Chef de Cuisine Lydell Leong is one of those creative geniuses that dispels anything close to pretentiousness, even as 3660 On The Rise off of Waialae has maintained a high-class reputation for fine dining.
Chef Lydell describes Masago Arare Crusted Fillet of Scottish Salmon ($29.75) with passionate detail and vigorous hand gestures, riling up Dining Out with hunger pains. The dish showcases pan-seared salmon trout covered in masago arare, which are fish roe-sized rice cracker beads, adding crunch and saltiness. Beneath the fish is a deep-fried potato croquet made with Tillamook cheddar and scallions. Yuzu butter and a Kabayaki drizzle adorn the plate for added flavor, while Waialua asparagus creates the perfect green foundation for it all.
Masago Arare Crusted Fillet of Scottish Salmon ($29.75)
Kurobuta Pork Two Ways ($29.95)
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A big part of Chef Lydell’s goal is to incorporate local produce, not only to help support local farms and farmers, but also because it simply tastes better. Consequently, customers reap the benefits of enjoying the delicious fare served at 3660.
There also is Kurobuta Pork Two Ways ($29.95). On the left side of the plate, indulge in braised pork belly laid upon a dense house-made biscuit of Nueske Applewood Smoked Bacon and more Tillamook cheddar. With a ladle of Nueske bacon jus made with the braising liquid from the pork belly and garlic, the dish then is topped with a pickled Kahuku corn relish for a touch of sweetness.
On the right side, a one-inch cut, bone-in loin is brined, fried and sprinkled with toasted garlic scallion. The loin dons finger-like cuts to ensure a quick cooking process, in order to keep the juicy meat … well, juicy. It is served with a scallion musubi for a “simple but elegant” touch, as Chef Lydell puts it.
Coming up, 3660 will be hosting a Matsutake Mushroom Dinner ($110, includes tax and gratuity), prepared by Chef Lydell, on Thursday, Nov. 5 at 6:30 p.m. One can expect items such as Braised Oxtail and Mushroom Ravioli and Fire Roasted Matsutake Salad. Alongside a killer dinner set, diners also can bring their own wine sans the corkage fee for that night. The restaurant is taking reservations now, and with Chef Lydell’s vivacious spirit and out-of-bounds talent, there is no doubt that reservations will be going quickly.