Her book Made in Taiwan: Recipes and Stories of the Island Nation was released in 2023 and was nominated for a James Beard Media Award[2].
[5] Many of her stories in Hong Kong focused on aging restaurateurs or chefs who maintained important culinary traditions.
[7] In February 2022, Wei was criticized for making a Singaporean chicken curry recipe in a New York Times social media video, which was later removed following backlash over its appearance.
[4] The book has proved controversial due to Wei's focus on Taiwanese identity and politics as embodied in food.
[14] It was launched in 2021 and examines how different national cuisines and agricultural practices have developed in similar climactic zones across the planet.