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Ching-He Huang
Born Chinese: 黃瀞億; pinyin: Huáng Jìngyì
8 April 1978 (1978-04-08) (age 43)
Tainan, Taiwan, Free area of the Republic of China
Cooking style Chinese cuisine,
British Chinese cuisine
Education Queen Mary University of London,
Bocconi Business School
Spouse Jamie Cho
Official website

Ching-He Huang MBE (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4; born 8 April 1978 (1978-04-08) (age 43)), often known in English-language merely as Ching, is a Taiwanese-born food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognised as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.[ISBN missing]

Early life

Born in Tainan, Taiwan, Free area of the Republic of China, 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. Educated at Queen Mary and Westfield College of the University of London, England, and Bocconi Business School in Milan, Italy, Ching graduated with a first class economics degree and set up her own food businesses, Fuge Foods, which was dissolved in 2014 with final abbreviated accounts for the year ended 30 June 2008.

Broadcasting career

Ching is known for her appearances on various cookery programmes, including ITV's Saturday Cooks and Daily Cooks, and UKTV's Great Food Live.. She is a regular guest on the BBC's Saturday Kitchen hosted by Matt Tebbutt (and previously hosted by James Martin). Ching has also hosted Saturday Kitchen in 2016. She makes regular guest appearances on ITV's This Morning and Lorraine. She has also appeared on Food and Drink hosted by Tom Kerridge, ITV's John and Lisa's Weekend Kitchen, 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 and Cooking the Books. Ching has cooked live for Melanie Sykes on Grand Designs Live. She appeared as an occasional guest on Sky Television food show Taste, hosted by Beverley Turner.

In the USA, Ching is a regular guest on the NBC's The Today Show, as well as a guest on The Rachael Ray Show on CBS. She has been a judge on Iron Chef America on the Food Network primetime. She has also been a guest judge on Poland's Top Chef.

Ching has hosted eleven international television programmes. Her first being Ching's Kitchen, which was originally shown on UKTV Food in 2006.

In 2008, Ching hosted the thirteen part series Chinese Food Made Easy for BBC2. 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.

In 2010, Ching hosted a new thirteen part cookery series on Five. The series Chinese Food in Minutes was based on 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 thirteen-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 Cantonese chef, Ken Hom. There is an accompanying book to the series. Ching has described this as her most enjoyable television production.[ISBN missing]

On 2 June 2012, Easy Chinese: New York and LA, another thirteen-part series premiered on the Cooking Channel. It was for this series that she was nominated for the Daytime Emmy Awards for best culinary TV host (USA).

Easy Chinese: New Year Special San Francisco, a one-hour special about the Ultimate Chinese Feast aired on 10 February 2013 on Cooking Channel.

In autumn 2013, Ching filmed her fourth television series in partnership with the Cooking Channel. This new series titled Restaurant Redemption saw, over the course of twenty-five (25) half-hour episodes, Ching travelling across the USA to meet failing restaurateurs who own Asian restaurants, and help them save the businesses they love. This TV series has been aired in the United States, United Kingdom, and across the Asian Food Channel, including Hong Kong, Singapore, Malaysia, Indonesia, and the Philippines.

Following the first series in autumn 2014, the second series of the Restaurant Redemption premiered in the United States.

Ching also appeared briefly in one episode of a six-episode documentary: Eat: The Story of Food, for National Geographic Channel in the United States, alongside unknown chefs in November 2014.

Ching hosted a ten times 30-minute series: The Big Eat, for the Food Network UK, which aired on 16 February 2015.

In May 2015, Ching filmed a new ten-part series Ching's Amazing Asia for Scripps Networks LLC. Produced by Sentient Films, and co-produced by Ching and Jamie Cho, the ten times 30-minute series aired in over 100 countries around the world, and premiered primetime in EMEA, Asia, and USA in 2016.

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.

Other writing

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, 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.

Ching has also contributed to online publications including; BBC World Service (Chinese),, BA digital, Sous Chef,, Business World, as well as websites such as Good Food Channel and Food Network.

Notable appearances

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, Ching 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 (RSPCA), British Lung Foundation, World Wide Fund for Nature (WWF), Macmillan Cancer Support, and Sense a charity for deaf-blind children. Ching is also an Ambassador for Centrepoint.


  • Chinese Food Made Easy won the award for Second Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2009.
  • Chinese Food in Minutes won the award for 3rd Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2010.
  • 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.
  • Stir Crazy won the award for the Best Chinese cuisine book in the UK at the Gourmand World Cookbook Awards 2018.
  • Wok On won the award for Best Chinese cuisine book in the UK at the Gourmand World Cookbook Awards 2020.
  • Guinness World Record for participation for an online sandwich making relay by Al Roker and friends on NBC's Today Show on 6th August 2020.
  • In the 2020 Birthday Honours, Queen Elizabeth II made Ching a Member of the Most Excellent Order of the British Empire (MBE), for services to the Culinary Arts.

Personal life

Ching-He Huang lives with her husband, actor Jamie Cho, in Surrey.

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."

Published works


  1. China Modern: 100 cutting-edge, fusion-style recipes for the 21st century. London: Kyle Cathie. 2006. ISBN 978-1-85626-673-4.
  2. Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients. London: HarperCollins. 2008. ISBN 978-0-00-726498-8. OCLC 851769953.
  3. Ching's Chinese Food in Minutes. HarperCollins. 2009. ISBN 978-0-00-726500-8.
  4. Ching's Chinese Food Made Easy (paperback). HarperCollins. April 2011. ISBN 978-0-00-726499-5.
  5. Ching's Fast Food: 110 quick and healthy Chinese favourites. HarperCollins. April 2011. ISBN 978-0-00-742627-0. OCLC 879330911.
  6. Ching's Everyday Easy Chinese: more than 100 quick & healthy Chinese recipes. New York: William Morrow Cookbooks. 4 October 2011. ISBN 978-0-06-207749-3.
  7. Exploring China: A Culinary Adventure. London. BBC Books. 7 Jun 2012. ISBN: 978-1-84990-498-8.
  8. Eat Clean: Wok Yourself to Health: a revolutionary East-West approach to eating well. London: Harper Thorsons. 26 March 2015. ISBN 978-0-00-742629-4. OCLC 920666891.
  9. Stir Crazy: 100 deliciously healthy wok recipes. London: Kyle Books. 11 September 2017. ISBN 978-0857834263.
  10. Wok On: deliciously balanced Asian meals in 30 minutes or less. London: Kyle Books. 26 September 2019. ISBN 978-0857836335. OCLC 1083579987.
  11. Asian Green. London: Kyle Books. 21 January 2021. ISBN 978-0857836342. OCLC 1140724414.


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