Haggis is a dish containing sheep's 'internal organs' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach.
Currently due to availability and convenience some are prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are.
Most haggis are served with "neeps and tatties" (Scottish: swede, yellow turnip, boiled and mashed)
It was presented neatly, three scoops of swede, and a scoop of mashed potato in the centre with the Haggis sitting on top, and a side of rich gravy.
I was surprised how perfect it tasted, it did not have any off putting smell, and the Haggis was moist and the oats were soft, and the spices and everything all blended perfectly, the gravy enriched everything.
The swede tasted how it should, and everything complimented well together.
As for setting, it is truly an oasis in Wan Chai, a nice hidden spot, the carriage compartment seats are the best, it reminds me of the old trains at the Bluebell railway in Sussex.
The nice colour of red and matching tartan.
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