4 The flesh of Village Sabak clams cooked in Chinese wine has a slight creamy texture.
WHEN the waiter in Damansara Village Restaurant served us the “jumping prawns” to go with our steamboat, we never thought the prawns would be alive and literally “jumping”.
This is part of the attraction of the nine-year-old restaurant that serves fresh and live seafood for its steamboat meals.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
