Wong (left) gave Mayor Gregor Robertson a stab at the haggis at last
year’s Gung Haggis Fat Choy dinner, an annual celebration of both
Robbie Burns Day and Chinese New Year. photo Patrick Tam
Georgia Straight article about Gung Haggis Fat Choy as ultimate fusion feast! Interview by Carolyn Ali with “Toddish McWong”
Gung Haggis Fat Choy is the ultimate fusion feast
Chinese New Year is fast approaching, and in Vancouver, that means it's time to roll out the haggis.
“People really like haggis dim sum,” says Todd Wong, otherwise known as
Toddish McWong. He’s organizing the 12th annual Gung Haggis Fat Choy
dinner, which takes place next Sunday (January 31) at Floata Seafood
Restaurant. In the past, he says, the dim sum appetizers “have been so
popular that many people didn’t realize they were eating haggis”. So
they’ll be on the menu again this year, when over 500 people dig into a
10-course Chinese banquet that features the Scottish delicacy in
In previous years, chefs have combined haggis with crunchy water
chestnuts as a filling for deep-fried won tons; mixed it with pork for
siu mai dumplings; and even added it to shrimp for delicate
rice-dough-wrapped har gow. The highlight, however, is always the whole
one-pound haggis, which is brought to each table with great ceremony.
It’s then devoured as part of a lettuce wrap along with diced,
stir-fried vegetables and a smear of hoisin sauce. (West Vancouver’s
Peter Black & Sons Butchers supplies the haggis.)
So what exactly is haggis, and who is Todd Wong?