Monthly Archives: January 2011

Best every Gung Haggis Fat Choy Dinner – Big hearted thanks to our performers, volunteers, & audience

Special thanks to EVERYBODY
that made Gung Haggis happen!

Gung Haggis Fat Choy would not happen without you
all. Lots of people said it was the BEST yet…

Special thanks to our audience who continue to attend and tell their friends, our performers and volunteers – without which this event could not happen.

Thank you to:
Carl and Charlie, for sound and stage support that made everything seem
Tetsuro, Jenna and Patrick – for being great co-hosts, sharing yourselves and being great sports
Jocelyn, Siew and Joel Pettit for wonderful music that filled hearts
Brad for your poetry – I LOVE that whale poem – an equivalent to “To A
Leith – for your Burns expertise (you're going to be on CNN cutting the
Trish and Allan for continued bagpipe support
Joe – for every thing we do together
Jay – for taking command of “Robbie Burns Dinner”
Jeff – for your thoughtful film that got many heads nodding
Jaime – for your accapella singing that sent chills down spines
Don – for your enthusiasm and ideas
Bob – for the inspiration of the Gung Haggis Pipes & Drums that gets
people on their feet
Cassandra and the others who aren't on this email (Brenda, Bill, Danny,)
Debbie and Dave – for leading our dragonboat volunteers
Patricia – for organizing our Ricepaper and ACWW volunteers
Lydia for being our photographer and making us look good
Floata Restaurant – for cooking up a fantastic meal – even if you did burst the casing on the haggis.

Lots of comments from the regulars….  “Best Ever”

CNN reporter Percy Von Lipinski – said the first 10 minutes exceeded his
expectations, and kept doing so!  It will be a 4 minute piece, and we
will inform you….

Pictures and Videos coming soon!

Next Gung Haggis Fat Choy Robbie Burns Dinner in Vancouver will be….
January 22nd, Sunday – Chinese New Year Eve.
Floata Restaurant
Vancouver Chinatown

Cheers, Todd

Ticket Sales for Gung Haggis Fat Choy Dinner – now closed

Ticket Sales for Gung Haggis Fat Choy Dinner is Closed

We have to close off sales because:

1) All seats are reserved, and we need to ensure that all available seats are accounted for.

2) The restaurant must prepare some foods ahead of time, and have the correct number of expected guests. 

3) Some dishes are specialty dishes and cannot be prepared at the last minute, especially our signature dishes such as haggis dim sum, or our deep-fried haggis won ton.

4) If somebody shows up at the door expecting a seat, and all the seats are taken – we cannot open a new table for 1 or 2 people. 

5) We cannot simply add another seat to a table of 10, food dishes are proportioned to 10 seats, and the 11th seat also creates crowding.

6) We need to now focus on the production of the event, such as decorations, sound production, music performances etc.  so that we will have a good show for everybody who has purchased tickets in advance.

For further questions – please call organizer Todd Wong.  778-846-7090

For tickets for next year – you can ask to join our email list

or better yet, subscribe to

or join the facebook group
Toddish McWong's annual Gung Haggis Fat Choy Robbie Burns Chinese New Year

50 pounds of Haggis – from the butcher to Chinatown

Where do you get your haggis from?


I have bought my haggis from Peter Black & Sons, at Park Royal in West Vancouver since 2000, with the exception of 2001, which I regretted. So every year in early January, I phone up Peter Black & Sons to put in my order – or they phone me to confirm. Or as was the case this year, they made up my usual order, then told me it was ready.  They are great people.

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Wild haggis “sleeping” in the cage.

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Peter Black looks over the big box of 60 small one pounders of haggis.

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40 wee haggi (plural) + 1 big 3 pounder, and a 2 pounder.

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How to cook a haggis. – Click on the picture.

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Frozen raw haggis, without the casing.  We take a bucket of haggis to the restaurant, and they use it to make the haggis won ton and the haggis pork dumplings.

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Deep-fried haggis won ton!  yum yum….  Now the finished product looks inviting… next step: dip them in sweet sauce!

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Haggis pork dumpling (Su-mei), with turnip cake (lo-bak-goh) and spicy jelly fish.

