We are excited to announce that culinary expert Ching He Huang will be holding sessions in the CL Kitchen this April to show us how to make some amazing Chinese dishes.

Ching is an International Emmy nominated TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and U.K., 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, and these are her major food influences.

Her creative food ethos is to use fresh, organic and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation. Ching strives to bridge cultural understanding through food, making Chinese cooking accessible, healthy and nutritious, appealing to both the East and West.

Ching has demonstrated she is the go-to expert for Chinese cuisine. Her career in the media as a TV chef and author has spanned the last decade, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular and engaged. She works tirelessly to promote Chinese cuisine through her TV shows, books, wok range and involvement in many high profile campaigns and causes.

Ching is a regular guest TV chef in the U.K. 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 also an award winning cookery author, having published eight 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. She published her eighth cook book; Stir Crazy in September 2017 which hit the number 1 spot on Amazon in Chinese Food and Drink. It has also been chosen as the UK’s Best Chinese cookbook by the world Gourmand awards. Her latest cook book Wok On was published in September 2019.


For more information on her sessions and session times please click here. 


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