Pao by Paul Qui

Award Winning, Modern Asian, Ocean Views

Drawing from a range of international styles including Filipino, Spanish, Japanese & French, Pao boldly presents a new brand of modern Asian cuisine with stunning ocean views.

Paul Qui

Born in Manila, Philippines and trained in classic French and Japanese cuisine, Qui takes a modernist approach towards food that’s playful, authentic and unexpected. He’s a master at marrying classical technique with local flavors, while also taking inspiration from Filipino, Japanese, Spanish and French culinary styles.

More About Paul

entrance to Peo with benches and tall plants

Pao by Paul Qui

Hours & Info

Tuesday - Saturday	7:00pm - 11:00pm
Dress Code	Business Casual
Seating	Indoor and outdoor seating available
Parking	Valet available
Email	[email protected]

View Menu

Reviews

I absolutely LOVED Pao. The service was fantastic & ambience was very lively. The food was delicious & I left wanting to try the Foie Gras since I was so full. I will be returning!

OpenTable

Reviews

Memorable service and beautiful ambience. Food was presented exquisitely. The Wagyu Carpaccio was by far my favorite dish.

OpenTable

Reviews

My recent stay at the Faena Hotel Miami was nothing short of exceptional. Everything from our room accommodations, to the service, and to meals was outstanding. I highly recommend dining at the Faena's Pao restaurant.

TripAdvisor

top down of a plate of food with sauce and greens

Pao by Pao Qui

DINNER MENU

· DISHES ·

Pao by Paul Qui

KINILAW R

Hamachi, Heart of Palm, Coconut Milk, Coconut Vinegar

AGUACHILE R

Ora King Salmon, Pineapple, Black Lime, Sal de Gusano

HAMACHI TOSTADA R

Strawberry-boshi, Salsa Verde, Red Onion

MAGURO R

Bluefin Tuna, Avocado, Tamari, Sesame Oil

NORWEGIAN KING CRAB L

Morita Butter, Lemon, Pao XO Sauce

SHRIMP COCKTAIL R

Pao Cocktail Sauce, Lemon

A5 WAGYU JAPANESE TARTARE L R

Teres Major, Shishito Relish, Parmigiano Reggiano, Brioche, Quail Egg

NORWEGIAN KING CRAB TOAST L

Morita Butter, Fresno and Carrot Emulsion, Burnt Orange

GRILLED GREENS L V

Frisée, Baby Gem, Kombu Butter, Pine Nut Praline

SPICY CUCUMBER SALAD V

Korean Chili Flakes, Rice Vinegar, Carrots, Sesame Seeds

SASHIMI CHIRASHI G R

Variety of Seasonal Fish, Trout Roe, Ponzu, Kaffir Tare Sauce

FRIED CHICKEN G

Sweet Chili Sauce, Roasted Banana Ketchup, Jalapeño, Thai Herbs

IBERICO PORK

Presa, Jicama, Grilled Pineapple, Fish Sauce Dressing, Peanuts

BRAISED GREENS G

Coconut Milk, Snow Pea Leaves, Crab Sauce, Shacha

TOM KHA RICE L V

Tamaki Gold Rice, Tom Kha, Burrata, Chili Oil, Trumpet Mushrooms, Shiitake Bacon

PANCIT NEGRO G

Skull Island Prawns, Rice Noodles, Squid Ink, Yuzu Aioli

SMOKED WAGYU SHORTRIB L

72-Hour Wagyu Beef, Atchara, Japanese Sweet Potato Purée

DUCK KARE-KARE G

Rougie Duck Breast, Binchotan Grilled Napa Cabbage, Kare-Kare Sauce, Garlic-Ginger Jasmine Rice

MOTOBU GYU TENDERLOIN G L

150

Farro Miso-Brown Butter, Pickled Fresno, Celery Root and Potato Frites, Yuzu Aioli, Shio Kombu

· WHOLE FISH · G

Market

PricePerPound

Chili Patis, Thai Herbs, Garlic-Ginger Jasmine Rice

*From a selection of sustainably sourced fish, spanning all five oceans

·THE UNICORN · L

Sea Urchin, Grilled Sweet Corn Pudding, Sake Aioli, Chile de Árbol, Lime

· RAW BAR ·

OYSTERS

OYSTERS L R

½DOZEN / 1DOZEN

33 / 63

Fermented Strawberry Mignonette, Pao Cocktail Sauce, Lemon
Sustainably sourced from microclimates producing the highest quality oysters from the East & West Coast