What to expect and do, for 2011 Gung Haggis Fat Choy dinner

What to expect and do,

at the Gung Haggis Fat Choy 2011 Dinner

DSC_3644_103213 - view from middle of the hall by FlungingPictures. 2009 dinner picture by Patrick Tam

Special for 2011
Every year, we invite new people to perform and co-host. For 2011, there seems to be a Hapa theme emerging… people who have both Asian and Caucasian ancestry.

Patrick Gallagher, Co-hosting will be Glee's Coach Tanaka – who has performed in movies and television shows, such as Da Vinci's Inquest, the bartender in Sideways with Sandra Oh, Master & Commander, Atilla the Hun in Night At the Museum
+ many more!  Patrick also performed theatrically in the touring
production of “Naomi's Road” (based on the Joy Kogawa children's book –
that preceded the unrelated Vancouver Opera touring production).  I have
known Patrick for many years, and his sister Margaret Gallagher has
previously co-hosted in 2004, as well as performed.  We will sing a
special version of” Chirish Eyes Are Smiling” to celebrate Patrick's
Chinese and Irish heritage

Jenna Chow (co-host) is the voice you hear on CBC Radio One, for the traffic reports on The Early Edition and On The Coast. Her father is Chinese-Canadian, and Jenna and I have had a great chat remembering favorite Chinese restaurants in Vancouver Chinatown.

Tetsuro Shigematsu (co-host) is a writer, comedian, actor and director.  He hosted CBC Radio's “The Round Up” after writing for This Hour Has 22 Minutes.” In 2007, he directed, produced and starred in the independent movie “Yellow Fellas.” He attended his first Gung Haggis Fat Choy dinner back in 2004.  We've been friends for a long time, and glad to have him on the board for Asian Canadian Writers' Workshop. He was born in London UK, and speaks French, Persian, Japanese and English.

Jocelyn Pettit
is a fiddler that people rave about.  Some are calling her the next
Natalie McMaster… and she is only 15 year's old.  Jocelyn's mother is
of Chinese ancestry and her father is of Scottish-French Canadian
ancestry.  2010 was a special year for Jocelyn because she was able to
carry the Olympic Torch in her hometown of Squamish.  I met her and her
family at the BC Highland Games this summer in Coquitlam.  Check out
Jocelyn on CBC Radio website:

Jeff Chiba Stearns
is a repeat Gung Haggis performer.  In 2005, his short film “What Are
You Anyways?” thrilled our Gung Haggis dinner guests.  This year, his
new film takes it to another level, as Jeff explores why all his family
members of the Japanese side married non-Japanese partners in the full
length documentary, One Big Hapa Family.  His take is that there are no halfs – everybody in the family is now 100% Japanese Canadian.

Brad Cran is our featured poet for 2011.  He is the current Poet Laureat for the City of Vancouver.  He has Scottish ancestry but has never been to Scotland. His book Hope in Shadows: Stories and Photographs of Vancouver's Downtown Eastsie, won the Roderick Haig Brown Regional BC Book Prize in 2009

Joe McDonald
has performed bagpipes at Gung Haggis Fat Choy events since 2001.  Joe has traveled to Scotland, China, Japan and Mexico performing his original songs as well as traditional songs.  We always have fun together leading singalongs.  This year we will be joined by special guest musicians. 

performers include Gung Haggis Pipes & Drums, + lots of surprises!. 
More on them in later posts…

The Arrival

Arrive Early: 

The doors will open at 5:00 pm, All tables are reserved, and all seating is placed in the
order that they were ordered.

you bought your tickets through Firehall Arts Centre, come to the
reception marked Will Call under the corresponding alphabet letters. 
have placed you at tables in order of your purchase.  Somebody who
bought their ticket in December will be at a table closer to the stage
then somebody who bought it in mid January, or on the day before the event.  We think this
is fair.  If you want to sit close for next year – please buy your ticket

you are at a table with one of the sponsoring organizations: Historic
Joy Kogawa House, ACWW/Ricepaper Magazine, Gung Haggis dragon boat team –
then somebody will meet you at the reception area and guide you to your

The Bar is open at 5:00 and Dinner Start time is 6:00

expect a rush before the posted 6:00pm
time. We have asked that the 1st appetizer platter be placed on the
table soon after 6pm.  Once this is done, we will start the Piping in of
our performers and head table.  We sing O Canada from the stage, and
give welcome to our guests.  Warning: We usually ask you to sing for
your supper.

