Gung Haggis Fat Choy in the USA


Here's the information from the Caledonians Website

Gung Haggis Fat Choy!  Huh?!  In 2007 Bill McFadden, President of the Caledonian & St. Andrew's Society, introduced Todd Wong's  trademarked production of "Gung Haggis Fat Choy" to Seattle.  Billed as "A Celebration of Chinese New Year and Robert Burns' Dinner", the laughter-filled evening included haggis, a delicious Chinese dinner, Pipes & Drums (traditional and fusion style), sing-alongs (including "When Asian/Scottish Eyes are Smiling" and "My Haggis/Chow Mein Lies Over the Ocean"), Poems, The Address tae the Haggis (delivered in rap to an enthusiastic and responsive crowd) and Auld Lang Syne sung in both Mandarin Chinese and English.  

For February 21st, 2010 BIll has worked out improvements, and Gung Haggis Fat Choy IV will be the best year!  We will celebrated the 251st Birthday of Robert Burns and Chinese Lunar New Year Year of the Tiger with an 8 Course Chinese Dinner, Haggis, Raffle/Door Prize, and musical entertainment featuring: Emcee "Toddish McWong" and his inimitable "Address tae the Haggis Rap", "Red" McWilliams, Sifu David F. Leong's Belltown Martial Arts,  Kenmore & District Pipe Band, Piper Don Scobie and Asian Youth Orchestra - Warren Chang, Director

     
  Toddish McWong's
2010 Gung Haggis Fat Choy IV (Seattle style)
Produced by Bill McFadden

The fourth annual event has been scheduled for
Sunday, February 21st 2010    5-9pm
Ocean City Restaurant
609 S. Weller St.
Seattle, WA

Ticket Price US$35
Reservations required

For tickets and additional information
please contact
Bill McFadden
(206) 364-6025
bill@gunghaggisfatchoy-seattle.com

Please click here to go to the gunghaggisfatchoy-seattle.com web site.

Please click here to view photos in our Gallery from the '07 event in Seattle.

Please click here for a sample of "Toddish McWong's" Haggis Rap!

Please click here for additional information on Todd Wong's annual Gung Haggis Fat Choy held in Vancouver, BC.

Gung Haggis dragon boat team paddles False Creek and takes in pre-Olympic sight-seeing.


We have a dragon boat team of keeners.... who wanted to paddle in February.  It was our first paddling practice since early November, when we had a few practices after paddling in the Ft. Langley Cranberry Festival Canoe Regatta.  Fifteen people jumped into the dragon boat for 11am practice on Sunday Feb 7th,

And... I think... I really needed to paddle to get myself warmed up for paddling in the dragon boat flotilla that will accompany the Olympic Torch Relay on Feb 12th, for when Gold medalist Olympian Hugh Fisher will pass off the Olympic Torch from a dragon boat to Olympian Kamini Jain in a voyageur canoe.

I only paddled for half the practice. if that... I also coached some of the paddlers a bit for some 1-on-1 coaching  for only half the time.   I steered for the remaining half, after switching with Stephen Wong, who started off steering for the team.

The team met at the parking lot for False Creek Yacht Club for 11am, then had a quick warm-up, then headed to the boat for 11:15am, headed over to Alder Bay to pick up Debbie, then back to FC Yacht Club to pick up a paddler named Tony who arrived late after his morning meeting.  Next we paddled towards and past the Burrard St. Bridge to show paddlers where the lights are for the from the nightly spectacular light show.

I pointed out where the boat launch for the Burrard Marina is, where dragon boat paddlers for the flotilla that will accompany the Olympic Torch Relay will organize.

Next we paddled Eastward to Granville Island to identify the Ferry dock at West Side of Granville Island, where the torch will be handed to torchbearer Olympian Hugh Fisher.  We looked over at the bright yellow building, formerly known as Bridges Restaurant, that is now being transformed into the Swiss Pavillion.  At the North end of the Granville St. Bridge is a floating hotel lodge that has been towed down from Haida Gwaii (Queen Charlotte Islands) that is normally lodged at Langara Island.

