Western cuisine with indigenous flavors
Alamu Kitchen, located on Xinsheng Rd. in Taitung City, looks like any other western restaurants from the outside. In the three short years that it has been open, it has become many foodie’s favorite restaurants because of the indigenous elements cooked with western cooking techniques. Having a meal in Alamu Kitchen will completely change the stereotype you may have had of traditional indigenous dishes and exotic cuisine. The innovative dishes and flavors will make you want to come back for more.
Food is more than physical sustenance to the indigenous people, it also represents an important connection with people. The owner Ms. Xiujuan is Pinuyumayan. The word “Alamu” means “come!” in Pinuyumayan and infers hospitable welcoming. Indigenous people love to share. In the past, the hunters would invite all their friends to enjoy the plentiful games and share the excitement as well as the feast. Alamu Kitchen was founded on this urge to share, and hoping the guests would come to share food and drink together.
When you enter Alamu Kitchen, you’ll see that the restaurant’s design uses indigenous elements. Ms. Xiujuan uses many natural colors, making the interior feel bright and fresh. The soft lighting, bar table, and vast variety of drinks give it a classic bar ambiance. There are roughly 30 seats in the restaurant, but seating is often scarce due to the restaurant’s popularity. We suggest you to make the reservation if you plan on visiting on the weekend.
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)
