# Erchen Chang

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Taiwanese chef

Erchen Chang Born Taiwan Education Slade School of Fine Art, University College London Spouse Shing Tat Chung Culinary career Cooking style Taiwanese cuisine Current restaurants Bao Bao Fitzrovia Xu

**Erchen Chang** ([Chinese](/source/Traditional_Chinese_characters): 張爾宬; [pinyin](/source/Pinyin): *Zhāng ěr chéng*) is a Taiwanese chef, who is a creative director and co-founder at the restaurants Bao, Bao Fitzrovia and Xu in London, England.[1]

## Career

Erchen Chang lived in [Taiwan](/source/Taiwan) until she was 14, and was schooled some distance away from where her family lived. As a result, she became very familiar with eating at the [night markets in Taiwan](/source/Night_markets_in_Taiwan). At her home, her grandmother would take charge of cooking for the family, usually for at least ten people at a time. While Chang would try to help her, she found it difficult to keep up and would often only do minor tasks like adding [garnishes](/source/Garnish_(food)).[2] She was then sent to London to attend [boarding school](/source/Boarding_school).[3]

While studying art at the [Slade School of Fine Art](/source/Slade_School_of_Fine_Art) within [University College London](/source/University_College_London),[3] she met Shing Tat Chung. The pair would take trips back to Taiwan together; Tat Chung's parents had run a [Cantonese](/source/Cantonese_cuisine) restaurant in Nottingham. Together with Tat Chung's sister, Wai Ting Chung, the trio opened the [street food](/source/Street_food) stand Bao in 2012. This was under [KERB](https://en.wikipedia.org/w/index.php?title=KERB_(street_food)&action=edit&redlink=1), a London based street food collective. Following some success, they opened a semi-permanent fixture at [Netil Market](https://en.wikipedia.org/w/index.php?title=Netil_Market&action=edit&redlink=1) in [Hackney](/source/London_Borough_of_Hackney). A permanent location in [Soho](/source/Soho) then followed, with Chang and her now husband Shing Tat Chung working in the kitchen and Wai Ting Chung running the front of house.[4]

As well as opening a second permanent Bao location in Fitzrovia, she developed the concept for a more formal dining experience at the restaurant Xu. Chang chose to name the new restaurant after her grandfather. At those restaurants, she has worked to develop certain Taiwanese dishes such as [century egg](/source/Century_egg) and [pig's blood cake](/source/Pig's_blood_cake) for a western audience.[5]

## References

1. **[^](#cite_ref-1)** 羅璿 (7 August 2022). ["(Chinese)讓英國人愛上刈包、豬血糕、池上便當 藝術系女孩怎麼在倫敦賣台灣小吃？"](https://www.cw.com.tw/article/5122411?template=fashion). *Evening Standard*. Retrieved 23 November 2022.

1. **[^](#cite_ref-eve_2-0)** Stewart, Victoria (3 October 2016). ["Erchen Chang: Bao's head chef remembers eating poached goose and tea tree noodles in Taiwan"](https://www.standard.co.uk/lifestyle/foodanddrink/erchen-chang-baos-head-chef-remembers-eating-poached-goose-and-tea-tree-noodles-in-taiwan-a3359671.html). *Evening Standard*. Retrieved 18 November 2017.

1. ^ [***a***](#cite_ref-red_3-0) [***b***](#cite_ref-red_3-1) ["Making Magic in the Kitchen"](http://www.redvalentino.com/experience/en/red-life/the-creative/erchen-chang/). Red Valentino. 8 July 2015. Retrieved 18 November 2017.

1. **[^](#cite_ref-big_4-0)** Eversham, Emma (13 April 2015). ["Shing Tat Chung of Bao London on turning a street food stall into a permanent restaurant"](https://www.bighospitality.co.uk/Article/2015/04/13/Shing-Tat-Chung-of-Bao-London-on-turning-a-street-food-stall-into-a-permanent-restaurant). *Big Hospitality*. Retrieved 18 November 2017.

1. **[^](#cite_ref-5)** Arencibia, Nicola (1 March 2017). ["London's coolest female chefs"](https://www.timeout.com/london/restaurants/londons-coolest-female-chefs). *Time Out London*. Retrieved 18 November 2017.

v t e Taiwanese cuisine Dishes and meals Beef noodle soup Bento (Taiwan Railway Bento) Congee Coffin bread Cuttlefish geng Eel noodles Geng General Tso's chicken Ginger duck Glass noodles Hê-jîn-pn̄g Karasumi Khong bah png Lo bah png Misua Mongolian barbecue Mongolian beef Mutton hot pot Nabeyaki egg noodles Neritic squid rice noodles Oyster vermicelli Pineapple shrimp balls Pork ball Pumpkin rice vermicelli Rice vermicelli Sanbeiji Sesame oil chicken Sio-tsiú-ke Ta-a mi Turkey rice Tsang Ying Tou Tshik-á-mī Tube rice pudding Se-lóo-bah Wu geng chang wang Wanluan pork knuckle Yao duen pai gu Xiaochi A-gei Ba-wan Barrel chicken Chicken wing rice roll Curry beef turnover Danbing Egg sausage Fish ball Fragrant sausage Fried gluten with peanuts Gua bao Hujiao bing Iron egg Ji Pai Kueh Lu wei Milkfish congee Moon shrimp cakes Nutritious sandwich Oo-peh-tshiat Oyster omelette Popiah Scallion pancake Shuangbaotai Sishen soup Small sausage in large sausage Spring roll Stinky tofu Taiwanese fried chicken Cutlet Tāu-kuann-tshiám Tea egg Tempura Ti-hueh-kué Xiaolongbao Zongzi Indigenous cuisine Alivongvong Cinavu Millet wine Siraw Snacks and desserts Aiyu jelly Apple bread Bakkwa Belly button pastry Brown sugar cake Cactus ice Chhau-a-koe Coconut bar Concave cake Communist bandit pastry Douhua Dried shredded squid Egg yolk pastry Grass jelly Ji dan gao Kiâm-piánn Lek-tau-phong Mango shaved ice Mochi Ngiu vun sui Ōo-á-ping Peanut soup Peanut ice cream roll Pineapple cake QQ egg Scallion bread Square cookie Suncake Taro ball Taro pastry Tshuah-ping Wheel Pie Youtiao Beverages Beer Coffee Doujiang Ginger tea Grape wine Kaoliang liquor Mr. Brown Coffee Papaya milk Soy milk Whisky Taiwanese tea Bubble tea Cheese tea Fo Shou tea Tung-ting tea High mountain tea Lei cha Pouchong Watermelon milk Winter melon punch Ingredients Black bean paste Black vinegar Maqaw Milkfish Rousong Shacha sauce Chefs and bakers André Chiang Ching He Huang Erchen Chang Fu Pei-mei Justine Li Peng Chang-kuei Wang Peng-chieh Wu Pao-chun Miscellaneous Agriculture Aquaculture Kuai Kuai culture List of Michelin-starred restaurants in Taiwan List of restaurants in Taiwan List of Taiwanese desserts and snacks Night markets List Tea culture Pān-toh Q texture Rechao Category Commons Portal WikiProject bookshelf

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