A South Korean court has fined the operator of Evett, a two-Michelin-star restaurant in Seoul's affluent Gangnam district, and its chief executive for serving a dessert topped with ants — an insect not approved for human consumption under local food safety law. The company operating the restaurant was fined 10 million won (approximately £5,400), while the chief executive, Ginny Kim, was fined 15 million won. Prosecutors had originally sought a one-year prison sentence for Kim alongside a 20 million won fine for the company.
The case centres on a sorbet made with sikhye — a traditional sweet Korean rice drink — garnished with three to five dried ants imported by post from the United States and Thailand. The practice began in April 2021 and continued until January 2025, during which time prosecutors estimate the dish was served to around 12,000 customers, involving nearly 49,000 ants and generating roughly 120 million won in revenue. The defence disputed that figure, noting that only about 60 percent of diners accepted the ant topping when given the choice of an alternative.
Judge Lee Se-chang of Seoul's western district court said the offence was "by no means light," pointing to the length of time the dishes had been sold, the restaurant's use of them in its promotion, and laboratory tests that found heavy metals above permitted levels in the ants. He nonetheless handed down reduced penalties, citing the defendants' admission of guilt, the chief executive's clean record under food safety law, and evidence that the restaurant genuinely appeared unaware that ants were prohibited in South Korea. Under South Korean food safety regulations, only 10 insect species — including grasshoppers, mealworms, and silkworm pupae — are approved as food ingredients. Any business wishing to use an unapproved insect must obtain temporary ministerial approval, a step Evett did not take. Violating the law carries a maximum penalty of five years in prison or a 50 million won fine. The ministry launched its investigation after encountering blog posts and social media photographs of the dish.
Evett was founded by Australian chef Joseph Lidgerwood, who gained wider public recognition through the Netflix cooking competition Culinary Class Wars. Lidgerwood was not charged, as South Korean food safety law places legal responsibility on the registered business operator — in this case, Kim. The restaurant argued in its defence that ants are used as ingredients in countries including Denmark, the United Kingdom, and Australia, and that the garnish featured in only a small portion of its 15-course tasting menu.
The case highlights a tension between global fine-dining trends and national food safety frameworks. Insect-eating is not alien to South Korean culture — beondegi, steamed silkworm pupae, has been sold from street carts for decades and remains a popular nostalgic snack. Ants are also valued as a delicacy in various Asian, African, and Latin American culinary traditions. The broader question of how regulators keep pace with internationally influenced cuisine is likely to resonate well beyond Seoul. Both sides have seven days to appeal the ruling.