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.
“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.
