The restaurant will be spread over three floors and have 120 covers, with an open kitchen housed on the ground floor and the first floor featuring a dedicated cocktail bar and lounge area.
Executive chef Francis Law will continue to focus on Northern Chinese street food, ‘offering hearty, comforting, affordable, yet adventurous dishes’.
The menu will feature a range of Cantonese roast meats, with new dishes including chef’s special recipe barbeque roast duck; crispy roast pork belly; and caramelised barbeque roast pork.
It will also include a selection of colourful dim sum options, for which the brand is known, with ruby prawn dumplings in beetroot pastry; barbecue pork baozi in spinach juice dough; and Sichuan pepper pork and prawn ‘Shao Mai’ in chilli juice pastry expected to feature.
Baozilnn, which translates as ‘people’s canteen’, currently operates similar sites in Soho and Market Halls Victoria.
The brand’s debut restaurant in Newport Court serves a different menu without a focus on dim sum. However, it has been confirmed that this site will be brought into line with the rest of the group later this year.