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Restaurant Insider with Anne Lee: 3660 On the Rise

Restaurant Insider

January 19, 2020

Story By: Anne Lee | Photos by: ANTHONY CONSILLIO

From left, Cooking Hawaiian Style’s Lanai Tabura, Anne Lee, chef Russell Siu of 3660 On the Rise and banquet chef Anthony Lai Hipp

ANNE LEE speaks with 3660 On the Rise executive chef and owner RUSSELL SIU and with host and producer of Cooking Hawaiian Style LANAI TABURA

A six-course “Immigration to Hawaii” collaboration dinner with celebrated chef Russell Siu of 3660 On the Rise and Cooking Hawaiian Style’s Lanai Tabura will be held on Wednesday evening, Jan. 29. A very busy man, Tabura also helms the popular cooking show sponsored by Hawaiian Electric.  The upcoming pop-up dinner with wine pairing will feature a journey of different ethnic flavors in chronological order. Siu, executive chef and owner of 3660 On the Rise, crafted the menu. It’s “based on all different ethnicities and the journey that all the Asians created, and the dishes that they have brought to Hawaii to create what is called local cuisine today,” Siu explains. The price of the dinner is $135 per person including tax and tip. A total of 40 people maximum can be accommodated so call 3660 on the Rise for tickets and reservations which must be guaranteed with a credit card.

Fried Roasted Spanish Octopus $19

Siu and Tabura share more of their exciting stories here.

AL: When did 3660 On the Rise first open its doors and how did you get the restaurant’s name?

RS: Sept. 22, 1992 — we have been here for 27 years. We had a local contest and asked locals to submit names for the restaurant, and 3660 On the Rise was chosen.

Brown Butter Maine Lobster Won Tons $18

AL: Russell, what got you into the culinary industry? 

RS: After graduating Saint Louis School in Kaimuki, I was going to University of Hawaii in the 1960s to study computer science, I got an office job and I realized I didn’t like it, it was too boring for me. I worked in restaurants all through high school and I missed the excitement of the industry. I worked at many local establishments here on the islands. In 1978 I opened the Plaza Club, then in 1982 I was promoted to open the club in Dallas. I stayed there three years and was promoted to regional manager in Texas, and from there I moved to Costa Mesa to open the Center Club and later became director of operations. Then, we came home and opened the restaurant.

AL: What type of cuisine does the restaurant specialize in? 

RS: Eurasian cuisine — local products with a little Asian twist served with European fashion.

Crispy Fried Shrimp Mousse and Blue Crab Siu Mai $16

AL: What does 3660 On the Rise bring to the Hawaii food scene and how has it evolved?

RS: I think we play an integral part as a neighborhood restaurant. We provide good food and value to our customers in the neighborhood. We have been predominately local. It’s evolved quite a bit, times and products have changed, and people’s tastes change. I try to evolve the menu along the way to people’s taste. The Ahi Katsu and Chinese Steamed Fish have been on the menu since we opened. Caesar Salad and Chowder are also staples.

AL: What is 3660’s mission? 

RS: Provide quality of food, value and service to our customers so that everyone that comes here has a great experience.

AL: What are some of the restaurant’s customer favorites? 

RS: Lobster Won Ton, crab and shrimp is popular. The butterfish is also a favorite. Our New York Steak is also popular.

AL: Lanai, when did Cooking Hawaiian Style start? How did it start and why? 

LT: My good friend Frank Abraham created a website cookinghawaiianstyle.com that gets millions of views. He asked me one day if I could give him one of my favorite recipes for the site. After seeing how much traffic the site was getting I said we should create a TV show around this. I have always been a big promoter of all our local foods and wanted to document a lot of these “plantation style” recipes that are being lost. We put together a Go Fund me campaign to shoot the pilot and here we are on the 12th season and almost 200 episodes.

 

Slow Roasted Wakame Crusted Glory Bay Filet of Salmon with Ginger Dashi Nage part of the 3660 on the Rise “Immigration to Hawaii” Pop Up menu $90.

AL: What is Hawaiian Electric’s tie-in with your show?

LT: They have been a great partner and sponsor for CHS (Cooking Hawaiian Style) the last three seasons. They are such a community-oriented company it was a perfect match for both of us and what we are about.

AL: What have you been doing in addition to this show? 

LT: I actually have two other TV shows I work on. One is called We Go Eat that features local subjects and food. The other is shot mostly in Japan called Yokocho which won an Emmy award last year. I also have been doing a ton of pop up dinners to promote Hawaii and of course the show. Most of my dinners have been in San Francisco, Los Angeles, Philippines and most recently, Jakarta, Indonesia.

AL: Anything else you’d like to share? 

LT: We tape 13 shows in three days. It’s back-breaking, non-stop, sweating prep and go-go-go. We air 13 shows and re-run 13 so it gives us time off to set up the next season.

 

Chinese Steamed Fresh Fish in Black Bean Sauce

 

Ingredients

Serves four

  • 4 each snapper fillets, 7 ounces each
  • 1 cup all purpose flour
  • 3 tablespoons Chinese black beans
  • 1/2 cup ginger, julienne cut
  • 2 bunches cilantro
  • 1 quart chicken stock
  • 1 1/2 tablespoon oyster sauce
  • 3/4 tablespoons soy sauce
  • 3/4 tablespoons sesame oil
  • 4 tablespoons peanut oil
  • 1/4 cup cornstarch
  • 1/4 cup green bell pepper, julienne
  • 1/4 cup red bell pepper, julienne
  • 1/2 cup green onions, julienne
  • 1/4 cup water
  • Salt and pepper to taste

Method

In a medium-sized pot, bring chicken stock, soy sauce, oyster sauce and sesame oil to a boil. Mix together cornstarch and water and thicken chicken stock mixture. Set aside until needed. Season snapper with salt and pepper and lightly flour. Heat skillet, then add peanut oil. Add floured snapper and pan-sear until golden brown on one side. Turn fish and add chicken stock mixture and black beans to skillet and place in pre-heated oven at 350 degrees for about 10 minutes. Remove skillet from oven. Remove fish and place them on a large serving platter. Place skillet back on stove at medium heat and add the ginger, bell peppers and green onions, simmer for one minute, adjust seasoning and ladle over snapper. Garnish with cilantro.

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