Ching He Huang
Demo dish: Spicy honey garlic prawns with water chestnuts
Ching is an international Emmy nominated TV chef and cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and UK, cookery was a vital connection between Ching and her Chinese heritage.
Ching’s approach to cookery stems from the traditional cooking and lifestyles of her farming community grandparents in Southern Taiwan. Her creative food ethos is to use fresh, organic and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation.
Her dynamic approach to modern Chinese food is evident in her immensely popular TV work. Many of her shows are broadcast around the world, including the US where she is a huge success.
Ching is a regular guest TV chef in the UK including: Saturday Kitchen (BBC1), and This Morning (ITV), Lorraine (ITV), Food and Drink (BBC2), Munch Box (ITV1), Sunday Brunch (C4), and Weekend Kitchen (C4).
She is an award winning cookery author, having published eight best-selling cookbooks to date. Her latest book, Stir Crazy, published in September 2017, hit the number 1 spot on Amazon in Chinese Food and Drink and it was the UK’s Best Chinese cookbook by the world Gourmand awards.
(Photo: Copyright Tamin Jones, taken from Ching He Huang’s latest book, 'Stir Crazy’, published by Kyle Books)