Gung Haggis Fat Choy!

You see, Chinese New Years always falls near Robbie Burns' Birthday.... and... both events are important in Vancouver.... and... let's just let let Toddish McWong's blog explain it all.

But don't miss out on the haggis spring rolls, haggis ried wontons and the haggis lettuce cups if you happen to be in Vancouver on January 22.

Waiter, there's a USB plug in my siu mai!

The web site for Houston's Chinatown has a a page exploring the joys and procedures of eating dim sum, complete with suitable illustrations. The page designer, however, seemed to fail to notice that the clip art he grabbed from the web for illustrating siu mai was a publicity photo from a Japanese manufacturer of cute flash media storage devices. If you tak a look, you can clearly see the USB plugs attached to them.

Now, if I can get a steamer of those for $2.50....

Culinary Crime in London

There's an interesting rantlet in the op-ed section of the London Telegraph today by David Tang (of Shanghai Tang). Unfortunately, it deals more with form than with subtance, and leaves a lot unsaid about the quality and composition of the food itself.

"Spare ribs, egg foo-yung, chop-suey and plenty of fried rice: how to murder a Chinese "

Klingt furchtbar schmeckt aber wunderbar

Translation: My new year's resolution is to revive this blog, embrace it wholeheartedly, and lovingly feed it nibbles.

Okay, that was a white lie. Actually, it means "Sounds terrible but tastes wonderful". I found this description applied to a German restaurant, Grasshof, while browsing the somewhat scary website of a government supported haute food technology institute, INICON, but the phrase seems to be tailor-made for Chinese food. How often have you uttered something similar, or heard someone utter something similar about the goose chitterlings, fish maw or duck tongues on the menu at your favorite Chinese restaurant?

Anyway, a Happy Klingt Furchtbar Schmeckt Aber Wunderbar, or KFSAW for short to you, and come on back!