Adding to Hong Kong’s limited (but growing) Middle Eastern scene, modern spot BEDU is well loved by drinkers, taking over the steps of Shin Hing Street at the weekend, and a favoured place for dinner any day of the week.
Now, the sleek restaurant helmed by Executive Chef Corey Riches has launched a revamped menu to celebrate its third anniversary, along with a new sister concept, Little BEDU, a takeaway-only outlet located just down the block.
Here’s what we tried at BEDU:
Line-caught hamachi basturma ($165): despite being one-dimensional in flavour and texture, the smoky hamachi caught our attention, with the radish giving the dish a nice crunch.
Eggplant carpaccio ($130): a well-executed dish containing soft smoked aubergine dressed in creamy tahini, layered with toasted sesame and pistachio. Chilli oil is drizzled atop, amplifing the nuttiness whilst also giving a vibrant burst of colour.
Cumin-roasted chicken skewers ($155): not necessarily a new dish, but one that we always recommend to order at BEDU. The chicken comes with whipped hummus, and the green chilli gives a pleasant kick to the chook.
Three-yellow chicken tagine ($800/4): the chicken itself was a bit dry on our visit, but the tagine is dense with different flavours, even sweet from the addition of dates and almonds. Savoury rice is served with the dish in order to counterbalance its heartiness, but the rice was a little too salty and wet for our liking. This tagine must be pre-ordered.
Chilli-roasted corn ($115): if autumn was a dish, this would be it. The corn is sourced from a local farm in New Territories, illustrating BEDU’s move towards sustainability. Served with almond tabbouleh and carrot purée, this delicious dish appeals to the whole palate with its wide range of textures and flavours.
These new dishes are creative and vegetable forward, yet still adhering to tradition through the use of classic Middle Eastern spices. The focus on sustainability is very important to us as conscious consumers, with BEDU continuing to source the majority of its ingredients locally or regionally.
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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