INSECTS IN THE BACKYARD

ABOUT

Fly in your soup? Get with the programme. Some scientists say that if we’re going to survive the next generation, we’d better get used to eating insects. Thank god for Insects in the Backyard, which is one of the world’s leading lights in putting gourmet, fine-dining spins on one of the most und ...More

Fly in your soup? Get with the programme. Some scientists say that if we’re going to survive the next generation, we’d better get used to eating insects. Thank god for Insects in the Backyard, which is one of the world’s leading lights in putting gourmet, fine-dining spins on one of the most underrated protein sources on the planet. Insects get the royal treatment here, a spinoff from an ancient Thai practice of munching on those pesky bugs, except here packaged in an internationally-friendly haut-cuisine way. Imagine if you will a tender, pillowy ravioli dressed with turmeric saffron sauce, except it’s filled with crab and its distant relative, a giant water beetle. Or a hulking piece of beef short rib flavoured by a fiery red ant marinade. Perhaps a creamy bisque of oceany lobster and fragrant grasshopper? It’s all incredibly nutritious, environmentally sustainable, and, most importantly, beautiful to look at. Turn off your irrational biases and tuck into this food from the future, and hopefully it’ll kick start a lifelong love affair with bugs in your food. (January 2018)

THE BUZZ

“A fine-dining establishment—Thailand’s first-ever—that inject insects into its culinary creations” -Time Out Bangkok “it’s not just a gimmick. The chef picks up the crab meat-like texture of giant water beetle meat, blends it with ricotta cheese and stuffs it in ravioli.” -BK Magazine ...More

“A fine-dining establishment—Thailand’s first-ever—that inject insects into its culinary creations” -Time Out Bangkok “it’s not just a gimmick. The chef picks up the crab meat-like texture of giant water beetle meat, blends it with ricotta cheese and stuffs it in ravioli.” -BK Magazine

DISHES WE LOVE

Grilled seasons ox tongue, Green salad with wagame, tobiko roe and Korean salad dressing, Linguine with smoked duck breast, Savory spicy seafood fried rice, Steamed butter Chinese bun with icecream