Heaven for fans of Cantonese cuisine, this stand-alone Hong Kong-style restaurant adjacent to the Pacific East Shopping Mall has a 923-item menu, but that’s not necessarily why it’s so great. Never mind that there are 42 different kinds of congee (including versions with Chinese Salted Donut or Pork Blood Jell-O). Try to dismiss the fact that any of Daimo’s fresh lobster, crab, or fish can be prepared any of some two dozen ways. Or that you can linger over such delicacies as fish maw & sea cucumber ($29) or braised shark’s fin soup with crab meat ($15) or chicken with lily flower stalk & fungus hot pot ($9.25). Instead, show up latish (about 1:30 p.m.) for lunch on a weekday and have the sumptuous walnut prawn special ($6.75), beef & gai lan (tender and delicious at $9.50), spareribs with black bean sauce over chow fun ($7.25), and a cup of thickened sweet corn soup. If you can still think of eating after that, try one of the hot or cold desserts, like fungus stewed with papaya ($3.75) or guilinggao (sweet Chinese herb dessert) for $2.50. It might take a year to eat through Daimo’s menu, but it’d be time well spent.