In Malaysia, when you step into a dim sum tea house, you will often find that many of the owners and chefs behind the kitchen share a common Fuzhou heritage.

This is no coincidence.

Many years ago, a Fuzhou dim sum master, carrying with him years of finely honed skills, travelled into the villages and passed down his craft of making dough, buns and dim sum. He taught a group of Fuzhou apprentices, who in turn passed the skills on to the next generation. From one generation to another, the craft lived on.

And this long-standing Fuzhou dim sum tradition has shaped the stories behind many of the dim sum shops we see today.

The founder of Jiah Xiang, affectionately known as Hoo Hwa, was one of those who became part of this wave of culinary heritage.

At 16, He Began His Journey as an Apprentice

At the age of 16, Father Hoo followed his brother to learn under a master in Seremban.

He started with the fundamentals — kneading and preparing dough, shaping buns, and making fillings. Every seemingly simple movement required years of practice and dedication.

Later, he travelled all the way to Europe to make a living, experiencing the challenges and uncertainty of life away from home. But no matter how far he went, he could never let go of his family and the familiar flavours of home.

Eventually, he chose to return home to be with his family and picked up once again the craft that his hands knew best.

1999 — The Beginning of “Jiah Xiang Bao Dian (007)”

In 1999, Father Hoo founded “Jiah Xiang Bao Dian (007)” in Taman Impian Emas.

There was no glamorous publicity, nor a grand opening.

What he had was a pair of hands skilled in making dim sum, a determination to do things well, and a sincere desire to serve good food.

Along his journey, he was fortunate to meet a fellow Fuzhou master who became an important mentor to him.

This master not only guided Father Hoo in the art of making dim sum, but also generously shared his recipes and secret techniques. At a time when Father Hoo was developing and refining his own dim sum creations, this guidance was truly invaluable.

This kind-hearted mentor became one of the greatest benefactors in Father Hoo culinary journey.

To this day,Hoo's family remains deeply grateful for his kindness.

With a natural talent for food and an almost uncompromising standard for quality, Hu’s father insisted on using fresh ingredients and steaming every order only when it was ordered.

Slowly, Jiah Xiang earned the trust and affection of the neighbourhood, one steaming basket of buns and dim sum at a time.

Year after year, the steam kept rising.

And that familiar taste gradually became a nostalgic flavour cherished in the memories of generations of residents.

No Fresh Ingredients? Then We Would Rather Not Open

To Father Hoo good food has never been a matter of luck.

It begins with the ingredients.

One year, fresh local pork was in short supply. Although frozen pork was cheaper and more readily available, Father Hoo refused to compromise.

He simply said:

“If there is no local fresh pork, then we simply won’t open! Customers can tell the moment they take a bite whether the food is fresh.”

Those simple words became the foundation of Jia Xiang’s unwavering commitment.

No cutting corners. No compromise.

Because he believed that true freshness cannot fool the palate — and it certainly cannot fool the customer.

2015 — The Second Generation Takes Over

In 2015, Hoo’s eldest daughter took over the family’s legacy, carrying with her not only her father’s recipes and flavours, but also a deep sense of responsibility.

She opened the first Jiah Xiang Dim Sum Restaurant in Bukit Indah.

From a humble bun shop to a dim sum restaurant ; from one generation’s craft to the next generation’s commitment.

Times have changed, but the dedication to quality remains the same.

Today, Jiah Xiang has expanded its presence to Horizon Hills, Mount Austin, Kulai and Eco Cascadia.

What began as a single shop has gradually grown into a family legacy.

And a craft that once lived in a father’s hands has now been passed into his daughter’s.

What Is Being Passed Down Is More Than Just a Taste

For Jiah Xiang, heritage is not simply about reproducing the recipes passed down by a father.

More importantly, it is about carrying forward his respect for ingredients, his dedication to craftsmanship, and his sincere sense of responsibility towards every customer.

Carrying on our father’s taste. Upholding the craft of the second generation.

From learning the craft at 16, to founding Jiah Xiang Bao Dian in 1999, and eventually passing the torch to the second generation in 2015.

Two generations of dedication have allowed each basket of dim sum to preserve not only a familiar taste, but also a Fuzhou culinary tradition that continues to live on around dining tables, generation after generation.

A bite of dim sum is a taste.
A commitment is a legacy.
And what Jiah Xiang hopes to preserve is the taste of home, safeguarded by two generations of dedication and time.