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Tea smoked duck breast: Since 2008 chef Bill Kim has been opening Chicago restaurants focused on reinvented Asian cuisine, making it accessible yet still affordable. BellyQ is just over a year old and still drawing in crowds with his imaginative takes on traditional fare. One of the more popular plates is the tea smoked duck breast ($25), a play on Zhangcha duck. The dish is usually marinated with Sichuan peppers before undergoing an elaborate cooking process of being boiled or blanched, then steamed over tea and herbs, before finally being fried to give the outer skin a slight crispness. Kim stays true to the texture of the meat, but tones down the heat and keeps the flavors subtle. 1400 W. Randolph St., 312-563-1010.
— Jenna Smietanski
