Pupus On The Rise at 3660

After 19 years in business and more awards than you can count, 3660 On The Rise has distinguished itself as a Hawaii-dining landmark that offers fresh island products prepared with international flair. And that’s just the entrees.

The “First Flavor” portion of the menu lists 19 items that run the gamut from fresh salads and Crispy Fried Quail ($11.75) to oysters, foie gras and the king of all pupu items, Crispy Fried Calamari, which can be ordered alone ($10.50) or as part of the 3660 Sampler Platter ($18.95). If you’re with a group, this is the way to go. Chef de cuisine Lydell Leong says their two sampler platters — the other is the Cold Seafood Plate — is created to serve two diners but they are big enough for three or four to enjoy.

The sampler platter features Rock Shrimp Tempura, an Avocado Maui Onion Puree, the Crispy Fried Calamari, Short Rib and Foie Gras Tortellini topped with a Truffle Mushroom Jus, Shichimi Seared Ahi and an Asian Slaw. Everything can be dipped in the Toasted Garlic-Roasted Tomato Aioli that takes Leong and his talented staff two to three hours to make. This is one crazy good dipping sauce.

“If you take the time and effort, people can taste the difference,” he says.

Everything on the platter is how it should be. The Calamari and Rock Shrimp Tempura are light and crispy, and the Tortellini, forget about it! Good left an hour ago, these things are great! The avocado, ahi and slaw provide perfect taste and texture complements.

For those who prefer their samplers with a bit of a chill, the Cold Seafood Plate ($26) is a good choice. The heap of fresh seafood includes Ahi Shashimi with a Wasabi Soy Sauce, Oysters on the Half Shell with a Ginger Vinaigrette and Tobiko, Citrus Cured Wild Salmon, a Chive Creme Fraiche, and a Crab Meat and Cucumber and Wakame Salad. Need I say more?

On the lighter side, the Vegetarian Appetizer of the Evening ($10.50) is worth checking out. The dish changes almost daily, and includes a chef-inspired combination of nearly everything that can be grown in Hawaii, whether it is greens from Nalo Farms or vine-ripened tomatoes from the Big Island. The preparation can be just as varied.

“It can be steamed, fried, baked or even raw,” says Leong with his trademark smile.

No appetizer offering would be complete without some pork, and 3660 pays homage to the glory that is the Other White Meat. The Braised Kurobuta Pork Belly ($11.75) is seared for color and then slowly braised for five to six hours in sherry, pork stock, shoyu, tangerine peel, garlic, ginger and star anise. It is then chilled, sliced and fried crispy to order and served with Maui onions, grilled flatbread and topped with a light Jus. Hungry yet?

3660 on the Rise

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