BaoziInn, the Cantonese fusion dim sum Northern Chinese street food restaurant, has now opened a permanent market stall site at the revamped Terminus Place, Market Hall Victoria.

mcith_dimsum.jpgTerminus Place has a colourful history. Since 1909 it has been home to everything from an Edwardian shopping arcade to a restaurant and most recently, the super-club, Pacha.

Design team, Market Halls, have transformed the colonnaded structure to showcase diverse talent from the worlds of food and drink. The space spans three floors, with seating for 300 people, and houses 12 kitchens, a coffee shop and three bars.

The BaoziInn stall produces the all-day Cantonese dim sum with Hunan and Sichuan influences that the Romilly Street restaurant has become known for – photogenic steamed dumplings, dyed with spinach, beetroot and turmeric juices to create their natural jewel coloured appearance.

Then there’s the pork-filled Jiaozi, the Sesame prawn brioche and of course, the silky dan dan noodles we love, among many other dim sum dishes, as well a selection of Chinese teas and soft drinks.

Steamed and fried dim sum is priced at £4.80, with Jiaozi at £5.50 to £6.90 and larger rice and noodle dishes, from £10.80 to £12.80.

Kitchen 13, 191, Victoria Street, London, SW1E