Moo ping pork skewers… the overnight marinade features palm sugar, oyster sauce, fish sauce, garlic and coriander root stem. Photo: Wendy Johnson

Iced Matcha strawberry. Photo: Wendy Johnson

From the “specialty drinks” line-up, a pistachio latte. Photo: Wendy Johnson

Yaki Udon and prawn cakes… stir-fried Udon noodles created with garlic, creamy sauce, black pepper, and black sesame seeds. Photo: Wendy Johnson

Kra Pao chicken rice… tender chicken mince loaded with garlic and other seasonings. Photo: Wendy Johnson

Lovers of Laotian food should visit Champi Express in Woden, baby sister to the hugely popular original and more formal Champi in Kingston, says dining reviewer WENDY JOHNSON.

Vibrant flavours abound with breakfast, brunch and lunch and Matcha lovers are thrilled with a dozen options to choose from at Champi Express in Woden. 

Chef Aiden Xindavong and wife Bianca Fong are devoted to an authentic cultural food experience, including faves created in Aiden’s grandmother’s kitchen and packed full of love. Don’t be fooled, however, this couple is not afraid to innovate and modernise.

We popped by for lunch and, first up, ordered drinks. My iced Matcha strawberry ($10) was as pretty as a picture. I loved the creaminess and earthy, savoury tones. The strawberry added sweetness, but just a touch which I appreciated. My friend selected from the “specialty drinks” line-up and loved his pistachio latte ($8.90). 

Our food adventure was based around sharing. We kickstarted our experience with chargrilled Moo ping pork skewers (find the recipe in Chefs Eat Canberra). The overnight marinade featured palm sugar, oyster sauce, fish sauce, garlic, and coriander root stem. Super tender, the chunks of meat married well with a tangy tamarind dipping sauce (three for $12.90).

Champi Express, in addition to its regular menu, has a seasonal specials list. We fell in love with the Yaki Udon and prawn cakes. The cakes were crispy on the outside and the prawns lovely and juicy. Saucy, stir-fried Udon noodles offered just the right bite and hit the spot. These slippery numbers were created with garlic, creamy sauce, black pepper, and black sesame seeds ($26.90).

Kra Pao chicken rice had a solid chilli hit, and Thai basil added freshness. The tender chicken mince was loaded with garlic and other seasonings… the rice super fluffy and comforting ($22.90)

Portions are generous at Champi Express, and the kitchen takes time with plating (each dish a feast for the eyes). 

I’ll be back to try dishes from the all-day breaky menu, intrigued by Laos favourites such as Khao Tom Congee ($19.90), and Kus Mee noodles ($18.90) and chilli scrambled eggs ($19.90). Standard breakfast fare includes smashed avo on toast ($22.80), a wrap ($16.90), bacon and egg roll ($14.90) and eggs on toast ($14.90). Champi Express’s coffee line-up impresses.

A big, glass display case is the go-to for customers short on time who want something yum to take away. On display are goodies such as ham and cheese croissants, bagels, sandwiches and toasties. Also banana bread and a selection of other sweets.

Champi Express’s fitout is clean and no-nonsense. The bright, airy space is enhanced with wooden features. Smiling staff are bursting with enthusiasm and never miss a beat, even when the place is pumping (which it often is).