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Welcome to GungHaggisFatChoy.com
Home to my passions for my inter-cultural adventures, Gung Haggis Fat Choy: Robbie Burns Chinese New Year Dinner event. Save Kogawa House campaign, Gung Haggis Fat Choy Dragon Boat team, Find what you are looking for by 1) scroll the topics links, 2) use the search function ~~~~~~~~~~~~~~~~~~~~~~ 2009 TICKETS Available in October 2009 WHAT: GUNG HAGGIS FAT CHOY: Toddish McWong's Robbie Burns Chinese New Year Dinner - 12th Annual Dinner, celebrating 250th Anniversary of Robert Burns' birth + Chinese New Year's Eve. WHEN: 6PM January 25 2009, SUNDAY doors open 5pm WHERE: Floata Chinese Restaurant, #400 180 Keefer St. CULTURE: Our Performers create something special for us every year with traditional and contemporary performances featuring everything in-between and beyond! FOOD: A quirky fusion/mix/buffet of Scottish Canadian and Chinese Canadian culture 10 course Chinese banguet dinner In 2004, we presented the debut of Gung Haggis Won-Ton including haggis served with plum or sweet and sour sauces.! For 2005 it was haggis lettuce wrap! 2007 saw the creation of Haggis dim sum appetizer buffet - Watch for more surprises in 2008! On-line tickets at Tickets Tonight - Vancouver's Community Box Office or NEW PHONE NUMBER 604-631-2872 $2.50 extra Description of 2006 Gung Haggis Fat Choy Dinner featuring performers: Rick Scott & Harry Wong, The Shirleys, Joe McDonald & Brave Waves, Sean Gunn, author Joy Kogawa, with co-host Prem Gill . Media Inquiries Call Gung Haggis Productions 604-987-7124 cell: 778-846-7090 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Join the Gung Haggis Fat Choy Dragon Boat team for lots of summer fun, fitness and friendship. We are a social team full of cultural vigor, that likes to eat. We have been featured on television, local, national and international. We have a unique and internationally famous fundraiser dinner event. We practice Sundays 1pm -3pm and Tuesdays 6pm-7:45pm We meet at Dragon Zone clubhouse - just south of Science World in Creekside Park above the Aquabus and dragon boat docks. Our coach Todd Wong has over 12 years of experience including novice, recreational and competitive levels, and both community and corporate teams. Our 2005 Season brought us the David Lam Award for being the team that best represented the multicultural spirit of the Alcan Dragon Boat Festival, and Bronze medals at the Vancouver International Taiwanese Dragon Boat Race. We also raced at Harrison Lake and Sea Vancouver regatta. For more information: Click on Gung Haggis Fat Choy Dragon Boat team information phone: 778-846-7090 e-mail: gunghaggis at yahoo dot ca ~~~~~~~~~~~~~~~~~~~~~~~ GungHaggisFatChoy 2007 Performers
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Tuesday, March 4
by
Todd
on Tue 04 Mar 2008 11:57 PM PST
The Brunei Times printed a wire story and titled Gung Haggis bridging the ethnic gap written by Deborah Jones of Vancouver for the Associated Press. And we made the Weyak World News in the Arab Emirates Scottish bagpipese usher in Canada's multi-ethnic Chinese New Year more »
Saturday, March 1
by
Todd
on Sat 01 Mar 2008 12:46 AM PST
Ever watch the Tim Horton hockey dad commercial featuring a Chinese Canadian grandpa telling his son that he did pay attention?
