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Chef Bill Kim had just one reason for using coconut milk in bellyQ�s side dish of creamy spinach with dried shrimp and Chinese sausage ($6): He�s lactose intolerant. �I want to taste all my food, so we try to do away with a lot of dairy,� he says. The spinach is first braised with garlic before getting hit with coconut milk; it�s served with cold quinoa that�s been spiked with lemongrass, fish sauce and lime juice. The popularity of the dish�the restaurant goes through seven cases of spinach a day�means diners will also find it served alongside seared salmon on the new lunch menu. 1400 W Randolph St (312-563-1010).
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