Clarissa Wei

Location: Taipei, Taiwan

Education: New York University

Expertise: Chinese and Taiwanese Food

Clarissa Wei is a freelance writer and video producer with over ten years experience.
Her bylines have appeared in Saveur, Food & Wine, National Geographic, Bon Appetit, and the Los Angeles Times.
Wei's series on regional Chinese noodles for Goldthread was nominated for a 2021 Webby Award and won a 2021 Digiday Award for Best Facebook Watch Show.

Experience

Clarissa Wei graduated from New York University with a double major in journalism and politics. She has been a freelance writer and video producer since 2011, covering topics such as regional Chinese noodles, an epidemic of kidney disease linked to sugarcane fields in Nicaragua, and the Lakota Sioux's fight for food sovereignty.

Her work has appeared in Bon Appetit, Smithsonian Magazine, VICE, National Geographic, Saveur, Food & Wine, Civil Eats, and more.

Wei wrote an article for the San Francisco Chronicle on food trends from China and Taiwan influencing California cuisine, which was part of a James Beard Foundation Award-winning package on regional Chinese food. She was also a consulting editor on an Eater package on Taipei travel and food, which won a 2020 Los Angeles Press Club award for Best Travel Reporting.

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.