Pao by Paul Qui sits inside the Faena Hotel's golden dome on Mid-Beach, a room built around warm light, sculptural design, and the hotel's signature golden unicorn. The kitchen is led by chef Paul Qui, born in Manila and trained in classic French and Japanese technique, who works Filipino, Spanish, Japanese, and French influences into a modern Asian menu built around charcoal and smoke cooking.
Dinner runs as a plated fine-dining menu with a Caviar Service and Uni Experience alongside dishes like Foie Gras, Wagyu Carpaccio, and nigiri.
Michelin selected Pao by Paul Qui for its 2026 guide.
Dinner runs as a plated fine-dining menu with a Caviar Service and Uni Experience alongside dishes like Foie Gras, Wagyu Carpaccio, and nigiri.
Michelin selected Pao by Paul Qui for its 2026 guide.