A culinary journey right here at home
Story by Carol Pappas
Photos by Graham Hadley
Submitted photos
Beyond the typically Southern fare of barbecue, fried fish and chicken comes a new contender to stake a claim on a piece of the dining landscape around Logan Martin and Pell City.
In relatively short order, Kami Thai, Sushi and Asian Fusion has opened and expanded to accommodate a growing fan base.
Located inside a storefront across from Publix, Kami – Japanese for divine being – is becoming a culinary destination point that marries flavors and traditions together in a celebration for the senses.
Much like Asian fusion cooking itself – one can only expect the unexpected. Technique, imagination, cultures and innovation combine to create this culinary adventure.
You might say the experience is a reflection of the Monalisa Gibson’s own journey from native Bali, Indonesia, all the way to a home in Alabama. She married a Clay Countian, Bobby Gibson, whom she met through friends.
She has been working in the restaurant industry for 20 years as sous chef and pastry chef, having been involved in the start-ups of other restaurants, including eight years at Shiki Thai and Sushi in Birmingham. “I supported three restaurants, and I wanted to do my own.”
She finally decided with the encouragement of friends and family that it was her turn to be the entrepreneur along with her business partner, Kadek Ani Tresna Dewi, she opened Kami. Her husband works in Pell City, and they and their family live nearby, so they decided on Pell City as the place to open this new venture.
It was the right choice, she said. “The people in Pell City have been so welcoming. It’s something new. They don’t have Thai, so I thought we would open here and give them something new.”
It’s a sharp departure from the typical Southern menu. “We use more spices” and different methods of cooking, she said. “Here, everything is fried.”
Her favorite to make is “Fusion Beef Rendang – beef stew cooked for hours with coconut milk and aromatic yellow rice.” With a nod to the South, there’s a Thai catfish on the menu – a mix of southern fried catfish with a Thai sauce.
On the menu, you’ll find “the best of Japan, Thailand, Indonesia and beyond. Indulge in fresh sushi, soul-warming ramen, bold Thai curries, rich Indonesian specialties and Asian-inspired cocktails.”
Dig a little deeper and find appetizers like Panang Curry Pot Stickers, vegetable and pork dumplings served with a panang sauce, and Crab Angels, crab and cheese-stuffed deep friend wontons with Thai sweet creamy sauce.
Try one of the coconut soups. There’s chicken, shrimp and tofu to choose from.
Noodles and rice are prepared in varying ways as are the entrees and Ramen.
A vast array of Sushi, popular Japanese dishes that feature raw fish are prepared nigiri and sashimi style. What’s the difference? Nigiri combines sushi rice with the fish, while sashimi presents thin slices of raw fish or other seafood without rice, served with wasabi and soy sauces.
The choices for rolls are abundant. A roll is wrapped in sushi rice and with the seafood as the filling.
For the less adventurous, there are cooked rolls as well, like the popular California Roll. Some even have a familiar ring to them even if the ingredients might not – the Logan Martin Roll is cream cheese, fried shrimp tempura, topped with crab stick, eel sauce, cream spicy sauce, Smelt roe and green onion.
On the other side of that culinary coin, Gibson has her own American favorites, more specifically, Cajun: “Shrimp Po’ Boy and Gumbo,” she said without hesitation. But a Southern staple, Peach Cobbler, ranks up there as well.
The restaurant had its soft opening in March in a smaller space and was able to expand next door before having a grand opening for both in May. “I don’t want to disappoint,” Gibson said. “I want people to enjoy themselves. I don’t want them to wait a long time to sit.”
So, when Celeste Boutique closed next door, Kami was able to claim that space, expand the bar and offer a more spacious dining area to seat 70-80 people. “It was a good sign when the space next door opened up.” But after investing so much in the initial renovation and opening – the kitchen was built from scratch to enable preparation of the expansive menu – “it took faith to make it happen.”
But, she concluded, “Things happen for a reason.” As she gestures toward the new dining room and bar, she notes, “it was a good opportunity. It felt so good for people to be comfortable and have space to sit down and enjoy their food.”
Her desire is that “when people come here, I want them to feel at home.”
You can follow Kami on Facebook or check out their menu and other information on their website www.kamithaisushifusion.com.