We took a little stretch, then switched sides.  I took a turn at steering, and let veteran paddlers Stephen Wong take his turn for paddling.  Just East of Granville Island is the Spruce Harbour Marina, where nearby, is the area where Hugh will pass the torch to Kamini Jain in the middle of False Creek.    Hugh will be in the dragon boat, and pass the torch to Kamini in the voyageur canoe.  There are great viewing areas from both the North and South sides of False Creek, so it is perfect for cameras and television crews to set up for a unique photo opportunity.

We spotted the big black pontoon floats that are being used for security to block off the boat traffic in the East Bay, that are positioned along Cambie St. Bridge.  We paddled along beside it and waved to the officers in the Police Boat, guarding the perimeter, that includes the Olympic Village.

Next we paddled near the Yaletown ferry dock, where Kamini will hand the torch to a runner, after she climbs out of the voyageur canoe.   The torch will then proceed up the streets towards Georgia Street, where it will arrive at the First Nations Aboriginal Pavillion where there will be a blessing ceremony.  This will be one of the final stops of the Olympic Torch before it travels to the Opening Ceremonies about 2 blocks down the street to BC Place Stadium, later in the evening.

It was a good paddle, and our paddlers were happy and pleased that I would be a part of the dragon boat flotilla accompanying the Olympic Torch Relay.  But most of all, the paddlers were all happy to be paddling again, and in friendly company.  Many times I heard somebody say, "I'm just here for the social aspects" as we paddled back to FC Yacht Club.... by about 12:30pm.

The next plan was to have lunch.  I promised that I would treat everybody to dim sum lunch, if they came paddling.

We were at Floata Restaurant for dim sum, at 1pm, at least my car was.  Other people got re-routed by traffic diversions.  By the time they arrived, there were lots of dim sum selections on the table.  Haw-gow shrimp dumplings, Siu-mai pork dumplings, Lo-bak-goh pan-fried turnip cake.  We also tried a special appetizer plate that included jelly fish,  crispy pork skin and bbq pork.  There was also shanghai style dumpling with shrimp meat and green vegetable, steamed pork bun, sliced-almond covered shrimp balls, fish cakes, and more!  I also ordered house special chow mein with crispy noodles, and Geurng-chow-ngor-hah flat rice noodles with sliced beef.

This was Katie's first time having dim sum in Vancouver.  She's originally from Ontario, and only been in Vancouver almost a year.... and somehow never found her way to dim sum yet.

Georgia pronounced that the meal was "heaven"

GREAT LUNCH!!!  and we finished off with Chinese egg tarts for dessert.

Every year I do media interviews. On Robbie Burns Day, I was woken up at 7am by a request from BBC Radio Scotland. Yesterday, I did an interview for French CBC television. Monday was Epoch Times. Last week the Georgia Straight did a food feature article. Somewhere in Scotland there is an interview in the Sunday Post. Even SFU, Seattle and North Shore News have stories about Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner this year. Check out the links:   more »

There are some 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. This is a draft menu - subject to change. See if you can spot the new additions - not repeated from last year. 1. Floata Appetizer Platter a. Haggis Pork dumpling (Shiu Mai) b. turnip cake (Lo-bak-goh) c. Honey BBQ Pork d. Jelly Fish 2. Deep fried haggis won ton + PICTURES + MORE   more »

The haggis is ordered from Peter Black & Sons @ Park Royal. Next up is the secret taste-testing dinner which is essential to the planning of the Gung Haggis Fat Choy dinner. We we want to make sure the food selection is right. And it is also a wonderful way to introduce the performers to each other, as we combine our talents and creativity to try out new ideas. I remember many rehearsal taste-test dinners when the performers brought out their musical instruments and started playing + PICTURES + MORE   more »

Internet Radio blog link to Cultural Connects - Very interesting interview with Todd Wong, creator of Gung Haggis Fat Choy, by Gary Jarvis.Listen to Gary's interview of Todd Wong, creator of Gung Haggis Fat Choy, as he explains the Scottish and Chinese and BC roots of his brain child - a cultural fusion Robbie Burns Chinese New Year Dinner. http://blogs.myspace.com/index.cfm?fuseaction=blog.vie...w&friendId=400868504&blogId=526013921   more »

Now Available: Tickets for Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner

- It's the 12 Anniversary of the "little dinner that could."

