Zoek een restaurant uit de MICHELIN Gids

Modern Chinese Cookbook is the explanation behind the acronym of this modern retreat, tucked inside the sprawling Chinatown Square. You’ll understand the name once you catch sight of their menu—it’s a bible brimming with delicious selections leaning toward spicy Sichuan flavors.

Meat or fish cooked over applewood charcoal originated as a street food in Chongqing. But here it’s one of the more unique items, and may be tailed by the equal parts spicy and sour pickle- and fish-soup, which packs a wallop for such a wee bowl. Finally, this kitchen also turns out an excellent version of wok-fried rabbit with cumin, peppercorn and cilantro, but their salt and pepper shrimp can’t be skipped. Full of flavor with a brittle shell, these beauties are hard to resist.