It’s a bug’s life
Think a little something extra found its way into your cocktail, dinner or dessert?
Don't send it back just yet — Singapore's culinary scene just got a whole lot crunchier as the Singapore Food Agency (SFA) gives the green light to 16 species of edible insects. While some diners might be surprised, us F&B insiders have been watching this innovative trend gaining traction around the region.
Edible cricket samples by Future Protein Solutions. | Photo credit: Future Protein Solutions
In the modern world sustainable food sources are crucial and slowly these protein-packed critters are evolving into more than just culinary flair, and a garnish here and there. They're a superfood for our diets, and insect farming drastically reduces the land, water, and feed needed compared to traditional livestock. With Singapore-baseds innovators like Future Protein Solutions leading the way, these eco-friendly ingredients are becoming more accessible, and dare we say appealing?
Photo Credit: Fura
Sustainable cocktail bar Fura, having cinched No.42 and the Kettle One Sustainable Bar Award as part of Asia's 50 Best Bars 2024, has been incorporating insect-based ingredients into their innovative and delicious cocktails since they launched last year. Try their ‘Get The Worm’ Margarita, complete with a side of stir-fried mealworms. Next up – their food menu led by founder and head chef Christina Rasmussen will feature ‘insect’eristing elements such as a locust garum.
What’s that like? Book a table to find out.
CÓA’s signature Paloma cocktail featuring a worm salt rim. | Photo credit: CÓA
In the same vein Hong Kong bar CÓA, which reigned supreme on three-consecutive years of Asia's 50 Best Bars (they’re No.4 this year) pushed boundaries with their classic Paloma, rimmed with a worm salt known as ‘Sal De Gusano’. This traditional Mexican ingredient is not a new trend really – it has been used for centuries as a flavour enhancer and Coa has been known to champion Mexico’s drink culture in Asia.
‘Ants Cocktail’ served with crispy dried ants. | Photo credit: Native Bar
Vijay Mudaliar’s Native Bar (No.31 on Asia’s 50 Best Bars 2024) began serving their signature 'Antz' since 2017. What’s in it – locally sourced weaver ants! In its more recent avatar, the ‘Ants Cocktail’ contains a distillate of these ants, with its natural formic acid, contributing a zesty, citrus-like note to the drink. This unusual ingredient is then blended with a selection of Southeast Asian ingredients to create a flavourful and balanced cocktail. A stick of basil jelly and a sprinkling of crisp dried ants crown the glass.
Marguerite incorporates black ants as a garnish. | Photo credit: Marguerite
It's not just cocktail bars that have previously experimented with a bug here and there.
Restaurants we have worked with also used insects to incite shock, awe and excitement. Marguerite, incorporated farmed black ants into its dish of asparagus, egg yolk emulsion, charred kale, wild garlic puree, and buttermilk dressing, adding a surprising acidity to the dish.
We were there to photograph this creative creation.
House of Seafood offers Chilli Crab garnished with crispy black crickets. | Photo credit: House of Seafood
Today, House of Seafood has embraced the trend by boldly serving fish-head curry with a side of crunchy crickets, tofu with bugs, and more. This seaside spot is the first to put insects on the menu after the SFA's ruling came through.
Australian ants lend their unique essence to Angry Ant Gin. | Photo credit: Bass & Flinders
For those who aren’t fully ready to munch on bugs, try a G&T with a twist—gin infused with the essence of Australian ants. Bass & Flinders' Angry Ant Gin captures the flavours of the insect world, blending the essence of Australian ants with native botanicals like lemongrass and sandalwood nuts. This award-winning spirit brand recently earned 2 stars at the SOCraft Awards for their exceptional craft gin and brandy. If you're a fan of craft spirits, be sure to check out the full list of winners here!
While insects may be the latest culinary hot topics in Singapore, we have the privilege of working with chefs who constantly push the boundaries of fine dining with rule-defying ingredient choices. Chef Sam Aisbett who helms One Michelin-starred Akuna in diners locally-sourced delicacies like farmed crocodile and Asiatic bush-tailed porcupine from nearby Bien Hoa. Though crocodile is no longer on the menu, the chef's exploration of uncharted culinary territories continues to excite. We eagerly await his ever-evolving creations."
Roasted bush-tailed Porcupine, white turnip cream, sugar snap peas, smoked saltwater Hokkigai clams.| Photo credit: Akuna
We will be keeping a close eye on this trend, as will curious foodies and sustainability advocates in the region. If you are a brand that is experimenting with future food, do get in touch with us — we would love to tell your stories.
