Pao by Paul Qui
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.

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

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







Hamachi, Heart of Palm, Coconut Milk, Coconut Vinegar
Ora King Salmon, Pineapple, Black Lime, Sal de Gusano
Strawberry-boshi, Salsa Verde, Red Onion
Bluefin Tuna, Avocado, Tamari, Sesame Oil
Morita Butter, Lemon, Pao XO Sauce
Pao Cocktail Sauce, Lemon
Teres Major, Shishito Relish, Parmigiano Reggiano, Brioche, Quail Egg
Morita Butter, Fermented Fresno and Carrot Emulsion, Burnt Orange
Charred Onion Cultured Crème Fraiche, Frisée, Baby Gem, Kombu Butter, Pine Nut Praline
Korean Chili Flakes, Rice Vinegar, Carrots, Sesame Seeds
Variety of Seasonal Fish, Trout Roe, Nikiri Sauce, Kaffir Tare Sauce
Sweet Chili Sauce, Roasted Banana Ketchup, Jalapeño, Thai Herbs
Presa, Jicama, Grilled Pineapple, Fish Sauce Dressing, Peanuts
Coconut Milk, Snow Pea Leaves, Crab Sauce, Shacha
Tamaki Gold Rice, Tom Kha, Burrata, Chili Oil, Trumpet Mushrooms, Shiitake Bacon
Skull Island Prawns, Rice Noodles, Squid Ink, Yuzu Aioli
72-Hour Wagyu Beef, Atchara, Japanese Sweet Potato Purée
Rougie Duck Breast, Binchotan Grilled Napa Cabbage, Kare-Kare Sauce, Garlic-Ginger Jasmine Rice
Farro Miso-Brown Butter, Pickled Fresno, Celery Root and Potato Frites, Yuzu Aioli, Shio Kombu
Chili Patis, Thai Herbs, Garlic-Ginger Jasmine Rice
*From a selection of sustainably sourced fish, spanning all five oceans
Sea Urchin, Grilled Sweet Corn Pudding, Sake Aioli, Chile de Árbol, Lime
Fermented Strawberry Mignonette, Pao Cocktail Sauce, Lemon
Sustainably sourced from microclimates producing the highest quality oysters from the East & West Coast
Smoked Soy, Wasabi, Ginger Juice, Scallion
Yuzu Kosho, Smoked Soy, Chives, Pao Furikake
Yuzu Kosho, Smoked Soy, Chives, Pao Furikake
Truffle-Farro Miso Butter, Wasabi
Morita Butter, Yuzu Kosho, Scallion
Black Truffle, Garlic Chips, Pao Furikake
Feta Cream, Chives, Smoked Soy
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.
Salmon, Akami, Otoro, Hamachi
Norwegian King Crab, King Crab Salad, East & West Coast Oysters, Wild Australian Prawns
Norwegian King Crab, King Crab Salad, East & West Coast Oysters, Wild Australian Prawns, Salmon,Akami, Otoro, Hamachi
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