Bio
Clarissa Wei is a freelance journalist and cookbook author based in Taipei. Her debut cookbook “Made in Taiwan: Recipes and Stories From The Island Nation,” was published by Simon and Schuster in 2023. Clarissa has been writing for the Food Network since 2021, where she focuses on Asian cooking techniques and pantry staples. She’s been a food writer for over a decade and has also written for the New York Times, the New Yorker, and Foreign Policy.
Experience
Clarissa has over a decade of food writing experience. Previously, she was the senior reporter at the South China Morning Post and a former Food Network intern.
Education
Clarissa is a New York University graduate with a double major in journalism and politics.
