How to Cook With Chinese Noodles
Clarissa Wei
Clarissa Wei is a Taiwanese American journalist. Her debut cookbook, Made In Taiwan (Simon Element, 2023), is a James Beard Award Finalist and a celebration of the island nation she calls home. Her writing has been published in The New York Times, The New Yorker, The Los Angeles Times, Foreign Policy, BBC, National Geographic, among others. She has field-produced videos for VICE News Tonight, 60 Minutes, Vox, and SBS Dateline. She has voiced and produced audio segments for Monocle and Proof by America’s Test Kitchen. Previously, she was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post, where she traveled throughout China and filmed food and culture videos.
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