Following on from our first trip to Market Hall Victoria, we pay the rather smart space a second visit and concentrate on just one vendor – Baozilnn. Upstairs we trot – through the bustling venue that was once the home of 1000 capacity nightclub Pacha – to the stall dishing up a host of reasonably priced Cantonese specialities and dim sum. Order something from each section of the menu: highlights include well-spiced pork and prawn shao mai and spheres of sesame prawn brioche, a lighter take on shrimp toast. And don’t leave without sampling the dan dan noodles: at first glance the steaming bowl appears to be a deceptively simple dish comprising of a mound of al dente udon with mince and baby pak choy; yet delving to the bottom reveals a thick, nutty sauce that coats all components generously. Oh, and watch out for the tongue-tingling sichuan pepper adding a pleasant kick.

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