When I first spoke with actor Russell Jung, I asked him "Who was the first Chinese hockey player in the NHL?" "Larry Kwong," answered Russell. Read my 2006 story about my the Tim Horton's hockey dad commercial with a comment by actor Russell Jung http://www.gunghaggisfatchoy.com/blog/_archives/2006/2/17/1769127.html Kwong played in the 1947 NHL season - 11 years before Willie O'Ree became the first black player in the NHL. Long before Paul Kariya became the first Asian hockey star player. The Asian North America Timeline Project lists this under 1947: During the 1947-48 season, Larry ('King') Kwong is the first Chinese Canadian to play in the NHL as a member of the New York Rangers Hockey Club. Also known as the 'China Clipper' during an illustrious juniors and seniors hockey career in B.C., Kwong went on to become Assistant Captain of the Valleyfield Braves in the Quebec Senior Hockey League where he led the team to a Canadian Senior Championship and received the Byng of Vimy award for sportsmanship. Kwong later accepted an offer to play hockey in England and coach in Lausanne, Switzerland. He would spend the next 15 years in Europe as a hockey and tennis coach. In 1972, Kwong returned to Canada and is now the President of Food Vale in Calgary. Last month Tom Hawthorn wrote an incredible story in the Globe and Mail about the Vernon BC, born Larry Kwong. Check out Tom's story on his blog "One Minute to Make History" http://www.tomhawthorn.com/?a=37 Then check out his writing buddy Terry Glavin's blog, about Tom's story. The Story of Larry Kwong: Bellhop, Shipyard Worker, Grocer, Hockey Player, Hero. Terry even throws in a mention about Gung Haggis Fat Choy and Toddish McWong. I emailed Tom Hawthorn asking for Larry Kwong's contact information, because Russell Jung wanted to meet him. Tom obliged and wrote back to me: Good to hear from you. I wrote a story about you and Gung Haggis Fat Choy many, many years ago in the Province. Glad to see you've spread it around the globe. I sent back a link to Tom, showing that a Feb 7 wire service story by Deborah Jones was printed in the Brunei Times: 'Gung Haggis' bridging the ethnic gap Small world, isn't it? Monday, January 28
by
Todd
on Mon 28 Jan 2008 05:36 PM PST
Gung Haggis Fat Choy made it to the CBC Blog and
Check out: Posted by Li Robbins on January 25, 2008 at 12:28 PM
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. In the first year in his new guise, Toddish McWong, Todd played
Scottish songs, read Asian Canadian poetry as well as poems by Robbie
Burns. This year, (the celebration is being held on Sunday) bagpiper Joe McDonald and Toddish McWong are performing a (short) rap version of Burns immortal poem, Address To A Haggis. This, I am told, will also be presented on the 6pm news on CBC's Newsworld tonight. So, if ye wish her gratfu' prayer, Gie her a haggis! And raise your hands in the air, wave 'em like you just don't care!
the Fashion Spot - Toddish McWong's Gung Haggis Fat ChoyToddish mcwong's Gung Haggis Fat Choy the Entertainment Spot. ... way to make haggis edible. Also poetry reading! Robbie Burns leavened with ?? Metro News ...www.thefashionspot.com/forums/f51/ Tuesday, July 10
by
Todd
on Tue 10 Jul 2007 01:22 AM PDT
Generations on CBC Newsworld.
The Chan Legacy plays 5 times The Chan Legacy is the lead episode in the new documentary series Generations on CBC Newsworld. It has played a total of 5 times. But only the 1st and 2nd times were listed correctly on the www.cbc.ca/documentaries/generations website. I had trouble finding listings on the www.cbc.ca/newsworld program listings. Feedback has been very positive. Family members are very proud. Friends are very supportive. Historians are enthusiastic. Strangers are thrilled. The series is supposed to repeat on July 29th and is listed on the Generations website - but not the CBC Newsworld program listings. Let's keep our fingers crossed. I am looking forward to seeing the other Generations stories. The Blairs of Quebec begins on Wednesday July 11th. The McCurdy Birthright begins on Wednesday July 18th The Crowfoot Dynasty begins on Wednesday July 25th July 4th Wednesday
Other upcoming Generations episodes July 11th, Wednesday
Monday, April 3
by
Todd
on Mon 03 Apr 2006 01:04 PM PDT
