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PAO

Bowl of Perfection 

The Chirashi is the perfect bowl of delicious! Its balance of warm sushi rice and beautiful fresh seafood is truly remarkable. Salmon, toro, maguro (Bluefin tuna), cobia, and octopus are placed around the rice, along with fresh wasabi from Japan, Ossetra caviar, and Smoked Trout Roe. Dots of Umeboshi puree (Japanese plums, salted and dried), pickled colorful summer vegetables and aged Tamari compliment the richness of the seafood.

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Culinary Ace

TopChef winner and James Beard awarded chef, Paul Qui is the mastermind behind the exquisite PAO inside the Faena Hotel Miami Beach. After taking in the hotel’s museum worthy décor, settle into the red and gold dining room to experience a unique brand of modern Asian cuisine with influences from Qui’s Philippine, Japanese, French and Spanish background

 

Chicken Loyalty

PAO’s famous East Side King Fried Chicken is one of Chef Qui’s signature dishes, originating from his food truck days in Austin, Texas. The thighs are marinated in buttermilk and Paul’s phenomenal sweet chili sauce recipe and dredged in gluten-free flour for everyone’s enjoyment. Once they are super crispy, they’re tossed in the sweet chili sauce again, along with pickled shallots, red onion, fresh mint, Thai basil, cilantro, and thinly sliced jalapeños. Banana ketchup dip, a Filipino staple, has a sweet roasted flavor that pairs perfectly with the heat from the jalapeño and chili sauce. End the evening on a sweet note with a refreshing Peach-Cru Sorbet or decadent Chocolate Ice Cream Rock.

3201 Collins Ave., Miami Beach