Jacky Liew (Shi Gongzi)

Jacky Liew (Chinese: 廖城兰) was born in Malaysia. He was better known by his pen name Si Gongzi or Food Master (Chinese: 食公子) and was a Food Critic since the 1988 who was the first person to be known as a food gourmet in Malaysia. He is also a food writer and possesses the title of “Food God”. In 2008, he rewarded and recognized by P.M.C Social Service Excellence Award from the 10th Yang di-Pertuan Agong (King) of Malaysia due to his excellent contribution to society. It is the great honour for him who trusted by the Yamtuan (the King) to make a descriptive record of the royal and been the first Chinese writer who called into the Palace.  He was also the recipient of the World Food Gourmet Badges under the appearance of the 11th Yamtuan Besar (Grand Ruler) of the Negeri Sembilan. Furthermore, he was ranked among star chefs of Malaysia, Singapore, Taiwan in 2014 and included in “Who’s who compilation among 100 years” in 2012. His children were all educated to be in the legal profession and involved in educational areas as an assistant professor in University. 

He was the first person who leads the food critics and recommendation into the commercial field, and always engage in food promotion and tourism in Malaysia, retain the recipes of restaurants and researches for the Malaysia hundred’s year of food culture, makes huge contributions to Malaysia food. He also been the jury in International Culinary Competition, the jury for beauty pageant competition and obtain various awards. Any famous restaurant must consist of Jacky Liew’s photo as the directional for the public and such photos were over thousands. The place where he goes including tourism spots will hang the banner to welcome Jacky Liew.

As a scholar to Malaysia Food History, his literary work in 2010 “Truly Nyonya Malacca was selected and become part of collection of the Library of Congress in Washington, DC, the National Library of Singapore, the National Library of Malaysia, the Library of University Technical Malaysia (UTeM) and Ngee Ann Polytechnic in Singapore. He also the first person who introduced the concept of Malaysian food was belongs to the “Malay Archipelago Cuisine influences by Nanyang area” and he divides Malaysian food into 3 social classes which are 1. King and Noble Cuisines, 2. National Heritage Food; 3. Cuisines of 5 main races based on geography, languages family and so on, that is 1. Malay; 2. Chinese; 3. North and South Indian, Mamak, Indian Muslim; 4. Nyonya and Chitty; 5 Aborigines in Peninsular Malaysia and indigenous of Sabah and Sarawak and another 2 special classes which are Eurasian Portugis and Siam Muslim in North Malaysia.