That's how an Eating Asia tipper (the same reader who led us to herbal loh see fun heaven) described the Hakka pork noodles dished up at a corner stall in Pudu.
We've sampled - and swooned over - this calorific dish at a newish place on Jalan Klang Lama and, while we especially loved that version's wide, almost paper-thin egg noodles, it must be said that this bowlful is beyond fantastic.
Lard, of course, is the key, but it's more than fat that draws the crowds to this spot (we drove by at 8am on a Sunday - packed. We returned to eat three hours later - packed). The springy, al dente noodles are topped with chopped pork done two ways - stewed and fried - so every chopstickful delivers meaty bits both tender and crackly.
The teeniest bit of soy, a splash of lard (just a splash!), a scattering of scallions, a few thick slices of juicy barbequed pork scattered around the edge of the bowl, and these mee are ready to serve.
Dry (soup and dumplings served on the side) is the way to go here. Too much soup would dilute the noodles' lardy-ness, though a spoonful or two of the not-too-rich, not-too-thin broth assists mixing. Between mouthfuls of noodle we assess the merits of the dumplings - assertively porky filling encased in thin wrappers that nonetheless that hold their own in the hot stock. Still, in the end, at this place it's all about the well-lubricated mee.
We suspect the stall's other greasy-lipped customers, many of whom have probably been patronizing this eatery since it opened years and years ago, couldn't agree more.
Hakka pork mee stall, at the mouth of small lane just before Jalan Pasar (if you're coming from the direction of the old jail), off Jalan Pudu. 630am-200pm, though sometimes they run out early. Closed Mondays and the 1st and 15th of every month.