MCCB, which stands for Modern Chinese Cook Book, specializes in Sichuan- and Canton-style cuisines, which means guests are treated to an in-depth menu that appropriately represents several regions of China. Holding down the "Modern" end of things are dishes like the Philly steak egg roll and dry chili fantail shrimp, which is served in a small fryer basket. The Chinatown restaurant’s signature dish is the charcoal-grilled whole fish, which is soaked in hot chili broth before it's grilled and carved at your table.
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