Top News

“It’s made by deep-frying silk worms, then seasoning them with salt, pepper, and sometimes a secret sauce that’s prepared by the vendor, because the snack is usually sold from street carts,” the magazine wrote.

Once fried, the silk worms turn crunchy and greasy, while the flavor is sometimes described as slightly bitter.

Hon mhai silk worms are prized because they’re rich in protein and some believe that they have medicinal properties.

Ambuyat, a national dish of Brunei made from sago palm starch, ranked second in the list, followed by Kaeng tai pla (Thai fish entrails sour curry).