In 2022, Tu Pang moved for the third time, into a cultural park converted from an old factory. In the high-ceilinged room, traces of its history are still visible. The head chef has over 20 years of experience and he highlights the best local ingredients with European techniques. The 7- to 8-course tasting menu changes every day; for mains, there are four meat choices to choose from, such as the highly acclaimed straw-smoked duck breast if you’re lucky.