BBC Radio Scotland: Vancouver's Toddish McWong talks about Canada's Scottish-Chinese-Canadian Community: Gung Haggis Fat Choy! A special warm welcome to Scots finding our website after listening to BBC Radio Scotland's arts and culture program The Radio Café. "Everything you’ve always wanted to know about Canada’s Scottish Chinese community," is how the Radio host described what was coming up on the Monday April 3rd program, as Radio Cafe this week is featuring aspects of the Scottish diaspora and its influences around the world, and will highlight Tartan Week in New York City where a huge parade will take over the street with men in kilts! I, Todd Wong aka Toddish McWong, was featured today on BBC Radio Scotland this afternoon at approximately 2:53pm Greenich Time (5:53am Pacific). But you can listen to the BBC Radio website at http://www.bbc.co.uk/radio/noscript.shtml?/radio/aod/scotland_aod.shtml?scotland/radiocafe_mon" Click on Play to hear the introducations, then click on the Fast Forward buttons to reach 38:00 Clips from a pre-recorded interview of me run from approximately 38:30 to 41:45 of the full 45 minute Radio Cafe broadcast. "This is what you get when you cross Robbie Burns Day with Chinese New Year", opens the host, as my voice comes in. "Gung Haggis Fat Choy is the intersection of Robbie Burns Day and Chinese New Year Day. "The Scots came across the Atlantic and named the land Nova Scotia, the Chinese came across the Pacific and called it "Gum San" (Gold Mountain). "With haggis – we mix in with haggis with Chinese food! We invented Deep Fried Haggis Won Ton. "This is what Canada is about. Many white Canadians can wear Chinese outfits and say they are learning about Multiculturalism. "My kilt is the maple leaf tartan, and it has all the colours of Canada in it. The Greens, yellows and reds of the Maple Leaf." "I recently read a book about “How the Scots invented the Modern World” and I think that the Chinese invented the Ancient World." Here are some links to help you navigate www.gunghaggisfatchoy.com Origins of Gung Haggis Fat Choy story - It all started back in 1993, when I was a wee student studying at Simon Fraser University on the highlands of Burnaby Mountain. Todd's poem "Gung Haggis Fat Choy" - "The Chinese called this land Gum San (Gold Mountain), And the Scots gave it the name of Nova Scotia Westerners became Easterners The Far East becomes the Far West." Dinner menu for 2005 Gung Haggis Fat Choy dinner - 10 courses of food, mostly traditional Chinese , but served up with haggis won ton, and haggis lettuce wrap + spicy jelly fish, noodles, rice vermicelli, curried beef and potatoes, and crab. article and photos from Gung Haggis Fat Choy Robbie Burns Chinese New Year Dinner - pictures of real-life intercultural music, relationships and food. Pictured above is our 2005 poster, my friends Lorrie and Tony Breen, myself with my girlfriend Deb Martin. Recipes for Gung Haggis Won Ton, and Gung Haggis Spring Rolls and haggis-stuffed tofu - Honestly! So many people have said, "I didn't know haggis could taste so good!" Gung Haggis Fat Choy dragon boat team mixing Chinese dragon boats with wearing tartans! Thursday, January 26
by
Todd
on Thu 26 Jan 2006 08:59 PM PST
Here's a new article at The Scotsman about Burns Dinners Around the World.
Guess who they name? http://news.scotsman.com/features.cfm?id=119992006 This is a very interesting story about Burns Day dinners in Paris, Hong Kong, and of course the infamous and internationally known Toddish McWong's Gung Haggis Fat Choy dinner in Vancouver, Canada.
by
Todd
on Thu 26 Jan 2006 08:57 PM PST
PIPING IN THE (CHINESE) NEW YEAR
HOW VANCOUVER’S CHINESE NEW YEAR CELEBRATION IS PROMOTING INTERCULTURALISM IN CANADA’S WESTERN METROPOLIS
http://www.maisonneuve.org/index.php?&page_id=12&article_id=2030
Christopher DeWolf writes about the different ways Chinese New Year is being celebrated in Vancouver - but I will just get to the good stuff here. Click on the links to visit the full article at Maisoneuve Magazine. GOOD ARTICLE!
more »
Friday, January 20
by
Todd
on Fri 20 Jan 2006 12:00 PM PST
Here's a picture of me in today's Metro News for January 20, 2006
A friend just sent me this on e-mail - now I have to go out and find a copy.
Story by Jared Ferrie. more »
by
Todd
on Fri 20 Jan 2006 01:24 AM PST
Thursday afternoon I met with Metro News reporter Jared, Dragon Martials Arts store on Pender St. at the Chinese Cultural Centre. This is where I purchased my Lion Head mask. I never ever imagined that the combination of Chinee Lion Head maskwith a red kilt would become such an iconic symbol of "Gung Haggis Fat Choy" cultural fusion.... but it did. The image has become copied and blogged around the world... from Calfornia to Canton, from Nova Scotia to Scotland, from New Jersey to Simon Fraser University.
