When you’re travelin’ and your tummy starts grumblin’, look to where the locals go and take a trip to Oahu’s culinary capital of Kaimuki. There, perched like a beacon on the bustling corner of Wilhelmina Rise and Waialae Avenue, you will find 3660 On the Rise — a proverbial lighthouse leading Hawaii’s hungry home.
And home is exactly what you will feel upon walking in the door to this delicious dining establishment. Casual and comfortable, yet chic, here is a marriage made in good taste, as 3660 joins local island flavor with a flair of sophisticated Asian fusion.
Newly introduced this month, 3660 On the Rise proudly debuts these mouthwatering menu items:
• Pan Seared Barramundi ($9.75): Asian Seabass is pan seared to perfection, then paired alongside a savory slaw of shredded, applewood smoked bacon-infused brussel sprouts and delicately drizzled with a rayu butter sauce. The mild, yet richly satisfying flavor of the fish is accented by the utilization of sesame chile oil, providing just enough heat without hiding the true taste and subtlety of the dish itself.
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- Tempura Ahi, Grilled Ponzu Salmon and “Abologna” ($7.50)
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- Pan Seared Barramundi ($9.75)
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- Sauteed Baby Octopus ($13)
• Sauteed Baby Octopus ($13): Baby octopus, first nestled in a naked marinade of olive oil, lemon, garlic and oregano, is pan fried mere moments to a vibrant lavender hue and tender, perfectly timed texture. A made-from-scratch tomato ravioli coulis brings together an aromatic blended-down addition of onion, tomato and garlic encased in an al dente pasta that is simple yet sublime.
• Tempura Ahi, Grilled Ponzu Salmon and “Abologna” ($7.50): “One night we had a couple who are regular customers come in, and I wanted to make them something special,” explains chef Lydell Leong. “I took stock of what was in the kitchen and just let my imagination go.” What was born from that brave breaking-from-the-norm is now 3660’s bestselling menu item — salmon grilled just right, spiced with a flirtatious flicker of scallion oil, then cast in a delicate duet alongside Hatcho Miso Truffle Nage and savory, shoe-stringed daikon noodles. Now that’ll make you sing!
When asked what he wishes every diner to experience upon visiting the eatery, Leong simply replies: “I’d like them to leave feeling truly satisfied on every level — enough to return again and again.”
Friendly service coupled with casual dining and creative cuisine has been 3660 On the Rise’s not-so-secret recipe for success these last 21 years. I’d say here’s to 21 more.
3660 On the Rise
3660 Waialae Ave., Kaimuki
737-1177
Tuesday-Sunday, 5:30-8:30 p.m.
Honolulu, HI 96816
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