Bedu offers wild desert flavours in the heart of Central

Australian chef Corey Riches has perfected his talents in the Middle East to offer an authentic taste of the cuisine of the restless nomadic Bedouin tribespeople

PUBLISHED : Thursday, 06 September, 2018, 2:01pm
UPDATED : Thursday, 06 September, 2018, 2:01pm


40 Gough Street, Central, 2320 4450

You can’t miss Bedu on Gough Street, as the floor-to-ceiling windows open up to the pedestrian area on Shin Hing Street. Inside, the bar is large and there is a semi-open kitchen that looks onto the main dining space. The décor is modern low-key, using natural materials such as leather, reclaimed wood and distressed metals. The vibe is relaxed and chill. The décor and dishes are inspired by North African Bedouin tribes, as well as by classic Middle Eastern ingredients. Australian chef Corey Riches has honed his culinary skills in Middle Eastern restaurants, and in Bedu he puts his own twist on the classic flavours from that part of the world.

We start with beetroot and mint labneh (HK$55) with freshly baked flat bread, and home-made crunchy sour pickles (HK$35) and a cocktail, the Bedu sour (HK$95), made with beetroot and lemon juice, fresh apple, Verjus, apple spirit and egg white. The signature cocktails here use natural flavours that you find in food, which help them to balance well with the dishes.

The cured salmon with walnut tarator and tahini yogurt (HK$120) is then served. The salmon is cured for two days with fennel lime and sumac, and we love the saltiness with the creamy yogurt and crunchy salad. The blackened squid with crispy chickpeas, hummus and pomegranate (market price) and chermoula glazed chicken with cured egg yolk (HK$130) are also outstanding dishes. The egg yolk brings out the flavour of the chermoula – a marinade made with olive oil, lemon juice, garlic and coriander.

One of our favourite dishes was the charred grilled broccoli with crispy kale and zhoug yogurt (HK$115). The head of broccoli is cooked in vegetable stock and then charred. The crispy kale adds saltiness to the dish and the yogurt, made with parsley and honey, adds sweetness. For dessert, dark chocolate and cranberry clafoutis with spiced yogurt. (HK$90) is served in a small hot flat iron pan. The rich clafoutis complements the yogurt.