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Dine| Miami

The Kitchen Coalition


At Pao, Chef Paul Qui, a James Beard Award recipient, orchestrates a menu that seamlessly fuses his Filipino heritage with Spanish, Japanese, and French culinary traditions.

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Diners indulge in crudo specialties, innovative rice dishes, and meats seared tableside over Japanese binchotan charcoal, adding an element of Faena’s theatrics to the Pao dining experience. Foodie website Eater praises Pao’s culinary offerings: “The East Side King fried chicken and unforgettable kinilaw—a Filipino-style ceviche preparation— represent Chef Qui’s ability to transform familiar concepts into revelatory culinary moments that linger in memory long after dinner concludes.” However, it’s not Qui alone cooking up nuanced recipes packed with flavor. 

His kitchen is a collaboration of chefs from diverse backgrounds taking inspiration from one another. “We draw inspiration from our collective culinary roots from the asian flavors of the Philippines and Japan to the benchmark recipes of Spain and France,” said Chef de Cuisine Paulina Ornelas. The newest dishes to arise from the kitchen coalition include Kare Kare featuring tiger prawns, almond Kare Kare, snowpea laves, salsa macha, and pickled shallots; Tuna Momo with Bluefin tuna, wakamomo, sanbaizu, negi, crispy quinoa and umami garlic; and grilled duck showcasing farm-sourced Maple Leaf duck breast, roasted celeriac puree, wild mushrooms, and duck adobo. For beverage pairing, Pao’s restaurant manager Cristian Munarriz recommends pairing Kare Kare with our japanese koedo beer with a unique fragrant sweetness, the Momo with our rich and compex Dassai 24 Junmai Daijingo sake and the duck with our round Pinot Noir from Sonoma County 2022. He also suggests sampling Nine in the Afternoon, a rum and sake-based cocktail that blends honeydew cucumber cordial, which adds a refreshing, slightly vegetal base, St-Germain elderflower liqueur, a dash of lemon juice and fresh mint leaves. “The cocktail got its name from the Panic! at the Disco song, which was playing when we created the cocktail.”

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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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