Ching-He Huang[1] MBE (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4; (born 8 April 1978), often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef.
[2][ISBN missing] Born in Tainan, Taiwan, Ching spent most of her early childhood (up to age six) in South Africa, before her parents moved to London, England, when she was 11 years old.
[1][3] Educated at Queen Mary and Westfield College of the University of London, England,[1] and Bocconi Business School in Milan, Italy,[1] Ching graduated with a first class economics degree[4][5] and set up her own food businesses, Fuge Foods,[1] which was dissolved in 2014 with final abbreviated accounts for the year ended 30 June 2008.
[citation needed] This television series was subsequently licensed into The Cooking Channel (USA), New Zealand, Germany, Iceland, Poland, Australia, and Belgium, and was also allocated to the BBC's Lifestyle channel for all its Asian feeds, including China, Hong Kong SAR, Republic of China, Singapore, and Korea.
Ching-He Huang was appointed Member of the Most Excellent Order of the British Empire (MBE) in the 2020 Birthday Honours for services to the culinary arts.
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 Eat Clean: Wok Yourself to Health for Harper Thorsons, promising simple, nutritious dishes that will detoxify and nourish your body.
The book contains everyday plant-based recipes inspired from across Asia to create delicious simple, healthy, vegan dishes that everyone can enjoy.
[1][17] Her magazine contributions include a red carpet report from the Emmy's for Grazia, BBC Good Food,[1] Women's Health, BA Highlife, Jamie, OK!, Hello!, Sainsbury’s, Stella at The Sunday Telegraph, The Sun TV, Metropolitan Global Times, Chinese Weekly, Vegetarian Living, Which?, Healthy Living Magazine, and The Mayfair Times.