Aiden Xindavong grew up in his grandmother Thongxoun's village of Champi, on the Xadone River in southern Laos, eating food from the family farm cooked over charcoal. He and Bianca Fong named the restaurant after the village and cook her recipes — barramundi fish cakes, tom zaap, charcoal chicken — in the old Banana Leaf room in Kingston. The Canberra Times called the food brave. They opened it while both still working public service jobs.
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