Concepts
East Side King
East Side King is inspired by Asian cultures, rock bands, art and Austin’s laid-back, fun-loving vibe. We use quality ingredients like all natural pork, 100% vegetarian-fed pigs raised without antibiotics, hormones, or crates of any kind.
Thai-Kun
Thai-Kun, a standout for authentic Thai cuisine in Austin, is crafted under the expertise of chef Thai Changthong. As part of the East Side King group, it offers a menu bursting with bold flavors, including a notably spicy papaya salad and a richly seasoned larb. The restaurant’s interior, adorned with art by Peelander Yellow, provides a distinctive and quirky atmosphere that contrasts with its mall setting.
KoKo Ni
Located in Denver’s RiNo district, Koko Ni presents a daily-changing ten-course tasting menu inspired by Japanese and French techniques, focusing on local Colorado produce and sustainable seafood. Highlights include dishes crafted with ingredients from local farms like Croft Family Farms and delicacies like sustainable Maine lobster. Led by Chef James Gnizak and James Beard Award-winner Paul Qui, Koko Ni offers a sophisticated, farm-driven dining experience.
Golfstrømmen
Located in Houston’s Post Market, Golfstrømmen is a standout seafood restaurant founded by Norwegian chef Christopher Haatuft and James Beard Award-winning chef Paul Qui. It offers a unique menu that combines Neo-Fjordic cuisine with the rich flavors of the Gulf Coast, emphasizing sustainability and local sourcing. This culinary collaboration creates a distinctive dining experience, merging Norwegian cooking techniques with Texas ingredients
Johnny Good Burger
The restaurant, Burger, showcases the culinary flair of James Beard Award-winning chef Paul Qui and his business partner Johnny Hoang. The menu is straightforward yet appealing, featuring four distinct burger options: The All American, The Double Double, The Frisco, and The Beyond Mushroom Swiss. Complementing these are classic American sides such as Frito pies, fries, and a selection of flavored shakes, creating a nostalgic dining experience.
Pao by Paul Qui
Located at the Faena Hotel Miami Beach, Pao by Paul Qui offers an eclectic mix of Asian-inspired dishes crafted by renowned chef Paul Qui. The menu creatively combines elements from Filipino, Japanese, and Spanish cuisines, featuring signature dishes like the “Unicorn” sea urchin and Wagyu short rib. Pao’s elegant decor and innovative culinary offerings make it a highlight of Miami Beach’s dining scene.
Lea Jane’s Hot Chicken
Named in honor of founder Johnny Hoang’s wife, Lea Jane’s Hot Chicken channels nostalgic vibes from a family road trip that left a lasting impression. The menu evokes the warm, joyous essence of roadside picnics on sunny afternoons, complete with laughter, love, and, of course, scrumptious fried chicken.
Soy Pinoy
Soy Pinoy, meaning “I’m Filipino,” celebrates Philippine culture through its vibrant cuisine. The menu features a compelling array of dishes that encapsulate the essence of Filipino dining, including kinilawin, Vegan Kare Kare, Fried Chicken Adobo, Chicken Inasal, Lechon, and Lumpia, offering an unforgettable culinary journey into Filipino identity.
I am committing to an open door policy with the media. Please contact me directly at heypaul@paulqui.com
(or direct message on social media) if you have any questions about anything.