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Learn tasty tips from a top chef

A La Carte

March 8, 2020

Story By: Brandon Bosworth | Photos by: 3660 ON THE RISE

Chef and owner Russell Siu hosts cooking demonstrations every other month.

Tucked away in a modest midrise building in Kaimuki, 3660 On the Rise offers guests luxurious culinary creations in an elegant environment. Established in 1992 by executive chef and owner Russell Siu, the restaurant specializes in distinctive Euro-Island cuisine that blends Siu’s East/ West heritage with an emphasis on seasonal products from Hawaii’s oceans and farms.

The numerical name comes from its address: 3660 Waialae Ave., at the base of Wilhelmina Rise. The logo is even a subtle map showing its location.

Guests learn how to make Euro-Island style cuisine.

“We had a contest and asked locals to submit names for the restaurant, and 3660 On the Rise was chosen,” Siu says.

Over the years, some dishes have become established customer favorites.

“Lobster won ton, crab and shrimp is popular,” Siu says. “The butterfish is also a favorite. Our New York steak is also popular.”

For those craving insight into how Siu creates his culinary concoctions, you’re in luck. Every other month, 3660 On the Rise holds a cooking demonstration led by the chef himself. Participants get to enjoy his creations, have a bit of wine, and learn some tricks and tips from a master chef.

Participants enjoy a previous cooking class.

“I enjoy sharing my recipes, experiences and tips because as I was coming up through the ranks other chefs and friends shared a lot for me to be what I am today,” Siu says.

The next demonstration will be held Wednesday, March 25, at 6 p.m. On the menu will be Pan Seared Furikake Crusted Scallop with Edamame Puree and Ginger Dashi Nage; Cream of Onion Soup with a Cheddar Cheese Crust; and Fire Roasted Coffee Rubbed Tenderloin of Beef with Caramelized Shallot Sauce. Dessert will be Sticky Toffee Banana Cake.

The cost of this appetizing educational event is $95 per person, inclusive of tax and gratuity. The demonstration starts promptly at 6 p.m. and seating is on a first-come, first-served basis. Reservations by credit card are required.

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