Friday morning I am expecting a phone call from the hosts of the new CBC Radio program "Freestyle." more »
Thursday, January 19
by
Todd
on Thu 19 Jan 2006 01:52 AM PST
Listen on Friday, Thursday Jan 19th, somewhere between 7am and 9am on 690 AM CBC Radio One for co-host Margaret Gallagher to give away tix as part of "690 to Go" as she gives away tickets to the "city's hottest events." This will be the third year Margaret has given away GHFC tickets to CBC listeners. We must be hot! We think Margaret is hot. Margaret has both performed and co-hosted for Gung Haggis Fat Choy in past years. Margaret guest paddled in our dragon boat entry in the St. Patrick's Day Parade in 2005. We always sing "When Chi-rish Eyes Are Smiling" - only for Margaret. more »
Tuesday, January 17
Monday, December 12
by
Todd
on Mon 12 Dec 2005 11:44 PM PST
(please note.... this article is for 2006 - tix for 2007 dinner will be available soon)
January 22, 2006 Call the Firehall Arts Centre Box Office 604-689-0926. Advance Price: All seats receive subscription to Ricepaper Magazine ($20 value) After January 7th: 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
Tuesday, November 29
by
Todd
on Tue 29 Nov 2005 01:52 PM PST
Toddish McWong on BBC Radio Scotland - Check it out on-line "Toddish McWong" or in Canadian, Todd Wong, is featured on BBC Radio Scotland on the radio Scotland website.
Just click on programs - go to "Scotland Licked" - then wait awhile until you hear the voice of host Maggie Shiels. Listen to the introductions where she talks about finding me in Canada - then click on the 15 minute fast forward button. I will be heard very very soon.... The interview explores the origins of my Gung Haggis Fat Choy Robbie Burns Chinese New Year dinner event, and the haggis-Chinese fusion food that we have created for it. The crew said that I definitely had
a "Canadian accent" - Funny because my girlfriend said that she loved
"Maggie's" liting "Scottish accent."
St. Andrew's Day is in honour of the Patron Saint of Scotland - that's the reason Maggie came looking for me - to find out what I had done with "their haggis". Simply wrapped it in won ton wrappings and added waterchestnuts, deep fried and dipped in sweet and sour sauce. I also describe the haggis lettuce wrap. Then Maggie asked what I had done to the Robbie Burns poem - "Address to the Haggis"? I told her that we "updated" it... and proceeded to "rap" it. I think for the January 22nd, I will have performer Rick Scott sing along with me to "The Haggis wRap!" Slainte! Happy St. Andrew's Day (January 30th) Wednesday, November 23
by
Todd
on Wed 23 Nov 2005 02:06 PM PST
Toddish McWong on BBC Radio Scotland - next Monday Nov 28th - Scottish Time "Toddish McWong" or in Canadian, Todd Wong, will be featured onto BBC Radio Scotland on Monday - Nov 28th (11.30 am
Scottish time) or 3:30am PST if you are in Vancouver BC.. However, you can go to
the listen again option on the radio Scotland website.
The interview explores the origins of my Gung Haggis Fat Choy Robbie Burns Chinese New Year dinner event, and the haggis-Chinese fusion food that we have created for it. Maggie Shiels and the crew of the program The crew said that I definitely had
a "Canadian accent" - Funny because my girlfriend said that she loved
"Maggie's" liting "Scottish accent." And we mix in maple syrup to the sweet and sour sauce. Sometimes a bit a Drambuie or scotch too. My friends always get asked by the media if the haggis is any good. My Grand-Uncle called it "dandy" - and we always point out that tripe and chicken's feet are always part of Chinese "dim sum" lunch. "Dim Sum" actually means "little bit of heart", "touch the heart", or "close to the heart" - so the idea of eating Sheep's organs mixed with oatmeal is not such a revolting idea to regular Chinese food dinners. My girlfriend also said that I forgot to tell Maggie, that my Bear Kilts "Maple Leaf" tartan kilt is made of synthetic polyviscous material. This makes it perfect for summer when I go dragon boat paddling in the local Vancouver saltwater. Thursday, July 21
by
Todd
on Thu 21 Jul 2005 11:07 PM PDT
Early in January 2005, I did an interview for The Source, a bilingual newspaper in Vancouver. Nigel Barbour met me at Library Square and we chatted at Guttenberg's... more »
Saturday, February 12
by
Todd
on Sat 12 Feb 2005 02:14 PM PST
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
Thursday, January 20
Thursday, December 30
by
Todd
on Thu 30 Dec 2004 08:40 PM PST
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. |
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