With a name like Café Le Majestik you may be picturing a dining room of grandeur that sparkles with magical touches. Heck, you may even expect a French touch. In reality, you’ll find a HK café with décor that may elicit memories for those growing up in Hong Kong before the turn of the century.  These establishments were created to offer British inspired dishes tweaked for a Chinese palette and at a price point the masses could enjoy. As they grew in popularity, so did their menus.

HK cafés are known for their baked dishes; hence I had to try a classic baked pork chop in tomato sauce with fried rice ($13.99). It’s a bargain arriving with a bowl of overly tangy tomato borscht (adorned with vegetables and no beef) and a hot drink of choice. The mixed tea and coffee drink was properly strong but did take a while to arrive given the solo person making drinks was overrun with orders.

The actual baked rice dish was lacking. While I enjoyed the thick tomato sauce and cheese, the pork chop was lukewarm indicating they likely pre-fried them and assembled dishes to order by placing the meat, sauce, and cheese under the broiler and sliding it onto rice. I like my baked dishes sizzling hot where everything goes into the oven and no one would dare touch the dish as it’s presented. At Majestik, touch away. 

Things improved with the wonton noodles, which did remind me of bowls I had in Hong Kong. The noodles are thin and springy with a lovely chewiness that’s different from those found in supermarkets. Their four-item noodle soup ($13.99) is ideal for trying a bit of everything with two pieces of fish ball, cuttlefish ball, fried fish cake, and meat/fish dumplings. While Majestik’s noodles were amazing, the accompaniments were passable and too soft for my taste. Of the four, the fried fish cake had the most promise.

Despite having so many broths in our meal already, I had to try their imitation shark fin soup ($5.99) and this was the most impressive. Large enough to share amongst two or three people, it’s thick and flavourful with a strong kick of sesame oil for an aromatic essence. With a fair amount of bean curd thread (the “shark fin”) and slivers of black fungus, pork, and bamboo shoots it was hearty and hot. In a pinch, order the imitation soup with another snack item and you’ll have a satisfying lunch.

If you’re heading to Daimaru, do yourself a favour, hop on Yelp and join the waitlist before leaving. It gives you an estimated seating time that’s surprisingly accurate. Sadly, we didn’t know that. Sadly, we had no idea this feature existed, so even though we arrived at 5 p.m., we didn’t get seated until 7:30. If only we’d queued up from the couch first. Lesson learned.

The AYCE premium dinner set per person ($34.99 on weekdays and $36.99 on weekends or holidays) as well as a soup base per table ($19.99). Most tables go for the classic sukiyaki, that sweet and salty broth that seeps deliciously into everything it touches. For variety, we added the pork bone broth, a cleaner, more neutral option that lets seafood flavours shine.

After that long wait, we were starving, so Daimaru’s selection of cooked items was a welcome sight. The Nagoya-style chicken wings were a hit! Sweet, salty, peppery, and lightly crisped while still juicy. The beef tataki, thin slices of seared beef swimming in ponzu and scallions, was another flavour bomb.

There’s no shortage of fried bites either. The crispy pork was spicy, crunchy, and generous in portion. Miles better than the steak cutlet, which was a little too soft for my taste.

Still, pace yourself... you’re here for the hot pot! Daimaru’s ingredient list has a few surprises, like garlic pork ribs and beef tendon. The garlic mellows in the broth but still holds flavour, while the tendon softens quickly, turning silky and jelly-like in under ten minutes.

With six sliced meats on the menu, it feels like the sky’s the limit. We stuck to crowd-pleasers (beef chuck, brisket, and sirloin) each with subtle differences, all perfect for dipping.

Out of all the other ingredients, a few stood out. The squid balls were dense and bouncy with real bits of seafood. The shrimp paste had actual shrimp chunks that plump up beautifully when cooked, giving a great contrast in texture.

I also loved the crispy tofu skin rolls - an underrated alternative to noodles that soaks up broth like a dream. Oddly, Daimaru doesn’t offer spoons, so if you want a sip of soup, this is your best bet. The slotted bowls, however, are genius. They drain excess broth, so your dipping sauce (go for the spicy garlic soy) stays punchy, not watered down.

For the shabu shabu enthusiasts, Daimaru offers both raw and onsen eggs for dipping. The onsen version looks raw but cracks open to reveal a just-set custardy yolk. It's oddly satisfying when it slips out of the shell.

The vegetable selection is generous, with a few surprises like a-choy, which you don’t often see elsewhere. I did miss watercress though, my go-to hot pot green. Still, the king oyster mushrooms and black fungus made up for it, both soaking up the broth perfectly.

Whatever you do, save room for dessert. The Hokkaido milk pudding topped with a peach-pineapple compote was a little on the sweet side but refreshingly tangy. Still, the real star was the soft serve ice cream cone: creamy, nostalgic, and the perfect happy ending to a comforting meal.

Operationally, Daimaru runs like a well-oiled machine. Orders hit the table almost as soon as you submit them, the broth arrived while we were still picking ingredients. Despite the two-hour dining limit, we finished comfortably in under 90 minutes, never once feeling rushed.

By the end, I was full and already planning my next visit... this time with that Yelp waitlist trick. Daimaru hit the spot and is the kind of place that makes you forget the wait once that first bite of sukiyaki-dipped beef hits.

