Ching-He Huang

Foodie entrepreneur

Foodie entrepreneur born in Taiwan to Chinese parents and lived in South Africa before finding foot on British soil. A self-taught cook, Ching launched her own food company, Fuge Ltd, fresh from graduating from university with a 1st class Economics degree from Queen Mary Westfield College in London in 1999.

Ching’s products can now be found at retail and foodservice outlets from profile events to blue-chip companies in the City. This was followed by the launch of Tzu, a healthy soft drinks range, which are now stocked in prestigious outlets such as Selfridges, Wholefoods and Champneys Health Farms. Ching’s dynamic approach made a television presence inevitable.

She was given a cookery series on the UK Food Channel at the beginning of 2005 called Ching’s Kitchen. Her approachable and versatile style appealed to a younger yet sophisticated market and the show was a success. It has been repeated on the channel several times.

In autumn 2006, Ching launched her new venture. Her first cookbook, “China Modern”, which features over 100 recipes, promises to give a 21st century twist to the cuisine which has been popular within British food culture for over 50 years. “China Modern” has been consistently in the top ranks in the Chinese cookery books category on Amazon. It is published by Kyle Cathie. You can also catch Ching on BBC’s Saturday Kitchen with James Martin, ITV’s Saturday Cooks and ITV’s Daily Cooks with Antony Worral Thompson.

She has written for Food magazines such as Olive, Delicious, BBC Good Food and Sainsbury Magazine. Ching has now signed a deal with Harper Collins and is busy working on her second book, working title, “Ching's Chinese Kitchen" which will be out next June 2008 which will accompany her own TV-series on BBC2.

Note : If you'd like to contact Ching-He Huang, please follow the instructions at the bottom of the Enquiries page.

Updated on 05 February, 2008


This profile has been viewed 27415 times.
Where can i find official site of her? Thank you for the information

Posted by wine bottle candelabra  on  24/03/08  at  10:37 AM

Just added the link - its :

Posted by .(JavaScript must be enabled to view this email address)  on  02/04/08  at  12:57 AM

Dear Ching, I have bought all of your books and just love seeing you on TV and on your DVD. I am an avid Dim Sum lover and amateur cook. I love the Sui Mai that I get in the states in Denver,Colorado, our other home. The Empress restaurant there make a pork & shrimp Sui Mai that is to die for. The ingredients are conventional but what makes them unique is that the steamed dumpling has a very firm texture. When I try to make them with pork mince or even chopped pork shoulder they are always mussy. I even offered to pay the chef to teach me how to make them but he was not interested. Do you have any idea how they might make them so firm? Also their Har Kow, shrimp dumplings, have a very firm texture. Thank you, Bill Stenson

Posted by .(JavaScript must be enabled to view this email address)  on  15/09/10  at  09:58 PM

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