Pick whatever you like at Noodle Joint 35 — A mother-and-son duo serves up viral noodle bowls and hand-folded dumplings in Frederiksberg

These noodles are all the rage. Made fresh each day, topped with chili and garlic, then doused with sizzling oil that blooms into a fragrant chili sauce. Oil splash noodles have journeyed from their Shaanxi roots to Chinatown streets worldwide. And now, Copenhagen is finally catching on.

At Noodle Joint 35, the iconic dish comes topped with soy-braised beef, fried eggplant, or sticky-sweet ribs, anchoring a menu of fellow Chinese comforts: dandan noodles tossed with house-made sesame sauce, bold pork zha jiang, hand-filled dumplings. Chef-owner Andrew Wai runs the kitchen alongside his mother, a veteran chef and restaurateur whose influence runs deep in the nostalgia-driven menu. Together, they give Copenhagen not just a viral sensation done right, but a window into homestyle Chinese cooking—and a seat at their family table.