January 31st, Sunday 2010
Floata Seafood Restaurant
Vancouver Chinatown
Contact Firehall Arts Centre:
phone 604.689.0926

The Gung Haggis Fat Choy Robbie Burns Dinner has created an awareness of cultural fusion that has spanned international media, and been featured at the 2008 BC Canada Pavillion in Bejing during the 2008 Summer Olympics, the Royal BC Museum celebration exhibit of the 150th Anniversary of the province of BC, and a 2009 touring exhibition in Scotland titled This Is Who We Are: Scots in Canada.


Gung Haggis Fat Choy creator Todd Wong at the Scottish Parliament exhibition of THIS IS WHO WE ARE: Scots in Canada.  The exhibition featured a life sized photo of Wong and a video interview about the Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner, which features the acknowledgement of Chinese and Scottish pioneer history in Canada and contemporary culinary and cultural fusions.

Tickets are now on sale for the 12th Anniversary Dinner.
January 31st, Sunday, 2010
Floata Seafood Restaurant
Vancouver Chinatown
Doors open 5pm
Dinner starts 6pm

$60 + $5 service charge
or
$600 per table + $20 service charge
prices for students and children available.

Raffle Prizes are featured, as this dinner has traditionally been a fundraiser for: Gung Haggis Fat Choy dragon boat team, Asian Canadian Writers' Workshop/Ricepaper Magazine and Historic Joy Kogawa House.

Contact Firehall Arts Centre:
phone 604.689.0926
Visit the Firehall Box Office, 280 E. Cordova Street.
Box Office hours are: 9:30am - 5:00pm, Monday through Friday.

For media information
- contact: Todd Wong 778-846-7090
- email: gunghaggis@yahoo.ca

The origins of the dinner started with 16 people in a living room in 1998.  The next year it expanded to 40 people in a restaurant.  Soon it outgrew the first restaurant and expanded to 220 people in 2002.  Moving to a larger restaurant for 2003, and expanding to a 2-night event in 2004, serving over 500 people.  2005 saw the move to North America's largest Chinese restaurant and present home of the dinner where 570 people were accomodated.

A 2004 CBC telelevision performance special, Gung Haggis Fat Choy, was inspired by the dinner, and received two Leo nominations for best music performance, and best director of music performance.  In 2007, a CBC television documentary Generations: The Chan Legacy featured interviews with dinner creator Todd Wong, and film clips of the dinner.

A wide range of musical performers have been featured over the years including: fusion musicians Silk Road Music Ensemble, Dragon River Chinese Music Ensemble, Blackthorn celtic band, The Mad Celts, Chinese erhu master Ji-Rong Huang; opera singers Heather Pawsey, Veera Devi Khare; Jazz singer Leora Cashe.  Featured poets have included: Joy Kogawa, Rita Wong, Fred Wah, George McWhirter, Fiona Tin Wei Lam, Jim Wong-Chu, Sean Gunn and Tommy Tao.  The past 3 years have also featured sneak previews of Asian Canadian plays including: Mixie and the Half-Breeds, The Quickie, and Twisting Fortunes.

Todd Wong visits Scotland for Homecoming Year, the 250th Anniversary of the birth of Scottish poet Robert Burns.

For the 2010 dinner, creator Todd Wong has just returned from Scotland after visiting the birthplace of Scotland poet Robert Burns, and researching the displays of Burns for Homecoming Scotland, and museum exhibits on Scottish history and emmigration to Canada.  Wong is active in Chinese Canadian activities and visited Bejing and Xian in 1993.  He hopes to combine a merger of Scottish-Canadian and Chinese-Canadian history and culture in the Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner.

Another extravaganza of culinary and cultural fusion are expected for the 2010 dinner.  Details will be released each week leading up to the event.  Special guest speakers, media hosts, poets and musicians are confirmed or being confirmed.  The 2010 dinner will feature old traditions and new surprises, something borrowed and something brewed - especially created for the 2010 Gung Haggis Fat Choy Robbie Burns Dinner.

Tell your friends, and put a table of 10 together to enjoy the singalongs!
or come as a single or a double, and meet 8 brand new best friends for the evening at your table!
It's the most fun and intimate dinner for 500 you will ever attend!

