New Dishes at BEDU

New Dishes at BEDU

Creative new dishes from Foodie Forks 2020’s Chef of the Year

Jenni Lien  Jenni Lien  on 18 Dec '20

In light of COVID-19, we encourage diners to take precautions when going out. You can also support your favourite restaurants by getting takeaway and delivery.

In this city, there’s always a new restaurant to try. A favourite we go back to time and again is a rare find, but they do exist. That’s how I feel about Middle Eastern restaurant BEDU. Whenever I go, I always leave feeling like the food is inventive, the vibe is buzzy and that I can’t wait to see what they come up with next.

Recently, we revisited to try some of Chef Cory Riches, Foodie Forks 2020 Editors’ Choice Chef of the Year, and his team’s new dishes.

We started with a gin-based Tikitini ($95) with pineapple juice and blackberry syrup. Light, fresh and perfect for balmy evenings (that seemingly are no more).

Then came this gorgeous burrata with grapefruit, pistachio and salmon roe ($130). Such a creative mix of flavours.

The marinated salmon ($145) was beautiful, and the herby oil had a refreshing tang.

I love shawarma and I love beef tataki, but I’d never considered combining the two… genius! The shawarma beef tataki style ($160) is served with a creamy harissa sauce and pistachio dukkah. A sophisticated comfort food kind of dish.

Of all the new dishes we tried, the salt-baked celeriac ($115) was hands down my favourite. It was spicy, creamy, cheesy (shanklish cheese is used) and buttery all at the same time. If you love rich flavours, definitely give this one a try.


BEDU is a great restaurant in many respects, including that it has excellent lunch deals and is perfect for parties of two. Or if you prefer open-air dining, ask them to set you up on the steps outside the restaurant. Grab these seasonal dishes while they’re available, but don’t forget about BEDU’s signature bestsellers (hummus, charred broccoli, garlic shrimp – I’m looking at you!).

40 Gough Street, Central, 2320 4450, book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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Jenni Lien

Jenni Lien

Will travel far for food. Blogs at