"Ema" is chile, "datsi" is cheese, and ema datsi is a dish from a tiny Himalayan kingdom in which hot peppers are used, not as a seasoning, but as a vegetable. More chiles and cheese, as well as onion (and, I believe, garlic) appeared in the salsa-like condiment beside the traditional red rice.
It's quite spicy — the peppers were serranos, or something similar — but back home ema datsi is even spicier, a Bhutanese fellow diner assured me. The kitchen may have cut me some (unwanted) slack by scraping out many of the seeds; if you want the real deal, a firm hand is indicated when placing your order. As for the cheese, it's less runny than it might seem. The final photo gives a better indication of the consistency.
Ema Datsi, which is Bhutanese-owned and -operated, inevitably also offers menu items from neighboring Tibet and India. Though I'm eager to try the restaurant's version of traditional Bhutanese buckwheat noodles, I'm also intrigued by the housemade gyuma, a Tibetan blood sausage filled with tsampa.
Bhutanese Ema Datsi Restaurant
67-21 Woodside Ave. (67th-68th Sts.), Woodside, Queens