Footsteps - Jotaro's Travels: YummY! - Pork-Free Seafood @ Hokkaido, Kuala Lumpur

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YummY! Jotaro's Food Review
PORK-FREE SEAFOOD @ HOKKAIDO RESTAURANT

Damai Complex, Kuala Lumpur , Malaysia - 6th February, 2013

Our biking group had a short but sweet ride to close off the Chinese Year (see Chinese Year-End Reunion Ride) and it ended with a happy reunion dinner at Hokkaido which serves Pork Free Seafood.

Hokkaido located at Damai Complex in the Jalan Ipoh area, is easy to find. Just look out for the tall, white Vistana Hotel. The restaurant is at a corner shoplot opposite the hotel.
But don't let the name Hokkaido fool you into thinking that it serves Japanese-style seafood. No, the food served here is very local Chinese/Thai in flavor and at times mouth-watering spicy.

As Chinese New Year was round the corner, to start off the dinner we had the traditional "Loh Sang" - a Chinese New Year traditional dish that means "Stirring Up Life or Business", i.e. a way of bringing good luck for life and business in the coming year.
It's a dish comprising of pickles & crackers on top of which is added a small serving of raw salmon fish (the original dish actually uses "Sang Yee", the snake head fish. It's name means "Life")

There is a certain ritual in preparing the dish. Our friend Wee did the honors.
First he sprinkled the pepper & 9-spice powder (these are in the red & green packets seen in the previous photo), and squeezed the lime onto the raw fish; gave the combo a few quick stir and spread it over the pickles. Then thick plum syrup is poured onto the whole dish, and it's ready for the next TRADITIONAL STEP to be done by everyone present.

Together we stirred and tossed the dish higher and higher, meaning life & business goes up higher!
No worries if it spills; in life if goodness is over-flowing it is even better.

This sweet dish bring luck serves as an appetizer.

After this, the main dishes were served, starting with this stir-fried Kailan with slices of garlic and pieces of baby anchovies. A simple but excellent dish tinged with the slight flavor of the garlic and anchovies.

Next came a totally contrasting dish - spicy stir-fried Cockles full of hotness and strong in taste!
The chili for this dish is fried together with some mince dried prawns until they are well done giving them that slightly burnt tanginess. Then only are the cockles added in for a quick stir enduring that the cockles are just nicely done and not over-cooked.

Deep-fried Groupe in Sweet & Sour Sauce.
This one had been fried in very pre-heated oil so that the outer parts are real crunchy and at the same time the inner meat is still soft and fresh.

Next came my favorite, Seong Tong Lala (Clamb Soup). The clambs were so fresh and one could literally taste the clambiness in the soup. I could drink this all night - which I did.

Butter Deep-fried Prawns - creamy, crispy and juicy!

Spicy Petai Squid with generous helping of large onions and kacang botol.
This was very good and went well with our white rice.

Stir-fried mixed vegetables to balance of the meal.

To top it all we had good whiskey to toast and usher in the Chinese New Year ...

... and songs in the background provided by roaming singer Sam who sang beautiful romantic ballads.
What a happy reunion it was with close companions, good food, good drinks and songs to top it all.

"Gong Xi Fa Cai"