Faena
Arts| Live| Miami

Ode to the Sea


At Pao, renowned chef Paul Qui and his team craft dishes that merge Filipino traditions with international influences.

Pao dish in a bowl

“We all interpret the recipes through our own cultural lens, creating a diversity of flavor and preparation that carries with it distinct international references"

Chef Ornelas

This season, Pao’s menu has taken an exciting turn with the addition of wild-caught and sustainably raised Bluefin Tuna sourced from Baja California through True World. The chefs at Pao are putting their own spin on the high-grade ingredient by aging it for a week to enhance its natural flavor, texture and shelf life. Chef de Cuisine Paulina Ornelas explained, “By aging it, we enhance the umami of the meat. The aging process breaks down the proteins, releasing amino acids, which contributes to a deeper, more complex taste.” Each part of the fish has a different flavor profile. The akami is the leanest part of the tuna and has a mild and rich flavor.

The chu-toro cut is half lean and half fat, while O-toro is the fatty belly of the fish. “After aging O-toro, the moisture evaporates, and the fish’s natural oils and flavors become more concentrated. It tastes sweeter and has a melt-inyour-mouth texture,” she added. Pao’s new tuna offerings feature various preparations throughout the menu, from sashimi and nigiri to shiso tacos and the restaurant’s signature Maguro Crudo. One standout weekend special popular with diners has been the tuna steak. “We keep changing the cooking method and presentation, so our guests experience the versatility and creativity of Pao’s kitchen.” Chef Ornelas notes that Pao’s menu reflects layers of flavors, textures, and techniques of its Filipino roots, but also the diverse nationalities of the culinary team, which range from Latin American to Japanese. “We all interpret the recipes through our own cultural lens, creating a diversity of flavor and preparation that carries with it distinct international references,” she said. “It’s what makes the dishes at Pao so nuanced and delicious.”

Other Stories For Your Interest

The High Line

Faena New York will elevate New York City’s High Line to new heights when it opens its doors this August. 

Diego Gravinese

Diego Gravinese is an acclaimed Argentine artist celebrated for his hyperrealist style infused with surreal and symbolic elements. With a career spanning over three decades, his work masterfully blends meticulous technique with dreamlike narratives, exploring the interplay between reality, memory, and imagination. Gravinese has been commissioned by Faena Art to create the monumental mural for the Cathedral in Faena New York, a landmark project that reflects his signature fusion of scale, detail, and emotional depth.

Nine Years of Faena Rose -- A Celebration of Bold

As Faena Rose celebrates its ninth anniversary, we honor nearly a decade of cultural immersion, creative exchange, and the extraordinary community that makes it all possible. 

Stay In The Know

Fields are required