· SASHIMI ·

4 PIECES

ORA KING SALMON

ORA KING SALMON TORO

HAMACHI

· SUSTAINABLE ·

BLUEFIN TUNA

AKAMI

CHUTORO

OTORO

A COMPLETE SELECTION

138

· TEMAKI ·

ORA KING SALMON R

Smoked Soy, Wasabi, Ginger Juice, Scallion

AKAMI R

Yuzu Kosho, Smoked Soy, Chives, Pao Furikake

OTORO R

Yuzu Kosho, Smoked Soy, Chives, Pao Furikake

JAPANESE A5 WAGYU G

Truffle-Sunchoke Miso, Garlic Crisp, Wasabi

WAGYU SHORTRIB G L

Truffle-Farro Miso Butter, Wasabi

NORWEGIAN KING CRAB L

Morita Butter, Yuzu Kosho, Scallion

AVOCADO V

Black Truffle, Garlic Chips, Pao Furikake

MUSHROOM ESCABECHE L V

Feta Cream, Chives, Smoked Soy

R Raw

L Lactose

V Vegetarian

G Gluten

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Several menu items may contain peanuts, tree nuts, fish, shellfish, eggs, milk, soy and gluten. Inform your server if you have a food allergy. There is a risk associated with consuming raw oysters. You are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
If unsure of your risk, consult a physician.

Applicable taxes and a 20% service charge
will be added to all checks.

SEAFOOD TOWERS

Fermented Strawberry Mignonette, Pao Cocktail Sauce, Smoked Soy, Morita Butter, Pao XO Sauce, Lemon

OCEAN TOWER L R

169

Salmon, Akami, Otoro, Hamachi

CORAL TOWER L R

185

Norwegian King Crab, King Crab Salad, East & West Coast Oysters, Wild Australian Prawns

MELODY L R

350

Norwegian King Crab, King Crab Salad, East & West Coast Oysters, Wild Australian Prawns, Salmon,Akami, Otoro, Hamachi

ENHANCEMENTS TO THE TOWERS

CLASSIC OSETRA

190

GOLDEN OSETRA

245

UNI

L Lactose

R Raw

CAVIAR SERVICE

ELEVATE YOUR EXPERIENCE

Pan de Sal, Citrus Crème Fraîche

CLASSIC OSETRA L R

190

GOLDEN OSETRA L R

245

UNI

TRUFFLE ACCOMPANIMENT

MarketPrice

L Lactose

R Raw

DESSERT MENU

Pao by Paul Qui

Kidavoa Chocolate Stone Banana Chutney, Ginger Lime Ice Cream G F L

Corn Ice Cream Sando Cajeta, Garrotxa Cheese, Tuscan Honey G L

Coconut Pandan Ice Cream Almond Cremeux, Mango Brunoise, Cashew Crumble N Vn

Mille Crepes Cake, Light Cream Cheese Mousse, Vanilla-Passion Fruit Syrup G F L

G F Gluten Free

L Lactose

G Gluten

N Contains Nuts

Vn Vegan

CHRISTMAS SPECIALS

· SPECIALS ·

Scallop Crudo

$26

Grilled Chards, Fish XO Sauce, Oroshi, Black Olives

Pork Belly

$30

Palapa Sauce, Umeboshi, Thai Herbs

Bourbon Pecan Yule Log

$20

Golden berries, Okinawa, Sugar Ice Cream

NEW YEAR'S EVE REGULAR MENU

· FIRST COURSE ·

Wagyu Beef Tartare

Wagyu Teres Major, Sishito Relish, Asian Pear, Parmigiano Regiano Cheese, Truffle Pan de Sal

Seared Scallop

Black Tea Broth, Pickled Morels, Japanese Sweet Potato, Toasted Hazelnuts, Black Truffle

· SECOND COURSE ·

Branzino

Steamed Branzino, Shiitake-Caviar Veloute, Almonds, Roasted Black Trumpet and Maitake Mushroom

· THIRD COURSE ·

Mezcal Aged Wagyu Ribeye

Wagyu Ribeye Farro Miso Adobo, Japanese Sweet Potato

Duck Rice Cakes

Duck Confit, Mushroom Sauce, Morels, Coconut Milk

· DESSERT ·

Hazelnut Cocoa Pod

Gianduja Namelaka, Mango-Passion Pearls

Cashew Turron and Chocolate Truffles

NEW YEAR'S EVE VEGAN MENU

· FIRST COURSE ·

Beet Tartare

Sishito Relish, Asian Pear, Truffle

Seared Trumpet Mushroom

Black Tea Broth, Pickled Morels, Japanese Sweet Potato, Toasted Hazelnuts, Black Truffle

· SECOND COURSE ·

Grilled Daikon

Shiitake Veloute, Almonds, Roasted Black Trumpet and Maitake Mushroom

· THIRD COURSE ·

Mushroom Bistek

Farro Miso Adobo

Rice Cakes

Mushroom Sauce, Morels, Coconut Milk

· DESSERT ·

Crispy Amatika Chocolate Bar

Kalamansi-Orange Marmalade, Oat Milk Chocolate Ice Cream

Vegan Mignardise and Chocolate Truffles

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