Ching-He Huang (born 1978 in Taiwan) is a food writer, food entrepreneur and TV chef who has appeared in a variety of television cooking shows.
Although born in Taiwan, Huang spent most of her early childhood in South Africa before her parents moved to London,England when she was 11 years old. Educated at Queen Mary and Westfield College, 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 Ltdand TZU.
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. Huang has also appeared on BBC Saturday Kitchen with James Martin, UK Food Market Kitchen as well as guest appearances on Ready Steady Cook, Cooking the Books and cooked live for Melanie Sykes on Grand Designs Live. In 2006 she published her first recipe book, China Modern, which contained a variety of Chinese influenced recipes. The book is also published in later international editions in Germany, Holland and Sweden. 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.
Huang has also written for several food magazines such as Olive, BBC Good Food and Delicious.
She often reinvents favourite Chinese dishes, modernizing them with fresh, easy to buy ingredients and offers simple practical tips and techniques. Her dynamic,approachable and versatile style appealed to a young cosmopolitan yet urban sophisticated market and her TV shows and books are very successful.Much of the fresh produce she uses in her cookery are grown or made locally in the UK, for example chillies from Chorley, Tofu from Melton Mowbray, soy sauce from Wales and pak choi from Preston.
China Modern (Kyle Cathie, 2006) ISBN 9781856266734
Chinese Food Made Easy (Harper, 2008) ISBN 9780007264988