You have to tell me more about Daimo.
It seems like Daimo has been around for a long time. It is definitely BCT (Before Chow Times, TM). I guess they have their roots in Hong Kong. As much I try to Google them, I can’t find any references of them in Hong Kong. I got a bunch of links of the restaurant in California though.
So last weekend, we went to Daimo. We had been here before just that we had never blogged about them. I am not sure why. It must have been a few years ago during the early days of Chow Times. In those days, we were timid bloggers. Today we are bold. LOL! I think we got intimidated for one reason or another. I think so.
I had never paid much attention to Daimo after that visit. My earlier impression was that it was a Chinese restaurant with a Japanese name. Daimo … Daimyo. Sounds alike.
Despite its age, the restaurant does not show its age. It is a well maintained restaurant. I was half expecting this place to have a little bit of peeling paint and or worn out chairs. He he he … of all things I noticed, I thought the glass were really shiny and clean. Just goes to show how they know how to take care of the image of the restaurant. Shows that they still care.
The inside is kind of small. OK, we counted the seats for you. They have 42 seats. 🙂 Not too big, huh?
It is kind of hard to believe that they are a branch from a successful chain in Hong Kong. I am not sure if it’s still owned by the same restaurant anymore or the ownership had transferred since. I don’t know … and am hoping some of you knows.
Service is very good — very polite and very genuine. There wasn’t a lot of people (just four tables, including ours) and between the two waitresses, getting their attention is not a problem.
I guess only a chain restaurant would have logo plates. Normally a small 42 seater restaurant would not bother with logo’ing the plates. Chinese restaurants are not big in branding, generally speaking. But I guess you also see that the logos are beginning to wear off already.
Their full menu was nothing too exciting. It is the usual Cantonese restaurant items. You know, like Noodle Soup, Mixed Noodles, Congee and such.
You know our boys. They wanted to have their own dish (fried rice, what else?). They don’t like sharing dishes. Mum on the other hand wants sharing. And the boys know that dad is an expert in picking dishes they like. And yet they insisted on having their own serving.
Well, dad has the final say. I said we will order sharing dishes, like it or not … and no more debates. As a compromise, each of us get to choose one dish … except NO FRIED RICE!
This was because I wanted to choose dishes from the Dinner Combo menu (click above to show in larger image).
There are 28 dishes to choose from. The combo sounds like a great deal … and it was.
We opted for the Dinner for 4 option. Listen to this … not only do we get to choose 4 dishes, we also get free (1) jelly fish, (2) BBQ pork, and (3) Soup!
It is like having SEVEN dishes. All for $50.
We knew it will be too much food. For the four of us, we normally would order three dishes. But it is either this or the Dinner for 2 option.
The free soup is the Pork and Lotus Root soup. It was great and tasted really good. It surprisingly has a really deep flavour to it. Just look at the color of the soup too. Normally free soup are just so-so.
Even Nanzaro and Arkensen liked it. See? Dad’s choices are not bad. If only they just give me a bit more credit.
Here is another two that is free with the Dinner Combo. The BBQ Pork was … just edible. It is just so, so — must have been sitting in the kitchen for the whole day already.
The Jelly Fish was … well, jelly fish. There is nothing much to compare because it tasted the same everywhere. Suanne said she prefer this to be spicy. Huh? I don’t think I have come across a spicy version before.
Nanzaro (and his older brother) loves the Fried Green Bean with Minced Pork Sichuan Style. This is about the only green color food they like. As a matter of fact, this was Nanzaro’s pick.
BTW, here is a strange thing I recently realized. Nanzaro always addresses his older brother as Goh-Goh (that’s Cantonese for older brother) but when he is outside he calls his brother by his name, automatically. It is like a subconscious thing.
The bean has that crunch. Actually, between the boys, they practically had the whole dish to themselves. The little minced pork really adds to the flavour of the dish.
The Prawns and Scrambled Eggs was my choice. It ended up that only I ate this. Suanne does not like eggs at all.
The boys too refused to eat them. When I asked them why they did not touch the eggs, they said that scrambled eggs are for breakfast. It is wrong to eat this for dinner. I think this is from their westernized ideas. LOL!
The eggs are superb. Very soft. The prawns are quite large and springy too. They just don’t know what they are missing.
Guess what I had for breakfast the following morning. LOL!
The Beef with Ginger and Green Onion was … shall I say … forgettable.
For a moment I thought we ordered Ginger Beef. There is nothing gingerly about it other than that odd slice of ginger. It is mostly sweet from all the onions. Too much onions.
The beef was tender and the sauce was lightly sweet. No good.
The Deep Fried Prawn with Spicy Salt on the other hand is good. It is battered up a bit heavier than we expected and the prawns are shell-on’d (like my description?).
The shell is edible. I like the combination of subtle saltiness and spiciness. It was well deep fried that we can eat the entire prawn, shell and all.
Oh yes. Rice is free too. It came served in a big bowl and certainly more than enough for the four of us.
All in all, it is great value for money.
With all the food, we had to tar-bau it back. He he he … Suanne always laugh at me when I use the word tar-bau for take away. She said that tar-bau could also mean to “wrap up a dead body”. LOL! But … but … the Cantonese in Malaysia uses the words “tar-bau” to mean take-away.
Suanne says that the proper Cantonese words for take-away is “lor-jau”.
Yeah, I asked the waitress that I wanted to “tar-bau” the food.
Here you go … the rest of the menu from Daimo.