The dining hall of MKBS spans approximately 1800 m² and consists of two floors, capable of accommodating 1300 teachers and students for meals simultaneously.

Our chefs and pastry chefs have backgrounds in top-tier hotels such as Marriott, Shangri-La, Pullman, and InterContinental. The school's dedicated nutritionists provide scientific and reasonable advice on daily nutrition intake for each student through nutrition testing, enhancement, and assessment. They communicate frequently with the life teachers and record students' health information, dining habits, and other daily details in growth journals to ensure their comprehensive and healthy growth.

The school's canteen offers 16 breakfast items and 14 lunch and dinner options, including four major categories: Chinese cuisine, Western cuisine, unique cuisine, and noodle dishes. Additionally, we host two food festivals with different themes every year, such as the Crayfish Festival and the Yangcheng Lake Hairy Crab Festival. During holidays, MKBS's dining hall also prepares festive delicacies, including sweet dumplings for the Lantern Festival, green rice balls for the Qingming Festival, and mooncakes for the Mid-Autumn Festival. Special events such as opening ceremony cakes, cold buffets, and semester-end buffet lunches also add vitality and excitement to the dining life at MKBS.

The catering department of MKBS always prioritizes food safety. From storage to food preparation and disinfection, the canteen implements comprehensive food process supervision. MKBS's canteen holds monthly meal committee meetings and opens the kitchen and processing areas for visits. These meetings showcase the canteen's food safety management system, ingredient procurement channels, processing procedures, and other information to enhance parents' trust.