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What's On

What’s happening at Bedu ? Find out more about our restaurant’s latest events.

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BEDU TURNS THREE

Elevated New Menus

Celebrating THREE YEARS of BEDU, Chef Corey is looking to the future in a renewed effort towards sustainable sourcing and farming practices with a complete revamp of both lunch and dinner menus!

Starting November 2nd, weekday lunch will rotate monthly to offer NEW three course sets, aligning the taste of dinner at BEDU with a daytime lunch experience.

 

The new à la carte menu will also reveal eight brand new dishes, inspired by the rich diversity of recipes across the Middle East, finding common grounds in the exotic spice blends. 

 

Expect dishes like Hamachi Basturma with pickled radish and beet jam, Cuttlefish Mujaddara with caramelised onions and sesame, and a pre-order only Three Yellow Chicken Tagine with dates and almonds.

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NOW OPEN

We're Growing...
Just a Little

In the Arabian desert, after every storm, the floor is transformed into a carpet of grasses and brilliantly coloured wildflowers. The Bedu people travel year-round, in search of these green places.

 

Embodying the ancient Bedouin adage of welcoming everyone with an open heart, BEDU has been our BEDOUIN CAMP for three years, where anyone and everyone is welcome. ⁠Now, as an extension of these beliefs, our NEW takeaway concept Little BEDU is the OASIS - just a stone’s throw away!

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REVERSE CLIMATE CHANGE

ADOPT A FARMER

It is known that the food system is the single biggest cause of global warming; the destruction of rainforests and ocean life, emitting more carbon into our atmosphere and degrading soil biodiversity. 

 

In a step towards tackling these issues, we are doing our part to implement an environmentally conscious approach

to food at BEDU. 

 

Supporting ethical farming, soil conservation, waste reduction, and more immediately;  sourcing in-season, locally grown produce, Chef Corey aims to close the gaps in farm-to-table supply chains and serve a menu that hopefully  inspires Hong Kongers to embrace sustainable eating.

Starting from December, we’re working with farmer Cheung in Kam Tin and other Zero Foodprint partners to plan our harvests for the months ahead. From cabbage and tomatoes to peaches and eggplant, we’re aiming to match the demand to the supply.