Buy Your Raffle Tickets:

raffle tickets… this is how we generate our fundraising to support
this organizations dedicated to multiculturalism and cultural harmony. 
purposely keep our admission costs low to $60 for so that they are
affordable and the dinner can be attended by more
people.  Children's tickets are subsidized so that we can include
them in the audience and be an inclusive family for the evening.
We have some great door
and raffle prizes lined up.  Lots of books (being the writers we
are), gift certificates and theatre tickets + other surprises.

FREE Subscription for Ricepaper Magazine:

Everybody is eligible for a subscription to RicePaper Magazine,
(except children). This is our thank you gift to you for attending our
dinner. And to add value ($20) to your ticket. Pretty good deal, eh?
Rice Paper Magazine
is Canada's best journal about Asian Canadian arts and
culture, published by
Asian Canadian Writers' Workshop,

This dinner is the primary fundraising event for:

The Gung Haggis Fat Choy Dragon Boat team
continues to promote multiculturalism through
dragon boat paddling events. Some paddlers wear kilts, and we have been
filmed for German, French, and Canadian television documentaries + other

Since 2001, Asian Canadian Writers' Workshop,
has been a partner in this remarkable dinner event. ACWW works actively
to give a voice to ermerging writers.  ACWW is the publisher of RicePaper Magazine.

Histoic Joy Kogawa House committee joined our family of recipients in 2006, during the campaign to save Joy Kogawa's childhood home from demolition.  The Land
Conservancy of BC
stepped in to fundraise in 2005 and purchase Kogawa House
in 2006 and turn it into a National literary landmark and treasure for all
Canadians. In 2009, we celebrated our inaugural Writer-in-Residence program.


This year haggis dim sum appetizers will
be served. Haggis is mixed into the Pork  Siu-mei dumplings  Last year we introduced haggis pork dumplings
(su-mei). This year we are adding vegetarian pan-fried turnip cake to represent “Neeps and Tatties.” 

after 6:00 pm the dinner formalities begin. People
are seated, and the Piping in of the musicians and
hosts begins.  We will lead a singalong of Scotland the Brave and give
a good welcome to our guests, and have the calling of the clans – all
the reserved tables and large parties of 10.  This is a tradition at
many Scottish ceilidhs (kay-lees), or gatherings.

From then on… a new dish will appear every 15 minutes –
quickly followed by one of our co-hosts introducing a poet or musical
performer.  Serving 40 tables within 5 minutes, might not work
completely, so please be patient.  We will encourage our guests
and especially the waiters to be quiet while the performers are on stage.
Then for the 5 minute intermissions, everybody can talk and make noise
before they have to be quiet for the performers again.

Check this video from past year's Dinner

07:59 – 

The Performances

Expect the unexpected:  This year's dinner event is full of surprises. Even I don't know what is going to happen.  The idea is to recreate the spontaneity of the very
first dinner for 16 people back in 1998 – but with 400+ guests.  For
that dinner, each guest was asked to bring a song or a poem to share.  I
don't want to give anything away right now as I
prefer the evening to unfold with a sense of surprise and
wonderment.  But let it be known that we have an incredible
array of talent for the evening. 

by Robbie Burns and Chinese Canadian poets.  What will it be?  We often
like to read “Recipe for Tea” – a poem by Jim Wong-Chu, about the
trading of tea from Southern China to Scotland

Musicians and dancers?  Some surprises for 2011

Our non-traditional reading of the “Address to the
Haggis” is always a crowd pleaser.  But
this year, audience members might also be reading a different Burns poem to
tie their tongues around the gaelic tinged words.  Will it be “A
Man's A Man for All That,” “To a Mouse,”
My Luv is Like a Red Red Rose,” or maybe even “Tam O-Shanter?”  For 2011, we are setting Robbie Burns lyrics to a famous Johnny Cash/June Carter tune.

