Six Senses Qing Cheng Mountain is introducing a unique take on menu pricing by asking guests to pay what they feel is appropriate for food and service. This fascinating concept will be introduced at the Chef’s Table in Farm2Fork restaurant that will launch together with a communal dining setting every Saturday starting this April.Each Saturday morning after the chef has finished his rounds at the vegetable farm and confirmed with the local suppliers for the day’s availability of fresh produce, a four-course dinner menu will be devised and written on the chalkboard at the upper level of the Farm2Fork restaurant.
Come dinnertime, guests will share a long table where the food will be served family style. Rick Gonzalez, executive chef of the resort says, “This experience gives an opportunity for guests from all parts of the world to get together and chat with each other over dinner.” Chef Rick will also join the dinner to share information on the sourcing and inspiration for the local ingredients used in the menu that he has created and most likely share a culinary tip or two.
A typical menu will include:
Qing Cheng Mountain tea smoked local farm raised Sturgeon
Crispy shallots, green apple, garden Chinese celery remoulade
Hand rolled Parpadelle pasta
Roasted mushrooms from our hut, Sichuan sausage, wok-charred garden pea shoots
32 hour slow cooked Wagyu beef short rib
Sichuan BBQ glaze, wok-charred mushrooms from our hut, sweet potato gnocchi
Homemade Sichuan peppercorn ice cream
Manish Puri, general manager of Six Senses Qing Cheng Mountain, loved the idea of a daily fresh-from-the-garden menu and to add a quirky element, issued the chef a friendly challenge by deciding not to have a fixed price for the Chef’s Table. Manish stated, “We don’t want to offer a fixed price. Guests can pay what they feel the food and service is worth. Our reward will be the smiles, the knowledge and anecdotes that we have been able to impart and the friends that will be made.”
Guests wishing to join these dinners can make reservations at fbma-qingcheng@sixsenses.