Clarissa Wei

Introduction

Clarissa Wei is a journalist, author, and entrepreneur based in Taiwan. Her work focuses on food, culture, and identity, with a particular emphasis on Taiwan.

Experience

Clarissa is the author of Made in Taiwan, winner of an IACP Award and finalist for a James Beard Award. Her second cookbook, Sitting The Month: Postpartum Recipes for Rest and Recovery, will be published in September 2026.

Her writing has appeared in The New Yorker, The New York Times, Bon Appétit, Los Angeles Times, Foreign Policy, and Monocle, among others.

In addition to her editorial work, Clarissa is the founder of HEYDOH, a single-origin soy sauce brand focused on Taiwanese black soybeans and traditional fermentation.

Selected publications

Books: Made in Taiwan: Recipes and Stories From The Island Nation

Sitting The Month: Postpartum Recipes for Rest and Recovery

Selected outlets: The New Yorker, The New York Times, Bon Appétit, Los Angeles Times, Foreign Policy, Monocle

Education

Clarissa holds a degree in journalism and politics from NYU.

Awards

IACP Julia Child First Book Award winner for Made in Taiwan

James Beard Award finalist for Made in Taiwan