The menu offers everything from appetizers, salads, pasta, risottos, to desserts. The dishes are all classic western dishes, but many indigenous ingredients are included, such as red quinoa, millet, maqaw, and catjang pea to produce an indigenous-infused flavor. It is worth mentioning that many of these ingredients are grown in Ms. Xiujuan’s mother’s garden. This ensures the freshness and safety of the food while also executing the spirit of farm to table.
Each dish is carefully and thoughtfully made. Alumu Kitchen has high standards from the selection of ingredients, the balance of flavors, to their cooking techniques. The red quinoa hand-made bread served as an appetizer is also amazingly memorable. The bread is fragrant and soft, pairing perfectly with two spreads made in-house (roselle jam and cilantro catjang pea spread)! Catjang pea, also known as pigeon pea, is one of the indigenous main traditional food sources and is often made into a soup with pork ribs. The restaurant’s innovative catjang pea spread is surprisingly delightful when paired with bread!
As for the main course, maqaw mushroom pork pasta is highly recommended by the customers. The fresh-tasting maqaw balances the rich and creamy cheese in the pasta. Red quinoa is referred to as the “ruby of the grains” and is a local specialty of Taitung. The addition of the grain in risotto adds and enriches the texture. For dessert, the classic brownie is served up warm. The luscious chocolate fragrance lingers, surprise you to take another bite. You might also try out the special coconut millet pudding. The dessert is sweet and refreshing, decorated with millet to be the perfect ending to your meal.
Address: 1st Floor, No. 15 Xinsheng Rd, Taitung City, Taitung County
Hours of Operation: 11:30–14:30, 17:30–21:30 (closed on Tuesdays)