
One of the world's best restaurant, the Copenhagen based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.... (Full plot summary below)
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One of the world's best restaurant, the Copenhagen based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.
Leave your thoughts about Ants on a Shrimp.
| Village VoiceDiana ClarkeLike a well-executed fine-dining experience, this sleek documentary entertains, delights, and makes viewers comfortable without evident sweat. |
| New York TimesDaniel M. GoldNone of the concoctions left me salivating (a basic, I’d think, for any food porn), and the exercise seems silly if not decadent. But foodies with a refined palate might differ — de gustibus, after all — and other viewers can appreciate the manic creativity that drives Mr. Redzepi and his crew. |
| Slant MagazineChuck BowenIt offers lively and layered images that reveal the chefs both as individuals and components of a larger social organism. |
| Winnipeg Free PressAlison GillmorAnts on a Shrimp is an intense film and, for a food flick, it's much more about the hard labour of cooking than the pure pleasure of dining. |
| POV MagazineJason GorberAs a film it may be flawed and a little uneven, but as food porn, Ants on a Shrimp has got enough chewable money shots to make even the most jaded of foodies salivate. |
| Los Angeles TimesGary GoldsteinDirector Maurice Dekkers stops far short of shooting “food porn” here, instead deftly capturing the often spare beauty of Redzepi and company’s rarefied concoctions including, yes, ants on a shrimp. |
| The Hollywood ReporterJohn DeForeIn a time of plentiful lush and/or enlightening food docs, only viewers who idolize Rene Redzepi and his talented crew need pay attention to this one. |
| VarietyMaggie LeeDutch helmer Maurice Dekkers devotes most of his film to the celebrity chef’s extensive foraging, while his abstemious staff harps on about the onerous pursuit of perfection; one crucial missing ingredient, however, is the joy of eating or cooking. |