If you hate crowds than I would not recommend going to Haidilao Hot Pot for dinner on a weekend. It’s packed and you’ll likely still have to wait even with a reservation. Even simple tasks like getting dipping sauces at the condiment station can be a test of patience.

Instead, visit for a weekday lunch and you’ll be treated to an oasis of calm. Simply walk-in and you’re seated. In no time you’ll have a bowl of intricately made sauce (soy sauce, crushed garlic, cilantro, green onion, a touch of sesame oil, and mushroom chili sauce is my combo) and are ready to boil away.

Additionally, their lunch combos are also a great deal. Starting at $39.90 for two people and up to $79.80 for four people, each person gets a choice of a protein (sliced beef, lamb or pork; marinated chicken or lamb; basa fish; or prawns), a grain (steamed rice, noodles, or iced tangyuan in rice wine), and a pre-selected platter of accompaniments.

With dinner, every item is priced separately but the lunch combo includes a choice of two broths for the table (normally $5-$6 per base), access to the condiment and snack station (normally $3.99 per person), and even unlimited prune or passionfruit juice (typically sold by the pitcher).

Not all the proteins are sized alike. Their sliced beef is sufficient two, but you’ll likely want two orders for any more people. Yet, with eight shrimps their prawns should be enough for any sized table.

I enjoy the individual platters, which contained items like quail eggs, imitation crab, enoki mushroom, napa cabbage, romaine lettuce, potato slices, yam vermicelli, skin of bean curd, konjac noodle bundles, fish ball with crab roe, and an egg bundle. Keep in mind that each person gets one of the pictured platters so it’s A LOT of food. You’ll leave stuffed or with takeout.

They still offer snacks like pickled radish, fruit slices, and edamame at the condiment station.

Plus, they also have a self-serve dessert station where you can make a shaved ice creation topped with a mixture of boba, jellies, and other ingredients.

My go to dessert for finishing the meal is a bowl of their Chinese porridge made from red beans and rice, topped with grass jelly, a bit of their brown sugar syrup, and vanilla ice cream (you’ll need to ask one from the servers).

Haidilao is known for their service, and they’re adequately staffed at lunch to ensure we’re attended to the broth is refilled at regular intervals and they still offer to peel your shrimp. Having visited during weekday lunch it’s a luxurious experience with no seating limits and no crowds. It’s so lovely that I’m not sure dinner is ever in the cards again. 

There’s something in the hospitality air lately - I have been receiving great service at restaurants I normally wouldn’t expect it from. It started as soon as I entered Hana Don, a lady advised a high-top table was available, but if I was willing to wait a few minutes there would be a more comfortable one she’d seat us at further into the restaurant. 

The friendly and helpful attitude continued throughout the evening and not just from one person but three great ladies: people came by to check on us, offered suggestions on how to best eat dishes, and the restaurant even provided plastic bags for customers to store their masks (we didn’t use them, but I finally had to ask what the cellophane bags were for). They even started us off with complimentary bowls of miso soup. Maybe they were just happy things were opened again and they could see people in-person, I hope the friendly attitude continues as it’s infectious and makes the dining experience so enjoyable.

Hana Don sells a huge variety of sushi by the piece, including katsuo a.k.a. bonito or skipjack tuna ($4 per piece), which isn’t a popular item elsewhere. There’s something about the meaty textured fish with the light smoke ring that makes for an interesting bite. At Hana Don it was a little fishier tasting than pieces I’ve had previously, but it also didn’t arrive with a glaze brushed onto the fish - the slightly sweet and salty barrier that balances the bonito flavours. They did try to temper the stronger fish with chopped scallions, it was nonetheless a decent bite to start off the meal.

What you’ll find missing from this post is a review of donburi, the focus of Hana Don’s menu. Sadly, it’s not a dish I enjoy. Don’t worry, these are described and reviewed ad nauseum on Yelp and Google so think of this post as helping you decide what other dishes to add on. The grilled black cod with sakiyo sauce ($16) was delicious – the flesh moist and flaky and the skin perfectly crisped. The thicker pieces helped to create a meaty tender portion and I liked that it was cut in two to make it easier to share. The sake miso sauce was nice and light without that blast of sweetness that can sometimes make it taste like you’re eating black cod with honey. Finishing the dish was a tube of pickled ginger, that I almost mistook as a straw, and was great for cleansing the palette.

If you’re hungry, go for the beef sukiyaki ($45) a huge pot filled with beef, mushrooms (meaty fresh shiitake, prince oyster mushrooms, and enoki), vegetables (bok choy, napa cabbage, and alfalfa sprouts), grilled tofu, and noodles. While the beef looks really marbled, once it’s cooked through it tastes lean and a bit tough so it’s best to eat the slices quickly. You round out the pot by cracking raw eggs into the sukiyaki broth and blending to create a slightly sweet egg drop soup. In retrospect, this was way too much food for two of us, so we left with full bellies and a doggy bag. They tried to warn us, but it’s such a good addition for a cold winter’s night.  

We might have been able to finish everything if we skipped the momo aburi oshizushi ($18) as there were a lot of pieces and each a fair size. Sandwiched between the sticky rice was a creamy tube of avocado and it’s all topped with salmon and a reserved portion of kewpie, which I preferred as when there’s too much mayo the rice becomes oily and heavy. An ingenious addition was the finely chopped cucumber and mango salsa garnish adding a lovely crunch and freshness to something that could be too heavy.