The evening will wrap up somewhere
between 9:00 and
9:30 pm, with the singing of Auld Lang Syne – with a verse in Mandarin
Chinese. Then we will socialize further until 10pm.  People will
leave with smiles on their faces and say to
each other, “Very Canadian,”  “Only in Vancouver could something
like this happen,” or “I'm telling my friends.”

CBC Radio One, “The Early Edition” gives out two tickets to Gung Haggis Ft Choy

Jenna Chow gave away 2 tickets on CBC Radio's “The Early Edition” as part of the Weekend Wrap

Jenna Chow is a co-host for the 2011 Gung Haggis Fat Choy Dinner.  This will be her first time at the Scottish-Chinese fusion dinner that features Asian-Canadian literary arts and cultures alongside traditional Robbie Burns poetry, Scottish songs and dance… plus contemporary poetry!  Jenna is going to have a great time with our other co-hosts Tetsuro Shigematsu (former host of CBC's The Round-Up), Actor Patrick Gallagher (Margaret Gallagher's brother) and myself.  We all feature some kind of cross-cultural specialty. Tetsuro was born in London UK.  Patrick and Jenna both have Chinese ancestry as well as Caucasian, and I have developed a fondness for wearing kilts and reciting Burns poetry.

Jenna Chow

On Friday Morning – CBC Radio One… Jenna Chow is going through the hot ticket events for this coming weekend.
She lists:

Hard Core Logo: LIVE, at The Rickshaw Theatre until February 6th (part of PuSh International Performing Arts Festival).
Jim Byrnes and Babe Gurr are in-concert tonight and tomorrow night at Deep Cove Shaw Theatre
Floating, part of the PuSh Festival, is at the Revue Stage on Granville Island until February 5th.
This,an urban comedy about modern relationships in crisis, is on now until January 29th at the Vancouver Playhouse Theatre.

and she gives away two tickets:

Gung Haggis Fat Choy Robbie Burns Chinese New Year 2011 Dinner – Sunday, January 30th

Jenna writes on the website:

It's once again time for Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner!  This
year, there's a HAPA theme running through the evening (HAPA is a
Hawaiian term used to described someone who's of mixed Asian or Pacific
Islander racial or ethnic heritage).  Hosting this year are Patrick
Gallagher (Coach Tanaka from Glee and Margaret's brother), me (I'm a
HAPA, yes), as well as Tetsuro Shigematsu and Toddish McWong.

It'll be an evening of food, entertainment (like singalongs, piping parades, etc.), and fun.

Gung Haggis Fat Choy Robbie Burns Chinese New Year 2011 Dinner is on Sunday, January 30th, 5PM, at Floata Seafood Restaurant in Chinatown – 400-180 Keefer Street.

Congratulations to the lucky winner!   We have your name on your tickets – they will be available at the reception table at the Floata Restaurant.  #400 – 180 Keefer St.

Last Day is Saturday 2pm to purchase tickets for Gung Haggis Fat Choy Dinner

2pm, Saturday, is the deadline for ticket sales
for Gung Haggis Dinner.

The Firehall Arts Centre Box Office will close off tickets for Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner on: Saturday January 29th, at 2pm.
Contact Firehall Arts Centre:
phone 604.689.0926

online sales at

Seating is all reserved.  And we place people on seats closest to the table in order to when they bought their tickets.  It is a balance of  single seat purchases, clan tables of 10, + sponsor organization tables.

It's always exciting to have a table of single seat purchasers close to the front, as they are always excited to purchase their seats early.

We have already started the seating process.  Having purchased tables of 10 is the easiest, but we want to include couples, singles and small groups that still want to attend the dinner.  So now begins the process of adding groups of 4, 3, 5, 6, 2 to all fit around tables of 10.

Doors open at 5pm.
please use this time to purchase your drinks, say hi to your friends, and purchase raffle tickets.
Appetizers are served at 6pm
Pipe Parade starts at 6:05pm

Please remember that Floata Restaurant will provide free parking. 

Please see:

Gung Haggis Fat Choy Pow Wow Dinner in Nanaimo with Shelagh Rogers

What happens when you combine
Scottish, Chinese & First Nations
BC heritage together?
Gung Haggis Fat Choy Pow Wow Dinner!

