When a dish of crickets was set before me at Street to Kitchen Thai restaurant the other night, I did not flinch. The shiny black insects rode atop red cubes of watermelon, as colorful as you please. Salt and red chile chimed in as I bit, goosing the juicy melon and the crunchy cricket.
Eating crickets this way is mostly about the chitinous texture. The bugs had been fried with fragrant makrut lime leaves, and they crackled like a snack food. Graham Painter, the restaurant’s co-owner and host, poured out a glass of Crémant, the sparkling wine made using champagne methods.