在卑南部落，小米從來不只是食物，是族人跟祖靈對話的媒介。這道沙拉，是主廚把西班牙Tapas 裡最經典的哈密瓜生火腿，悄悄挪進台東山林的語彙。

小米粥熬煮容易黏膩，於是用大武獵場的生態友善蜂蜜緩緩融入，讓它轉化成介於湯與果凍之間的清甜口感——晶瑩、滑順，像哈密瓜。搭上義大利生火腿的鹹香、紅芥苗的清脆，最後用羅氏鹽膚木的微酸鹹香收尾，像一個安靜的句點。

這是原住民的樸實，遇上地中海的奔放。

Millet, to those of us raised near Beinan, was never simply food — it is how people speak with their ancestors. This salad borrows the logic of Spain's classic melon-and-ham pairing and quietly relocates it into Taitung's mountain vocabulary.

Millet porridge, prone to heaviness, is here transformed by wild honey from Dawu's hunting grounds into something jelly-clear and cantaloupe-sweet. Italian prosciutto and red mustard sprouts add salt and crunch; a whisper of Rhus sourness closes the dish like a quiet full stop.

✦✦✦ Le Ark Cocina 方舟音樂餐廳 ✦✦✦

地址｜台東糖廠文創園區（台東市中興路二段191號）
營業時間｜每週三至週日
午餐｜單點料理
晚餐｜五感創意料理套餐、單點料理（Fine Dining 套餐請預約）
電話訂位｜0963-511-835