Celebrated chef Kim Udomdej has spent more than three decades sharing the flavours she grew up with in Thailand. Now the chef behind Missy K has found a new home at the Horse & Jockey in Homebush, where she’s bringing family recipes, handmade dumplings and her signature pan-Asian cooking to a new crowd. In this Crumb Wire profile, she talks tradition, evolution and why feeding people never gets old.

What first sparked your love for food, and how did you get your start in the industry? 

I’ve always been a creative person. Growing up, I loved art, design and watching cooking shows, so it was only natural that I fell in love with food too. I love how something as simple as sharing a meal—whether at home, at a café, or in a restaurant—can bring people together and create memories that linger long after the food is gone. 

I started out with a casual job in hospitality, and it didn’t take long before I realised it was something I genuinely loved. I discovered that hospitality wasn’t just about cooking—it was about creativity, connection and bringing ideas to life. That passion eventually led me to create Missy K, where I could bring together everything I love about food, people and memorable dining experiences. 

What’s been your journey so far – from your first job to where you are now? 

My journey has been one of creativity, growth and reinvention. I’ve had the opportunity to create, develop and lead a variety of hospitality concepts, each with its own personality and challenges. 

Every venue has taught me something different, but they’ve all reinforced the same belief—that great hospitality is about more than serving food. It’s about creating places people want to return to and experiences they’ll remember. 

Today, Missy K brings together everything I’ve learned along the way. It reflects my love of handmade food, creativity and genuine hospitality, and it continues to evolve as I do. 

What have been some of your greatest achievements and challenges along the way? 

One of my greatest achievements has been seeing ideas grow into experiences that people genuinely connect with. Whether it’s a menu, a venue or a brand, there’s nothing more rewarding than watching people enjoy something you’ve created. Seeing Missy K continue to grow and evolve has been one of the most fulfilling parts of my journey. 

Like everyone in hospitality, I’ve also faced challenges that have pushed me to adapt and grow. Looking back, those moments taught me resilience, strengthened my creativity and reminded me that every challenge brings an opportunity to learn something new. 

Outside your venue, what are your current favourite food joints? 

One restaurant I’d love to visit is Theodora in New York City. I admire its ingredient-driven approach, thoughtful cooking and the way it creates a dining experience that feels both refined and welcoming. It’s the kind of restaurant that inspires me as both a chef and an operator.

Closer to home, I’m just as happy discovering a neighbourhood dumpling shop, a restaurant with a unique concept, or somewhere specialising in regional cuisine. Those are often the places that cook with authenticity and heart. I always leave feeling inspired—whether it’s by a new flavour combination, a simple cooking technique or the overall dining experience. 

Which chefs and cuisines inspire you most, past or present? 

I admire David Chang and the way he approaches Asian food. He’s always experimenting and putting his own spin on traditional flavours, which I find incredibly inspiring. I also admire René Redzepi and the way he thinks about food—from foraging for ingredients to the care and intention behind what he serves. 

I’m inspired by Asian cuisines, especially Teochew cuisine, which reflects my family’s heritage with its light and delicate flavours. I also love Sichuan cuisine for its bold, fiery character. I have a real appreciation for reimagining traditional dishes in a way that feels fresh while still respecting where they came from—something I always try to bring into my own cooking. 

How do you think Australia’s food culture has evolved in recent years? 

Australia has become an exciting place to eat because we’re so open to different cultures, ideas and flavours. Chefs are becoming more adventurous, and customers are increasingly interested in the stories behind the food. 

I think that’s wonderful because great hospitality isn’t only about what’s on the plate—it’s about the passion, the concepts and the people behind it. 

Any exciting food trends you’ve tried at home – or sneaked onto the menu? 

I like experimenting, but I try not to follow trends just because everyone else is. For me, it’s more about taking traditional flavours and looking at them from a different angle while still respecting where they came from. 

Sometimes that means exploring new techniques, fermentation or unexpected flavour combinations, and if something really works, it might eventually find its way onto the menu. That philosophy is at the heart of Missy K—honouring tradition while giving familiar flavours a fresh and creative perspective. 

And finally, what do you love doing when you’re not in the kitchen or at the venue? 

Even when I’m not working, I’m usually looking for inspiration. I love exploring local markets, discovering new restaurants and travelling whenever I get the chance. Some of my best ideas come from simply observing how people gather around food. 

I’m always thinking about the next dish, the next experience and how I can continue evolving Missy K into something people genuinely connect with.

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