The seaside restaurant is the first to put insects on its menu after the city-state's strict food regulator approved 16 species from crickets to grasshoppers, grubs and mealworms for human consumption this month, following two years of deliberation.
Crickets and other insects have long been popular as street food in Southeast Asia, but not in Singapore, where food imports are subject to strict restrictions for safety and hygiene reasons.
Restaurant owner Francis Ng shows off the different ingredients from worms and crickets that he will use for insect dishes at House of Seafood restaurant. Photo: Reuters
Francis Ng, managing director of House of Seafood, said customers love dishes that feature insects, such as a tofu dish that he presented that looked as if insects were crawling out of the plate, or a plate of sticky rice dumplings filled with silkworms.
“The dishes are presented in a scary way so that customers can record videos to post on TikTok,” Mr. Ng said, adding that his phone was constantly ringing with customers eager to book tastings.
The restaurant has drawn up a menu of 30 insect dishes that it can sell to the public once its importers are approved by the food authority. For now, Ng is offering free samples.
In 2019, Singapore announced a goal of producing 30% of its nutritional needs by 2030, instead of the current model of importing 90% of its food. Food security expert Paul Teng said insects could certainly help Singapore achieve this goal, if people could get over the “disgust factor”.
“Most insects contain protein,” said Teng, who works at the S. Rajaratnam School of International Studies at Nanyang Technological University, adding that local production needs to be expanded to make this alternative protein source affordable.
“Getting people to accept insects in their diet is a challenge. But actually, it's a normal food... Personally, I have no problem eating insects,” he said.
Squid ink pasta and grilled meat skewers sprinkled with crickets at House of Seafood restaurant. Photo: Reuters
The United Nations has identified insects as a sustainable source of protein to feed a global population estimated to grow to 9.7 billion by 2050. Global food security issues due to extreme weather and conflict have also increased interest in the high-quality nutrition that insects provide.
According to the food agency, in Singapore, all insects approved for human consumption must be raised in a controlled environment, not harvested from the wild, and not fed contaminants such as faeces or rotting food.
The Food and Agriculture Organisation of Singapore has promoted insect farming for human food and animal feed, and there has been local interest in importing insects.
“If they have a higher protein source, why not? I will add them to my daily meals and food intake,” said Bregria Sim, a 23-year-old logistics manager, adding that she would pay around S$40 ($30) for these novel foods.
Ngoc Anh (according to Reuters)
Source: https://www.congluan.vn/thieu-nguon-protein-mon-an-tu-con-trung-thu-hut-thuc-khach-o-singapore-post305518.html
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