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the waitress ASKED FOR TIPS
2025-01-06 444 瀏覽
The food is good, got the feeling of fine dining.EVERYTHING WAS NICE UNTIL THE WAITRESS ASK: WOULD U LIKE TO ADD SOME EXTRA TIPS 😅this is not US, we dun have this culture in HK.this is our first time encounteringthis question in HK,plus the food is expensive enough (78/pc oyster, 88/pc scallop). What training did u give to the waiters 22SHIPS?
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The food is good, got the feeling of fine dining.
EVERYTHING WAS NICE UNTIL THE WAITRESS ASK: WOULD U LIKE TO ADD SOME EXTRA TIPS 😅
this is not US, we dun have this culture in HK.
this is our first time encounteringthis question in HK,
plus the food is expensive enough (78/pc oyster, 88/pc scallop).
What training did u give to the waiters 22SHIPS?
$900
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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NEW 22 Ships at PMQ
2024-12-03 1457 瀏覽
I quite like the new 22ships! The Gazpacho and cucumber cold soup are absolutely delightful! The flavors and textures are incredible—indescribable, you have to try it and let me know your thoughtssss. I accidentally ordered the pigeon rice instead of the paella, but it wasn‘t bad, and I still prefer their paella. Just slightly overpriced on some items, but would love to come back for the gazpacho & cucumber cold soup! Time saving notes:Sourdough Bread $58*Scallop & Jamon $98*Sea Urchin Toast $28
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I quite like the new 22ships!
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 The Gazpacho and cucumber cold soup are absolutely delightful! The flavors and textures are incredible—indescribable, you have to try it and let me know your thoughtssss. I accidentally ordered the pigeon rice instead of the paella, but it wasn‘t bad, and I still prefer their paella. Just slightly overpriced on some items, but would love to come back for the gazpacho & cucumber cold soup!

Time saving notes:

Sourdough Bread $58
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*Scallop & Jamon $98
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*Sea Urchin Toast $288
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🤯Gazpacho & Cucumber $38
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Pigeon Rice $458
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*Gambas Al Ajillo $148
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*Basque Cheesecake $98
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*=me likey

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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¡ñam, ñam!
2024-11-15 2010 瀏覽
Have always been a fan of Chef Antonio. Interested to try after the relocation from Ship St.Dinner. Comprehensive selection of Spanish wines. Went for a bottle of white.Here’s what we had. The Iberico Cheese platter.Wild mushrooms mixed with breadcrumbs, egg and Iberico sobrasada (spreadable chorizo). The earthy flavors of the mushrooms combined beautifully with the rest of the ingredients.Baby squid. Grilled to perfection- tender and flavorful, complemented by the sweetness of the teardrop peas
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Have always been a fan of Chef Antonio. Interested to try after the relocation from Ship St.
Dinner.
Comprehensive selection of Spanish wines. Went for a bottle of white.
Here’s what we had.
The Iberico Cheese platter.
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Wild mushrooms mixed with breadcrumbs, egg and Iberico sobrasada (spreadable chorizo). The earthy flavors of the mushrooms combined beautifully with the rest of the ingredients.
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Baby squid. Grilled to perfection- tender and flavorful, complemented by the sweetness of the teardrop peas.
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Spanish red prawns in garlic oil- a standout dish indeed, with each bite a burst of flavor showcasing the prawns’ natural sweetness enhanced by the rich prawn roe paste.
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Sourdough Bread, crusty and warm, which server highly recommended, to soak up the prawns’ garlicky essence. Served with smoked butter, which I loved. On the side: verdial olives, firm and dense with a slightly chewy texture.
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Grilled sourdough topped with ripe tomato and olive oil.
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Oyster and salmon roe dressed with a light vinagreta.
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Iberico ham croquettes, with a crispy exterior and a creamy, rich filling made with Idiazabal cheese.
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Padrón peppers- supposedly to be topped with milky and nutty shavings of Spanish Manchego cheese- which we requested to be served on the side. A bit disappointing as the peppers were more bitter than sweet and could do with more salt.
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Grilled octopus, tender and smoky, with a vibrant mojo sauce (traditionally made with cilantro, cumin, garlic, vinegar, etc) that added a fresh, zesty kick to the dish.
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Grilled and smoked black Octopus Paella with Socarrat at the bottom. Topped with the Catalan romesco sauce (tomato based sauce with nuts and pepper) providing a delightful depth of flavor.
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Burnt Basque Cheesecake made with smoked Idiazabal cheese; creamy and slightly caramelized on top.
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In summary: authentic Spanish flavors and high-quality ingredients served amidst a warm atmosphere with impeccable service. Yum yum! ¡ñam, ñam!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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