原味创意料理

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说起台东的原住民族群,除卑南族外,还有阿美族、排湾族、鲁凯族、布农族、达悟族及噶玛兰族等,分布极广,也让台东的原住民饮食文化十分多元。位于台东市街上的「米巴奈风味美食坊」是众多当地人都推荐的原住民风味美食餐厅,有许多别处吃不到的创意美食。餐厅空间仅以巨幅的油画装饰,一幅幅描绘原住民风采的画作带出原住民风情,以鲜绿与鲜黄点缀空间,使得米巴奈充满了欢乐活泼的气氛。

【台东美食】米巴奈风味美食坊 - 用餐区|TaiwanDay

食材人才皆在地

10年前,老板因健康因素退出政坛转换跑道,开起餐厅。对于美食他有份坚持,希望客人能吃到食材原味,讲究新鲜,无过多调味,为此他的一些酱料都是自家厨房制作,让客人安心也让自己放心。他希望能提供当地原住民一些就职机会,因此餐厅员工多为原住民,而食材也多选自台东本地特产,像是招牌的白米饭,乃是关山地区契作的米,特别香Q,蒸煮时还加入了台57号地瓜,增添甜味,附上烤鲭鱼,不吃上一碗不过瘾。饭后的甜点也是采自台东产的洛神花,取花萼部位腌渍,配上碎冰,是夏季最热销的一道冰品。

推荐菜色

漂流木烤肉 280元 (小) / 380元 (大):上等五花肉去皮去软骨再浸泡啤酒入味,以漂流木做燃料烤出焦香,不油不腻。

山橘子肉 280元 (小 ) / 380元 (大 ):以台东所产的「晚仑西亚」做配料,这是一种原产于葡萄牙亚速岛的甜橙,也叫「香丁」。由于生长周期较长,甜度特高、香气特浓,餐厅取其果皮与果肉做成配料,加入猪肉片快炒,整道充满浓浓柑橙的香气,微酸微甜的滋味,十分爽口。

山地沙西米(柠檬鱼片) 300元 (小 ) / 380元 (大):以旗鱼做生鱼片,港口直送,十分新鲜,运气好可品尝到红肉旗鱼,生鱼片上撒满柠檬皮丝,吃时一起卷起沾特调酱汁,是原住民常用的吃法。

【台东美食】米巴奈风味美食坊 - 菜肴|TaiwanDay
【台东美食】米巴奈风味美食坊 - 菜肴|TaiwanDay

奶烤墨鱼 250元 (小) / 380元 (大 ):上桌时虽不起眼,墨鱼烹调后能平铺于盘上就不容易,特殊的刀工,让墨鱼片不卷不翘,再挤上奶白酱烤制,味道浓郁,适合做为下酒菜。

麻烧鸡 280元 (小 ) / 380元 (大):选用台东本地产的土鸡腿肉,以麻油、酱油、米酒大火热炒,烹煮出独特的风味,入味又不会死咸,十分下饭。

甘蔗芯 200元 (小) / 300元 (大 ):台东甘蔗采收后长出的新芽,取前段嫩芽食用,看似嫩竹笋,但吃来无酸味,反有鲜脆的口感,十分少见。

珊瑚菇 220元 (小 ) / 320元 (大 ):珊瑚菇搭配青、黄、红椒及莲子清炒,喜欢吃菇类的朋友不妨吃吃看。

炸蛋肉片汤 300元 (小) / 450元 (大):可别误会了,并非是整颗蛋油炸,而是以蛋酥配上薄肉片、豆腐、西红柿、香菇等滚煮,是一道少见的搭配组合汤品。

烤春笋 40元 /支:餐厅的招牌菜之一,几乎每桌必点。嫩玉米做内心,外面包裹着霜降五花肉片,再火烤至熟,两种不同层次的口感,既香又脆爽,为此创意老板还申请了专利。

【台东美食】米巴奈风味美食坊 - 菜肴|TaiwanDay

台北故宫、九份老街夜景、十分老街放天灯、淡水马偕古迹巡礼5天4夜之旅

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宜兰陶隐工坊、花莲静浦划船、台东鸾山爬树趣6天5夜之旅

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Original and creative cuisine

