Ching He Huang
|Ching He Huang|
8 November 1978 |
|Education||Queen Mary, University of London, Bocconi Business School|
|Cooking style||Chinese cuisine, Taiwanese cuisine, British Chinese Cuisine|
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4; often known in English-language media simply as 'Ching'; born 8 November 1978) is a British Chinese food writer and TV chef who has appeared in a variety of television cooking shows. Huang has starred in eight popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco.
Born in Tainan, Taiwan to Chinese parents, Huang spent most of her early childhood (from age 5) in South Africa before her parents moved to London when she was 11 years old. Educated at Queen Mary and Westfield College of the University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree and set up her own food businesses, Fuge Ltd and TZU.
Huang often reinvents favourite Chinese dishes, and cooks them in a style different from most conventional Chinese restaurants in the UK. This style has proven to be very popular. Her aim is to use fresh and simple ingredients.
Huang is also known for her cookery programmes, her first being Ching's Kitchen which was first shown on UKTV Food in 2005. Other television appearances followed including Daily Cooks, Saturday Cooks and Great Food Live. She is a regular guest on the BBC's Saturday Kitchen with James Martin, and has made guest appearances on Spring Kitchen with Tom Kerridge, Channel 4's 'Sunday Brunch, UK Food's Market Kitchen as well as guest appearances on Ready Steady Cook, Cooking the Books and cooked live for Melanie Sykes on Grand Designs Live. She appeared as a regular guest on Sky Television food show Taste, hosted by Beverly Turner.
The Chinese Food Made Easy television series has been licensed into The Cooking Channel (USA), New Zealand, Germany, Iceland, Poland, Australia and Belgium and has been picked up by the BBC’s Lifestyle channel for all its Asian feeds, including China, Hong Kong, Taiwan, Singapore and Korea.
In 2010, Huang fronted a new thirteen part cookery series on Five. The series Chinese Food in Minutes was based her book "Ching's Chinese Food in Minutes", published by HarperCollins in September 2009. It included a branded microsite with video, recipes, episode guides and competitions, plus additional exclusive content websites.
In 2011 her 13-episode series Easy Chinese San Francisco by Ching He Huang debuted on the Cooking Channel.
Huang returned to BBC2 in 2012 for Exploring China: A Culinary Adventure which showed her travelling and exploring China’s culinary culture with the godfather of Cantonese cooking, Ken Hom. There is an accompanying book to the series.
On June 2, 2012, Easy Chinese: New York and LA, another 13-part series premiered on the Cooking Channel.
On February 9, 2013 she appeared on BBC TV's Saturday Kitchen with James Martin, where she cooked up a special Chinese New Year dish of Sticky Belly Pork Rice Wrapped in Lotus Leaves.
"Easy Chinese: New Year Special San Francisco" - a one hour special about the Ultimate Chinese Feast which aired on February 10, 2013 on Cooking Channel.
On February 10, 2013, Huang was featured on the first season, episode 45 of Channel 4's Sunday Brunch, preparing a traditional Chinese New Year meal of dim sum. She appeared on Channel 4's Sunday Brunch again on June 9, 2013, prior to attending the Daytime Emmy Awards for which she was nominated as best culinary TV host for her show Easy Chinese : New York & LA (USA).
In Autumn 2013, Huang shot her fourth show in partnership with the Cooking Channel. This new series titled Restaurant Redemption saw, over the course if thirteen half-hour episodes, Ching travelling across the US to meet failing restauranteurs and help them save the businesses they love. The show has been aired in the U.S, U.K., and across the Asian Food Channel from Hong Kong, Singapore, Malaysia to Indonesia. One restaurateur has stated that her restaurant was actually successful when she took part in the show and that "now I understand reality shows are not reality", although she also conceded that "it turned out to be a great experience." A second series will be airing this autumn due to the success of the first series.
