Clarissa Wei is a freelance journalist and L.A. native. She once was a volcano trekking guide and spent nine months backpacking through Tibet, China, and Taiwan.
4 days ago | Longform
Asian-American teenagers in Southern California see the boba shop as a critical part of the high school experience.
2 months ago | Seafood
"A lot of these [poké] businesses are based on cost and not based on the sustainability of the fish. We either protect the fish in our ocean and think about climate change or we put into action a series of events that’s irreversible.”
2 months ago | L.A. Restaurants
This is a style of Taiwanese food that isn't afraid of the fryer.
4 months ago | Chinese Cuisine
“When you arrive in a foreign country, the first thing you seek out is familiar foods,” Kai Gong, CEO of Prime Plus Food Inc. says. “That’s why I started making my own yogurt.” Born and raised in Beijing, Gong immigrated to America in ...
1 year ago | Chinese Cuisine
Outside of Taiwan, stinky tofu is still a novelty. What is it? Standard tofu that's been fermented in a brine for days so that it achieves a musky scent akin to rotten veggies or sweaty feet, depending on whom you ask. It’s one of those love-...
1 year ago | Desserts
Move over, froyo — there’s a new dessert in town: ice cream rolls. How it works: flavored cream is spread on a flattop of at least -10 Fahrenheit. It’s smoothed across the surface until it stiffens and scraped into rolls. Add toppings and serve.&n...