Judy (Yueli) Wu’s path to hospitality began not in a kitchen, but in the high-end world of watchmaking – a place where patience, precision and detail ruled. Inspired by her son’s love for food, she carried those same values into My House Dumpling in Perth. In this Crumb Wire profile, she reflects on craftsmanship, confidence and building a restaurant grounded in family and care.
What first sparked your love for food and how did you get your start in the industry?
My love for food was first inspired by my elder son. He always had a deep passion and curiosity for food and supporting his interest gradually sparked my own. In many ways, he can be seen as the person who introduced me to the restaurant industry.
Alongside that, my earlier experience in the high-end watch movement industry gave me a strong foundation in craftsmanship, precision and patience. These values translated naturally into food – just as every gear in a watch must be finely tuned, every ingredient and technique in the kitchen needs the same level of care.
Over time, combining my son’s passion with my own attention to detail turned what began as support for him into a lifelong love for food and hospitality.
What’s been your journey so far – from your first job to where you are now?
My journey has been quite unique. I began my career in the high-end watch movement industry, where I learned the importance of precision, patience and quality. When I moved to Australia, I wanted to bring those same values into something more personal and meaningful.
Together with my family, I took the step into hospitality, starting from very humble beginnings. What began as a small effort to share authentic flavours from our hometown gradually grew into My House Dumpling, a restaurant that has become a well-loved spot in our community.
Along the way, I have been both a chef and a businesswoman and each stage has taught me something new about resilience, creativity and the joy of building something that people truly value.
What have been some of your greatest achievements and challenges along the way?
One of my greatest achievements has been building My House Dumpling into a restaurant with a loyal following and a return rate of 70-80%. To me, this shows that people not only enjoy our food but also feel a genuine connection to what we create.
Another achievement I’m proud of is that our business has been able to contribute to the local community by providing stable jobs and sharing our culture through food.
The challenges, however, have been just as significant. Running a restaurant means facing staff dynamics, such as training new chefs while balancing the feelings of more senior staff. At times, this has been difficult because change is not always easy to accept.
On top of that, the day-to-day demands of managing operations, maintaining quality and constantly adapting to customer expectations have tested me deeply. Yet these challenges have also made me stronger and more determined to keep improving.
Outside your property/properties, what are your current favourite food joints?
Outside of my own restaurant, I really enjoy Japanese Omakase-style dining. I love the idea of entrusting the chef completely and experiencing a menu that is created from the best seasonal ingredients of the day.
There is something very special about this format; it highlights the chef’s creativity, craftsmanship and respect for ingredients, while also creating a sense of surprise and discovery for the diner.
It’s a philosophy that inspires me in my own cooking as well, because it reminds me that food should always feel both thoughtful and personal.
Which chefs and cuisines inspire you most – past or present?
I have always been inspired by chefs who dedicate themselves to mastering their craft. In China, I admire the masters who can spend a lifetime perfecting one dish, because it shows a level of discipline and respect that I try to carry in my own work.
At the same time, Japanese chefs, especially those behind Omakase, inspire me with their precision, creativity and ability to let seasonal ingredients shine.
In terms of cuisines, I am most drawn to the traditions of Chinese cuisine, because it connects me to my roots, but I also take inspiration from Japanese and other Asian food cultures that value balance, detail and purity of flavour.
Together, these influences push me to keep improving and to find harmony between tradition and innovation.
How do you think Australia’s food culture has evolved in recent years?
I think Australia’s food culture has changed a lot in recent years. People have become much more adventurous and open-minded. They are no longer satisfied with simplified versions of international food, but are looking for authenticity and stories behind each dish.
I’ve noticed that diners are curious about where ingredients come from, how a dish is traditionally made and what culture it represents.
At the same time, there has been a strong focus on quality local produce and sustainability, which I deeply respect. Australia’s multicultural society has also shaped its food scene; different cuisines are not only coexisting but inspiring each other.
This has created a dining culture that is vibrant, diverse and constantly evolving.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
If there is a popular food trend, I am always curious to try it, because it helps me stay connected with what people are excited about. But what I enjoy even more is bringing back the flavours of my hometown and recreating them for our menu.
For example, in my hometown, we grew up eating a dish called ‘Five-Spice Roll.’ It is something very nostalgic and close to my heart and I have worked on recreating it in our restaurant.
For me, reviving these childhood flavours is not just about food; it’s about memory, identity and sharing a piece of where I come from with our guests. In many ways, these traditional flavours become my own ‘food trend,’ because they always feel new and meaningful to the people who taste them for the first time.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
When I am not in the kitchen or at the restaurant, I love spending time with my family and enjoying simple, peaceful moments.
Travelling is another passion of mine. It gives me the chance to discover new cultures, taste different foods and come back with fresh ideas.
These moments outside of work remind me why I love what I do in hospitality: because at its heart, food is about connection, care and creating memories together.
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