It's Our 1st Birthday!
Celebrating our First Anniversary
It’s our 1st birthday!! We are so excited to celebrate our upcoming anniversary week (13-19th July 2015) with you. We also want to take this opportunity to thank you all for supporting us in this past year. Without you, we could never be as established as we are now.
Anniversary ‘Thank You’ Gift
To say thank you to you, we have created a small token of appreciation. For every order over HK$100 we are gifting a small canvas bag - a perfect size for a lunch combo (or anything else you want the bag to be used for!). For bigger orders over HK$300, a shopper-sized canvas bag will be gifted to you and it’s ideal for putting your shopping, laptops, files and books, etc. This limited edition gift is only available throughout the Anniversary Week, so come and get one before it runs out! We hope you enjoy these sturdy, eco-chic as much as we do.
New On the Menu:
We have consistently aimed to stay true to the ethos of serving fresh, quality food whilst bringing you new and inspiring flavours. In anticipation of our First Anniversary, we have created two new special dishes for you to enjoy. We cannot wait for you to try our new additions to the Anniversary Menu! Here is a sneak peak of the dishes..
Grilled Striploin Sandwich – Between those lightly toasted ciabatta slices, we have slow roasted some grass-fed beef and paired it with pickled fennel and some secret-recipe mayo.
Blackened Cajun Chicken Wings – Spiced up and smoky. Inspired by a Southern-States favorite dish ‘Blackened Chicken’, we bring you our finger-food version of Cajun Wings. Rubbing it with our very own spice mixture, it’s an earthy and herby dish with a complexity of spices.
Throughout this year we have added new members to the 3/3rds family. It has been humbling and gratifying to see the concept of 3/3rds being accepted within the community. While we continue bringing you tasteful food and fostering a relaxed lifestyle away from the bustling city, we are cooking up some big plans to bring 3/3rds beyond Wong Chuk Hang.