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Food and beveragesa?�a?�a?�a?�

When talking about those aboriginal tribes in Taitung, besides Puyuma, there are other tribes such as Amis, Paiwan, Rukai, Tao and Kavalan. These tribes form Taitunga��s various eating cultures. Located on the street of Taitung city, a�?Mibainai food courta�? is one of the aboriginal style restaurant recommended by many local people. Here we have creative dishes that you can find nowhere else. The dining space of the restaurant uses big oil paintings to decorate. These oil paintings depicted much of the customs and feelings of Aboriginal culture by using bight green and yellow dots coloring the whole space, which brings a happy and cheerful atmosphere to the restaurant.

Taiwan Traveli?sDelicacy - Mibainai food courti??TaiwanDay

Local ingredients and elites

Ten years ago, the owner of the restaurant changed his career due to health concerns. He transferred from politics to catering and started to run a restaurant. The owner has a special persistence in delicious food, hoping that his guests can taste the original flavor of the ingredients. His goal is to provide dishes using fresh ingredients without too much flavoring. Therefore, most of the sauces in his restaurant are all home-made sauces. By doing so, the owner not only meets his own philosophy but also reassured his customers for quality food. On top of that, he also hopes to open some job opportunities for local aboriginals, so most of the employers in his restaurant are aboriginals. The restaurant uses local Taitung specialty as ingredients, like rice from Guanshan area. We add some sweet potato to the rice to make it tasty and chewy. With some grilled mackerel on the side, you will definitely want to have some more. Our desserts are also made from locally cultivated Roselle in Taitung, the pickled Roselle calyx with ice forms the best cooling dessert in summer.

Recommended dishes

Drift wood barbecue: We use peeled fine pork without cartilage to soak into the beer for flavoring, then we grilled the meat on the drift wood. This dish is crunchy and tasty, and not greasy at all.

Mountain orange meat: This dish is using a�?Valenciaa�? cultivated in Taitung. Valencia is a kind of originated from AA�ores island in Portugal, because of its longer lifespan, it is sweeter with also a stronger smell. We use its peel and pulp to mix with fried pork, which gives the whole dish a sweet and sour orange aroma. With this, the dish tastes very fresh and delicious.

Mountain raw fish (lemon fish): This dish includes raw fish made from swordfish freshly delivered from the port. If you are lucky, you may have the opportunity to taste some swordfish with red meat. The aboriginals usually eat raw fish with sliced lemon peel thread by rolling the lemon thread inside the raw fish with some sauce.

Taiwan Traveli?sDelicacy - Mibainai food courti??TaiwanDay
Taiwan Traveli?sDelicacy - Mibainai food courti??TaiwanDay

Milky roasted cuttlefish: This dish has no attractive appearance, but it is the best dish that goes with wine. It is not that easy to put cooked cuttlefish flat on the plate, so we use special tips to cut the cuttlefish. After that, we roast the flat cuttlefish with some special sauce to keep it rich in flavor.

Wine cooked chicken: We use chicken legs originally grown in Taitung, and fried it with some sesame oil, soy sauce and wine. The chicken cooked in special flavor goes pretty well with rice. It tastes really nice and not too salty.

Sugar cane core: In this dish, we use the new born sprout of Taitung sugar cane. The sugar cane sprouts look like bamboo shoots, but it does not have any sour taste. Instead, it tastes really fresh and crunchy, which makes the dish pretty unique.

Coral mushrooms: The coral mushrooms fried with green, yellow, red pepper and some lotus seeds would be the best try for those who like mushrooms.

Fried eggs and sliced meat soup: Do not be misunderstood, this dish is not about the frying whole egg. Instead, this is a special combined soup made by boiling egg crisps, thin-sliced meat, tofu, tomatoes, mushrooms and other ingredients.

Grilled bamboo shoots: This is the most popular dish in our restaurant, you may see it on almost every table. We use corn as the core, wrapped it around with sliced pork and then grill it until it is well done. This creative dish smells good and tastes crunchy, the owner of the restaurant even applied a patent for it.

Taiwan Traveli?sDelicacy - Mibainai food courti??TaiwanDay

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