Clarissa Wei is a writer 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 reporting and essays have appeared in the New York Times, the New Yorker, the Los Angeles Times, Monocle, and Foreign Policy, among other places.
Her second cookbook, Sitting the Month, a study of postpartum cooking and care, will be published by W. W. Norton & Company on September 15, 2026.
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.
Born and raised in Los Angeles, she now lives in Taipei with her family.