It's been a busy few days in Scotland. I first arrived late on Saturday night, after a 9 hour layover in Amsterdam's Schipol airport. I took the train to central station and went for a walk through the touristy bits - where I also discovered both Chinatown and the Red Light District. + pictures of Scotland and Amsterdam   more »

Matt Gross writes his column/blog The Frugal Traveler for The New York Times. He came through Vancouver back in August 2009. His newest blog/article is about Asian fusion cuisine, titled: Asian Cuisine As Diverse as Vancouver.   more »

August Dinner at Foo's Ho Ho

Wine tasting and exploring in Summerland and Naramata regions of Southern Okanagan

- Part One

Todd & Deb taste the delicious fruit wines of Elephant Island Orchard Winery.

I am glad that my girlfriend Deb enjoys wine tasting, and trying out the many different Okanagan wines of BC.  On BC Day, August 3rd Monday, we travelled with friends to the Summerhill and Naramata Bench growing areas.  Only 2 hours south of Vernon, where Deb's parents live, the area is dryer and more sun drenched.  The hills are softer and less steep than Kalamalka Lake's Predator Ridge and Kalamalka Park.

It probably started with our official first date when I brought over a bottle of Summerhill Cipes Brut sparkling wine to help celebrate her new job.  3 months later we explored the Kelowna area wineries of Mission Hill, Quail's Gate, Mt. Boucherie, and Summerhill Pyramid winery.  We also drove up to to Silver Star ski resort to try out the 2nd annual Okanagan Summer Wine Festival. 

Last year, we took our friends Craig and Zsuzsanna to Summerhill Pyramid winery, and Sumac Ridge Estates.  This time we felt it we wanted to explore farther south to Summerland and Naramata Bench - where Deb hadn't been in 20 years, despite being raised in the North Okanagan.

We visited Thornhaven, Dirty Laundry and Sleeping Giant fruit winery in Summerhill, part of the "Bottleneck Drive" group of local wineries to promote the growing wine business on the west side of Okanagan Lake.  Then we visited the Naramatat Bench, home to BC's largest concentration of wineries, but only had enough time to visit Elephant Island Orchard Winery and Soaring Eagle Estates - before they closed at 6pm.

Grapes at Soaring Eagle Estates.

Thornhaven Estates was the first winery we checked in at.  After the 2 hour long drive from Vernon, we ate our sandwiches in the car.  But we could have relaxed and eaten on the lovely and inviting adobe styled outdoor patio at Thornhaven.  It looks exotic in the "Great White North" of Canada - but the Sonoran desert plateau of the American Southwest actually extends all the way into Canada near Oosooyoos.

More pictures on Toddish McWong's flickr link:

2009 July Winetasting

I like attending the Powell St. Festival.  Somewhere in my clothes drawer I have a t-shirt from the 10th Anniversary festival back in 1986.

Many of my friends have Japanese ancestry such as Jeff Chiba Stearns, John Endo Greenaway, Julie Tamiko Manning, or Joy Kogawa.... I grew up folding origami cranes, and relating to Japanese culture in a Pan-Asian-Canadian kind of way...

I have even performed my accordion at the Powell St. Festival main stage.  One year I played with my friend Sean Gunn as part of the "Number One Son" band... or maybe it was under the name of "Yellow Lackey Dogs."

My friend Walter Quan is always there to sell his unique "sushi candles" and once when he was wearing a Gung Haggis Fat Choy dragon boat team cotton shirt, he was asked if he was "Todd Wong."

Check out the Powell Street Festival on Saturday and Sunday.

www.powellstreetfestival.com

Here's a great article in the Vancouver Sun by Kevin Griffin:

Powell Street Festival: Metro Vancouver's Japanese Canadians celebrate a resilient culture

Powell Street Festival: Metro Vancouver's Japanese Canadians ...

Here is the Obituary:


See my article
http://www.gunghaggisfatchoy.com/blog/_archives/2009/7/12/4253641.html

Friends, Todd Wong and Jim Wong Chu, standing outside Foo's Ho Ho Restaurant after eating there for the last time.

Foo's Ho Ho Restaurant to close in Vancouver Chinatown: It's the end of an era for Cantonese restaurants

(please note that due to popular demand - Foo's Ho Ho did re-open.  Open Wednesday to Sunday, Closed Monday and Tuesday - 102 East Pender Street Vancouver, BC V6A 1T3 - (604) 609-2889 - editor Todd Wong January 2010)

On Friday, I received notice that Foo's Ho Ho restaurant was going to close on Saturday July 11th.

