Experience the Culinary Heights at 3660Features Inside Feature
January 19, 2014
Story By: Kyle Galdeira | Photos by: Nathalie Walker
While its menu incorporates some of the finest ingredients and preparation techniques coupled with an array of international influences, one need not travel far to enjoy the elevated dining experience found at 3660 on the Rise.
Proprietor Gale Ogawa and executive chef/co-owner Russell Siu brought 3660’s Euro-Island cuisine to fruition in 1992, and the restaurant continues to wow patrons more than two decades later at the conveniently located venue perched at the corner of Waialae Avenue and Wilhelmina Rise in Kaimuki. Throughout the years, 3660 on the Rise has garnered a host of honors and recognition, and even was honored with an Award of Excellence by Wine Spectator magazine for offering “one of the most outstanding wine lists in the world.”
Chef de cuisine Lydell Leong explains that while he and his fellow wizards of the kitchen take pride in the honors and distinctions bestowed upon the restaurant, new and revamped dishes are continually added to the menu to complement all-time favorites, such as Ahi Katsu ($14) and New York Steak Alaea ($32).
“It’s an ongoing process throughout the year,” Leong says of the menu revamp last November. “Whether it’s based on flavor or specific products that we come across, we wanted to take the menu in a slightly new direction. This includes offering appetizers with more of a personal, individualized presentation.”
Warm Duck Rillette on Shiitake Risotto Croquette ($8) represents one of the chef’s new starters, and the seasoned duck leg is prepared as a shredded confit along with a Burgundy reduction and “micro Lydellz mix” (3660’s exclusive mix of local greens from Drylands Nursery). Seafood enthusiasts are inclined to try Pan Seared Barramundi ($9.75), a refreshing fish appetizer accompanied by a warm Brussels sprout and applewood bacon slaw, along with rayu butter sauce.
Those looking for a healthier option without sacrificing taste are encouraged to bite into Pan Seared Panko Crusted Aloha Tofu ($11.75), topped with a zesty ginger scallion pesto and accompanied by garlic mirin sauce and fire-roasted shiitake mushrooms. Leong also introduced Sauteed Baby Octopus ($13) to the eclectic menu, and the flavorful morsels are marinated in olive oil, lemon, garlic and oregano topped with a large tomato coulis ravioli.
“With the baby octopus, a friend of mine informed me that he was bringing it in and asked if I wanted to introduce it at the restaurant,” Leong explains. “I played with it and this is what I came up with.”
For those diners looking to celebrate Valentine’s Day in style, 3660 on the Rise offers a special four-course dinner menu ($80 per person) available Feb. 14 and 15 from 5:30 to 8:30 p.m. (the regular a la carte menu will not be available on these nights). The special menu starts with a choice of Crispy Garlic Scallion Prawns with Honey Chili Aioli or Shortrib and Foie Gras Tortellini with Truffle Jus, continues with Shichimi Seared Ahi Salad with Soy Sesame Dressing, moves on to entree selections of Fresh Catch of the Day with Blue Crab and Fire Roasted Kahuku Corn Relish or Fire Roasted Tenderloin of Beef with Mixed Mushroom Jus, and concludes with Grand Marnier Chocolate Truffle Tart with Fresh Strawberries and Vanilla Bean Anglaise.
“We’ve had 21-plus years of practice, so we strive to keep the dining experience consistent above all, so customers will come back because they loved the food so much,” Leong says.
Chef Siu also hosts a bi-monthly cooking class, in which the skilled culinary craftsman prepares and serves multiple courses along with wine pairings and fields questions along the way. The next class is scheduled March 13 at 6 p.m., and is slated to feature Fire Roasted Shrimp Ceviche, Tortilla Soup with Chicken, Grilled Filet of Beef with Roasted Tomato and Garlic Sauce, and Creme Caramel for dessert. The class costs $70 per person inclusive of tax and service charge, and seating is limited with reservations taken on a first-come, first-served basis.
3660 on the Rise offers validated parking, and there is supplemental parking available on the street and in an adjacent lot. The restaurant also features four private dining rooms capable of accommodating groups of 17 to 200 people while also serving up special banquet menus featuring the iconic award-winning cuisine found in the main dining room.
To stay up-to-date with the latest menu creations and special events, or to learn more about planning the perfect special event or gathering, log onto 3660.com.
3660 On the Rise
3660 Waialae Ave., Honolulu
Tuesday – Sunday, 5:30 – 8:30 p.m.
Note: 3660 has four private dining rooms that can accommodate groups up to 200 people.