Ching-He Huang has launched Click & Cook, an online video recipe library, offering exclusive step-by-step nutritious Chinese fusion recipes for people to cook themselves at home.
In 2006 she published her first recipe book, China Modern, which contained a variety of Chinese influenced recipes.
In 2008, she published a second recipe book to accompany a 6-part peak time television series Chinese Food Made Easy, commissioned and shown by BBC Two and BBC HD. Chinese Food Made Easy aired in June 2008 and was an instant success, attracting millions of viewers. Her book, also called Chinese Food Made Easy, was published alongside the series and was a number 1 bestseller for six weeks.
Huangs's third book, Ching's Chinese Food in Minutes, was published on 3 September 2009.
Huang's three books published by Harper Collins, including her most recent work, have sold 250,000 copies in the U.K. and are now available in 20 to 25 countries around the world.
Chinese Food Made Easy 2011 NAMIC Vision Awards Winner-Lifestyle Category 
Best Food Broadcast Award for BBC 2's Exploring China: A Culinary Adventure at the 2013 Guild of Food Writers Awards
Best Culinary Host nominee for Cooking Channel's Easy Chinese in Daytime Emmy Awards 2013
Gourmand Award 2013 for BBC 2's Exploring China: A Culinary Adventure
She is also an avid supporter of Traditional Chinese Medicine. On 5 October 2010, she signed an online petition against the impending European Directive on Traditional Herbal Medicinal Products, adding the comment: "This is absurd! I grew up using herbal medicine. More money into research and let the people decide."
Legacy of Taste
From 2009 to 2013 Ching-He Huang has teamed up with China's number one selling beer, Tsingtao, to "find the best Chinese dining experience in the UK". Members of the public were invited to nominate their favourite Chinese restaurant. A panel of experts led by Huang then had the role of judging which restaurant among the many nominations would be crowned. The restaurant that wins the Legacy of Taste title is awarded a trophy and framed certificate for display in their restaurant, with awards presented by Huang at a ceremony in London.
- China Modern (Kyle Cathie, 2006) ISBN 978-1-85626-673-4
- Chinese Food Made Easy (HarperCollins, 2008) ISBN 978-0-00-726498-8
- Ching's Chinese Food in Minutes (HarperCollins, 2009) ISBN 978-0-00-726500-8
- Ching's Chinese Food Made Easy Paperback (HarperCollins, April 2011) ISBN 978-0-00-726499-5
- Ching’s Fast Food (HarperCollins, April 2011) ISBN 978-0-00-742627-0
- Ching's Everyday Easy Chinese (William Morrow Cookbooks, 4 October 2011) ISBN 978-0-06-207749-3
- Ken Hom & Ching in China (BBC Books 7 Jun 2012) ISBN 978-1-84990-498-8
- Biography: Ching He Huang's Official Website
- UKTV Food: Chefs: Ching He-Huang
- Fuge Ltd
- Official TZU UK Ltd Website
- I WOK TO LIVE mirror.co.uk
- Taiwanese chef cooks up a storm on British TV Taiwan Today
- Food guru finds fame in London Taipei Times
- Chinese Food Made Easy Lion Television Production Information
- Five gets saucy with Huang thebookseller.com
- Official Harper Collins UK Website
- BBC HD Teaser
- Interviews: Ching-He Huang Radio 86
- Mostly Food Journal
- Official Harper Collins UK Website
- Focus Taiwan/Taiwan-born TV chef keeping Chinese cooking in spotlight in UK
- Olive - Meal of fortune iVillage
- Ching He Huang at Delicious magazine
- Gourmand World Cookbook Awards
- Gourmand World Cookbook Awards 2010
- NAMIC Vision Awards Winners Gallery
- Be a wok star Manchester Evening News
- Legacy of Taste Legacy of Taste/Tsingtao Beer UK
- Official Chinese Food In Minutes Website
- Ching He Huang Queen Mary University-Biogs
- Ching He Huang Profile at VisibleChinese