13 Oct 2021 By May Ng

BEDU Celebrates Three Years of Bedouin

BEDU is delighted to celebrate its third birthday this November 2021. The neighbourhood gem is highlighting its commitment to community and Bedouin roots of unwavering hospitality – looking to the future with; a complete revamp of both lunch and dinner menus; an expansion of the brand with the launch of Little BEDU; and a renewed effort towards sustainable sourcing and farming practices.

To celebrate this milestone, Executive Chef Corey Riches is reimagining BEDU’s menus, including set lunch and dinner à la carte offers. Starting November 2nd, weekday lunch will offer an elevated take on his famed modern Middle Eastern cuisine – the three course set now gives people the chance to enjoy more in-season, quality produce, and aligns the taste of dinner at BEDU with a daytime lunch experience. The menu will rotate monthly, with a choice from three starters, four mains, and two desserts, starting at HK$260 per person.

In addition, BEDU’s dinner à la carte menu will reveal eight brand new dishes, inspired by the journeys and culinary cultures of wandering desert tribes from North Africa to Lebanon. The new menus continue to celebrate the rich diversity of recipes across the region, finding common grounds in exotic spice blends. Translated through a borderless approach to Middle Eastern food, guests can expect dishes like Hamachi Basturma (HK$165) with pickled radish and beet jam, Cuttlefish Mujaddara (HK$180)with caramelised onions and sesame, and a pre-order only Three Yellow Chicken Tagine  (HK$800) with dates and almonds.

BEDU celebrates sustainable catch methods like those used for the line-caught Yellowtail Kingfish – cured for two weeks using a Turkish basturma method traditionally reserved for beef – and livestock raised locally, like the Three Yellow Chicken, used in the new terrine and tagine dishes. Other new plates include the Salt Baked Local Perch (HK$550 pre-order only)Chilli Roasted Corn (HK$115) with almond tabouli and carrot puree, and the return of the much-loved Set Yoghurt (HK$95) with honeycomb and orange.

The brand is also expanding with takeaway-only concept Little BEDU, located only a stone’s throw away from the main restaurant on Gough Street and the ‘Bedouin camp’, where anyone and everyone is welcome. Little BEDU is an extension of these values, in a standalone oasis, offering a calming respite from a hard day.

From October 27th, hungry office workers, aimless wanderers and grab ‘n’ go eaters can indulge in fresh cut salads and hearty rice bowls, topped with BEDU’s signature dips and vibrantly spiced proteins. Signatures will include: the Jordan (HK$130) withpulled lamb shoulder, raisin, chopped tomato, labneh; Tel Aviv (HK$125) with crispy fried fishsoft boiled egg and hummus; Egypt (HK$120) with chickpea falafel, hummus, pickles and fresh mint; Beirut (HK$125) with spiced chicken, pine nuts, tabouli and labneh; and the Cypriot (HK$95), smoked sausage with honey labneh and tabouli, topped with crunchy walnuts. All of which will be available for pick-up on Gough Street or delivery via Deliveroo.

Both BEDU and Little BEDU will have a renewed focus on sustainable sourcing and community impact, working with advisors like Peggy Chan and Zero Foodprint Asia to help fund regenerative farming projects in Hong Kong, broadening their network with direct farmer relationships, closing the gaps in supply chains and exploring better waste management.

40 Gough Street, Central, Hong Kong
info@bedurestaurant.com |www.bedurestaurant.com | IG: @bedu_hk |FB: beduhk

Current Opening Hours:

Tuesday-Friday: 11:30am – 3:00pm
Saturday-Sunday: 11:30am – 4:30pm

Sunday-Thursday: 6pm – 10pm
Friday-Saturday: 6pm – 12am

Little BEDU
Shop 2, G/F  49-51a Gough Street, Central, Hong Kong
little@bedurestaurant.com | IG: @littlebedu_hk | FB: littlebeduhk

Opening Hours:
Monday – Sunday: 11am – 10pm