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Sip & Savor Summer Flavors


Restaurant Pao by Paul Qui is redefining seasonal dining with new summer ingredients, an art inspired cocktail menu, a new wine class, and a must-try Miami Spice menu.

Pao Food & Drink

“For summer, our oysters will have watermelon kimchi granita, making them super refreshing on a hot day,” said Executive Chef Paulina Ornelas. She also added a Short Rib Tobanyaki to the Asian-inflected menu, which highlights a traditional Japanese culinary technique that involves cooking and presenting fall-off-the-bone Wagyu beef on a handmade ceramic plate.

In the realm of cocktails, mixologist Ritz Sagum has crafted a new innovative menu that explores Pao’s Asian roots with new ingredients and techniques, giving oriental twists to handcrafted cocktails. “We drew inspiration from the Damien Hirst art pieces in the Faena District as well as the stories and symbolism behind the elaborate Juan Gatti murals in the Cathedral entrance,” said Sagum.

The Myth cocktail is a nod to Hirst’s large golden unicorn artwork that anchors the dining room of Pao. To celebrate Chef Paul Qui’s Filipino heritage, top-shelf vodka is infused with ube, a bright purple yam, and mixed with fresh pineapple and lemon juice, along with a splash of coconut rum, served in a unicorn vessel with a sprig of mint. Chee Hi! pays homage to Faena’s ‘Amor’ mural, relating to passion and love. This libation derives from Japan’s whisky highball and mixes jasmine-infused vodka, lychee flower, hibiscus, a dash of orange bitters, and is garnished with a rose petal. “It’s approachable and effortlessly easy to drink,” he said.

For the oenophiles, Pao is introducing an immersive wine class at El Secreto, where guests sip old and new-world wines from vineyards across France, Italy, Germany, and Argentina. Led by Faena’s head sommelier, guests will learn about the various wine regions, discover new vintages, and pair wines with gourmet bites like oysters and caviar toast.

Pao’s participation in the citywide Miami Spice series introduces diners to a curated selection of its signature dishes alongside inventive new creations. Guests will find an ensemble of refreshing summer ingredients, including green grapes, grapefruit ponzu, tangy apples, and a succulent branzino topped with black garlic miso labne and crispy kaffir breadcrumbs. Other popular standouts include Fried Chicken with sweet chili sauce and roasted banana ketchup, Ora King Salmon Aguachile, and a Wagyu Short Rib Rice Cake. The Braised Greens with king crab, snow pea leaves, coconut milk, and savory shacha sauce also feature prominently.

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Where Fire and Flavor Ignite

"What makes Los Fuegos truly extraordinary is our commitment to the ancient art of cooking with fire,” explained Yassine Belkady, the restaurant’s manager. “We use no electricity whatsoever—just fire, wood ovens, and tradition” Everything has that distinctive char, those bold, nearly burnt flavors that taste almost primal. “When you dine here, you can literally smell the wood and rosemary in the air,” he added. The restaurant’s setting matches its culinary panache. By day, the veranda transforms into an airy ambience when its retractable roof opens to Miami’s brilliant skies. Guests enjoy lunch while overlooking the property’s stunning pool, creating what Belkady called “a completely different experience than any other hotel or restaurant in Miami.” 

Beneath the Tree of Life

Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.

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