The museum comprises two buildings - one with a lot of exhibits while another inner section resembles a dilapidated temple.
We did not engage the services of a guide and chose to wander around on our own. It could do with more information about the various artifacts - the origin, date, utility and significance to the culture, etc. While we are sure a guide can offer information (depending on their training), a museum should also provide additional information in the form of signage, leaflets or audio players.
Don't miss the "kitchen" to the left at the back of the house. Here there is a reproduction of an ancient Chinese pharmacy that actually sells herbs - but mostly deals with unusual flavoured coffee (banana-flavoured coffee or durian-flavoured coffee anyone?). Also interesting here is the sale of "kopi luwak", made from beans retrieved from civet droppings.
Apparently, civets are picky eaters and choose only the best coffee fruit to eat. Thus, the beans that survive the digestion process are special. The staff will use an elaborate setup to prepare the coffee - hand-grinding the beans, percolating the coffee for two-minutes at precisely 98 degrees Celsius. The taste changes with every sip, starting from the normal bitterness of coffee to a ginseng-like taste. That is, if you drink it without sugar or milk. One serving can actually be shared by two persons, just for the experience.
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