Culinary Innovations: Michelin-Star Guide to Eating Insects

Chef Sittikorn Au Chantop of AKKEE, a one MICHELIN Star restaurant in Thailand, is pioneering the use of insects in fine dining. He embraces insects as a sustainable protein source that is easy to breed, fast-growing, and abundant.

Chef Chantop incorporates various insects into his dishes, drawing from childhood memories of eating insects such as silkworm pupae and red ant eggs. At AKKEE, he serves insects not only as snacks but also as flavor enhancers in traditional Thai recipes.

The restaurant features an insect-breeding lab where Chef Chantop raises species like queen ants and sago beetle larvae. He collaborates with local farmers to source insects, aiming to support their livelihoods and promote insect farming as a sustainable practice.

Interestingly, AKKEE's kitchen produces minimal food waste by repurposing vegetable scraps as insect feed, which can alter the flavor profile of the insects. Chef Chantop recommends beginners try sago beetle larvae for their buttery taste, or queen ants, which have a Parmesan-like flavor.

His mission aligns with a broader goal to educate diners on the benefits of incorporating insects into their diets, as they can significantly reduce carbon emissions compared to traditional livestock farming.