As well as being the time of year when kilted men address a haggis, it is also getting close to the time of year when many people say, "Gung Hei Fat Choy," addressing the Chinese New Year.

Todd Wong does both. He's a Chinese Canadian whose family has been in B.C. since the 19th century. Some years ago he was asked to help out with a Robbie Burns day celebration, and this is what it led to -- a fine example of cross-cultural Canadianism, with the annual celebration of Chinese New Year's AND Robbie Burns day, called Gung Haggis Fat Choy.

Tickets are now available for Gung Haggis Fat Choy: Toddish McWong's Robbie Burns Chinese New Year Dinner.

(please note.... this article is for  2006

-  tix for 2007 dinner will be available soon)

January 22, 2006
Sunday
5pm reception
6pm dinner start

Call the Firehall Arts Centre Box Office 604-689-0926. 
Order and charge by credit card.

Advance Price:
$60 Premium Seating with wine
$50 Regular Seating
Children 12 and under - 50%
Tickets will be mailed out - with map and assigned seating

All seats receive subscription to Ricepaper Magazine ($20 value)

After January 7th:
$70 Premium Seating with wine
$60 Regular
Tickets will be held at Will Call

There is a $3 handling charge per ticket to the patron.

I have chosen to use Firehall Arts Centre Box Office for ticket distribution because:

1) This event has grown too big to handle tickets on a volunteer basis

2) The Firehall Arts Centre is committed to culturally diverse contemporary theatre.

3) They can handle credit card purchases, making it easier for everybody, instead of mailing in cheques.

4) I believe the Firehall Theatre Society is a wonderful organization, and I encourage people to attend some of their productions.

For more information contact Todd Wong 778-846-7090
or e-mail gunghaggis at yahoo.ca

A Holiday in Everything But Name: Chinese New Year is now celebrated locally like never before - is it time to make it official?

Vancouver Sun - February 12 - page D1 & D19

The Vancouver Sun's Kevin Griffin addresses issues around the evolution of Chinese New Year in Vancouver and Canada.  He asks the question: Should Chinese New Year become an official holiday?

Griffin also cites how "the uniquely local Canadian banquet Gung Haggis Fat Choy that mixes and matches Scottish and Chinese New Year's traditions continues to grow and threatens to morph into its own festival."

Griffin interviews Dr. Jan Walls and explores the history of the Vancouver Chinatown parade that originally emerged in the 1960's, faded then re-emerged in 1974.  He then addresses Toddish McWong's Gung Haggis Fat Choy and its spin-offs. I have only included the parts about Gung Haggis Fat Choy and Todd Wong.

"Another multicultural tradition that's 100 percent local is Gung Haggis Fat Choy, the creation of fifth generation Chinese-Canadian Todd Wong.  The postmodern mix of chinese New Year and Robbie Burns Day started seven years ago when Wong invited 16 friends for dinner.  Two weeks ago, about 600 people turned out for a feast that included Haggis Wun-tun in maple syrup at Chinatown's Floata Restaurant.

This past year, Wong added something new to the mix: The first annual Gung Haggis Fat Choy Canadian Games at SFU that started off with a Highland dance, a tune by a bagpiper and a Lion Dance.  The main event was dragon cart racing with teams sporting names such as Haggis Hooligans and Fat Choy Chunkies.

Crystal Buchan had the honor of steering the winning team.  At 20, she's in her second year in the theatre-finarts program.

Asked if Chinese New Year should be a holiday, Buchan said, "Sure, why not?."

Todd Wong - aka 'Toddish McWong' - isn't nearly as certain.

'It depends on the will of the people." Wong said.  "It's hard to say at this point."

In part, Wong's perspective comes from his own family history.  He's a descendent of Rev. Chan Yu Tan, his great-great-grandfather who came to B.C. from Hong Kong in 1896 when immigrants were actively discouraged and had to pay a head tax of $50 (later increased to $500).  Wong recalls growing up in the 1960's and 1970's when Chinese culture was maginalized.

Wong's family history spans the historiy of discrimination towards Chinese immigrants and the complete prohibition of immigration from china from 1923 to 1947 with the Chinese Exculsion Act.  Because the emphasis was on fitting in when Wong was growing up int he late 1960's, his fmaily never celebrated chinese New Year.

He believes that the next challenge for Chinese New Year is not only to integrate the old and new Chinese Canadian communities but to make it a uniquely multicultual and Canadian event.

"That's where the future lies," Wong said. "Canada is an evolving culture.  Lunar New Year will continue to grow and be inclusive - not just limited to Chinese."

For more of Kevin Griffin's story in the February 12 Vancouver Sun - pick up a copy or check www.vancouversun.com

Vancouver food critic Mia Stainsby, listed Gung Haggis Fat Choy in her Cover story article for today's Vancouver Sun's "Queue" Arts & Entertainment summary.

In an article titled Best new restaurants 2004: Rising culinary stars showcase Vancouver's unique blend of multicultural cuisines, Mia writes: 

"Food is like edible culture.  Take a look at the best restaurants that opened this year.  They tell us we're no longer a city of immigrants with a disconnect between mainstream and ethnic populations.

"Vancouver restaurants today, like the city itself, are more a melting pot than a mosaic of many cultures.  International cuisines have mixed and merged into a seamless whole, and like the stitching on a baseball, there's no beginning or end to it.  What's been happening is quite amazing and adds cosmopolitan flair to the city.

"Ethnic restaurants are not only chameleons in the mainstream, they're now at the forefront of ideas and trends, blurring the lines forever, particularly Asian ones...  So-called western-style menus are woven through and through with Asian notes and riffs.  Blended cuisines are often referred to as 'fusion,' but it's gone beyond self-conscious borrowings from ethnic cuisines.  It's a cuisine of its own - Vancouver cuisine."

Stainsby goes on to write: "And look at the success of the annual Gung Haggis Fat Choy celebrations, the food-centred fusion of Chinese New Year and Robbie Burns Day.  Haggis wun tun symbolizes this eccentric culinary union.  Only in Vancouver.  The main event will be dinner at Floata restaurant on January 30 and 700 party-goers are expected. (See www.gunghaggisfatchoy.com)"

Stainsby mentions us after introducing Shiru Bay / Chopstick Cafe's natto ice cream (a sticky mix of fermented soy beans and ice cream), and Zakkushi Chacoal Grill's ome bushi sour cocktail (Japanese vodka, soda and crushed sour plum.)

Wow - we are in great company, and we are not even a resturant!  We even got mentioned before Clove restaurant's butter chicken and kafta balls, Zen Fine Chinese Cuisine, Also Lounge and Chambar.

see Mia Stainsby's December 21, 2004 article about Gung Haggis Fat Choy titled Have a taste of 2004.