Beautiful and delicate information but bold and striking in flavor, the menu at Pao and the mind behind the operation, Chef Paul Qui, brings new meaning to
Asian cuisine. Offering a reinvented brand of modern Asian cuisine, Pao by Chef Paul Qui satisfies each aspect of a spectacular dining experience—in particular, the breathtaking ocean views, impeccable service, and taste-revolutionizing fare. Drawing from his background and range of international styles, including Filipino, Spanish, Japanese, and French, James Beard Award-winning Chef Paul Qui has created audience favorites like a mouthwatering selection of Crudo to Specialty Rice such as the sushi rice, raw fish, caviar and pickled vegetables of the Chirashi or the crispy pork, toasted garlic rice, chili, black vinegar, and fried egg that make up the Sisig. Savory meats like the Whole Aged Duck or Wagyu Flat Iron Adobo are also quite tempting, much like the monthly omakase feast that Chef and his culinary team present to diners looking for just a little more flavor exploration, always featuring a different theme or ingredient. And dessert is treated with the same care: light, eclectic, flavors of pear, coconut, or even lemongrass are perfectly intertwined and polished, making for the perfect end to an evening of delight.

Sample Menu Selections
crudo::
Kinilaw   20
Cobia, heart of palm, coconut milk, red onion, and cilantro

Hamachi   21
Ponzu jelly, tomatoes, and watermelon radish

Sunomono   20
Octopus, smashed cucumber salad, burnet, shaved onion, avocado, and sesame

Maidai   21
White ponzu jelly, passion fruit, Asian pear, chile, and sorrel

Toro   27
Binchotan grilled, ramps, buttermilk, green grapes, and honshimeji

small::
Unicorn   28
Sea urchin, grilled sweet corn pudding, sake aïoli, chile de arbol, and lime

Fried Chicken   18
Sweet chile sauce, roasted banana ketchup, and jalapeño

A5 Miyazaki Wagyu Carpaccio   35
Truffle korokke, warm bone marrow, vinaigrette, comte, and yuzu kosho

This Season’s Salad   16
Greens, vegetables, and flowers from this week’s harvest, crunchy grains, nut and seed XO, and honey vinaigrette

Mushroom Bistek   20
Slow-cooked portabello, charred onion, brown butter, soy, and pickled chile

Grilled Watermelon Nam Tok   16
Fish sauce vinaigrette, candied peanuts, tomato, herbs, and crispy shallots

large::
Smoked Short Rib Asado   65
72-hour Wagyu beef, atchara, seasonal pickles, and Japanese sweet potato purée

Whole Aged Duck   70
Nine accompaniments

Roasted Fish   55
Cilantro, chile patis, and garlic-ginger rice

Wagyu Flatiron Adobo   85
Mishima Reserve, aged in kombu, black truffle adobo, maitake, and Japanese sweet potato

specialty rice::
Chirashi   35
Satsuki sushi rice, “select” raw fish, roe, caviar, pickled vegetables, fresh wasabi, and aged tamari

Curry Rice   25
Variations of vegetables, XO Thai chile, and aromatic herbs

Arroz con Pollo   25
Volcano rice, smoked carrot, aïoli, crispy chicken, and pickles

Sisig Rice   25
Crispy pork, roasted garlic rice, chile, black vinegar, and fried egg