Ching-He Huang

Ching is an International Emmy nominated TV chef & cookery author. Born in Taipei, Taiwan, Ching draws on her Chinese culture to create food that is delicious and accessible for home cooks. Her culinary ethos is to use fresh, organic and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation.

Ching makes Chinese cooking accessible and healthy, appealing to East and West alike. Her dynamic approach to modern Chinese food is evident in her immensely popular TV work. Her own fronted series in the UK include; Chinese Food Made Easy (BBC2), Chinese Food in Minutes (C5), Exploring China (BBC2) and Ching's Amazing Asia (Food Network). In the UK Ching is a regular guest chef on Saturday Kitchen (BBC1) and Lorraine (ITV1). In the US Ching's popular TV shows include Easy Chinese: San Francisco, Easy Chinese: New York & LA, Restaurant Redemption, Eat the Nation. Her US appearances include The Today Show (NBC), Rachael Ray Show (CBS) and Iron Chef America (Food Network US).

Ching has published seven popular and best-selling cookbooks to date including Eat Clean: Wok Yourself to Health, Exploring China, Ching's Fast Food, Everyday Easy Chinese, Ching's Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Ching is the creator & founder of The Lotus Wok – a wok with a dynamic nano-silica coating for high performance cooking. Ching spends her time between U.K., US and Asia.

  • Reviews

    'The recipes in Ching's latest book Stir Crazy, are all about using the wok to create healthy versions of takeout classics, such as Sichuan mushroom chow mein and char siu pork. It's a riot of zingy dishes you'll really want to make.' -- Jamie Magazine


Books by Ching-He Huang