Chinese New Year is a national holiday observed in Asia and countries including Indonesia, Malaysia, Tibet, Singapore, Vietnam, Korea and the Philippines. It is also a time for celebrating with friends and family in the UK and beyond.
In anticipation of Chinese New Year, we chatted to Ching He Huang, bestselling author and celebrity chef, who has been at the forefront of Chinese cuisine for over a decade.
Here is what Ching had to say about her plans for the big day, being inspired in the kitchen, fusion food and what lies ahead for wider hospitality.
Chinese New Year is the Year of the Tiger in 2022. What does this mean to you and how will you be celebrating Spring Festival this year? If you’re cooking, what does your day and menu look like?
Ching: I’m looking forward to a progressive year which the Tiger is all about. A family meal is top priority as is seeing family. I’ll be cooking steamed sea bass in a ginger and spring onion oil, Longevity noodles, spicy veg dumplings, roast duck, stir-fried seasonal veggies and more.
Do you have any tips or advice for those cooking a special meal for the big day?
Ching: I have collaborated on a Chinese New Year menu with my friends at Lee Kum Kee. So make sure you check out my YouTube video on February 2.
A tip is to have something on the steamer, something roasting in the oven, and two woks on the go, so you can get everything ready at the same time. You can also pre-make your dumplings and freeze them in advance, then cook from frozen. It’s like Christmas dinner - all about the logistics!
Your journey to the UK started in Taiwan, to South Africa now in London. How have your travels through these great countries shaped you and your cooking?
Ching: I have fond memories of South Africa but it’s Chinese cooking that I’m passionate about. Leaving my heritage at a young age has inspired me to make it my career.
How would you describe your cooking style? How do you fuse influences from different cultures into your food?
Ching: I mostly cook Chinese food and use local and seasonal ingredients. Sometimes I fuse with western ingredients. I find inspiration everywhere. It can also depend on my mood.
You’re a favourite on cookery shows in the UK and US, appearing on NBC's The Today Show and UK’s Saturday Kitchen to name a few. How do UK cookery shows vary from US cookery shows and do you have a preference?
Ching: Cooking on TV is still cooking, so it’s really the same on both continents but depending on the show - you may have longer to show a process - usually 4-5 minutes and it’s done. We also have a first-class team behind the scenes which makes it stress free.
You’re a bestselling author of 10 cookbooks. How do you get inspired to fill all these books with delicious recipes?
Ching: I just like to share what I enjoy cooking and eating. I love experimenting and if the results are delicious it’s even more of a bonus!
Your latest cookbook, ‘Asian Green: Everyday plant-based recipes inspired by the East’ is another bestseller. Do you have any favourite, go-to recipes from this book?
Ching: Thank you! I love my Korean Ram-don, French Bean Mapo Tofu, Black Bean Tofu, Hunan Cauliflower Salad, Waikiki Bowl - too many to list!
What advice would you give to someone who wants to cook but lacks confidence in the kitchen?
Ching: Start with one easy recipe that you like the sound of, master it, then move on to the next. Practice makes perfect.
How did it feel when you received the news you were made MBE?
Ching: It is definitely a highlight of my career so far. I was so honoured and touched in the efforts that were made to make the day so special for us.
What’s your favourite ingredient to cook with, in the whole wide world?
Ching: It has to be Shaoxing rice wine - without it, in my opinion, Chinese dishes lack an extra element of flavour.
Is there any food or ingredient that you can’t stand? (Me, I hate bananas!)
Ching: I can’t stand anything unripe - unripe bananas, sharon fruit, pineapple and mangoes… always be patient and wait.
Tell us more about your masterclasses. How are they going?
Ching: I launched the Vegan Masterclass last year and it's gone really well. I am looking forward to doing more.
What do you think 2022 holds for you and wider hospitality?
Ching: Hopefully we can get back to normal and hospitality can recover and get back on track. I’m involved with Young Chef Young Waiter so we want to bring this competition worldwide and attract as many future young stars to the industry and support them.
Here is an interesting What If. Your latest recruit to one of your online classes is home secretary Priti Patel. What do you do?
Ching: Everyone is welcome including Priti Patel… I’d probably double check the recipes to make sure there are no mistakes!
To discover more about Ching and her delicious dishes please follow @chinghehuang and visit her website www.chinghehuang.com.
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