Fresh, at a price you set: Six Senses Qing Cheng Mountain's new dinner option
April 5, 2016: Six Senses Qing Cheng Mountain resort upends the traditional dining experience, pairing two trendy philosophies: fresh ingredients and a pay-as-you-please policy.
The two-sided concept will take root at the resort’s Farm2Fork restaurant. Each Saturday, starting this April, Chef Rick Gonzalez will heap his 12-seat Chef’s table with a four-course, family-style dinner. It will boast fresh produce, plucked from farms only hours earlier.
A typical menu will hold offers such as hand rolled Parpadelle pasta, 32 hours slow cooked Wagyu beef short rib as well as desserts like chocolate coulant.
How much will those cost? It is up to the patrons to decide as there will be no fixed prices. What will certainly be there, however, is a friendly ambiance, inducing lively chats around the large table and bringing strangers together. Chef Gonzalez will often join the guests to share his inspiration for the dishes as well as his passion for local ingredients.
Anyone wishing to partake in the communal meals can make a reservation at the restaurant’s email: email@example.com. Dinner will be served from 7pm to 9pm, each Saturday.