beancurd with a side of crunchy black crickets? Perhaps kailan topped with minced garlic and nutty mealworms, or fresh poached prawns garnished with chewy silkworm pupae?
These dishes were part of an eight-course private dining experience organised by Singapore edible insects start-up Altimate Nutrition and local restaurant House of Seafood.
More than 50 participants, including some as young as six years old, registered for the closed-door event held in August. The feedback had one common theme – the insects did not taste as bad as they expected.
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