On July 9th Friday, several friends sent out emails to me about Foo's Ho Ho Restaurant, including Wesley Lowe, Larry Wong, Bob Sung and Jim Wong Chu.  Larry wrote:

"Sam, the cook and proprietor of Foo’s Ho Ho has liver cancer and is currently in VGH pallative care. At most he has 2 months left to live.  His partner, Joanne has been keeping the landmark restaurant open and continuing cooking the delicious dishes you’ve enjoyed and remembered throughout the years.

Going back and forth between the hospital and the restaurant has taken a toil on her and she has reluctantly decided to close Foo’s Ho Ho indefinitely after this coming Saturday. The famous neon sign will dim one last time. So it’s last call for those who wish to have one more lunch or dinner for old times sake and it’s also a way to support Joanne and Sam financially.  An opportunity to re-live a part of old-time Chinatown, round up some friends and book your table. 604.609.2889"

The first Chinese pioneers to Canada were Cantonese speakers, and they brought Cantonese styled Chinese food with them.  As the pioneers spread across North America, so did Chinese restaurants.

During the 1960's and 1970's, my father would often stop at the Ho Ho Restaurant in Vancouver Chinatown and bring back chow mein or deep-fried won ton, as a late night snack.

I can remember many friday nights, when we would meet our family friends at the Ho Ho restaurant, then either go swimming at Father & Son nights at the YMCA, or shopping at Army & Navy and Woodwards along Hastings St.

During the 1950's, 1960's and 1970's, Chinatown's neon was the place to be, and the place to eat!

Larry also is a local Chinatown historian and he wrote: "Foo’s Ho Ho is the last of the “village-style” Cantonese restaurants from the late 1940s. establishments in Vancouver’s Chinatown that does the original home-style cooking. Many of the older generation remembers it well. Sam who first gain his cooking chops at the WK Restaurant and later at the Famous Marco Polo and others before he resurrected the Ho Ho which had been left vacant for a number of years and renamed it Foo’s Ho Ho."

In recent years, I have attended many dinners at Foo's Ho Ho with the Chinese Canadian Miltary Museum, Pacific Unit 280, and also with Chinese Canadian Historical Society of BC, as well as with our Gung Haggis Fat Choy dragon boat team after Tuesday night practices.

My friend David Wong wrote on his blog:

At one time, the Ho Ho graced one of the city’s most familiar neon landmarks - a stylized bowl of rice with steam rising up 3 1/2 stories.  Within this neon rise, alternated the Chinese characters for “Ho Ho”…and her English words – both in flashing neon glory.

The restaurant once hosted many of Chinatown establishment’s major events – weddings, Clan society dinners, cultural and festival dinners, etc. The enterprise occupied the lower two floors of an old 8 storey brick building that contained a once thriving rooming house / hotel, the “Sun Ah”.

At one time, another old favourite restaurant existed a block away. Foo’s restaurant. When old Foo’s restaurant closed shop, the Ho Ho became “Foo’s Ho Ho”

From serving tourists to locals, there are regular groups of customers who return to enjoy the authentic ciusine that faithfully maintained Chinatown’s history. Each year, the Chinese Canadian Historical Society of British Columbia hosts its Annual General Meeting dinner at Foo’s Ho Ho in honour of the tradition and history that it represents.

What did we eat for our "Last Night at Foo's Ho Ho"?

Sticky Rice w/chicken - one of my Favorites!

Ox Tail with Black Bean sauce

Curried potato with beef slices - Another Favorite!

Egg Foo Yung - Sam's signature dish.

Who was eating at Foo's Ho Ho on the last night?

Peter Wong, Kwoi Gee, Annie, and Opal.  Peter is the brother of Steven Wong, one of our paddlers on the Gung Haggis Fat Choy dragon boat team.  Steven tells us that their family often goes to Foo's Ho Ho restaurant.  Their father Bill Wong runs Modernize Tailors, another landmark institution in Vancouver Chinatown.

Our table with (standing) Jim Wong Chu, Marlene, Bev and Ken (visiting from the next table), sitting: Todd, Deb, Dan, Sandy, Al and Stuart Mackinnon. Deb, Dan, Stuart and myself have shared many dinners at Foo's Ho Ho, following dragon boat practices.  Jim and Bev are Chinatown institutions themselves, having grown up in the area, then working hard as board members to develop Vancouver Asian Heritage Month Society into a major Vancouver festival.

