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The owner of an acclaimed Michelin-starred restaurant in Seoul was fined 15 million won (about £8,144; $10,965) after using ants as a garnish on dishes, a practice that ran afoul of local food safety regulations. The owner avoided jail time despite the penalty. The case drew attention within South Korea's dining scene, raising questions about the boundaries of experimental culinary practices at high-end establishments and the regulatory oversight of novel ingredients.