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
- Audris Pun, FUN HCCA Project Manager
Favourite Chinese Ingredient: XO Sauce
Spirit Dim Sum: 豆苗餃 (dòu miáo jiǎo). Similar to Har Gao, but with added greens in them!
Holly Chan, FUN HCCA Coordinator
Favourite Chinese Ingredient: Premium Oyster Sauce & Sweet Soy Sauce
Spirit Dim Sum: Har Gao & Ma Lai Go (馬拉糕, fluffy brown sugar sponge cake)
Wing Lau, FUN HCCA Coordinator
Favourite Chinese Ingredient: Premium Oyster Sauce
Spirit Dim Sum: Siu Mai
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
Emma Ieong, FUN HCCA Project Officer
Favourite Chinese Ingredients: Premium Oyster Sauce & Guilin Style Chilli Sauce
Spirit Dim Sum: Chinese Pork Spring Rolls & Har Gow (Chinese Steamed Shrimp Dumplings)
Zoe Cheung, FUN HCCA Project Officer
Favourite Chinese Ingredients: Minced Garlic and Sweet Soy Sauce
Spirit Dim Sum: Baked Barbecue Pork Buns and Har Gao
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!)
