While it may not look out of the ordinary, Acaraki offers experimental dish you wouldn't find anywhere.
It serves, essentially, jamu, Indonesia's very own traditional herbal drink.
My supposedly quick visit then turned into a rather intimate conversation, as the founder of Acaraki, Jony Yuwono, politely welcomed and showed us Acaraki’s three variants of beras kencur (a drink made of galangal and rice flour extracts).
Though Acaraki just opened last year, the boss had created several daring renditions of jamu worth his salt.
What he does is vital: aesthetic plating by utilizing unexpected utensils.
You'll see here the likes of cutting board and coffee-brewing filter; and “bizarre” combination of jamu and modern condiment like creamer, ice cream, or even soda.
Drawing on its traditional-meets-modern style, Acaraki drills to the next level when it comes to the small but divine culinary details.
That time I instantly believed Acaraki’s jamu would taste as good as they looked.
A tiny cup of bold beras kencur became my starter.
If you have an insatiable sweet tooth, it might a bit of a challenge to try this drink.
