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Meatless gourmet eats

By Andy Beth Miller Photos By Nathalie Walker
August 10, 2014

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Ballroom dancing was big where I grew up, and its discipline (the years it takes to master the moves and skills to sway across that dance floor), its beauty and its grace is something that I have always admired. No stranger to hosting nightly events showcasing similar dedication, mastery of skill and grand artistry, is the Kaimuki kitchen of 3660 On The Rise.

Not only is this casual, chic eatery’s title “on the rise,” the caliber of cuisine that chef Lydell Leong creates, is also making moves up the gourmet scale. Rarely does one experience such artistry and culinary craftsmanship as is found here.

“We want to use seasonal and local ingredients in dishes that our diners wouldn’t normally prepare for themselves at home,” explains Leong, when commenting on the myriad of fresh entrée offerings available at 3660 On The Rise.

Pan Seared Panko Crusted Aloha Tofu ($11.75)

Pan Seared Panko Crusted Aloha Tofu ($11.75)

A sublime composition of Leong’s own vast experience and imagination, the eclectic menu can only be described as a deliciously graceful dance between the partners of passion and precision — and this is one remarkable waltz you won’t want to miss.

But don’t just be an appreciative audience: jitterbug on over and join us in two-stepping to this triple-threat of tangos for your taste buds.

Pan Seared Panko Crusted Aloha Tofu ($11.75) presents tofu coupled with ginger scallion pesto, garlic mirin sauce and fire-roasted shiitake mushrooms — infused with an enticing flavor that harkens to that classic carnivore favorite, cold ginger chicken.

Tomato and Mozzarella Salad ($12.50) is a robust and healthy mix of house-made truffled mozzarella and Drylands Nursery micro basil tossed with truffle oil, then sprinkled with Kona Sea Salt and smoked balsamic reduction.

Vegetarian Entrée of the Evening ($24.50) is a daily rotating wonder, comprised of whatever strikes the whim of 3660’s award-winning chef. “This allows me to experiment with different seasonal vegetables,” says Leong. “Every day to me is a different day, and this way, I’m never bored, because every day brings a new challenge.”

And today, my challenge to you (don’t worry, it’s not at all difficult), is to head on over to 3660 On The Rise — it’s sure to sweep you off your feet and twirl your taste buds.

Contact Andy Beth Miller at diningout@staradvertiser.com

3660 On the Rise

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