3660 on the Rise Gives Way to Sweet NothingsDigest Jus' Desserts
December 2, 2012
Story By: Nicole Monton | Photos by: Nathalie Walker
There’s a little sweet tooth in all of us, and 3660 on the Rise has the perfect sweet ending to any meal, whether you’re a bread pudding purist or an ice cream fanatic.
Chef de cuisine Lydell Leong shares three signature desserts that have been on the menu since the restaurant’s inception.
“These are our favorites, and I think if we took any of them off the menu, there would be an upheaval, an uprising,” Leong says.
The first is Warm Chocolate Souffle Cake ($8.50), a flourless concoction that caters to those with gluten allergies. The cake oozes with chocolate and is topped with house-made mocha en glaze and vanilla ice cream.
Layers of vanilla and mocha ice cream create a symphonious flavor in Mile High Waialae Pie ($8.50). The macadamia nut crust is the foundation for this tasty creation, which is finished off with a dome of vanilla ice cream, and topped with a macadamia nut brittle, caramel sauce and crushed up candied sugar.
Chefs at 3660 on the Rise put their own special spin on the ordinary bread pudding, and there’s nothing that goes unplanned when it comes to the establishment’s Pudding on a Whim ($8.50).
“Basically on any given night our pastry chef makes different flavors, and we toy around with different ingredients such as fruits and nuts,” Leong explains (Pudding on a Whim pictured above has Oreos and strawberries).
Layers of warm, vanilla-marinated French bread create that familiar bread pudding flavor and texture, but with a twist.
There’s no doubt that each sweet creation at 3660 on the Rise is made with excellence and presented with an air of elegance. While each dish might look almost too beautiful to eat, feel free to admire … and then dig in!
3660 On The Rise
3660 Waialae Ave., Honolulu
Open Tuesday-Sunday, 5:30-8:30 p.m.