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The height of freshness and flavor

Guests at Sense on the Edge can stay as long as they like and be as private as they like. There has been an ‘I do’ or two from the Starlight and Moonlight tables, which are perched on private terraces above the restaurant, flanking it on both sides.

Kaiseki kitchen concepts

Originally from Switzerland, the resort’s multi-outlet Restaurant Manager David Plaschy has spent his career creating new concepts in an environmentally sustainable way, and he brings this inspiration and knowledge with him. He is joined by Head Chef Theerapat Thaima (Aon) from Thailand, who works his magic in the kitchen adding Asian-inspired influences to every dish.

For example, Kaiseki dining is based on the Japanese principle of shun or taking ingredients at the peak of their freshness. “In the growing season, up to 90 percent of our produce is grown at our farm in Dibba,” says Chef Aon. “The farmer sends the list and I create the menus based on the pick of the day.”

Free of plastic, free of waste

Environmental responsibility runs through Six Senses Zighy Bay’s veins, with 80 percent of organic and glass waste recycled or upcycled on site, still and sparkling water bottled via reverse osmosis, a plastic ban, smart irrigation, and organic farming practices. It is not unusual to see the resort’s Director of Sustainability, Armand Thieblemont, up before dawn checking the (biodegradable) trash bag collection.

Marvellous mushrooms

While the fish is sustainably sourced and sashimi-quality, for Chef Aon, the star of the show is the Kinoko, a textured mushroom dish that showcases all of the techniques of Japanese fine dining, including tempura, charcoal grill, and infused flavors. David loves the Hotate scallop, “It has a touch of Thai inspiration with the coconut and galangal. The presentation really wows the guests as they lift the shell; it’s a great way to start the meal.”

Nutritious and delicious

In terms of any dietary needs, David checks in with each guest’s GEM so that every ‘restriction’ can be accounted for. “In fact, at Six Senses Zighy Bay, you won’t find restriction. A lot of guests stay at Six Senses Zighy Bay for six nights or more and I like to think everyone leaves feeling so much better than when they arrived. We can cater to all allergies and requirements, but the food here is generally so clean and healthy, it supports our wellness programs and guests’ preferences without any issue.”


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