Ching He Huang was born in a loving family in Tainan, Taiwan, a Free area of the Republic of China.
Before her parents relocated to London, England, when Ching was 11 years old, she spent most of her early years (up to age six) in South Africa. Following her education at Bocconi Business School in Milan, Italy, and Queen Mary and Westfield College of the University of London, England.
She established her own food company, Fuge Foods, which was dissolved in 2014 with final reduced accounts for the year ended 30 June 2008. Ching graduated with a first-class economics degree.
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She introduced Click & Cook, an online video recipe library that provides distinctive, easy-to-follow Chinese fusion recipes for home cooking. A collection of dishes with Chinese influences were included in her debut cookbook, China Modern: 100 cutting-edge, fusion-style meals for the 21st century, which was released in 2006 by Kyle Cathie.
Ching’s Chinese Food in Minutes, his third book, was released on September 3, 2009. Her Fast Food and Ching’s Everyday Easy Chinese (US version) were published in 2011 and featured her most treasured childhood memories interwoven with Chinese superstition, etiquette, and unique suggestions for interesting adaptations of traditional recipes.
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