Hey, there’s oatmeal in my Haw-Gow!

Happy Robbie Burns Day! Yes, I was reminded of this on my drive into work this morning while listening to a radio interview with an expert on scotch (incidentally, did you know the proper way to taste scotch is with a 50 percent dillution of water? Hmm, can’t say I’d do that to my Oban or Laphroig, but maybe a drop!). Anyway, it got me thinking about Gung Haggis Fat Choy, the very innovative combination of Chinese New Year’s Celebrations merged with Robbie Burns’ Day (they fall around the same time of the year).

The brainchild of Todd Wong aka Toddish McWong, this event has been growing every year for the last ten years. I’m embarrassed to admit that I’ve never gone despite the appeal.

The event combines entertainment with a fusion of Scottish fare, specifically Haggis, with traditional Chinese cuisine. Although at first description haggis may not sound all that appealing, and I’m sure there’s bad and good, the haggis I’ve had has been delicious. For those not in the know, haggis is a combination of sheeps innards, oatmeal and spices cooked in the sheep’s stomach. Yeah, I know, I know.

Gung Haggis Fat Choy is this coming Saturday, January 28th. Check out the menu and get tickets here. IF you do get a chance to go, please give us your impression of the event.


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