KUALA LUMPUR, Oct. 27 -- Fire and time. That's the secret to a bowl of "old fire" soup or lou foh tong that offers nourishment with its essence of the ingredients used.

Restaurant Four Seas under the care of chef Michael Cheong practises this soup philosophy - creating rich, intense flavours patiently - by simmering carefully selected ingredients over a charcoal fire for at least two and a half hours up to four hours.

This sets them apart from other places who prefer to play the double boiled soups theme, a more time economical way to prepare the restorative broths diners look for.

The moment you step into the restaurant's compound, it's the rows of claypots on charcoal fire burners that catch your eye (and phone camera) straightaway....