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當窗外山海掠過，你的味蕾也在鐵道上旅行。「旅遊的價值，不只在抵達終點，而在於整段體驗。」 雄獅旅遊的王岳聰這麼形容。疫情過後，台灣的「旅遊革命」悄悄展開：從沒有冷氣、卻能吹進鹹鹹海風的藍皮解憂號，到將米其林三星搬上鐵道的 「鳴日廚房」，王岳聰和團隊把「移動的風景」與「移動的餐桌」縫合成一場記憶的盛宴。 這是一場由味蕾開場的風景劇。一邊吃著龍蝦米苔目還有四頭鮑漢堡．．．一邊看著窗外泛著銀光的太平洋。 用在地食材說島嶼故事，用米其林工藝雕刻時間；把「路途」變成唯一目的地，把「味道」變成會發光的風景。 這樣的旅程光用聽的，也會讓你一整天都過得很愉快。 -- Hosting provided by SoundOn
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