Jason Yeoh on two decades in Malaysian food TV, why he’s not afraid of losing tradition and his new series, ‘Axian’s Local Eats’

Jason Yeoh, also known as Axian, has been a prominent figure in Malaysian food television for over two decades. Born in Penang, Yeoh grew up in a household where food played a significant role. His mother sold curry mee, and his grandfather ran a school canteen. Yeoh began working in the kitchen at Penang Turf Club during his secondary school years, but never imagined he would end up hosting a food show.

Food has always been a part of Yeoh's life, but it wasn't until the turn of the century that he found his calling. Since 2000, he has hosted numerous shows for Astro and later, the Asian Food Channel. It was his show, Taste with Jason, which made him a household name, especially in the Mandarin-speaking world.

Despite not initially setting out to become a food television host, Yeoh's passion for food was intrinsic. Growing up in a Peranakan household, food was always present in his life, whether it was slaughtering chickens or pounding sambal belacan. His knack for storytelling, coupled with his desire to work with food, eventually led him to food television.

However, Yeoh didn't want to merely review food. Instead, he was interested in the story behind each dish, its origin, and the community it came from. He described his approach as "food anthropology," exploring the evolution and nature of entire cuisines.

Yeoh's shows have not only made him a household name in Malaysia but also internationally. Fans from Hong Kong even traveled to Malaysia to try the food featured on his shows. Yeoh believes that while tradition is constantly being lost, it doesn't necessarily mean it's a bad thing. Instead, it allows for new ways of doing things and an opportunity to pick up something new.

His newest series, Axian's Local Eats, is a retrospective that revisits restaurants and people previously featured on his shows. Yeoh continues to emphasize the importance of documenting Malaysian heritage food, tracing back to the evolution of Peranakan cuisine, which only exists because earlier generations were willing to let their food change.