JOIN US

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JOIN US

Get involved with FUN HCCA

Become a volunteer with our award-winning food and nutrition education project. Get experience creating teaching resources for an award-winning non-profit project that works with schools across the UK Min 4 hours per week Based in North London, with the possibility of remote work Travel reimbursement available  We currently also have an open vacancy for a paid full or part time role. For more details, see http://ming-ai.org.uk/vacancies About us The FUN HCCA Project conducts healthy Chinese cookery workshops and CPD teacher training at schools all over the UK. We teach students and teachers about the history and diversity of Chinese culture and cuisine and help tackle obesity by showing students how to prepare their own balanced, nutritious, creative meals.

We need you! Are you studying nutrition, becoming a teacher or have a keen interest in food and educating the youth? We need your help in creating accurate, easy-to-follow lesson plans for UK secondary school teachers and resources to provide continuous support for our teacher ambassadors. As a volunteer and FUN Healthy Chinese Cuisine Ambassador, you will: learn valuable skills in research, lesson planning, developing resources, and about Chinese culinary culture be credited for the resources you create become part of our passionate FUN HCCA team, network of food technology teachers and Chinese food lovers receive a reference recognising your work If you can commit 4 hours per week for a minimum of 3 months, send your CV and a cover letter explaining why our project interests you to This email address is being protected from spambots. You need JavaScript enabled to view it..

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Contact Us

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Contact Us

We welcome all enquiries and suggestions from teachers, students and supporters to help make FUN HCCA relevant and useful to the schools. All communication will be treated with confidentiality. Please complete the Contact Form below, or preferably send an email to us directly at This email address is being protected from spambots. You need JavaScript enabled to view it.. If you are a teacher thinking to invite us to conduct a school workshop, you may find our FAQs page useful. You can find it here: http://funchinesecooking.com/faq.  The FUN HCCA Project is managed by: Ming-Ai (London) InstituteNo.1, Cline Road London N11 2LXTel: 020 8361 7161www.ming-ai.org.ukwww.britishchinesefoodculture.org.uk FUN HCCA operates in partnership with Lee Kum Kee (Europe) Ltd. For more information about Lee Kum Kee, please visit the Partner page on this site or visit their website.

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THE TEAM

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THE TEAM

FUN HCCA Project Directors

Chungwen Li, Dean of Ming-Ai (London) Institute Favourite Chinese Ingredient: Sesame Oil Spirit Dim Sum: Cheung Fun, steamed or pan fried

Maria Chong, Managing Director of Lee Kum Kee (Europe) Ltd. Favourite Chinese Ingredient: Premium Oyster Sauce & Chiu Chow Chilli Oil Spirit Dim Sum: Chiu Chow Dumplings & Sweet Black Sesame Roll

The FUN HCCA Team

Milline Low, FUN HCCA Project Manager Favourite Chinese Ingredient: Chilli Bean Sauce Spirit Dim Sum: Char Siu Bao   

C. Tam, FUN HCCA Coordinator Favourite Chinese Ingredient: Premium Oyster Sauce & Chiu Chow Chilli Oil Spirit Dim Sum: Taro Cake

Belinda Yip, FUN HCCA Lead Trainer Favourite Chinese Ingredient: Sweet Soy Sauce with Chiu Chow Chilli Oil (perfect balance with extra kick!) Spirit Dim Sum: Dumplings - "Life is like a dumpling! You never know what you get unless you make it."

Charlotte Chan, FUN HCCA Project Officer Favourite Chinese Ingredient: Sesame Oil & Satay Sauce Spirit Dim Sum: Har Gao

Eléonore Aubry, FUN HCCA Project Officer Favourite Chinese Ingredient:  Hoisin Sauce Spirit Dim Sum: Sheng Jian Baozi (Shanghai pan-fried pork dumplings) 

FUN Chef Ambassadors (alphabetical order)

Kam Po But, Former Executive Chef of Memories of China Restaurant Favourite Chinese Ingredient: Garlic Sauce ( with all its ingredients) Spirit Dim Sum: Shrimp Filled Courgette Boats (and I know how to make them real good!)

