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Eat, Drink And Get ‘Ship-Faced’ This Christmas At 22 Ships

October 27, 2015 Dining No Comments Print Print Email Email

unnamed (4)Ship Street is the destination for an unforgettable holiday this winter and 22 Ships, Wan Chai’s modern tapas bar, is serving up festive specials and strong cocktails to get guests in the holiday spirit.

From the 1st of December till the big day on the 25th, Executive Chef Nate Green will be rocking out a creative take on one of his Christmas favourites, the Christmas turkey, with Confit turkey leg, parsnips, sprouts, bacon and chestnuts ($168). “Christmas is one of my favourite holidays. It’s a time to eat, drink and be merry with friends and family– all the things I love in life,” says Nate. “I can’t wait to get everyone down to the Ship where we can all eat, drink and get ‘ship-faced’ together.”

Guests can still chow down on favourite dishes from 22 Ships throughout the month such as the 62 Degree Egg, Mash, Morcilla, Bacon Dashi (HK$108), Iberico pork and foie gras burger, avocado, pickled cucumber (HK$178),Scallop ceviche, yuzu, Chinese radish (HK$138), or the Jamon, manchego and truffle toastie with quail eggs(HK$88). Nate will continue to add new specials to the board, giving guests another reason to come back for more.

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Iberico pork and foie gras burger, avocado, pickled cucumber

 Finally, those looking to end the meal with something sweet (and who doesn’t have room for dessert?) can enjoy 22 Ships’ famous Peanut butter, condensed milk and banana ($88) or the Goats cheese ice cream, raspberries, granola ($88). Rumor has it that Nate may also be concocting a special holiday dessert this year.

22 Ships will be open New Year’s Eve this year, so make those final hours of 2015 count with shared plates, best friends and a glass of 22 Ships’ famous (and extra strong) sangria.

This December, 22 Ships is the place to be with those you hold near and dear. The music will be pumping, the kitchen will be blazing and the drinks will be flowing…all night long!


Executive Chef Nate Green

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