No, Aqui is not a Mexican restaurant but a creation of award-winning Austin chef Paul Qui. And a lovely place it is, with sleek, clean lines that extend to a covered space outside, mellow wood, blue-gray accents, and a long, open kitchen. We like the “Perfect Bite” section of the menu, offering items like an empanada-like pastry with coconut and banana in garlic cream, scallops served in their shell with radish, and a tempura shrimp with fresh betel leaves for wrapping (the ensaymada, a Filipino take on a ham-and-cheese sandwich, with ibérico and manchego, proved a bit dry). Larger dishes we relished? Tender Cornish hen stuffed with black sticky rice (which got a bit too sticky as time went on) and served with two sauces, garlic ginger and chile soy. Also, the bistek, an American wagyu skirt cut served sizzling on a metal pan with charred onions and white rice on the side. Filipino pandesal (“salt bread”) with coconut jam made us happy.