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Tu Pang
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Tu Pang
In a factory-turned cultural park, traces of its former vocation are still visible in the high-ceilinged room. The head chef has over 20 years of experience and he highlights the best local ingredients with European techniques. His tasting menu values sustainability as much as flavour, capturing the terroir and season with culinary gems. Each course is presented by the staff via a narrative that adds to the overall experience. Check out the selection of local millet wines.
"Environmental issues are highlighted on our menus so we can share our concerns about marine resources, environmental protection and carbon reduction in a unique way. We also visit farmland across Taiwan and raise awareness about food and agriculture in schools and communities. One millet dish is available on each seasonal menu to revive this important food crop and evoke the connection between the diner and the land by tracing the origin of the food on the plate."
