Creepy crawlies are the specialty of Papillon's Kitchen in Seoul.
Oil, powder and liquids are extracted from mealworms and added to dishes like this sweet potato and mushroom pasta.
It passed the taste test for customer Bae Su-hyeon.
"As the meals were made to be just like any other food, I didn't feel like I was eating insects. This is interesting. I like this."
Many people are unwilling to eat bugs, even though they're a rich source of protein, vitamins and fibre.
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South Korea's government is trying to bring insects into the mainstream, as they're more environmentally-friendly to farm and require less land and water than cattle.
Kim Young-wook, the man behind Papillon restaurant and the insect extraction technology, reveals the key to winning over sceptics.
"If people taste the food and have a good first impression, and find it delicious, that's everything, because taste speaks for itself."
South Korea's insect industry, currently worth millions of dollars, is expected to grow, as more people think of them as the future of food.
