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Of all the food I tasted during 600-some restaurant meals in 2019, chef Christopher Lin’s “lu rou fan”–inspired braised pork rice at year-old Q House was possibly the most craveable and comforting. The Momofuku alum is a whiz with rice (and carbs in general), transforming each grain into a perfectly tender—never mushy—morsel. Studded with pork belly and tangy pickled mustard greens, that dish draws me back to Q House again and again. With it sitting at the center of the table, here’s how I’d round out meal 601:
- Shrimp-and-chicken wontons in lip-numbing Szechuan chile oil
- Sticky barbecue ribs
- Pork belly buns sprinkled with chopped peanuts and cilantro
- Duck lo mein, with its perfectly chewy noodles and tender bits of meat
- Crackly, juicy salt-and-pepper shrimp
$$$, 3421 E. Colfax Ave., 720-729-8887
Give One Year of 5280 for just $16.