Here are some of your must-try dishes this August at the middle Eastern restaurant

With Summer in full swing, Bedu is dishing up new, ripe, and ready produce in the form of old signatures and new additions to the menu.

Guests can order the picture-perfect beetroot labneh, available à la carte for dinner, or at weekend brunch—a cult favourite since the restaurant opening in 2018. It features a subtly earthy middle eastern dip made with roasted beetroot puree and chef Corey’s overnight hung yoghurt. The creamy magenta dish is then finished with a dash of olive oil and dried mint for extra freshness.

Corey introduces a new creation to the menu—the feta stuffed roasted cabbage, which is made with locally grown white cabbage. Triple cooked and layered with spiced feta cheese, the charred vegetable is anything but plant-based, served over a fresh fennel and pomegranate salad with a roasted chicken wing glaze, poured table side.

Other seasonal adaptations include the golden spiced beef tataki, harissa glazed peaches and the millefuille's summer makeover, replacing the layers of sweet pineapple with vanilla ice cream and blueberry jam crafted by Wilson Fok.

Bedu
Middle Eastern   |   $ $

G/F, 40 Gough Street

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