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 and is the author of six best-selling cookbooks. Ching is recognised as a foodie entrepreneur having created her own food businesses. She has become the face of Chinese cookery internationally through her TV shows, books, tableware range and involvement in many high profile campaigns and causes.
Born in Tainan, Taiwan to Taiwanese parents, Ching 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, Ching graduated with a first class economics degree and set up her own food businesses, Fuge Ltd and TZU.
Ching’s culinary ethos centres on fresh, ethically sourced ingredients, Chinese heritage and modern flavours – her food is the perfect fusion of tradition and innovation. Ching makes Chinese cooking accessible and healthy, appealing to East and West alike.
Ching is 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 Food and Drink with Tom Kerridge, Channel 4's Sunday Brunch, CBBC's The Munch Box, BBC's Christmas Kitchen and Spring Kitchen, Channel 4's Weekend Kitchen with Waitrose, 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 Beverley 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, Ching 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.
Ching 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.
Easy Chinese: New Year Special San Francisco - a one-hour special about the Ultimate Chinese Feast aired on February 10, 2013 on Cooking Channel.
On February 10, 2013, Ching 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, Ching shot her fourth show in partnership with the Cooking Channel. This new series titled Restaurant Redemption saw, over the course of thirteen half-hour episodes, Ching travelling across the US to meet failing restaurateurs 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.
Following the huge success of the first series, in autumn 2014, the second series of the Restaurant Redemption premiered in the US, to great acclaim.
Ching fronted a 10 X 30 minute series - The Big Eat for the Food Network UK which aired 16th Feb 2015.
In May 2015, Ching filmed a new 10-part series Ching: Amazing Asia for the Food Network UK. Produced by Sentient Films and co-produced by Ching and Jamie Cho, the 10 x 30-minute series will air in the UK in the fourth quarter and early next year in EMEA.
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.
Chings's third book, Ching's Chinese Food in Minutes, was published on 3 September 2009.
In 2011, Ching’s Fast Food (UK edition) and the US version Everyday Easy Chinese was released featuring her most memorable childhood experiences, intertwined with Chinese superstition, etiquette and original suggestions for exciting variations on classic recipes.
In 2012, Exploring China: A Culinary Adventure was published. The book accompanied the BBC TV series, following Ching and godfather of Cantonese cooking, Ken Hom, as they travelled and explored China’s culinary culture.
In March 2015, Ching released her latest book, Eat Clean: Wok Yourself to Health for Harper Thorsons, promising simple, nutritious dishes that will detoxify and nourish your body.
Ching has had multiple appearances in the national press with features in Independent on Sunday, Observer Food Monthly, The Telegraph and a three-week serial in The Times.
Ching has also written for several food magazines such as Olive, and Delicious. Her magazine contributions include a red carpet report from the Emmy’s for Grazia, BBC Good Food, Women’s Health (magazine), BA Highlife, Jamie, OK!, Hello (magazine), Sainsbury’s, Stella (Sunday Telegraph), The Sun TV, Metropolitan Global Times and Chinese Weekly.
Ching has also contributed to online publications including, BBC Chinese World Service, lovefood.com, BA digital as well as websites such as Good Food Channel and Food Network.
In 2015, she was asked to demonstrate to the HRH Prince of Wales and the Duchess of Cornwall the art of dumpling making on their royal visit to Chinatown in London in celebration of Chinese New Year on 19 February 2015. In 2007, she was also asked to conduct the food tour of Chinatown, London, for the Duke and Duchess's first visit together.
Also passionate about her charity work, she regularly supports a number of organisations including, Mothers’ Bridge of Love – Help Chinese Children, the international charity Tzu Chi, Royal Society for the Prevention of Cruelty to Animals, British Lung Foundation, World Wide Fund for Nature, Macmillan Cancer Support and Sense a charity for deafblind children.
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."
- 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
- Exploring China: A Culinary Adventure (BBC Books 7 Jun 2012) ISBN 978-1-84990-498-8
- Eat Clean: Wok Yourself to Health (Harper Thorsons 26 March 2015) ISBN 978-0-00-742629-4
- 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 Ching thebookseller.com
- Official Harper Collins UK Website
- BBC HD Teaser
- Interviews: Ching-He Huang Radio 86
- Mostly Food Journal
- Official Harper Collins UK Website
- 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
- Official Chinese Food In Minutes Website
- Ching He Huang Queen Mary University-Biogs
- Ching He Huang Profile at VisibleChinese