Gung Haggis Fat Choy - Our 5th great dinner in a row!

[Having technology problems :-( ! So photos and audio will come later]

Check out our Gung Haggis Fat Choy 2006 report for insights on why we loved this years's events and why we will be back for 2007!


Gung Haggis Fat Choy 2006

Hard to believe, but Gung Haggis Fat Choy 2006 was our 5th in a row (we have been at every dinner since 2002).

Rocking food and rocking music and rocking people.

Every year we meet new people and bond over haggis and yummy Chinese banquet food (which is better every year) and Auld Lang Syne.

Stephen Wong's Chinese restaurant picks

These are the favourites that Stephen Wong mentioned at yesterday's event at the Vancouver Public Library with Stephen, Gung Haggis Fat Choy creator Todd Wong and  organized by Janice Wong, author of Chow: From China to Canada, Memories of Food and FamilyChow from China to Canada: Tales of Food and Family:

Going to Gung Haggis Fat Choy Tasting tomorrow

And will give a full report here. Have you bought your Gung Haggis Fat Choy tickets yet? Hope to see you there this Sunday January 22, 2006 at Floata.


Libby's re-opens evenings on January 19, 2006

Stephanie the owner of Libby's (VanEats Libby's review) told me that by popular demand they are re-opening during the evenings starting January 19th when they are kicking it off with some complimentary bevvies and appies. As the youth say, sweet! Looking forward to some delicious takeout from Libby's as well as occasionally eating there when we have a babysitter!

From Libby's Kitchen News page.:


Take 5 at 429 Granville now open until 8p.m. Monday to Friday

My second office, Take 5 Cafe (VanEats Take 5 Review), at 429 Granville is now open Monday until Friday until 8p.m.

Savoury Pie Crust

I love savoury pies. When I made tourtiere at Christmas, I finally realized that making savoury pies isn't such a big production after all and I should make them more often. This savoury pie crust is hardy yet flaky and would suit a variety of fillings especially those flavoured with herbs.


Savoury Pie Crust

1 cup whole wheat flour
1 1/2 cups cake flour
2 tsp. dried thyme
1/2 tsp. salt
1 cup cold butter
1/3 cup ice water
2 Tbsp. white vinegar

In a large mixing bowl, combine whole wheat flour, cake flour, thyme and salt.
Cut butter into 1/2" pieces and add to flour mixture. Using your fingers rub in butter until butter is the size of small peas.
Combine ice water and vinegar. Gradually add to flour mixture until a loose dough forms.

Luscious Chocolate Mousse

January probably isn't the best time to post a recipe for a rich, luscious chocolate mousse as a lot of us are trying to work off all the goodies consumed during the holidays. But I made this mousse for dessert for Christmas and it's a winner. Not overly sweet, terribly rich. Super easy. Because this mousse is fairly firm, it would also make a good filling for a genoise roll or a chocolate sponge cake.



Subscribe to VanEats RSS