Singapore’s House of Seafood restaurant is drawing attention for introducing insects to its menu after getting approval from the city-state’s food authority. The authority has recently allowed 16 types of insects, such as crickets and grasshoppers, to be used in food, lifting a previous ban. The restaurant now serves new dishes like fish-head curry with crickets and tofu with bugs, which has interested many customers. The restaurant has started offering 30 insect-based dishes as free samples while waiting for final import approvals. This initiative aims to show how insects, which are high in protein, can help Singapore reach its goal of producing 30% of its food locally by 2030. Experts, including food security specialist Paul Teng, believe insects could be a sustainable protein source if people accept them. The United Nations also views insects as a promising solution to global food security problems, though they need to be farmed safely. Despite being more expensive, there is growing local interest in these new food options.