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.







Frisee, Baby Gem, Kombu Butter, Pine Nut Praline
Korean Chili Flakes, Rice Vinegar, Carrots, Sesame Seeds
Coconut Milk, Snow Pea Leaves, Crab Sauce, Shacha
Tamaki Gold Rice, Tom Kha, Burrata, Chili Oil, Trumpet Mushroom, Shiitake Bacon
Strawberry-boshi, Salsa Verde, Red Onion
Hamachi, Heart of Palm, Coconut Milk, Coconut Vinegar
Seared Scallop, Pineapple, Black Lime, Sal de Gusano
Variety of Seasonal Fish, Trout Roe, Ponzu, Kaffir Tare Sauce
Branzino, Chili Patis, Thai Herbs, Garlic-Ginger Jasmine Rice
Skull Island Prawns, Rice Noodles, Squid Ink, Yuzu Aioli
Sweet Chili Sauce, Roasted Banana Ketchup, Jalapeño, Thai Herbs
Duck Breast and Duck Thigh, Roasted Vegetables, Kare-Kare Sauce, Garlic-Ginger Jasmine Rice
Wagyu Teres Major, Shishito Relish, Parmigiano Reggiano Cheese, Brioche Bread, Quail Egg
72-Hour Wagyu Beef, Atchara, Japanese Sweet Potato Purée
Grilled Iberico Pork Presa, Jicama, Grilled Pineapple, Fish Sauce Dressing, Peanuts
Farro Miso-Brown Butter, Pickled Fresno, Celery Root, Potato, Yuzu Aioli, Shio Kombu
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.
Market Price
Hamachi, Heart of Palm, Coconut Milk, Red Onion, Cilantro
Tuna, Mango-boshi, Kaffir Tare Sauce, Pickled Serrano, Onion
Sweet Chili Sauce, Roasted Banana Ketchup, Jalapeño
Tomatillo, Pineapple, Black Lime, Sal de Gusano
Chili Patis, Cilantro, Garlic-Ginger Rice
Grilled Iberico Pork, Grilled Pineapple, Jicama, Som Tom Dressing
Fresno, Scallion, Xiao Xing Soy, Yuzu Kosho Aioli
72-Hour Wagyu Beef, Atchara, Pickles, Japanese Sweet Potato Puree
Blueberry Sorbet and Plume Wine Glaze
Brown Butter Crumble and Pear-Cardamon Ice Cream
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