Aceh coffee is actually not much different from most coffee in Indonesia. The difference is that it is filtered several times before serving, making it less thick than most coffee. It is typically served very hot.
Papeda is a Papuan staple dish. It's a clear sago congee that appeared more like a bowl of weird gooey glue rather than something edible. But once a lemony tuna fish soup was poured generously over it, papeda came alive with appetizing colors and fragrance and was actually very delicious!
Ayam Tangkap from Aceh consists of deep fried chicken pieces with whole green chilies, pandan leaves and leaves from an endemic plant of Aceh, the temurui. The skin of the chicken is delightfully crispy; and the meat is tender and savory-sweet. The leaves are so fragrant they evoke the appetite even more.
Emilie, Jakarta - Roasted French Imperial Blood Pigeon with Parsnip Puree, Caramelised Apricots & Javanese Peppercorn.
Emilie, Jakarta - The setting is intimate, elegantly contemporary; tables are dressed with white linen cloth, supporting matching flowers as centerpieces, while neatly arranged silverware and stemware are ready for dine-in guests. Every aspect of it oozes out simple chicness.