Cover Feta-stuffed heirloom tomato (Source: Bedu)
Feta-stuffed heirloom tomato (Source: Bedu)
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Chef Corey Riches delves deeper into Bedouin-inspired cuisine in all its forms at Bedu and its soon-to-be sister venue
Coming up to three years of operation, popular Middle Eastern bistro Bedu is expanding its foothold with the imminent opening of Little Bedu, also on Gough Street in Sheung Wan. Opening on October 22, the standalone takeaway concept will serve Mediterranean-inflected salads and rice bowls named after countries and cities in the region. There's the Cypriot, combining smoked sausage with honey labneh, tabouli, and a crunchy walnut topping; the Egypt with chickpea falafel, hummus, pickles and fresh mint; and the Jordan with pulled lamb shoulder, raisin and chopped tomato, among others.
Adding to this, Bedu is revamping its weekday lunch sets. Beginning November 2, the three-course menu (HK$260) will rotate monthly, with a choice from three starters, four mains, and two desserts, allowing diners to experience more in-season, quality produce, and continuity between the lunch and dinner experiences.
Above Dishes to be served at Little Bedu (Source: Bedu)
Dishes to be served at Little Bedu (Source: Bedu)
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Speaking of dinner, executive chef Corey Riches is adding eight new dishes to the a-la-carte menu as he continues to pay tribute to the cuisine of the Bedouin tribes of North Africa. Look for sustainably-sourced dishes like cuttlefish mujaddara with caramelised onions and sesame, line-caught yellowtail kingfish cured using the Turkish basturma method, three-yellow chicken tagine with dates and almonds, and salt-baked local perch. Blending a melange of spices and cooking techniques from across the Middle East with local and regionally-sourced ingredients, the dishes are bound to broach new horizons in the city's foodscape.
“I want this menu to reflect simple and honest food with bold flavours, featuring more locally-grown ingredients at the forefront," explains Riches. "Moving forward, provenance is to be an unmissable conversation point with our customers, getting the best quality we can and supporting sustainable businesses—locally and worldwide."
Hamachi basturma (Source: Bedu)
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
