Names like Alan Wong, Roy Yamaguchi and Russell Siu are synonymous with Hawaiian Regional Cuisine, to me. These Chefs really laid the groundwork for the culinary journey Hawaii has been on for several decades now. As times have changed the flavors often remain the same, with changes here and there. It's also important to grow, adapt and evolve over time. This is the case at 3660 recently.
You may recall Chef Russell being famous for his slicked back pony tail or was it the ahi katsu? Well a few things have changed, he cut off his long locks for a shorter more stylish hair-do several years back and the famous ahi katsu is still on the menu, but his lesser-known Chef de Cuisine Lydell Leong is poised to step forward and really take the reins in the kitchen, with Russell's guidance of course. With that there are some delicious new menu items that have debuted at the famous restaurant located at the base of Wilhemina Rise off of Waialae Avenue. The cuisine is now reaching higher levels of innovation, elevated flavors, moments of comfort food and added deliciousness. It's definitely worth a visit to enjoy, celebrate and dine of some of the classics while tasting the new additions.
Take a look at the slide show below for a taste:
Brown butter Maine lobster wontons with ramen noodles in a Kahuku corn and lobster miso nage.
Crispy fried prawns with shoe string potatoes and garlic black bean sauce.
Foie gras duo featuring Rougie foie gras, pan seared caramelized vanilla scented pineapple and foie torchon served with strawberry balsamic reduction.
Housemade chicken liver mousse served with pickled red onions, cornichons and grilled pita.
Fire roasted Long Island duck breast with leg confit, burgundy apple reduction, apple-smoked bacon and Kahuku corn potato.
Soy marinated butterfish accompanied with vegetable ribbons, mushrooms and white truffle dashi nage.
Lilikoi creamsicle tart served with vanilla bean semi freddo, macnut brittle, meringue and lilikoi sorbet.
3660 On The Rise
3660 Waialae Avenue, Honolulu HI 96816