Daimo Chinese Restaurant

Name: Daimo Chinese Restaurant
Address: 3288A Pierce Street, Richmond, CA, 94804, US
Telephone: 510-527-3888
Price range: $$

Cantonese$$

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Sun-Thu 9am-11pm; Fri-Sat 9am-midnight

3288A Pierce Street, Richmond, CA 94804
510-527-3888
Last verified: August 2026

Steamer baskets of dim sum and roast meats at Daimo

Cantonese BBQ & Dim Sum (烧味/点心)

Peking Duck (Whole)$48.00
Whole roasted duck sliced and served with soft steamed flat buns, green scallion slivers, and sweet soybean paste.
Traditional Roast Duck (Half)$24.00
Cantonese roast duck with crisp skin, chopped bone-in and served with plum sauce.
Steamed Shrimp Dumpling (Har Gow)$7.25
Translucent steamed shrimp dumplings, a traditional dim sum favorite.
Pork Dumpling (Siu Mai)$6.95
Steamed open-faced pork dumplings topped with orange crab roe.

Clay Pot & Congee (煲仔/粥面)

Beef Brisket with House Sauce Clay Pot$28.00
Slow-braised tender beef brisket and tendon cooked with rich Chu Hou soybean paste in sizzling clay pot.
Salted Fish & Chicken with Tofu Clay Pot$23.00
Sizzling clay pot featuring soft tofu simmered with salted fish bits and chicken cubes.
Preserved Egg and Pork Porridge$11.00
Warm, comforting slow-cooked rice congee loaded with century egg cubes and salted pork.
Wonton Noodle Soup$12.50
Steamed shrimp wontons and egg noodles in clear broth with yellow chives.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Clay pot rice: Rice cooked to order in an individual earthenware pot with Chinese sausage, chicken, mushrooms or salted fish laid on top, finished with sweet soy. The prize is the crisp, toasted layer of rice that forms against the pot. On this menu as: Clay Pot & Congee (煲仔/粥面) · Beef Brisket with House Sauce Clay Pot · Salted Fish & Chicken with Tofu Clay Pot.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Cantonese BBQ & Dim Sum (烧味/点心).
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Clay Pot & Congee (煲仔/粥面).
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Peking Duck (Whole) · Traditional Roast Duck (Half).
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Steamed Shrimp Dumpling (Har Gow).
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Pork Dumpling (Siu Mai).