大马美食家曾论政119位政治家，著作更被大学、国家图书馆收录

In his lifetime, he probably didn’t even believe that someday, he would become “the first writer to be known as a gourmet in Malaysia”, for more than 20 years, and it is still popular today and is even regarded as a food and literary wonder, and it is in the industry. How popular is Jacky Liew whom people regard as a “miracle”? As long as you enter the keyword his penname “Shi Gongzi 食公子” online, you will know how many others similar “Shi Gongzi 食公子” there are in China, Hong Kong, and Macao. For this term, if you search the Internet ten years ago, it is the ancient Chun Qiu displayed on the page. In 2010, when searched again, Jacky Liew ranked “Malaysian Gourmet” or “Malaysian Cookery”, and occupies the homepage all over the place, becoming a famous character brand in Asia.

There are also many reasons. Except that the content of the style is consistent with his behaviour and speech, it is often used to change the conversation to develop a humorous style of writing, which is known for its simplicity, easy understanding, and approachability. Getting up is like chatting with friends who share the same interest. He writes about the humanity of food, which transcends the limits stipulated by literary and artistic traditions. This is a style that has never existed before which give readers a vast, yet unstable and bright dining theme, and use each piece of paper to give restaurants affirmation. As for the so-called “literary value,” according to his explanation, Jacky Liew believes that after death, people continue to talk about it, and this is a rule decided by a small group of people. No matter how brilliant and valuable the food articles are, they cannot be widely disseminated to the unintelligible composition, which means that they have never been read. How can they be taught if they can’t convey the truth? If you can consider the level of readers from a macro perspective, and combine specialized knowledge without avoiding slang in spoken language, it will make the public quite familiar with the body, understandable, everyone can read, and when the benefits are written, it will naturally become accepted by people. 

His articles mainly in “telling the truth”, he believes that the most touching food material comes from the most true-life story. If you leave life, there will be no love to speak of. Creation needs to search for materials, and the subject matter comes from the observation and understanding of society. Therefore, every recorded reality is a piece of what the writer sees and hears. If you shoot a digital video, you don’t need to find an actor to interpret, because there is no better way to know your own story than other person. Only through the comparison of taste in perception and personal confirmation can we be qualified to talk about “eating.”

In addition, Jacky Liew has another set of tricks, which is to look from a small point and use the advantages of the restaurant to amplify the awe-inspiring, so it is extraordinarily “good-looking”. Such a combination of art and personality has become the unique literary style of Jacky Liew. If you pay attention, you will notice that his articles never use homophonic, synonymous, similar pronunciation, content, and repetitive words. The reason is that he is afraid of his learning disabilities harassing him.

Food literature is pragmatic, so Jacky Liew will read and read every manuscript before it is published, squeezing himself into a compulsive way to ensure that the text is not added. As long as the manuscript has not been submitted, it will continue to be modified until it is perfect. The highest record can be the original manuscript. Change the connotation to other texts, otherwise, it will be difficult to sleep, and there seems to be something unfinished. Therefore, Jacky Liew is a “perfectionist”.