When a dish of crickets was set earlier than me at Road to Kitchen Thai restaurant the opposite night time, I didn’t flinch. The shiny black bugs rode atop crimson cubes of watermelon, as colourful as you please. Salt and crimson chile chimed in as I bit, goosing the juicy melon and the crunchy cricket.
Consuming crickets this manner is usually in regards to the chitinous texture. The bugs had been fried with aromatic makrut lime leaves, they usually crackled like a snack meals. Graham Painter, the restaurant’s co-owner and host, poured out a glass of Crémant, the glowing wine made utilizing champagne strategies.