Jason Li, Assistant Director of Sales at Asia Market The Ritz London Favourite Chinese Ingredient: Redbraising Sauce, Star Anise & Cinnamon Stick Spirit Dim Sum: DongPo Pork Belly (though it's not really a dim sum )

Jeremy Pang, Founder of School of Wok Favourite Chinese Ingredient: Wok Spirit Dim Sum : Pineapple Bun

Ken Wang, Partner & Group Culinary Development of JRC Global Buffet Wembley Favourite Chinese Ingredient: Sichuan Peppercorn Oil Spirit Dim Sum: Chao Shou in a chilli-garlic dressing (it's just the best)

Andrew Wong, Owner and Head Chef of Michelin-starred Restaurant A.Wong Favourite Chinese Ingredient: Dumpling Vinegar Spirit Dim Sum: Shanghai Soup Dumpling ( like me, it's unnecessarily complicated!)

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Partner

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Partner

Founded in 1888, Lee Kum Kee is the inventor of the flavoursome concentrated Oyster Sauce (the magic ingredient in Chinese cuisine!). Today, Lee Kum Kee is the number one Chinese sauce brand in Hong Kong and sold worldwide. Chinese families across the world have been using Lee Kum Kee sauces in their kitchens for decades. The high quality of Lee Kum Kee sauces has also been acknowledged and appreciated by Michelin-starred chefs. Lee Kum Kee sauces are well positioned and available at all leading supermarket chains including the World Foods sections of Tesco, Sainsbury’s, Waitrose, Asda, Morrisons as well as all Chinese grocery shops, Cash-and-Carries and Amazon.com. For any enquiries please email This email address is being protected from spambots. You need JavaScript enabled to view it.

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The FUN:) HCCA Project

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FUN:) HCCA Project

From 2016 the new GCSE Food Preparation & Nutrition curriculum is taught in UK schools with emphasis on developing an understanding of nutrition, food provenance and working characteristics of food. FUN:) HEALTHY CHINESE CUISINE AMBASSADORS project complements this new curriculum international cuisine section and aims to equip young students and the teachers with knowledge on Chinese food culture, the Chinese take on nutrition and healthy eating as well as relevant practical preparation and cooking skills. FUN:) HCCA commenced the 2015-16 Academic Year and is a 5-year project with objective to reach out to 280 schools across the UK and conduct over 40 CPD Teachers Training Workshop & Competitions. Besides student and teacher workshops, the project continuously develops lesson plans for the use for teachers in classrooms or for self-learning students as well as video materials with recipe and food preparation skills. Click here to sign up for the access to teaching materials. In spring 2018, The Ming-Ai (London) Institute was awarded the Golden Chopsticks Community Award for the work of FUN:) HCCA.  The aims of the FUN:) initiative are to: Train up Ambassadors of FUN:) to be equipped with valuable knowledge and practical Chinese cooking skills Demonstrate how easy to make, healthy and delicious home-made Chinese food can be - and it takes less time than ordering a takeaway!   Actively encourage students and teachers to experiment with Chinese cooking and discover the diversity and distinctiveness of Chinese food from different regions. In Britain you would  greet friends with "Hello", “Hi” or “Hey”, equivalent of Chinese nǐhǎo你好. However, the traditional Chinese greeting is: "Have you eaten rice yet?" - Nǐ chīfànle méi? 你吃飯了沒?/你吃饭了没? Rice is the staple food for Chinese all over the world and inspiration for the FUN:) HCCA project. The main logo is the Chinese character for 'Rice' fàn 飯/饭.  The Chinese pronunciation of the word sounds like ‘FUN’ - hence the play on both the Chinese and English languages.   In the bottom part of the logo, the first two characters are 開飯! Kāifàn! Which literally means "Open the rice!" but is actually an invitation to start eating and similar to enjoy or bon appétit! Chinese cuisine is fun to prepare, easy to cook and delicious to eat. We show the students and school teachers how to make healthy and tasty Chinese food while empowering them to be the FUN:) HEALTHY CHINESE CUISINE AMBASSADORS and spread the word to their family and friends.

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Home Page

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A Taste of FUN

About Us

TEACHER TRAINING

STUDENT WORKSHOPS

RECIPES & RESOURCES

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