Chen Wei

Clarissa Wei is an American journalist and writer specializing in Taiwanese food and culture. Born in Los Angeles to Taiwanese immigrant parents, she pursued journalism and political science at New York University. Her career began in Los Angeles, where she was recruited by food critic Jonathan Gold. She later moved to Hong Kong to write for the South China Morning Post, initially covering politics before shifting to food, often exploring culinary traditions and the stories behind aging chefs and restaurateurs.

Wei relocated to Taiwan in 2020, becoming a prominent English-language voice on Taiwanese cuisine. Her work frequently intersects food with identity and politics. Her 2023 book, "Made in Taiwan: Recipes and Stories of the Island Nation," delves into Taiwanese food culture, emphasizing local ingredients and national identity, which generated some controversy. She also co-hosted the cooking show "Kitchen Remix" and launched an artisanal soy sauce company, HEYDOH, in 2025. Her second book, "Sitting the Month: Postpartum Recipes for Rest and Recovery," is slated for release in 2026.

Clarissa Wei's journalistic work centers on Taiwanese food and its deep connection to the island's culture and identity. Her approach emphasizes the use of authentic Taiwanese ingredients, often challenging the substitution of more internationally available alternatives. This focus has led her to explore how food can embody national identity and even touch upon political themes, a perspective that has sparked discussion and controversy. Through her writing and other media, Wei aims to illuminate the nuances of Taiwanese culinary traditions and their historical context, often highlighting the people and practices that sustain them.

Wei's significant contributions to the understanding of Taiwanese cuisine are marked by her book "Made in Taiwan: Recipes and Stories of the Island Nation" (2023), which received critical acclaim, including a James Beard Media Award nomination and the IACP Julia Child First Book Award. Beyond her writing, Wei has extended her engagement with food through entrepreneurial endeavors. In 2025, she established HEYDOH, a company dedicated to artisanal soy sauce. She also hosts the podcast "Climate Cuisine," which examines the development of global cuisines within similar climatic zones, and co-hosted the cooking show "Kitchen Remix."