• British Chinese Heritage Centre


    A cyber centre created by Ming-Ai (London) Institute, hosting the projects that preserve and exhibit information about the culture heritage stories of the British Chinese.


  • GALLERY  展廳 

    Enjoy past exhibitions and project photo albums.



  • LIBRARY  資料館

    Find articles, lesson plans and other education resources.



  • Interviews 採訪

    Discover the history of the British Chinese.



  • THEATRE  影院

    Watch project video and videos of our interviewees to learn more about their experiences.



HCCA LOGO Final2The "Healthy Chinese Cuisine Ambassadors" (HCCA Project) stems out of the British Chinese Food Project as a project that promotes healthy Chinese food and the art of Chinese cooking techniques in secondary schools. This is delivered through cooking demonstrations at schools, short presentations on British Chinese food culture, Chinese cuisines, and sauces, etc., and Chinese cooking training workshops for teachers.

These free programs are sponsored by Lee Kum Kee (Europe) Ltd. In response to rising obesity among children, there is a greater need than ever to equip children to understand and learn about healthy cooking. In the past Chinese food has been linked with unhealthy and greasy styles that do not properly represent the healthy diversity on offer within the cuisine.

The Ambassadors project aims to share information with students and teachers on the practice of healthy cooking in a Chinese style and hopes that they will become 'ambassadors' for healthy Chinese cuisine amongst their friends and family.


The HCCA Project has been running since 2013. The Project's Phase 1 was completed in 2014, and by the end of the school year, it reached 17 schools in Greater London, promoting healthy Chinese food and cooking to 250 students. The great feedback and enthusiasm of that first round of school visits, teacher workshops, and events led to Phase 2, which started in the second half of 2014 and will cover 2015. The HCCA Team, with Lee Kum Kee partners, has been visiting more and more school in Greater London with great success.

School Demonstrations

Secondary schools are offered to participate in the project, with a visit from our partner chefs, representatives of Lee Kum Kee and Ming-Ai (London) Institute who will talk about healthy Chinese food and Chinese food culture. If you are interested in the project visiting your school in the future, please contact hcca@ming-ai.org.uk and apply now for a free school demonstration.

Lee Kum KeeYou can find complete information about this project on this website, including school visit reports and pictures!




wen wu   chungwen li kar-hei lam chong goh julius tsui
 riyn e vicky qin kenneth yau ruth chan kurt dimineux 

wilson law
 alex law  rosie wang lai sheung wong  jiali xu
 ming ai british chinese food culture 2011 p seafood 012  kevin fok  xuyan shen  sam cai  ying yuan
 chi-ho li  elisabetta bizzarri  kit lai lam  frances lam  kam ling tang hui
 sally wang  ricky law  yatwan hui  ming ai british chinese food culture 2011 p seafood 006


 dan butiu
 sherry kuei candy ma Aubrey2011  ming ai british chinese food culture 2011 p seafood 011 nancy chan


BCFCprojectlogos Food is international as well as very cultural, it reaches our hearts through the stomach and gets our attention by its tastes, quality and presentation. Overseas Chinese always carry their "Chinese stomachs" wherever they go, and bring Chinese food to every corner of the world. Ming-Ai (London) Institute started this project in March 2011 with the support of Heritage Lottery Fund. The heritage focus for this project is to track the changes of Chinese food in the UK, from how the original recipes were adapted by environment changes and use of different ingredients, to how it got back to original ingredients and recipes with the import of more oriental foods.

You can find the project interviews in the British Chinese Heritage Centre's website, or you can visit this website for full project information.

民以食為天,自古中國文化與飲食息息相關;無論華人走到那裡,心思都離不開家鄉美食,自然而然帶著中國胃飄洋過海。明愛(倫敦)學院榮獲「文化遺產獎劵基金」資助,正式在2011年3月展開為期一年的項目 —「英國中餐文化」。此項目旨在輯錄研究中菜在英國的起源與發展,從原有菜譜如因應環境變遷與材料缺乏而改動,到東方食物的 入口增長而回到原有的口味及煮法!




Our heart-felt thanks to those who have supported the project behind the scenes, without their helps we are not able to get to this far.

Karen Broutsos, Ben Cheng, Barbara Grainger, Deborah Hedgecock, Juidth Garfield, Grainne Grabowski, Kamsang Law, Lin Law, Luica Law, Melissa Law, Gwen Liao, Maureen Roberts, Michele Smith, Xiaoxiao Sun, Luisa Vogoliolo-Welch, Richard Wiltshire, Alan Worsfold, Rachel Yang, Belinda Yip, and Pauline Yip.

Bruce Castle Museum, Cherry Famrs, Ching Hing Ltd., Europe Commerical News, Global Federation of Chinese Business Women (UK), Good Earth Group, Green Jade Restaurant, Harbour City Restaurant, Hoo Hing Ltd., Kaifeng Glatt Kosher Chinese Restaurant, Lee Kum Kee (UK) Ltd., London Metropolitan Archives, National Maritime Museum, North China Restaurant, Poons, Restaurant Privilege Group, St Joseph's Primary School, St Martin-in-the-Fields, St Michael's Catholic College, Tzu Chi College of Technology (Taiwan), Tzu Chi (UK) Foundation, UK Research & Development Centre fro Chinese Traditional Culture, W. Wing Yip Plc., Westmaill Foods and Westminster Academy.

(In alphabetical order)