Maclean's Magazine: “Hold the sheep's stomach lining” – mentions Todd Wong and Gung Haggis Fat Choy

Macleans Magazine cites Gung Haggis Fat Choy's Todd Wong in article about the intricacies of Haggis for Robbie Burns' 250th Anniversary.

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Deep-fried haggis & shrimp won ton dumplings were served up with some “Famous Grouse” scotch, when Visit Scotland's Chief Executive, Phillip Riddell, came to Vancouver to meet Todd Wong, creator of Gung Haggis Fat Choy. The special limited edition 37 year blend of Famous Grouse was one of 250 bottles made, and sent to Burns Dinners around the world, to be auctioned off for Charity.  – photo Rich Lam

It was last week when Pamela Cuthbert phoned me up for her story in Macleans Magazine.  She had heard bout the Gung Haggis Fat Choy dinner and that we served up deep-fried haggis won ton.

“Won Ton is the Chinese equivalent of the Mars Bar,” I joked, making reference to the Scottish predeliction of deep-fried Mars chocolate bars.

I explained how we came up with the idea to create haggis won ton, and told her about the first time we tried haggis won-ton soup.

“We spit it back,” I exclaimed, “It was way too haggis-sy.  But the deep-fried haggis, and the haggis spring rolls were great. 

Today at the Floata Restaurant we will also be serving up haggis & pork su-mei dim sum dumplings.  Everybody remarks that they've never seen people eat so much haggis, especially when they roll the haggis up with the lettuce wrap, with Chinese Hoi-Sin bbq sauce.  It's delicious!

Check out the article below – I am mentioned in the 3rd paragraph.  Click on the link to read the full article.

Arts & Culture – Written by Pamela Cuthbert on Wednesday,

January 28, 2009

Hold the sheep’s stomach lining

It’s the 250th anniversary of Robert Burns’s birth: deep-fried haggis won ton, anyone?

Hold the sheep’s stomach lining

Print Story

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Now’s the time to toss prejudice aside and try haggis. Never mind
that this humble pie is a steaming mound of ground organs, suet,
assorted spices and oats, all boiled in the lining of a sheep’s
stomach. Ever since Scotland’s bard, Robert Burns, immortalized haggis,
it has become the dish that launched a million parties—and possibly
about as many interpretations. This is the 250th anniversary of the
poet’s birth, so the annual celebration of Burns Night, on Jan. 25, is
promising more invention and revelry than ever.

“The meat in a haggis is brilliant,” says chef Craig Flinn of Chives
Canadian Bistro in Halifax. “It’s like the meat in a tourtière pie.” He
prepared the sausage-like food once, when he cooked in a hotel kitchen,
but then forgot about it. This year, Flinn will serve a Burns Night
appetizer: traditional haggis sausage with tattie ’n neep purée,
caramelized onion balsamic jam and grainy Dijon veal jus that he calls
“a bit cross-cultural.” He’ll use a mixture of lamb and pork trimmings
with back fat and “more palatable” entrails such as lamb kidneys and
pork tongue and cheek.

Todd Wong started the Gung Haggis Fat Choy dinner in Vancouver, a
Scottish-Chinese Burns Night banquet, in the late ’90s. He sees it as
“an integration, a reflection of Canada’s inter-cultural nature.” This
year (which is also Chinese New Year’s Eve), the menu features
deep-fried haggis won ton, lettuce-wrap haggis, and a traditional

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