PETALING JAYA, Oct. 8 -- For many, a bowl of kuey teow thng isn't something they'll drive far and beyond for versus a fiery flavour-packed curry mee as it's labelled as "nothing special".

What that humble bowl excels in is delivering comfort and a calm especially when much time and effort is taken with its broth as seen at Old Penang Kuey Teow Soup.

In the hands of Penangite Ooi Sheng Khoon, he builds a rich and deep broth with chicken and pork flavour rounded up with a hint of sweetness from rock sugar.

Using 10 whole chickens and two kilograms of pork bones, Ooi gives the broth ample time by slowly boiling it for four hours over a low fire, making it a labour of love.

Most stalls stick to whatever fish balls they can source locally ...