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Shelagh Rogers has impecable timing.  Here CBC Radio flagship show moved to Vancouver in 2004 and asked if I could present a gift for Shelagh.  I created haggis won ton to represent the youngest generations of my family who are of mixed race heritage.  In 2005, Shelagh came to co-host Gung Haggis Fat Choy Dinner.  

Recently, Shelagh has been hosting Reconciliation pot luck dinners between Aboriginal and non-Aboriginal people.  We hosted a fireside chat at Kogawa House with members of the Japanese, Aboriginal and non-Aboriginal community.  In a conversation, we came up with the idea that could include the three pioneer cultures of First Nations, Scottish and Chinese.  I called it Gung Haggis Fat Choy Pow Wow Dinner.  Shelagh loved it.

On January 23, 2011 – It became a reality at Iron Wok Restaurant in Victoria.

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Here is a new twist on our famed haggis & shrimp won ton appetizer dish.  It is served with a special sweet sauce flavored with orange.

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This appetizer plate of BBQ pork and jelly fish, included spoons filled with smoked salmon marinated with citrus flavors.

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Lynette shared her Lebanese-Celtic-Canadian heritage by doing a celtic sword dance after a performance of belly dancing, with the sword balanced on her head.  She is wearing a vest featuring the Maple Leaf tartan.

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We called this dish Gung Pow Wow chicken – very tender!

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Here I am making up my haggis lettuce wrap.

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Wild sockeye salmon seared with hot oil, ginger, green onions and soy sauce – yummy!

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Neeps and tatties and sliced beef in a classic Cantonese dish

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Mongolian gold coin beef

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The Jim family shares an offering of thanks for the food and friendship.

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Bagpiper Allan McMordie and my 95 year old Grand-Auntie Helen, who lived in Nanaimo as a child with her grandparents Rev. and Mrs. Chan Yu Tan.  Rev. Chan ministered at the Chinese United Church in Nanaimo, as well as Victoria, Vancouver and New Westminster.  In Nanaimo, he also looked after the miners in Cumberland.

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The Shelagh Rogers dessert – a fusion of Scottish, Chinese and First Nations flavors.  Blueberry sauce on sliced mango and bannock, served with mango and green tea ice cream.

See more pictures in my Flickr set:

Nanaimo Gung Haggis Pow Wow Dinner

Nanaimo Gung Haggis Pow Wow…

Robbie Burns Dinner for Vancouver & District Labour Council

Toddish McWong gives Address to the Haggis
at VDLC Burns Supper

Friday January 21, 2011
Maritime Labour Centre
Vancouver, BC

The Burns Supper by the Vancouver & District Labour Council is one of my favorite Burns Supper events.  It is also a fundraiser for the Queen Alexandra Elementary School hot lunch program.  I also belong to CUPE 391 Vancouver library workers, and I am a delegate for the VDLC.  This past year has been challenging for Queen Alexandra School, because it was one of the schools named to a short list of schools that could be closed due to budget cuts for Vancouver School Board.

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Paul Sihota, Todd Wong, and Bill Saunders, VDLC President.  Bill is wearing the tam hat and bow-tie in Burns check, that I brought back from the Burns Cottage last year from my trip to Scotland.  Paul and I are looking very dapper in our kilt outfits.  We were finalists in the “Best dressed kilt” contest… that was decided by a final showdown between the two of us.  Paul had great applause, but I pushed it further when I stepped up to the stage edge, and performed a kilt twirl.

This was the third year in a row that I have performed the Address to the Haggis at the VDLC Dinner.  Each year I receive great compliments.  Last year, somebody said they were outside the room, and heard a Scottish voice, but walked back into the banquet hall to see a Chinese face… They were surprised!

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Here is the bottle of Glenlivet single malt scotch that I won as a prize.

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Dinner!  There is a wee bit of haggis on the left side of the plate, but I do prefer the roast beef.

