[October, 2021] 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.
[October, 2021] 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.
Chef Corey states: “I want this menu to reflect simple and honest food with bold flavours, featuring more locally-grown ingredients at the forefront. 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. People tend to overlook the quality of a dish when it’s served cheap and fast, hearing where the food comes from and having the time to appreciate who contributed to the process will play a huge part in how we’re planning to elevate the dining experience.”
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 22nd, 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 fish, soft 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.
Founders of Meraki Hospitality, Alexis and Laura Offe, welcome all of these changes to BEDU: "The success of BEDU over the last three years has been built on the values of a good neighbourhood restaurant; inclusive and unfussy, with a care for quality at its core. BEDU embodies the ancient Bedouin adage of welcoming everyone with an open heart. It has been extremely rewarding to see that even through the tough times, BEDU has woven into the fabric of Gough Street and it’s important for us to continue to make a positive impact on our surrounding community.”
Note to Editors
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BEDU
40 Gough Street, Central, Hong Kong
info@bedurestaurant.com |www.bedurestaurant.com | IG: @bedu_hk |FB: beduhk
Current Opening Hours:
LUNCH
Tuesday-Friday: 11:30am - 3:00pm
Saturday-Sunday: 11:30am - 4:30pm
DINNER
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:
ALL DAY
Monday - Sunday: 11am - 10pm
For more information please contact:
Alex Berry – Companion Communications
alex@companioncommunications.com
About BEDU
BEDU takes inspiration from the nomadic wanderings of the Bedouin tribes across the deserts of North Africa to the rocky sands of the Middle East. Their journey guided by the night stars has influenced the rich culinary traditions, exotic products, flavoursome spices and cooking methods that have been passed down through generations defining Middle Eastern cuisine today.
Through an unpretentious, open-minded and lively approach - whether in the kitchen, on the floor or behind the bar - BEDU is a hidden neighbourhood gem, that showcases the diverse cuisine of the Middle East. From a semi-open kitchen, plates of unapologetically bold spices perfectly balancing spicy and sour alongside smoky notes and flavours from the grill make their way to the bar counter or into the main dining area. The adjoining bar produces refreshingly complementary tipples. The menu is designed for sharing and is Executive Chef Corey Riches’ interpretation of a journey through the stomach of a modern day Bedouin, adapting to the seasons of their travels.
About Little BEDU
Meraki Hospitality Group’s very first takeaway-only concept, Little BEDU is just a stone’s throw away from the original Gough Street restaurant – seen as the hub of the Bedouin desert camp, welcoming one and all with unwavering hospitality. Little BEDU is an extension of these values, but a standalone oasis, welcoming hungry office workers, aimless wanderers and grab ‘n’ go eaters with food, refreshments and a calming respite from the hustle of Hong Kong.