The Tastiest Mix of Old and New

Features Inside Feature

December 29, 2015

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

While Lydell Leong embraces the challenge of crafting alluring new menu items as chef de cuisine at 3660 on the Rise, he also realizes that diners appreciate the time-tested classics that have elevated the dining experience for the past quarter century.

Leong and the culinary wizards that make up 3660 on the Rise’s heart-of-the-house team have done it again via creative dishes that incorporate some of the finest ingredients and preparation techniques coupled with an array of international influences. The chef keeps up with seasonal ingredients, changing trends and even customer input, and hints that 2016 also will offer a new wave of flavorful dishes for diners to delve into.

Proprietor Gale Ogawa and executive chef and 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. Over the years, 3660 on the Rise has garnered a host of accolades, and was even honored with an Award of Excellence by Wine Spectator for offering “one of the most outstanding wine lists in the world.”

Diners will notice 3660’s signature cuisine and presentation right away with the newly introduced Chilean Sea Bass ($14.50), which is braised in a soy dashi broth and served on a bed of ramen noodles. The dish also is dressed with ginger, scallions and cilantro. Customers can look forward to Braised Oxtail Ravioli ($15) as well, which is laced with rich Burgundy jus and accompanied by sweet pea puree.

For dessert, 3660 on the Rise introduces its Lilikoi Cheesecake ($9), a non-baked “light and airy” treat that is bursting with flavor via lilikoi glaze and raspberry coulis, all atop a macadamia nut crust.

“We try to keep the menu evolving for those diners that do visit us regularly, so come in and try our old favorites as well as some new dishes,” Leong says.

Those looking to celebrate New Year’s Eve in style are in for a treat, as 3660 on the Rise is offering a special four-course prix fixe dinner menu, available Thursday, Dec. 31, from 5:30 to 8:30 p.m. ($75 per person; make reservations prior to Tuesday, Dec. 29, as space is limited). The refined menu features: Truffled Seafood & Spinach Tortellini with ginger dashi butter sauce; Soy Sake Fillet of Black Cod with soy shiitake nage; Fire-Roasted Filet of Beef with mixed mushroom ragout and Burgundy demi glaze; and Orange Truffle Tart coupled with fresh strawberry compote for dessert.

Reservations also are being accepted for 3660’s Kubota Sake Dinner ($110 per person), which is slated for Friday, Jan. 22, at 6:30 p.m. The experience will feature both popular and rare sake selections paired with the restaurant’s signature cuisine, including mouth-watering Grilled Durham Ranch Wagyu Strip Loin with soy garlic marinade.

3660 On The Rise

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

3660 offers validated parking beneath its building, 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 award-winning cuisine found in the main dining room.

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