3660 On The RiseDigest Step Up to the Plate
August 9, 2015
Story By: Abby Sadoy | Photos by: Lawrence Tabudlo
A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Roast Rack of Macadamia Nut Crusted Lamb ($40)
On your next drive down Waialae Avenue, you’ll find a corner building home to a restaurant that perfectly suits its name. Rising with culinary heights is 3660 On The Rise, a staple eatery that offers the best of Euro-Asian fusion dishes. This award-winning spot welcomes its diners to a warm and friendly atmosphere with an even friendlier menu.
On that menu, you can’t miss Roast Rack of Macadamia Nut Crusted Lamb ($40). A mixture of panko (Japanese bread crumbs) and diced, toasted Macadamia nuts is encrusted along the outside of the divine meat. The perfect, succulent bite is created with the addition of in-house Cabernet-Mint Demi-glace sauce. The sauce delivers a sweet, mint flavor with a little tanginess from its cabernet reduction. With no gaminess here, this delicious dish offers a sweet and savory greeting to hungry diners and leaves none unsatisfied.
PANKO AND MACADAMIA NUTS While panko is neutral in flavor, it blends well with the nuts and meat to create a crunchy texture as it roasts, resulting in a nice crust. Along with texture, the nuts provide a slight sweetness to the already mouthwatering meat.
“People say it’s unique. (Customers) haven’t gone to another restaurant that serves it like this,” chef de cuisine Lydell Leong says, when describing the dish.
LAMB Four pieces are seasoned with salt and pepper before they are seared on a grill and graced with Dijon mustard. After being coated in the mixture, the lamb is then roasted in the oven at 500 degrees for 10 minutes. The meat itself is tender, juicy and flavorful to the eyes and taste buds.
CABERNET-MINT DEMI-GLACE SAUCE Made from fresh, roasted veal stock, the sauce also includes Cabernet, fresh mint and sugar. After several reduction processes, it is perfected to its final form and ladled below the meat.
3660 On The Rise
3660 Waialae Ave.