22 Ships is now at PMQ in Hong Kong

With a larger space and an expanded menu, 22 Ships elevates its dining experience, bringing more of Spain’s vibrant flavours and laid-back dining style to Central

After 12 years in Wan Chai, 22 Ships has found a new berth in PMQ, Central. The space may be larger—tripling its seating capacity to 60—but the essence of 22 Ships remains intact. Under the steady hand of chef Antonio Oviedo, who has helmed the kitchen since its revamp in 2020, the move brings with it not only more room to stretch out but also a fresh wave of culinary invention. Yet, it retains the heart of what made it a crowd-favourite in the first place: bold, unpretentious Spanish fare that’s as convivial as it is delicious.

Signature dishes like the Carabineros XXL, a paella crowned with colossal red prawns; the crispy-skinned Segovian suckling pig; and the indulgent uni toast are still on the menu. Fans of the beloved burnt Basque cheesecake will be pleased to find it now incorporates smoked Idiazabal cheese for an added layer of complexity.

Above Gambas al ajillo, red prawns in garlic oil

Above Txuleta Iberia, Iberico pork rib with romesco and burnt leeks

Gambas al ajillo, red prawns in garlic oil

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The new location also brings a host of fresh creations to the menu. The Marmitako, features the robust flavours of Spanish mackerel and red pepper sofrito evoking the Basque coastline, while the Iberico pork rib with romesco sauce offers a harmonious blend of smoke and sweetness.

Adventurous diners will find themselves reaching for the Percebes—Galician Gooseneck Barnacles—one of the hardest-to-harvest treasures of the sea, prized for their briny intensity and often gathered from the perilous, wave-battered rocks of Spain’s Atlantic coastline. Seafood lovers will also appreciate the bright and punchy vinagreta-dressed oyster salpicon.

To end, the Melocoton is a delicately composed and refreshing dessert of Calandra peach, palo cortado and marigold. For those with a penchant for something richer, the Piñonada, a pine nut ice cream with sea salt caramel, provides a sweet yet savoury finale.

Above Melocoton, Calandra peach, palo cortado and marigold

Above Piñonada, pine nuts ice-cream with sea salt caramel

Melocoton, Calandra peach, palo cortado and marigold

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But it’s not just the food menu that has expanded—22 Ships has upped the ante with its drinks offering too. The revamped beverage program boasts an all-Spanish wine list with 50 bottles, ranging from easy-drinking options to more rarefied selections. Diners can expect to see names like Lopez de Heredia and Vega Sicilia, with the Tempranillo, Viña Tondonia from Rioja and the celebrated Alion from Ribera del Duero taking centre stage.

The cocktail program features a variety of vermouth-based concoctions. The Marianito, a low-proof Spanish-style Negroni with a mix of Campari and orange soda, is refreshing, while the Patxaran and Canary honey rum-based drinks offer an authentic taste of Spain’s spirited traditions. For a refreshing touch, the Rebujito blends apple and mint soda with just enough flair to keep things lively.

Above Bodega tables for communal dining

Above The private room

Bodega tables for communal dining

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The new location takes inspiration from Spanish bodegas, with warm, earthy tones and rustic finishes that beckon diners to settle in for the evening. With seating for 60, it’s a marked departure from the more cramped quarters of its Wan Chai days, offering a terrace for al fresco dining alongside the three indoor areas. The overall effect is one of understated elegance, where the focus remains squarely on the food, but the surroundings offer a suitably relaxed backdrop for long, lingering meals.

22 Ships, now larger and more ambitious, has made the transition to PMQ without losing its soul. It remains a restaurant defined by a simple truth: it doesn’t need to reinvent the wheel. What it offers is deeply satisfying, unpretentious fare. And now, with reservations available, you can enjoy this experience with friends or family, knowing your table awaits.