M’loma in Taitung is a restaurant that has gained considerable attention in recent years, focusing on a fine dining route inspired by indigenous culinary culture. From the space design to the presentation of the dishes, there is a distinct contemporary style. Unlike the tribal flavor dishes that are typically expected, this place seems to merge traditional ingredients with modern cooking techniques, thus naturally placing its prices in a relatively higher range among Taitung restaurants. However, one can indeed feel the difference in terms of refinement and creativity. I managed to try it right before it closed.

This time, I ordered the chef’s handmade wheat bread, tribal pork ragu pasta, seasonal sashimi, and pan-seared crispy duck breast. The tribal pork ragu pasta was the most culturally significant dish of the meal, with a sauce that carries a different aroma from the usual Italian ragu. The seasoning subtly hints at the flavors of spices commonly used by indigenous peoples, creating a familiar yet fresh feeling when paired with the pasta. The seasonal sashimi took a simple presentation approach, without excessive seasoning, allowing the clean taste of the sea to shine through.

The pan-seared crispy duck breast was the most impressive dish of the visit, with a perfectly crispy skin and a distinct aroma of fat, while the meat remained tender and juicy. The accompanying side dishes and sauce exuded wild and herbal notes, providing a rich overall complexity that aligns with the restaurant’s emphasis on the connection to the land and culture.

Overall, M’loma is definitely not a place one would casually visit every day, but if you want to experience refined cuisine centered on indigenous ingredients, the price and presentation make sense. For those looking for a distinctive and thoughtful restaurant in Taitung, it's worth a try.