Wow, is all I can say. After a week of eating some amazing food Qui really changed my opinion of dining in Texas and that fusion is one-dimensional. After eating Googled Chef Qui and found out he won the James Beard award in 2012 for his region and Top Chef season 9 where judge Colicchio said, “Paul Qui I think is the most talented chef that we’ve ever had on the show. In fact, we had to dumb down how good he was, because it would’ve been pretty obvious that he was running away with everything.”
I knew nothing of this heading in and was very impressed by the progression of dishes and the movement through different Asian countries. The first started in Spain/France though then moved to Japan, Thailand, back to Japan, Philippines, America/Mediterranean, back to Philippines, and finally Italy. Everything was truly unique and amazing, hard to pick a favorite but the hamachi is probably top. The fish was cooked directly on the binchotan for a very short two seconds but it was enough to pick up the charcoal flavor and get a slight char. I could’ve eaten a lot more of this.
I’m glad I talked to chef and got him to sign the menu which will now join the collection I have on display back home.