Clarissa Wei is a journalist and co-founder of HEYDOH, a single-origin soy sauce brand based in Brooklyn.
Her debut cookbook, Made In Taiwan, is a celebration of the island nation she calls home. It won the 2024 IACP Julia Child First Book Award and was a finalist for the 2024 James Beard Award for Best International Cookbook. Her writing has appeared in the New York Times, the New Yorker, the Los Angeles Times, Monocle, and Foreign Policy, among other places.
A seasoned producer, she has worked across both documentary video and narrative podcast formats for clients including VICE News Tonight and PBS. Previously, she was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post, where she produced and scripted hundreds of videos on Chinese food and culture.
Born and raised in Los Angeles, she now lives in Taipei with her family. Her second cookbook, Sitting the Month, will be published by W. W. Norton & Company on September 15, 2026.