美食家卅载
人事几番新

细说从头

第二章

Chapter 2 

BEGGAR RICE 

THE OLD STORY IN 30 YEARS 

The First Food Critic 

Malaysia

第一个在马来西亚以“美食家”称誉的廖城兰 – 食公子

大马美食家鼻祖

Honored as first food gourmet in Malaysia

廖城蘭於硕士论文被誉美食家鼻祖,亦是奠基菜系三层五大源流之祖,

并将大数据智能运用於推广大马美食的先行者

Jacky Liew was honored as the first food gourmet in Malaysia 

and also the person who proposed 

“Three-Level and Five Main Malaysia Cuisines”. 

He was also the forthgoer who apply the Big Data 

Intelligence to promote Malaysia Food 

The Rice Bowl Need to 

Compete with Other Needy 

BEGGAR RICE 

JACKY LIEW 

THE FIRST FOOD GOURMET IN MALAYSIA 

SINCE 1988- NOW 

THIS IS THE TASKS THAT OTHER WRITERS UNABLE TO DO IT. 

To maintain the long term cooperation with the publishers and newspapers, he need to purchase position, sell the magazines and newspaper as the as exchange conditions to obtain a column.

It is to promote Malaysia cuisines, 

maintain Chinese cultures 

newspaper and educations, 

and preserves tradition. 

His literary work in

90s 

90年代著作

1998年《风味》

1998年 《旅行家》

1998年 《苹果》

这是Jacky Liew最先以“廖圣然”别名在《风味》、《旅行家》、《苹果》,

所撰写的旅游饮食文章,亦是最早在《苹果》以“苹果“代表星级评鉴

Jacky at first use “Liao-Sheng-Ran 廖圣然” in writing the travel 

and food articles in “Food World”, “Traveller’s Digest” and 

“Apple”, he also the earliest to use “apple” in star grading 

当时廖圣然认为任何事都必须实事求是,既然栏目是营养天地,即便一道菜,只要是关系到“大家健康”,自2000年始,第一次就以此形式邀约医生、中医、营养师对菜式进行药理的佐证。

小至一道菜的溯源都得小心核实,不要人云亦云。大则从种族的根底乃至整个菜系源起到影响,具要以一丝不苟态度研究,避免延误后代。何况於当时的法律规定,律师、医生不能打广告,此举不但有助医生增加知名度,也为文献提高可信度,乃至后来扩展到各大刊物增设医生、律师的咨询栏目。