It isn't uncommon for Daimo Chinese Restaurant's head chef, Kwong Soon Lee, to pop into the dining room for a friendly chat with guests. Otherwise, the chef—who began his career decades ago cooking in a restaurant in China—spends hours in the kitchen perfecting both familiar and more unusual dishes. 

He creates classic dishes including sweet and sour pork, braised spareribs covered in plum sauce, and bok choy dressed in garlic sauce, as well as regular-favorites lobster and peking duck. Some of his more eclectic options include jelly fish coated in sesame seeds and stewed pig's feet. He also crafts various congees, rice porridges that are as comforting to the soul as a picture of a baby and puppy snuggling.