Haige Seafood&Muikee

Whole fresh crab cleaned and soaked in a soy-garlic-chili marinade — eaten raw, cold, and with rice.

Salmon slices cured in a savoury marinade, served chilled — closer to a dressed sashimi than anything you'll find at a sushi counter.

Live or fresh spot prawns marinated in seasoned soy brine — the spot prawn sweetness does most of the work.

A spread of the kitchen's marinated raw picks — good for a table that wants to try everything at once.

Chewy sea snails marinated in a spiced soy sauce — a classic Korean bar snack done properly.

Roasted pumpkin glazed with a rich salted egg yolk sauce, baked until the edges go golden.

Tender braised tripe in a red chili broth that builds heat as you go — bring someone who can keep up.

Clams tossed in a hot wok with garlic and aromatics until the shells just open.

Scallops steamed on a bed of glass noodles with garlic oil and soy — the noodles soak up everything good.

Sliced pork in a sweet bean sauce, wrapped at the table in thin pancakes — a hands-on one.

Chilled noodles in a tangy sesame or vinegar-based dressing — the thing to order when the hotpot has you sweating.