While the setting is somewhat one-star, the food draws throngs for its wildly different and bold take on Chinese. MCF has become so popular that it now has a satellite in New York. The kitchen pumps out some fine and superfiery kung pao pastrami as well as other Chinese dishes made with quality meats and ingredients, like salt cod fried rice with mackerel confit, and braised lamb cheek with shanghai noodles. Some of the dishes spike hot (ma po tofu) while milder dishes (Westlake rice porridge) are homey and satisfying. Because of long waits, we recommend lunchtime. Many locals rely on delivery for their fix.