Clarissa Wei is a freelance journalist and cookbook author.

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, and Foreign Policy, among other places. Her second cookbook, Sitting the Month, will be published by Norton in 2026.

An experienced field producer, she has worked with VICE News Tonight, Vox, SBS Dateline, and 60 Minutes. 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 the food and culture of China.

Born and raised in Los Angeles, she currently lives in Taipei.