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Texas Omakase with Chef Paul Qui

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Texas Omakase with Chef Paul Qui


It’s officially summertime, and Chef Paul Qui and his culinary team are firing up their grills for a Texas-style barbecue on Pao’s ocean-view terrace for an omakase cookout that will sizzle your senses.

Guests are in for ribs, brisket, chicken and crab prepared in creative ways by James Beard award-winning chef Paul Qui. “Chef Qui intertwines his Filipino flavors, and some of his Japanese techniques, with classic Texas BBQ ingredients,” says Benjamin Murray, Pao’s chef de cuisine. “This will definitely give diners flavors they’ve never had before and that’s what makes it so exciting.” Think smoked and charred, tangy and sweet—all the classic foundations and flavors of a southern barbecue—but with interesting twists.

The epicurean adventure will unfold around an intimate communal table where diners will enjoy a complimentary sake cocktail before diving into a multi-course menu. Binchotan-grilled specialties, inspired by the 2,000-year-old Japanese tradition of charcoal-based cooking, will be paired with optional flights of sake and Japanese whiskey.



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