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Jim Sinclair, president of the BC Federation of Labour, gives the toast to Robbie Burns, after giving the Immortal Memory – which recounts the life of Robert Burns.  Sinclair highlighted the reasons why Burns was known as “The Ploughman's Poet”, or “workingman's poet”, emphasizing that Burns was also a public employee, while he was an exiseman (tax collector), which he hated doing, and apparently donated some of the taxes to worthy causes.

2011_January_VDLC_Burns_Dinner 027 Click on this video
If you look closely, you will see an Asian Highland Dancer… well half-Asian….

see more pictures here on my Flickr account:

VDLC Burns Dinner

VDLC Burns Dinner

Uncommon Mischief at SFU – No Burns ceremony for Scottish and scholastic tradition

250th Anniversary of the birth of
Scottish poet Robert Burns celebrated January 25th, 2009, at the Burns statue in Vancouver's
Stanley Park.  The ceremony was organized by Todd Wong, creator of Gung
Haggis Fat Choy, and Dr. Leith Davis, director of Centre for Scottish
Studies SFU. 

Dr. Davis created a virtual wreath laying with cities around the world
that also had Burns statues. She had just arrived from a week in
Scotland, and her first destination from the airport was the Burns
statue.  My role was inviting pipers, and Burns Club members to recite
poetry and sing Burns songs.  Three national tv news cameras attended the ceremony.

Also attending were members of the Burns Club of Vancouver,
bagpipers were Allan & Trish McMordie from the J.P. Fell Pipe Band
of North Vancouver. Ron Macleod, author of the article below stands in
front of bagpiper Allan McMordie on the right of the statue. – photo T.Wong collection – photo T.Wong collection


By Ron
MacLeod (by special permission)

It has been the custom for many years at Simon Fraser
University to celebrate the birth of Scotland’s Bard, Robert Burns, in a
way. The chosen way was to bring the Bard to the SFU community of
faculty and
students. A couple of staff members, volunteer students and a guest or
would move about the Burnaby campus, stopping here and there along the
way to
enlighten faculty and students about a Scottish love affair with a Poet,
less. An SFU student would lead the way with his pipes, and as they
stopped at
suitable sites where people could congregate, a cafeteria or a hallway
niche, for example, a Burns poem or a short address on some
aspect of the Poet’s genius would entertain and enrich. A feature of
each stop
would be a recitation of Burns’ comical poem, Address to the Haggis. A
taste of
haggis would be passed to the unwary and thus entrap them in a life-long
craving for this Scottish soul food. In more recent years this ‘parading
of the
haggis’ was extended to the Vancouver and Surrey campuses.

After so many years that few, if any, can recall the onset
of this unique celebration, in 2011 it came to a sudden stop. Not by choice but
by edict. What was the rational? Cost? It couldn’t be cost since the only real
outlay was the cost of two or three haggis and the time of a couple of staff

On the face of it, the edict runs counter to the founding
spirit as cast in the following words, “Simon
Fraser University reflects, in many respects, the Scottish heritage implicit in
its name. Its symbol is a claymore donated by Lord Lovat, Chief of Clan Fraser.
The name of the University has been proudly carried by the SFU Pipe Band to the
homeland of the Frasers on many occasions, to the extent that almost anyone in
Scotland will know of Simon Fraser University. Finally, of central importance
is the existence at SFU of a strong core of faculty from several disciplines
who engage with Scottish studies in their research. There is an ‘elective
affinity’, then, between this university and Scotland”.

The edict also challenges the vision expressed by the new
President, Andrew Petter, that SFU should be “student centred, research driven
and community engaged.” Community engagement and student enlightenment for long
have been a purpose of the mobile celebration of Burns. Too few students and
faculty are aware of the ‘elective affinity’ noted above.

One can only hope that once settled into his new
responsibilities, President Petter might reflect on this matter and, wisely,
correct what appears to be a decision out of step with the spirit of Simon
Fraser University. However, in taking up his new responsibilities, President
Petter may be in overload status; issues such as terminating the University’s
mobile  Burn celebration could well
pass under his radar.

The issue may be more important than one might normally
assume. A question remains. Is this a first step in eroding the ‘elective
affinity’ of which all Scots are so proud? Who knows? It is important to get an
answer to the question. The best answer will be the rebirth of the celebration
in 2012.

