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It all adds up to good eats at 3660

Columns Lite Bites

May 11, 2014

Story By: Yu Shing Ting | Photos by: Anthony Consillio

Since opening 22 years ago, 3660 on the Rise has continued to grow its following of loyal customers who keep coming back for their favorite dishes, including items that have been offered since day one.

Among the original menu items that are still very popular are Potato Crusted Crab Cake ($12.95) and Pudding on a Whim ($8.50). “Our crab cake is prepared in a little different manner than what you would automatically think of like as a Maryland-style crab cake,” says chef de cuisine Lydell Leong, noting that it was created by executive chef Russell Siu, who co-owns the restaurant with Gale Ogawa. “We use blue crab meat with bell peppers, onions, mayonnaise, eggs, panko. But, the spin we put to it is we wrap it in raw potato strings. So, we make the crab cake and a bed of potato strings and wrap it like a ball. Then we pan fry each one in clarified butter.”

The crab cake is complemented with a flavorful housemade creole remoulade sauce, and served with a mesclun of Nalo greens tossed with a housemade lemon miso dressing.

Pudding on a Whim is 3660’s famous bread pudding that changes in flavors on a daily basis, such as cinnamon, chocolate, macadamia nut and in a variety of berries. During our recent visit, the flavor of the day was chocolate chip bread pudding, featuring three layers of bread with custard in between, as well as a dose of cinnamon and chocolate chips in between each layer, then topped with a vanilla bean glaze and laced with caramel sauce. There’s just no better way to end your meal.

Known for its flavorful Pacific Rim cuisine in a casual, fine-dining setting, chef Leong says those original favorites that customers keep coming back for will always be on the menu, but they also like to create new flavorful masterpieces that will hopefully become new favorites.

For example, Kurobuta Pork Two Ways ($28.75) was added to the menu last year with great response. “(The dish) is the best of both worlds,” says Leong, who joined 3660 on the Rise in 1996 as a line cook. “On the left, it’s whole belly seasoned and marinated overnight, and then braised in pork stock with bacon, thyme, rosemary and garlic; and served over edamame and Kahuku corn succotash. The belly is braised for about four hours, and then I have to chill it for 24 hours before I can cut it, and once it’s cut, we quickly fry each piece to really seal in the juices.

“On the right, we have kurobuta pork loin with the bone in. We season it with salt and pepper, it’s brined for about an hour and then we fry it to order. On top, there’s crispy garlic and scallion, and we serve it with a scallion musubi. Everyone seems to really care for this dish.”

The restaurant also is receiving Copper River Salmon which usually is in season from May to July. The difference? “It’s red in color, so not your typical pink or salmon color,” Leong explains. “Also the taste is more delicate than your typical salmon, and it’s a little higher in the omega 6 fatty acid. And this year, I’m trying to procure the Copper River King Salmon, so it’ll be a little larger and more moist.”

3660 On the Rise

3660 Waialae Ave.
737-1177
Tuesday-Sunday, 5:30-8:30 p.m.
3660.com

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