Sheng Shiong supermarkets are stirring up controversy with their tom yum-flavored crickets, priced higher than traditional protein sources like chicken and tofu. While some adventurous eaters praise their unique taste, others can↓t get past the texture and aftertaste. This snack sparks a larger debate on insect consumption as a sustainable food source and its cultural acceptance in Singapore. Will these crickets fly off the shelves, or is the price too steep for the average consumer? Dive into the discussion on the future of entomophagy and whether these critters can truly compete in the protein market.