Penalty Imposed for Serving Illegal Ants at Evett Restaurant
The owner of Evett, a restaurant in Seoul, faced fines after using ants in desserts, which are not approved for consumption under South Korean food safety regulations. This practice spanned approximately four years, during which nearly 49,000 ants were incorporated into dishes. Most of these ants were imported from the United States, with some sourced from Thailand. An inspection revealed that the ants contained heavy metal levels exceeding legal limits.
The restaurant owner was fined 15 million won, while the managing company received a 10 million won penalty. These sanctions were based on violations of the food hygiene law. Prosecutors had initially requested a one-year prison sentence and a 20 million won fine for the owner, but the court ultimately imposed only monetary fines, taking into account his admission of guilt and clean criminal record.
Ants on the Menu and Cultural Perspectives on Insect Consumption
Evett's menu included 15 dishes, with ants featured in only a few. The owner explained,
“I was unaware of the ban since ants are consumed as food in other countries.”Customers were informed about the presence of ants in certain dishes and offered alternative fillings.
South Korea permits only ten insect species for consumption, including:
- crickets
- locusts
- certain types of silkworms
Ants are part of traditional cuisines across Asia, Africa, and Latin America. For example, weaver ants and their eggs are eaten in Thailand and Cambodia, while ant queens are considered a delicacy in Colombia.
This case highlights the critical importance of adhering to food safety standards within the restaurant industry, demonstrating that ignorance of regulations does not exempt one from legal consequences. It also brings attention to cultural differences in insect consumption, which is embraced as a delicacy in many countries but closely regulated or restricted in others like South Korea. The Evett incident serves as a cautionary tale for culinary entrepreneurs eager to experiment with unconventional ingredients.