Haige Seafood&Muikee

Whole crab, cracked and soaked in a soy-based marinade with garlic, chili, and sesame — eat it cold, straight from the shell.

Fresh salmon slices cured in a savory marinade, served chilled — clean, silky, and nothing like smoked salmon.

BC spot prawns or sweet shrimp marinated raw — when they're in season, these are the reason people line up.

A spread of our best raw marinated pieces together — good for a group that wants to try everything at once.

Chewy sea snails marinated in our house sauce — a classic Korean-style prep that's a staple here.

Silken tofu soaked in the same bold marinade as our seafood — great as a side or for anyone skipping the raw fish.

Sweet kabocha pumpkin baked and topped with a rich salted egg yolk sauce — one of those dishes that surprises people.

Tender tripe in a spicy, deeply seasoned broth — comes out bubbling and stays hot on the table.

Clams tossed in a hot wok with garlic, scallion, and a light savory sauce — fast, simple, and gone fast.

Sliced pork coated in a sticky sweet glaze, wrapped in thin pancakes — you build it yourself at the table.

Scallops steamed in the shell over glass noodles soaked in garlic oil and soy — the noodles soak up everything.

Chilled noodles in a tangy, lightly spicy sauce — the thing to order when the raw seafood has you wanting something grounding.