This Restaurant Is Taking Insects to the Next Level

Thailand’s long been known for its street carts of deep-fried, heavily salted insects, often surrounded by tourists keen to crunch on a grasshopper for an Instagram hit. But bugs are going up in the world and being given a distinctly European makeover.

Insects in the Backyard is thought to be the country's first restaurant to look past the deep fryer and utilize the six-legged critters as fine-dining ingredients. Executive Chef Mai Thitiwat stuffs fresh ravioli with crab and water beetle meat, creates a beurre blanc sauce infused with ant eggs for its acid kick, and mixes powdered silk worm with mascarpone cheese for his creamy tiramisu. “I’m not making scary food,” he says.