Bedu restaurant review: unfussy Middle Eastern street food with a contemporary twist, in Hong Kong’s Sheung Wan ‘hood
- Inspired by the Bedouin tribes of North Africa and the Middle East, chef Corey Riches serves up regional specialities with casual but classy tweaks
- With understated decor, intimate lighting and a relaxed vibe, Bedu is the ideal place for a cosy gathering with close friends – or a date
FARE Modern Middle Eastern
AMBIENCE Located in Sheung Wan at the bottom of the steps that scale Shin Hing Street, Bedu is a relaxed space with understated decor of dark wood and pale marble. Tables line the edges but anyone wishing to be close to the action can sit at the bar surrounding the kitchen and observe chef Corey Riches working his magic.
COST Small plates start from as little as HK$15 while mains go up to HK$210. An “Ask the Chef” selection of favourites is priced at HK$390 per person.
WHO TO BRING With its intimate setting and low mood lighting come dinnertime, Bedu is the ideal place for a cosy gathering with close friends or a date.
TURN-ONS Inspired by the Bedouin tribes that have traditionally roamed North Africa and the Middle East, Bedu prefers to offer unfussy – but by no means unsophisticated – traditional regional street food polished with contemporary tweaks.
The restaurant’s smoky hummus and home-made flatbread are simple but delicious. The bread is piping hot and fluffy to the point of being spongy and goes tremendously well with the creamy hummus. The honey-baked feta comes bubbling in an iron dish swimming in black pepper-infused honey. The slight saltiness of the cheese goes wonderfully with the almost caramelised honey.