Harrow International School Hong Kong today launches “Excellence on the Plate: A Taste of Wellbeing,” a student-centred and first-of-its-kind dining programme designed by Asia International School Limited (AISL) to set a new benchmark for school meals in the city.
Building on its successful debut at Harrow Schools in Mainland China, the initiative arrives in Hong Kong as the School enters a new chapter under Head, Ms Rosie McColl, underscoring her commitment to pupil wellbeing, inclusion and excellence.
Ms Rosie McColl, Head of Harrow International School Hong Kong, said: “At Harrow Hong Kong, we bring the world to our students — in the classroom and on the plate. ‘Excellence on the Plate: A Taste of Wellbeing’ is about joy as much as nourishment: delicious, international dishes that inspire curiosity, connect our community and help build lifelong healthy habits.”
“Excellence on the Plate: A Taste of Wellbeing” is the project’s guiding promise: healthy food can be delicious, culturally rich and supportive of growth. It addresses a persistent challenge in Hong Kong, picky eating and unbalanced diets among children. Recent survey data show that 89.9% of students, including 83.5% of primary pupils and 97.0% of secondary pupils, eat insufficient fruit and vegetables each day. Harrow International School Hong Kong is responding with meals that are both nourishing and appealing, supported by a food‑learning journey that explores ingredients, techniques and culture. By making good food desirable and understandable, the programme helps pupils overcome picky eating and build lasting healthy habits.
The programme reflects an enduring commitment to nurturing pupils. With pupil wellbeing and pastoral care at the centre of the School’s ethos, this programme thoughtfully integrates nutrition into the broader framework of care, supporting both physical health and emotional development as part of a holistic Harrow education.
Ms Valerie Chiu, Director of AISL Group, shared the inspiration behind the food project, “Healthy eating is a vital cornerstone for empowering students’ holistic development. By using natural ingredients and reducing refined sugar and processed components, we can help students build a balanced nutritional foundation, which significantly enhances focus and learning efficiency.” She further noted “Dining is also a medium for cultural understanding and value education. Every plate reflects our dedication to ecological responsibility, global awareness, and nurturing leadership qualities in our students.”
The inaugural tasting event at Harrow International School Hong Kong saw 120 selected students, parents, and staff to preview five exclusive dishes to highly positive feedback.
Ringing in the New Year with Nutrition That Powers Potential
In collaboration with acclaimed international culinary consultant, Mr Paul Yen, who brings to the initiative over 19 years of global culinary experience, 20 exclusive dishes have been co-created that are globally inspired, locally sourced, and authentically healthy and delicious. This first-of-its-kind, student-centric programme is underpinned by a commitment to all-natural whole foods that promote healthy growth and development in students, through wholesome foods that are rich in fibre, minerals and vitamins.
Refined sugars have been replaced with natural sweeteners like honey and fruits to help prevent obesity, regulate energy levels, and improve concentration. Every meal is designed to establish healthy eating habits that will last a lifetime, with balanced daily offerings that include lean proteins and fresh produce. These flavours of excellence create joyful memories, foster fellowship, and nourish not only pupils’ bodies, but their minds and souls.
All dishes are prepared according to six core principles: no MSG, no artificial ingredients, no deep frying, no refined sugars, no highly processed ingredients, and no low-quality seed oils. These uncompromising standards ensure that each meal is crafted with the health and wellbeing of students in mind.
Sparking Food Appreciation Beyond the Plate
The rotating menu showcases British classics, international favourites and vibrant vegetarian options, with inclusive choices for pupils who are dairy‑free, gluten‑free, vegetarian or vegan. Playful dish names such as Taco ’Bout Chicken Fajitas, Naan Stop Butter Chicken and I Spy a Shepherd’s Pie make mealtimes memorable, while shared tables foster friendship and a sense of community.
Mr. Paul Yen, celebrated culinary chef, said: “I’m truly excited to demonstrate how local ingredients can be transformed and elevated into big, bold flavours while supporting sustainability. My goal is for pupils to find joy in all aspects of eating, from how a dish looks to how it tastes and to the stories behind it. If we can spark that sense of curiosity and appreciation now, we might just inspire the next generation of great chefs or culinary innovators.”