If your internal warning signals are buzzing, send an email to

or Ron MacLeod to compile your responses for delivery to President Petter.


It was in 1993, that SFU student Todd Wong was asked to help carry the haggis for the Burns ceremony.  It was a simple ceremony. There was a student bagpiper, a history student to carry the haggis, which she was glad to do because her grandmother made her own haggis.  I carried the claymore, a scottish broadsword that had seen battle on the Plains of Abraham in Quebec, and also at the Battle of Culloden in Scotland.  First we walked to a private room, where incoming president John Stubbs met with outgoing president Bill Saywell.  Mr. Stubbs remarked that on his plane trip, he had read a story in the media about SFU student Toddish McWong participating in his first Burns ceremony. We walked to the main cafeteria to present the haggis.  I can't remember if anybody recited the Address to the Haggis, it would have been my first time hearing it.  And that was it.  Simple.  Price of the haggis – $5.  Cost or the event: Priceless.

Here is my blog stories about No Haggis at SFU:

2011 Menu revealed for Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner

Steamed Wild Sockeye Salmon – new feature for 2011 Menu + new style of haggis won ton

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Bagpipers Trish and Allan McMordie are hungry for wild sockeye salmon – photo T.Wong

It was January 26th, the day after Robbie Burns Day.  We had our taste-test dinner music rehearsal tonight… and are very happy!
Good music and good food – what could be better?  This is a great way for us to ensure that both food quality and music quality is a high standard. 

There are always changes for the dinner menu for the Gung Haggis Fat
Choy Robbie Burns Chinese New Year Dinner.  We try to vary the dinner
items from year to year, add some new surprises, take out items we are
bored with.  !  We have added a new dish – steamed wild sockeye salmon. We have brought back long life E-Fu Noodles and we have created a new look to the Haggis & Shrimp deep-fried won ton.

Vegetarian dishes?  Lots of them… We alternate vegetarian and meat dishes. My mother complains if there aren't enough vegetarian dishes.  Good thing she also eats fish!  If you are looking for beef…. It's in the haggis.

1. Floata Appetizer Platter

a. Haggis Pork dumpling (Shiu Mai)
b. Turnip cake (Lo-bak-goh) Vegetarian
c. Honey BBQ Pork
d. Jelly Fish

2. Deep fried haggis & shrimp won ton – NEW LOOK
3. Vegetarian Winter Melon Soup
4. Traditional Haggis – Beef
5. Diced Vegetable with Lettuce Wrap
6. Steamed Wild Sockeye Salmon with ginger, soy sauce, and seared with hot oil.  NEW
7. Budda Feast with Deep Fried Tofu
8. Deep Fried Crispy Chicken
9. Long Life E-Fu Noodles with Mushroom Sauce  NEW
10. Dessert: Mango & Coconut Pudding

10-course traditional Chinese Dinner featuring:

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Cold platter (Fusion of Chinese and Scottish Appetizers – Won Ton;
Haggis Siu Mai; and Jelly fish – Vegetarian spring rolls or BBQ pork).

Haggis stuffed shu-mei pork dumplings – Dim
Sum means “pieces of the heart” or “pieces that touch the heart.” 
Absolutely delicious morsels of delicacy and succulence… and we stuff
them with haggis!  It's either very good or very “offal.”  But people
are always so hungry they eat it up without realizing they are having
Neeps and tatties
are a tradition serving at Burns dinners, so we like to have pan-fried
turnip cakes – a staple at dim sum lunches… just like my great-grandma
used to make.
Honey BBQ Pork – what more can you say? 
Jelly fish –  a strange Chinese delicacy… rubbery… weird… textury… the perfect
compliment to haggis.  Photographers can try stuffing their haggis with
jelly fish, for a memorable portrait.

This year, the appetizer
platter will be served promptly at 6pm.  So we encourage every body to
arrive between 5 and 5:45pm, so they can order their drinks from the
bar, and browse the raffle prizes, and sign up for their free subscription to Ricepaper Magazine.

