Jacky Liew (Chinese: 廖城兰, pinyin: Liào Chéng Lán) aka (Chinese: 廖圣然, pinyin: Liào Shèng Rán), his ancestral home is Guangdong, China. He was better known by his pen name Si Gongzi or Food Master (Chinese: 食公子) and was a Food Critic in 80s’. In 2008, he rewarded and recognized by P.M.C Social Service Excellence Award from the 10th Yang di-Pertuan Agong (the Supreme Head / the King) of Malaysia due to his excellent contribution to society(1). It is the great honour for him who trusted by the Yamtuan (the King) to make a descriptive record of the royal(2) 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(3). Furthermore, he was ranked among star chefs of Malaysia, Singapore, Taiwan in 2014(4) and included in “Who’s who compilation among 100 years” in 2012. He also catalogued in Wikipedia and China Baidu Baike.  He is also the first overseas food critic who from Malaysia recorded into the Chinese Food Critics List with 8 of the ancient food critics in China(5).

He has two sons and two daughters and were all educated to be in the legal profession and involved in educational areas as an assistant professor in University. His wife, Christin Lee, has same ancestral home as him and serviced in financial industry. In 2014, she won the award of “Malaysia Bank Simpanan Nasional Top Product Specialist”(6).

Shi Gongzi (Chinese: Shi Gongzi, pinyin: Shí gōngzǐ ), male, born in Malaysia and known as a talented man in the literary circles. Jacky Liew is good at thinking and has a complicated personality and rich experience. He has good public image and also 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(7) 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(8).

In 2002, he became the Lecturer of Today Agriculture College and advisor of the college magazine(9). In 2006, he was invited to become the National Business Coordinator in Nanyang Press(10). In 2007, he was involved in political commentary who met with 119 politicians from the nations and abroad(11). In 2010, his notable work “Truly Nyonya Malacca” catalogued in the U.S Washington National Library (Library of Congress), Singapore National Library, Malaysia National Library, the University Library of UTeM, Malaysia and Ngee Ann Polytechnic, Singapore (12).

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 Nanyang Cuisines which comprise of “Malaysian food influences by Malay Archipelago” 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(13).

In 2011, he received the Excellent Paper Award in China International Symposium (14) In 2013, Jacky Liew studied the Data Science and applied Internet Technology to redefine the Malaysia Food Evaluation Standards. In 2017, the journal of the Korea cited Jacky Liew’s work “Truly Nyonya Malacca” as a systemic study of the Malacca regional Nyonya food culture(15). In 2018, the research object of the master’s thesis of the University of Tunku Abdul Rahman  in “Food Review And Its Implication on Malaysia”. In the literature, he was established as the first “originator of Malaysian gourmets”(16). In 2021, Jacky Liew was included in the Encyclopedia of the European Swiss Academic Community, and ranked among the world’s authoritative scholars and scientists in the international academic hall(17) and he was cataloging into France Online Library which dedicated in the literary(18) .