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Lunch with Ching-He Hung: Gibunco Gibraltar International Literary Festival

Saturday, November 16 2019, 1pm - 3pm, at Eliott Hotel, 2 Governor's Parade, Gibraltar


The Gibunco Gibraltar International Literary Festival, now one of the outstanding literary events in the English speaking world, features distinguished novelists, historians, biographers and public figures from Britain and elsewhere.

The Oxford Cultural Collective is pleased to be working in partnership with the festival to stage a variety of culinary events.


Join Ching-He Huang, International Emmy-nominated chef, writer and broadcaster, for lunch and conversation at the Eliott Hotel.

Before lunch, Ching will be talking with Donald Sloan, Chair of the oxford Cultural Collective, about her remarkable career at the front-line of Britain’s diverse culinary scene.

Tickets – £39.95. To book, follow this link.




Sweet and Sour Baby Squid with Kumquats/or Trumpet Mushrooms


Braised Hong Sao Pork (Braised Cod or Tofu optional)


Mango, Lychee, Pineapple and Passion Fruit with Star Anise Sugar and Mango Ice Cream



Ching-He Huang

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’s dynamic approach to modern Chinese food is evident in her immensely popular TV work. Many of her shows are sold, distributed and broadcast around the world.

Ching is also an award winning cookery author, having published eight best-selling cookbooks to date. Her new cook book, Wok On, was published in September 2019.

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