In Oslo, a restaurant named Happolati has experienced overwhelming success after introducing a new udon noodle dish to their menu. Kitchen chief Robert Haugen shared that the dish was launched during the summer and quickly became a favorite, with lines forming outside before opening hours. The udon noodles, known for their thick, chewy texture, are paired with a rich sauce made of egg, parmesan, and kimchi, along with mushrooms, scallions, and kimchi sesame as toppings.

Haugen’s inspiration for the udon dish came during a trip to Hong Kong, where he was captivated by the texture and flavor of the noodles served at a local restaurant. He emphasizes the unique texture and chewiness of udon noodles as reasons for their appeal, stating that it felt like love at first taste. This has sparked excitement as the restaurant plans to continue innovating their offerings in the future, aiming to elevate their culinary experience.

The success of this udon dish highlights a growing trend in Oslo's dining scene, where fine dining establishments are incorporating casual yet high-quality dishes such as noodle bowls into their menus. This approach not only draws in diverse crowds but also challenges traditional dining norms, suggesting that there is significant demand for more accessible yet gourmet cuisine in urban settings.