My mom's cousin Gary Lee, a friend, Tina, Gary's wife Josie, Bev and Ken.  Gary filmed his interview for the CBC documentary Generations: The Chan Legacy, upstairs at the Foo's Ho Ho Restaurant.  Gary's a real Chinatown veteran.  His father Gordie Lee helpd develop Lee's Taxi - Vancouver's first Chinese-Canadian owned taxi service.  Gary also used to sing in local night clubs - he was called "the Chinese Sinatra."

Ron, George, Sid, Fanna, Elwin and Mary, were all active compatriots during the Chinese Head Tax Redress campaign of 05-06.  We are all pioneer Chinese head tax descendents.  Sid has carried the torch for many years, and promises to keep carrying it until all the head tax certificates are recognized - not just the less than 1% of surviving head tax payers and spouses.

Bob Lee and Family had the largest gathering at Foo's Ho Ho Restaurant.  Bob was the first Chinese-Canadian chancellor of UBC, and his daughter Carole recently organized the Chinatown and Beyond conference.

At the end of the meal, Todd and Jim went to say thank you to the chef, Joanne.  By the end of the evening, there was a rumour going around that Joanne was so touched by the turnout for "Last Night at Foo's Ho Ho" that she might keep the restaurant going... or re-open in a month...

In any case, we wish the best for Sam and Joanne.  They've earned a place in Vancouver's culinary and cultural history.


Behind the cashier desk at Foo's Ho Ho, is this picture taken last November following the Remembrance Day ceremonies at the Canadian Chinese Pioneer Monument in Keefer Square.  The Hon. Lt. Gov. Steven Point spontaneously decided to attend the ceremonies and gave a very heartfelt speech.  The veterans of Pacific Unit 280 always go to Foo's Ho Ho for lunch afterwards.  After the lunch, Lt. Gov. Steven Point asked to meet the cook, and honoured Joanne with a "Thank You Song" which he and his wife Gwen sang in their First Nations Sto:lo language.  Itw as a wonderful and proud moment for all who attended.

Holidays and good food go together.

Menu board on the patio of the Wild Fennel restaurant on Mayne Island - photo Todd Wong

On Mayne Island we visited the Wild Fennel Restaurant, Springwater Lodge, the newly renovated "Brickworks Restaurant on the Bay" at the Mayne Inn Resorts, and I even had breakfast at the Sunny Mayne Bakery Café.  So I did indeed visit all four restaurants listed in the Mayne Island brochure found on the BC Ferry, and also listed on the Mayne Island Chamber website:
http://www.mayneislandchamber.ca/restaurants.htm

We had caught the 7:20 ferry from Tsawwassen, so I ate dinner in the BC Ferry Restaurant, which is basically a  mini White Spot.  I had the bacon & cheese burger with fries... but substituted a soft drink for the frozen coffee drink that had a lot of mocha in it!  Definitely better than Tim Hortons!

At 7am, Friday, I woke up early and wanted to find a place for coffee and breakfast.  Where do the locals go?  It's the Sunny Mayne Bakery Café where I found delicious fried potatoes and scrambled eggs, which I ate with ketchup and HP Sauce.  Perfect!  They even make cappucinos and mochas too.  I opted for plain coffee to which I added some chocolate, honey, and cream.  Located in the town centre on 472 Village Bay Road, beside Tru Value Foods.

View of Bennett Bay from Bricksworks restaurant at Mayne Inn Resorts - photo Todd Wong

We went kayaking on Friday, and was very tempted to try to buy fresh crabs from the boat hauling up their crab traps in Bennett Bay - but I didn't bring my wallet on our 2 1/2 hour kayak excursion.  :-(

Oh well, after burning up an appetite kayaking and hiking to Campbell Point, we headed to "Brickworks Restaurant on the Bay" at the Mayne Inn Resorts.  The Resort is undergoing some rennovations, so it looks like it is closed from the street.  But we drove in and found a lovely upscale setting.  With a stunning view of Bennett Bay, we sat down and quickly ordered the special of the day, "Seafood Wellington" - salmon, haddock and prawns baked in puff pastry.  At $18, it was large and reasonably priced.  We cut it in two and shared it, along with the vegetables and rice pilaf.  We sat on the remaining sun on the patio and enjoyed our dinner along with Strongbow and cider.  If we hadn't already planned to spend the sunset hours on the other side of the island, we might have stayed longer.  I was tempted by the $3.99 pub special of a chocolate shooter cup, filled with "your choice" of liquer....

