Embark on an epicurean adventure with Pao’s Executive Chef and James Beard award winner, Paul Qui, as he presents a unique omakase dinner at Faena Miami Beach.
Binchotan Grilling | May 22
Pao’s Spring Omakase Series with Chef Paul Qui continues on May 22 with a special binchotan-grilled dinner inspired by the 2,000-year-old Japanese tradition of charcoal-based cooking.
Following a complimentary welcome cocktail of Japanese sake, guests will enjoy the inventive multi-course menu at a communal table on Pao’s ocean view terrace. Guests may also add on beverage pairings to complete their omakase experience.
For the June installment of Pao's Omakase series, James Beard winner Paul Qui and Pao's Chef de Cuisine, Benjamin Murray, will explore the flavorful world of mushrooms.
Mushrooms have their own flavor descriptor, "umami," making them a swoon-worthy ingredient for chefs around the world. On June 19, Qui and Murray will surprise and delight with uniquely delicious twists on some of Qui's favorite mushrooms, including:
MAITAKE - Meaning "dancing mushroom" in Japanese, the maitake boasts a rich, woodsy flavor as exotic as the mushroom's flowery shape
MOREL - Also known as "sponge mushrooms," morels have a "meaty" texture and hard-to-describe flavor profile with nutty and earthy notes
ENOKI - Commonly used in Eastern Asian cuisine, long-stemmed enoki mushrooms are slightly fruity, slightly sweet and all-around delicious
BLUEFOOT - Nicknamed for its blue-tinted stem, the bluefoot mushroom has a firm but velvety texture complimented by an earthy, "woodsy" flavor
Following a complimentary welcome cocktail, guests will enjoy the inventive multi-course menu at a communal table at La Cava. Guests may also add on curated beverage pairings to complete their omakase experience.
Though mushrooms are the star of the show, please note this special omakase dinner is non-vegetarian. Seafood, meat and other ingredients will be included in select dishes.
It’s officially summertime, and Chef Paul Qui and his culinary team are firing up their grills for a Texas-style barbecue on Pao’s ocean-view terrace for an omakase cookout that will sizzle your senses.
Guests are in for ribs, brisket, chicken and crab prepared in creative ways by James Beard award-winning chef Paul Qui. “Chef Qui intertwines his Filipino flavors, and some of his Japanese techniques, with classic Texas BBQ ingredients,” says Benjamin Murry, Pao’s chef de cuisine. “This will definitely give diners flavors they’ve never had before and that’s what makes it so exciting.” Think smoked and charred, tangy and sweet—all the classic foundations and flavors of a southern barbecue—but with interesting twists.
The epicurean adventure will unfold around an intimate communal table where diners will enjoy a complimentary sake cocktail before diving into a multi-course menu. Binchotan-grilled specialties, inspired by the 2,000-year-old Japanese tradition of charcoal-based cooking, will be paired with optional flights of sake and Japanese whiskey.