Chinese Steamed Local Fish in Black Bean Sauce will be featured for the Immigration to Hawaii collaboration dinner.
Take note of this exhilarating upcoming culinary opportunity — renowned chef Russell Siu of 3660 On the Rise and Cooking Hawaiian Style’s Lanai Tabura will hold a six-course Immigration to Hawaii collaboration dinner at the Waialae Avenue restaurant on Wednesday evening, Jan. 29.
Besides participating in this dinner, the extremely active Tabura also leads the popular cooking show sponsored by Hawaiian Electric.
The upcoming pop-up dinner with wine pairing will feature a cultural journey of different ethnic flavors in chronological order.
Ceviche will be on the lineup at the Immigration to Hawaii event. (File photos)
Siu, owner and executive chef of 3660 On the Rise, created this menu. It’s based on the foods of people of many different ethnicities who brought their dishes to Hawaii which gave rise to what’s now known as local cuisine, he explains.
Among the intriguing dishes that will be on the menu for this meal is Ceviche, featuring freshly prepared pieces of fish that are artfully served and seasoned to appeal to both the eye and taste buds.
There are many other cultural favorites that will be part of this collaboration, such as a mouthwatering Chinese Steamed Local Fish in Black Bean Sauce and more.
The price of this amazing dinner is $135 per person including tax and tip. A total of 40 people maximum can be accommodated so please call 3660 On the Rise at 737-1177 for tickets and reservations, which must be guaranteed with a credit card.
Slow Roasted Wakame Crusted Glory Bay Filet of Salmon with Ginger Dashi Nage (part of 3660 on the Rise Immigration to Hawaii menu
SUCCULENT SALMON
Slow Roasted Wakame Crusted Glory Bay Filet of Salmon with Ginger Dashi Nage will be part of the Jan. 29 Immigration to Hawaii collaboration dinner. Famed chef Russell Siu of 3660 On the Rise presents this dish of delectable, fresh fish cooked just right and coated with roasted wakame, adding fi ne flavor and texture. It’s colorfully plated and accompanied with zesty ginger dashi nage.
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