COLUMN: Shrimp pad Thai made hot and fresh at local restaurant
Bad restaurants can oftentimes be overrated, and good restaurants are sometimes underrated. So far, this has been my experience dining at Thai restaurants. I was first introduced to Thai culture and cuisine when I lived in Moab, in southeastern Utah, of all places.
A large group of Thai immigrants came to Moab to work in hotels and restaurants, one year during the tourist season. About 15 people lived in one house, and I worked with a few of the young women — we called them the “Thai girls.”
They were all incredibly polite and extremely curious about American food. Every night, after their shift was over, the Thai girls would each order two entrees and they’d sit in a circle around a table and gorge themselves. I never did figure out how they put down all that food.
Eventually, the season came to an end, and the Thai girls bid us farewell and went back home to Thailand. Ironically, shortly thereafter, a Thai restaurant opened in downtown Moab, and it became all the rave. Everyone in town would ask, “Have you been to the new Thai restaurant?”
I visited the place several times, hoping I could figure out why the town locals loved it so much. But I was never crazy about the food. Even the satay was dry and overcooked. I did, however, learn from the Thai girls a thing or two about Thai cuisine — peanuts are a staple, you can drop an egg in just about anything and spicy is the name of the game.
On the other hand, Kamin Thai Cuisine in Logan is possibly an underrated Thai restaurant. When I recently visited Kamin on a weekday evening, I was surprised to see an almost empty parking lot and a barren dining room to match. When I was seated, I noticed there were only three other occupied tables in the restaurant. Perhaps, I was just early.
As I entered the building, which appeared to be an old house, or something of the like, I was greeted by a soothing fountain in the front foyer. The decoration was minimalistic, yet pleasing to the eye. Eventually I was approached by an English speaking, young American woman who somewhat reluctantly asked me if I’d like to sit.
It turns out this shy woman who took me to my table without asking a seating preference was also my server. She immediately brought me a glass of ice water and asked if I’d like anything else to drink. I declined and asked her to direct me to the restroom.
I used the bathroom to clean up before dinner and noticed while I was in there that it could’ve used perhaps a new paint job; however, the bathroom was for the most part clean. There was also a sign encouraging guests to find Kamin Thai Cuisine on Facebook to write a review for a 10 percent discount coupon.
I’d like to address this invitation to write a review, since I am, after all, writing a review. My server was initially quiet and not overly attentive. When she took my order, I asked for chopsticks with my food. When my steamed dumplings appetizer arrived, she put it on the table, then walked away and proceeded to clean a table. Eventually, I was able to get a set of chopsticks and begin eating my then-warm steamed dumplings, which were incredibly tender and delicious. I was not able to ask if they were homemade, however, I’m thinking they were.
For an entree, I had the shrimp pad Thai, which is a classic Thai dish that you should be able to find on the menu in any Thai restaurant. I’ve had good pad Thai and bad pad Thai, and this one ranked near the top. It had an array of colors and textures — with green onions, egg, shrimp and peanuts. The noodles were a little sticky, but after some coaxing they came apart and I was able to enjoy the dish.
Unfortunately, my server didn’t seem incredibly interested in my being in the restaurant, after my food was placed on the table. In her defense, I think servers get the impression in northern Utah that a single guy in a restaurant is going to leave them a $1 tip, if they’re lucky. So, I’m starting to get used to servers acting like I’m not there.
Because I was seated at a table close to the kitchen, I also overheard my server’s co-worker, another server, complaining about his customers. Having been a server, I understand it can be therapeutic to complain about rude customers, but I suggest you do it out of earshot of the guests in the dining room.
I eventually got bored sitting in the restaurant by myself staring at the wall while I ate, so I decided to engage my server in conversation. At that point she opened up; her personality seemed to change, and she became more interested in my being there.
She told me the cooks and owners are all from Thailand and that Kamin has been in Logan for five or six years. The servers I saw, however, are clearly from the U.S.
I give Kamin an A. The food was delicious, and, eventually, after I coached my server into giving me the service I wanted, I feel like the service was acceptable. For $25 I had an appetizer, entree and dessert and left with a box full of leftovers. I’ll certainly return to Kamin in the near future.
– D. Whitney Smith is originally from Pennsylvania and moved to Utah five years ago. After 11 years experience waiting tables at a total of 23 restaurants, he decided to hang up his server apron and enroll at USU. Have suggestions for a restaurant to review? Email him at dan.whitney.smith@aggiemail.usu.edu