Thanin Viriyaki

Beijing Brother’s menu will feature items prepared using traditional Chinese methods and authentic ingredients such as Hand Pulled Noodles, Peking Duck and Yangzhou Fried Rice.

Beijing Brothers Headed to Legacy Hall in April

Chef Uno Immanivong’s Red Stix Asian Street Food will leave Legacy Hall on March 24 to expand into a freestanding, brick-and-mortar location near Southern Methodist University. In its place, Legacy Hall will add restaurant partner Beijing Brothers, a Texas-based Chinese restaurant created by Yang Sun and Willy Lu. The new restaurant will open in mid-April.

“Red Stix Asian Street Food was one of the first restaurant partners to open at Legacy Hall more than a year ago. This was a perfect way to launch our brand, and the lessons learned from my time there have helped prepare me for this next chapter,” says Immanivong. “I’m excited about expanding from just 315 square feet into my new full-service Red Stix concept and introducing a whole new community to the delicious tastes of yakitori.”

Beijing Brother’s menu will feature items prepared using traditional Chinese methods and authentic ingredients such as Hand Pulled Noodles, Peking Duck and Yangzhou Fried Rice. The menu will include bowls beginning at $7 that can be topped with protein for $2.50 and the house specialty – Peking Duck – served with fried rice, hand pulled noodles or stir-fried noodles ($14 - $15.50). It will be open Sunday – Wednesday from 10 a.m. – 10 p.m. and Thursday – Saturday from 10 a.m. – 12 a.m.

“Bringing Beijing Brothers to Legacy Hall is our chance to give more diners a true taste of authentic Chinese food,” says Lu. “From hand-pulled noodles to our house specialty, Peking Duck, we’re looking forward to sharing our time-honored recipes with a whole new audience.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.