Haddock, Salmon and Prawns stuffed into something called Seafood Wellington.  It's a good thing I like to eat my rice and brocolli.-  photo Todd Wong

We next drove to the other side of the island, back to the town centre at Miner's Bay.  At 6pm, there was still a lot of time to fill before darkness fell, and on a small island there isn't a lot to do.  Best thing is go to the pub!  The good ol' hockey game was on the tv set, next to the pool tables.  Detroit 3, Chicago 1.  We went and sat on the patio, enjoying the wonderful view of Active Pass where we had seen orcas from the ferry only 24 hours earlier.  The 3 people at the table beside us all ordered the $18 chipotle prawn special, and said it was very good.  The other table had ordered 2 piece Fish & Chips and that looked good and was much cheaper at $11.99  We ordered the 3 piece for about $1.50 more and shared.  We also ordered the Mission Hill white and red wines.  What a wonderful way to spend a summer evening... restaurant hopping and having wonderful food.  No Killer Whales were spotted, but the BC Ferries tooted their horns and passed each other in Active Pass.

The Historic Springwater Lodge was originally built in 1892, and is the oldest continuously operated hotel in BC.  It was stopping point for miners headed to the Fraser River and Caribou Gold Rush. 

View from Springwater Lodge patio.  BC Ferries in the distance - photo Todd Wong

Peter smiles after telling us that he is the one (of the partners) that is responsible for the art work. - photo Todd Wong

After driving past the Wild Fennell 4 times on Friday, we went back on Saturday specifically for lunch.  It was the restaurant recommended by our kayaking guide, and we also remembered it the book "Best Places to Kiss in the Northwest - a romantic travel guide."  It's a cosy little place filled with art created by one of the owners - Peter.  The food was very good, and not out of line with any of the "west coast bistros" throughout Metro Vancouver - but it had that special Gulf Island charm, and the prices are quite reasonable. The shrimp soup with wild mushrooms was very nice, and our sandwiches were delicious.  I had the smoked tuna clubhouse with shrimp and avocado aoeli.  Deb had the vegetarian hoagy with ceasar salad.  I think they were about $12 or $14 each. The restaurant is located at the Fernhill Plaza next to the Tree Frog Gallery, the Mackenzie Gallery of Fine Art and the nice store with all the glass work and pottery.

Smoked tuna Clubhouse sandwich with shrimp and avocado aoeli, and with the Shrimp and Wild Mushroom soup of the day.  Yum!

Hapa Izakaya in Kitslano is one of my favorite restaurants.

It was a 3 restaurant Kitsilano weekend, last week for my birthday.  On Friday we went to Sunset Grill, 2204 York Ave.  On Saturday we watched the hockey game and had Slum Dog Pizza at Hell's Kitchen 2041 4th Ave. West.  But for the "Big Day" we suggested some names... and eagrely decided to go to Hapa Izakaya 1416 Yew St.

Everytime we go there, the first bite of each dish is either "Wow" or "yummmmmm."  A few months ago, we took a friend from Ottawa to Hapa Izakaya in Kitsilano for his birthday.  Good choice!  It's a cozy atmosphere with lots of wood, as opposed to the more high-tech "clubby" feel of the Robson St. location.  Modeled after Japanese bistros in Tokyo, owner Jason Ault returned from Japan to open up Hapa Izakaya with a fusion twist.  As sushi was supposedly invented as finger food to eat while playing games, Izakaya bistros appeared as cheap places to eat and drink after work - but Hapa Izakaya takes it to another level.  It creates a tapas style menu, with a cultural fusion twist, and sets in a glossy upscale setting.  The Robson Street location is always buzzing, while the Kitsilano location is more laid back - but the food is great in both locations.

We started with King Crab roll. "Yum" - Deb's favorite!

Smoked Tuna Macaroni with Ume/Seiso sauce. "Wow!"

Dynamite roll with spicy mango sauce "Yow!"

Creme Brule topped off the evening!