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Still ‘On the Rise’ after 27 years of tastiness

A La Carte

September 8, 2019

Story By: Caroline Wright | Photos by: LAWRENCE TABUDLO

Small portion Brochette of Ahi Salad

For the many longtime fans of 3660 On The Rise, it might seem like only yesterday that the restaurant’s doors were thrown open to the public. This month, however, the award-winning Honolulu restaurant will celebrate its 27th anniversary with a menu that illustrates its stellar reputation for unique, European-Asian fusion cuisine.

Available through Sept. 29, this celebratory meal is priced at just $70.

“We’ll include dishes that have been on our menu that have been popular with our guests,” explains chef Lydell Leong. “We sometimes take a dish and change it a little to refresh it.”

Fresh Catch of the Day

Dinner begins with a pair of scrumptious seafood appetizers: Crispy Fried Shrimp Mousse and Blue Crab Siu Mai. Then, select your choice of Brochette of Ahi Salad or 3660 Clam & Corn Chowder.

“The chowder is our version of a classic second course, with a spin,” says Leong. “We took traditional New England clam chowder and married it with corn for a bit of sweetness.”

At front to clockwise, Pan Seared Breast of Chicken “Picatta Style,” Brochette of Ahi Salad, Cinnamon Bread Pudding, Blue Crab Siu Mai *Note: All items are part of 3660’s 27th Anniversary Dinner ($70).

Alternatively, the Brochette of Ahi Salad, with mesclun, grilled shiitake mushrooms, and tomatoes, tossed in soy sesame dressing and topped with a skewer of seared ahi, is a fantastic choice.

Choosing from three tempting entree selections won’t be easy. They include Fresh Catch of the Day, always a winner here; Pan-Seared Breast of Chicken “Picatta Style,” with King crab and lemon caper sauce; or New York Steak Alaea.

3660 Clam & Corn Chowder

“For the steak, we’ve taken some red alaea salt and garlic salt, and pan-fried the steak with butter to give it a crust,” says Leong.

Dessert is either Cinnamon Bread Pudding or Warm Chocolate Souffle Cake, delectable with a melted chocolate center and topped with vanilla ice cream and mocha sauce.

Chef de cuisine Lydell Leong, left, and executive chef Russell Siu

Also through Sept. 29, 3660 will offer 40 percent off all domestic bottles of wine, and 50 percent off all imported bottles of wine and champagne, subject to availability.

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