Creativity You Can Taste
Set beneath Damien Hirst’s life-size golden unicorn, Pao by Paul Qui gleams with surreal glamour.
“We all interpret the dishes through our own cultural lens,” said Chef de Cuisine Paulina Ornelas. “That’s what makes the flavors here so layered.” Start with kinilaw (Filipino ceviche) made with locally sourced fish from the southern tip of the Florida Keys, or melt-inyour-mouth short rib Tobanyaki featuring a creamy Comté cheese espuma, and a star sous-vide short rib.
The grilled duck adobo with roasted celeriac and wild mushrooms lands with earthy depth, while the kare kare dish highlights the traditional Filipino cuisine with Chef Ornelas’ flavors and vision. Miami New Times calls Pao “one of the city’s most exciting culinary experiences,” thanks to dishes like binchotan-seared Wagyu f inished tableside, Maguro crudo with umami garlic, and dry-aged toro sashimi.
Pao’s cocktail menu is just as intriguing. The “Myth,” inspired by the unicorn centerpiece, arrives in a custom vessel with ubeinfused vodka, coconut rum, and a toasted pineapple shrub. “Nine in the Afternoon,” a nod to the “Panic! at the Disco” song playing during its creation, blends rum, sake, cucumber-honeydew cordial, elderflower, and mint. “Creativity and inspiration is a requirement for our team at Pao,” said restaurant manager Cristian Munarriz. “It is how we constantly evolve.”
