3660’s new menu rises to new heights

Columns Foodie Fare

April 12, 2015

Story By: Christina O Connor | Photos by: Anthony Consillio

Created by noted local chef Russell Siu, 3660 On The Rise has been a go-to for Euro-Asian island cuisine since it opened in 1992. Patrons keep coming back — and the Kaimuki eatery keeps giving them new reasons to. Just a few months ago, for instance, 3660 revamped its menu.

“We have brought in some new techniques, and we are using some new local products as well,” chef de cuisine Lydell Leong explains, noting that Waialua asparagus and Waipoli baby romaine are a couple of his favorites.

To start your journey into 3660’s new menu, there’s Pan-Roasted Chilean Sea Bass ($14). The appetizer consists of naturally flavorful fish, which is marinated with olive oil, garlic, shallots and fresh herbs, and served on a bed of ‘Nalo greens, with haricot vert (French green beans) and fried capers. The sea bass is drizzled in browned butter sauce, and complemented by Romano cheese tuile.

“Romano cheese is baked until it starts melting,” Leong explains of the tuile. “As it cools, then it kind of hardens and crisps up.

“(The appetizer) is simple, and it’s small enough where it’s not quite a meal, but it is filling,” Leong says.

One of the newer main dishes is Masago Arare Crusted Fillet of Scottish Salmon ($29).

“We crust the fish in masago arare — those little pearl balls — and then we pan sear that and serve it on top of a potato croquette with scallion and some Romano cheese. On the bottom of that is Waialua asparagus and yuzu butter sauce. Then, we drizzle the whole thing with some kabayaki sauce.”

There’s always room for dessert, especially when it’s 3660’s Lilikoi Cheesecake ($8.75).

“It’s a chilled-style cheesecake with a Lilikoi glaze on top, with Lilikoi seeds,” Leong says. “And we serve that with strawberry sauce and some fresh raspberries.”

3660 On the Rise

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

Honolulu, HI 96816

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