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.
11 days 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.”
18 days ago | L.A. Restaurants
This is a style of Taiwanese food that isn't afraid of the fryer.
2 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 ...
12 months 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-...
12 months 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...
1 year ago | Chinese Cuisine
A bowl of freshly made noodles, possessing the perfect density and chewiness, is one of the great joys of dining in the San Gabriel Valley. Although finding noodles in the SGV has long been easy, finding freshly made, hand-pulled or knife-shaved n...