At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.
They were the pop-up barbecue kings of Houston. Determined to offer a new perspective on Texas barbecue, brothers Robin and Terry Wong, who also operate a karaoke bar, and their best friend from high school, pitmaster Quy Hoang, spent their weekends setting up shop in various bars around the city, playing tunes and slinging pork ribs and their famous gochujang beef belly burnt ends to a growing crowd of devotees.
The familiar peas, carrots, and eggs are plenty visible, but the unique tang comes from Hoang’s secret ingredient: kimchi.A crusty-yet-fluffy baguette from the French Riviera Bakery down the street gets layered with smoked turkey, house-pickled daikon, jalapeños, and a nice thick schmear of Terry Wong’s house-made chicken liver pâté.Barbecue purists, avert your eyes.
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