Clarissa Wei is an award-winning writer and producer. She is the co-founder of HEYDOH—a single-origin soy sauce brand.
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 second cookbook, Sitting the Month, a study of postpartum cooking and care, was published in September 2026.
An Emmy Award-winning producer, she has worked across documentary video and narrative podcasts. Her credits include VICE News Tonight and the PBS food and travel series Lucky Chow, which won the Daytime Emmy for Outstanding Culinary Cultural Series in 2026. Previously, she was a senior video reporter at Goldthread, a former video imprint of the South China Morning Post.
Her reporting and essays have appeared in the New York Times, the New Yorker, the Los Angeles Times, Monocle, and Foreign Policy, among other places.
Born and raised in Los Angeles, she now lives in Taipei with her husband and two children. She spends most of her time selling soy sauce. She is currently working on her third cookbook.