Live seafood takes centre stage at restaurant

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.

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