Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered steamed baby octopus from the Li Ji Lala noodles stall, which cost RM19.90 per plate. Since it come without rice, I ordered a bowl of rice that cost RM2 per bowl.
The baby octopus is served in a shallow oval plate, the octopus is lightly steamed until tender, then bathed in a light, savoury broth. Each piece carries a gentle ocean sweetness, with that signature springy bite that tells you it hasn’t been overcooked. On top sits a generous layer of crispy fried shallots and fresh spring onions. Together, they add texture and aroma without masking the seafood’s natural flavour. This is the kind of dish that doesn’t shout—it whispers quality.
On its own, it’s simple. But once you spoon over the seafood broth and octopus juices, it transforms. The rice soaks up every drop of savoury goodness, turning each bite into something deeply satisfying.
Steamed seafood like this has its roots in Southern Chinese coastal cooking, especially Cantonese and Teochew traditions.
In these cuisines, freshness is everything.
Instead of heavy sauces or deep-frying, seafood is often lightly steamed and quickly blanched. Then it is finished with simple aromatics
Over time, this philosophy made its way into Malaysia’s hawker and noodle stall culture. As seafood became more accessible, dishes like steamed octopus found a home in urban food courts—bridging traditional flavours with modern dining spaces.
