Hi! My name is Clarissa Wei and I am a Taiwanese American journalist and cookbook author. I’m also the co-founder of HEYDOH, a single-origin soy sauce company.
My debut cookbook, Made In Taiwan, is a celebration of the island nation I call home. It was a finalist for the 2024 James Beard Award for Best International Cookbook and the IACP Julia Child First Book Award. My work has appeared in the New York Times, the New Yorker, and Foreign Policy, among other places. My second cookbook, Sitting the Month, will be published by Norton in 2026.
Born and raised in Los Angeles, I currently live in the hills of Taipei.
To contact me, please send an email to clarissapwei@gmail.com.
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Freelance journalist, cookbook author, co-founder of HEYDOH, a single-origin soy sauce brand.