Solange “Niki” Thompson, owner of Indochine, plans to open a satellite location of her popular Market Street restaurant this fall.

Indochine Express will be located in former Chop’s Deli location off South College Road, just opposite of Wal-Mart in Monkey Junction.
 
When a sign for the new eatery appeared recently, word quickly spread via social media.
 
“We just cannot believe the response,” Thompson said. “It’s really incredible how fast the word has spread.”
 
Thompson said she’s been very blessed to stay busy throughout the COVID-19 pandemic. Though the restaurant did close for just a few weeks at the beginning of the stay-at-home order, her restaurant has stayed busy with carryout, and she was eager to reopen at 50% capacity and begin serving customers in person as soon as it was permissible.

The restaurant is currently serving primarily in the outdoor dining space that has long been a favorite among Wilmingtonians and visitors alike.
 
Thompson said she has been looking for a satellite location for some time, but always had Monkey Junction in mind.
 
“I think Monkey Junction is the perfect location,” Thompson said.
 
Thompson believes takeout and delivery will play a pivotal role in the future of the restaurant industry, making now a great time to move forward with an additional location with that as its primary focus.
 
Thompson credits her dedicated staff with allowing her to move forward with these plans.
 
“It’s truly a very organized, well-oiled machine and I’m very grateful to my wonderful staff.”
 
Renovations are now underway at the new location, and pending permits and inspections, Thompson hopes to be open in about eight weeks.
 
Indochine Express will serve all of the restaurant’s most popular Thai and Vietnamese dishes, including a variety of curries, Pad Ki Mao and Pad Thai.
 
When Thompson first came to Wilmington 40 years ago, she said the only place she could find Asian ingredients was at the A&P in Carolina Beach.
 
“They had long grain white rice, La Choy soy sauce and La Choy bamboo shoots in a can,” Thompson said. “I would buy all the rice on the shelf every time I went because I was used to the shortages we experienced in Vietnam during the war. My husband used to tease me and say, ‘We can come back again tomorrow,’ but I still had the war-time mentality.”
 
Thompson said she is so impressed with how far Wilmington has come in terms of embracing international cuisine.
 
“Wilmington has become very cultured since that time,” Thompson said. “I love this city and I’m so grateful for the support the people have shown my business over the years.”
 
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