Ching-He Huang

About

Ching-He Huang is a TV personality and an ambassador for Chinese cooking. She has her own signature branded Wok among other products. She has starred in three popular TV series and is the author of five best-selling cookbooks.

Ching’s culinary influences stem from the cooking styles of her grandparents, who came from a farming community in Taiwan. At age five, she emigrated to South Africa with her family. There she experienced a different diet and climate. Then the family moved again, to London, when Ching was 11.

She studied at Queen Mary and Westfield College, University of London and Bocconi Business School in Milan. Ching graduated with an economics degree and set up her own food businesses, Fuge Ltd and TZU.

TV Chef

Ching is also known for her cookery programmes. Her first was Ching’s Kitchen, first shown on UKTV Food in 2005. Other television appearances followed on Daily Cooks, Saturday Cooks and Great Food Live. Huang has also appeared on Saturday Kitchen, UK Food Market Kitchen as well as guest appearances on Ready Steady Cook and Cooking the Books. She also cooked live for Melanie Sykes on Grand Designs Live and appears as a regular guest on the show Taste.

She published her first recipe book, China Modern, in 2006. The book contained a variety of Chinese recipes.

In 2010 Huang fronted a new thirteen part cookery series on Five. In the show Ching takes two novice cooks and teaches them how quick and easy Chinese cooking really is, before the novices recreate the dishes on their own.

Chinese Food in Minutes won the award for 3rd Best Chinese food book at the Gourmand World Cookbook Awards 2010.

Her series Easy Chinese San Francisco debuted on the Cooking Channel in 2011. The show explores the fresh ingredients that San Francisco has to offer. Armed with her vast knowledge, Ching is out to prove that Chinese cuisine can be simple, healthy and delicious.

Huang has also written for several food magazines such as Olive, BBC Good Food and Delicious.

She has developed a range of Ching-branded tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco.

Ching promotes Chinese cookery through her TV programmes and cookery books. Her approach is to demystify the notion that Chinese cooking is complicated. She shows that traditional recipes can be easily adapted for the home cook.

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