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2) Deep-fried Haggis & Shrimp Won Ton – New Look!
We are combining haggis and shrimp in this dish.  When I created the
first deep-fried haggis won-ton in 2003, it was a gift to welcome CBC
radio host Shelagh Rogers and her Sounds Like Canada crew to Vancouver.
My gift was the creation of deep-fried haggis won ton which symbolized the new generations growing up with mixed cultures.  Last weekend in Nanaimo, we again combined with Sh
elagh Rogers and created the inaugural Gung Haggis Fat Choy Pow Wow Dinner for a private party that also celebrated her birthday, as we combined Scottish, Chinese and First Nations history and culture. This NEW LOOK haggis won ton is modeled after that dinner.

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3)   Vegetarian Hot & Sour soup or maybe Winter Melon soup.
At the very first legendary
private Gung Haggis Fat Choy dinner for 16 friends, I cooked up a
Winter Melon soup with lemon grass.  It was wonderful! 
It's a good
hearty soup full of vegetables that I think Rabbie would enjoy.  Very
appropriate for Chinese New Year.
Fin soup is a traditional soup for wedding banquets, and was one of my favorite soups as a
youth, but due to its environmental impact of
Shark fishing – it is not an option now. I now support the movement to ban
Shark Fin soup!  

4)   Haggis ( piped in with Scottish bagpipes) Chinese Lettuce wrap with diced vegetables
are moving up the Haggis offering this year.  In past years, it was
menu item #6 or #7.  The piping in of the haggis is always an important
ceremony at any Burns Dinner.  But too much bagpiping can turn a lot
of heads in a Chinese restaurant.  It is also very important to read
the Burns poem “Address to a Haggis”
prior to the serving of haggis.  So please…. do NOT cut into your
haggis, until after we have finished reading the poem.  Oh – by the
way… We don't usually do the usual traditional reading of the

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5) Chinese Lettuce wrap with diced vegetables
y ways can you serve haggis?  Take a spoonful of haggis, spread some
Chinese plum sauce on it, add some crunchy noodles and diced vegetables
with water chestnuts, and wrap it up in a delicate piece of lettuce.
Magnificient!  Imagine if Marco Polo should have brought back lettuce
wrap to Italy instead of noodles?  Or if you are vegetarian – leave out
the haggis.

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6)  Steamed Wild Sockeye Salmon.  This is what I cooked at the very first
Gung Haggis dinner back in 1998, but have never served at the dinners following for some reason  Past seafood dishes have been ginger crab, crab & lobster, pan fried spicy prawns, .  After paddling down the Fraser River
for the “Paddle for Wild Salmon

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7)   Buddha feast with deep-fried tofu
an important traditional New Year dish – with lots of
vegetables that are good for you such as lotus root, bamboo shoots, water chestnuts and mushrooms.  All the good things that every vegetarian
loves.  The
Chinese calendar is based on the 12 animals that came when
Buddha called.  The first animal to see Buddha was the Rat, I was born
in the
Year of the Rat.
  Next came the Ox, Tiger, then the Rabbit.

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8)   Crispy skinned chicken with shrimp chips
Another dish that was a childhood favorite.  Healthier than KFC.  And the shrimp chips were always my favorites as a child. 

9)   E-Fu noodles with Mushroom sauce
noodles signify long life – a very important part of traditional Chinese
New Year greetings.  I really like the E-Fu noodles.  They are lighter
than regular Chow Mein noodles – very heavenly.  Another traditional
belief is that the Kitchen God goes to heaven, to report on the family. 
Maybe this is why the e-fu noodles are so special! 
is the dish you eat to fill yourself up, if you are still hungry.  We
had E-Fu long life noodles in 2008, but a lot of the Scottish people
thought that these traditional delicate noodles were too plain.  There
wasn't a strong sauce on them, and they weren't like chow mein
noodles… because they were E-Fu noodles!  Maybe it's an acquired
taste (like haggis).

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10)  Mango & Coconut pudding
Last year we alternated mango and coconut pudding at alternated tables. 
It's always a tradition to have
something sweet after the meal. 
The contrasting tastes of each, heightens the taste of the other.  So now to get both the sweet and subtle flavors, in typical Gung Haggis tradition, we have combined both flavors in one pudding… kind of like a mango-coconut swirl.  We thought about having Scottish blood
pudding… but the moment passed….