New Summer Dishes and Weekday Lunch Menu with Free-flow Option at BEDU

BEDU’s head chef, Ali Ahmadpour, is thrilled to unveil a tantalising array of new dishes and a new weekday lunch menu just in time for summer. Bursting with bright flavours and combining inventive takes on classic Middle Eastern culinary fare, these delectable additions are perfectly crafted to complement tasteful summer dining.

The new dishes are designed to bring friends and family together and their flavours are cast through a prism of Persian cuisine, which is steeped in a rich history and tradition that has evolved over thousands of years and is famous for its diverse range of ingredients, complex flavours, and colourful presentation.

The Maitake Mushroom (HK$105) is a delicious reimagining of Chef Ali’s mother's hearty mushroom stew. The Maitake mushroom is pan-fried with turmeric, sumac, chilli, onion, sundried tomato, and a touch of white wine and is then served on top of gem lettuce and garnished with pine nut salsa and chilli mayo.

For the Roasted Chicken (HK$185), the deboned chicken is marinated with chermoula chilli and Lari sauce, slow-cooked until tender, and then grilled to crisp up the skin, before being served on top of a pillow of carrot hummus. The authentic Grilled Beef Kebab (HK$220) is made with grilled seasoned ground beef on the skewer and drizzled with Iskandar sauce, a popular Turkish dressing for grilled meats that combines tangy labneh with a spicy tomato sauce. The perfectly grilled beef is accompanied by a flavourful couscous mixed with quinoa and tomato salad, seasoned with sumac, Baharat spice, and an herbal coriander sauce.

Seafood lovers will enjoy the Golden Persian Prawns (HK$190); the grilled whole tiger prawns are deshelled and served with lemon sumac and Do Piyazeh or “two onion sauce”, an old recipe from Iran inspired by Indian migrants that consists of sauteed red and white onions, shallots, turmeric, black pepper, chilli powder and tomato sauce for a fragrant spicy kick. Meanwhile, the Pan Fried King Fish (HK$280) is a beloved Iranian home-cooked classic that is perfect for weekend family meals or special celebrations. This ultimate comfort dish features king fish marinated in a blend of garlic, ginger, turmeric, and lemon juice and pan-fried in low heat, served alongside tabbouleh salad, tangy garlic labneh with a hint of lemon, and a drizzle of basil oil.

Scrumptious Lunch Menu with a Cheeky Free-flow Option

To herald the beginning of summer, BEDU elevates the lunch experience with a new weekday lunch menu that’s both healthy and flavourful. Available Monday to Friday from 12 pm to 3 pm, the new lunch menu includes two starters, a choice of main and dessert, and is priced at HK$220 per person; an optional add-on for a 40-minute free-flow of wines, prosecco and soft drinks is also available for just HK$68 per person.

This delightful lunch menu commences with two starters: creamy Smoked Hummus served with warm flatbread and pickled veggies; and Grilled Baby Squid served with coriander hummus, basil oil, onion pickle, and sauteed lettuce with almond and raisin.

Choices of the main include the Fattoush Avocado, a refreshing and healthy Fattoush salad of avocado, lettuce, tomato, cherry tomato, radish, feta cheese, toasted crispy pita with Za'atar spice and sumac, and a touch of pomegranate molasses. The Grilled Lamb Skewer, an Australian lamb rib marinated with yoghurt and mixed spices for 24-hour and grilled with bell pepper, is served with roasted sweet potato and a fresh onion salad with parsley and pomegranate dressing; while the Pan-fried King Fish is served with tabouli salad, coriander oil and tahini yoghurt on the side. Also look out for the Roasted Local Eggplant, served with hummus and cous cous salad; the Roasted Chicken with Chermoula chilli, tabouli, and carrot hummus on the side; and Garlic Prawn Mujaddara served with fennel, chilli, caramelised onion, and green lentil.

End the meal with a sweet finish, with the option of BEDU Tiramisu or the Daily Dessert Special.

Catering to up to 42 seated guests, BEDU offers a soothing vibe amidst sophisticated interiors that serve as the perfect canvas on which the culinary team presents its contemporary take on traditional fare, which will seduce food lovers at the restaurant's semi-open kitchen. Be it inside the cosy dining room or in the relaxing bar area, where floor-to-ceiling windows open across the façade, blurring the lines between the bar space and the neighbourhood beyond and allow natural daylight to create a sophisticated yet accessible space.

BEDU is located at 40 Gough Street, Central. For reservations, please visit bedurestaurant.com; or follow the restaurant on social media @bedu_hk.

BEDU Weekday Lunch Menu

Available from Monday to Friday, 12 pm to 3 pm. The lunch menu includes two starters, a choice of main and one dessert is priced at HK$220 per person; an optional add-on for a 40-minute free-flow of wines, prosecco and soft drinks is also available for just HK$68 per person

Address
40 Gough Street, Central, Hong Kong

Reservations

WhatsApp: +852 6343 5622

Website:     bedurestaurant.com

Seating
42 seated guests

Opening Hours 
Monday to Thursday   12 pm – 3 pm; 6 pm – 10 pm
Friday                          12 pm – 3 pm; 6 pm – 12 am
Saturday                     12 pm – 4 pm; 6 pm – 12 am
Sunday                        12 pm – 4 pm; 6 pm – 10 pm

Instagram
@bedu_hk

About Chef Ali Ahmadpour

Born and raised in Iran, the computer software engineering graduate-turned-chef Ali Ahmadpour has a solid 12 years of culinary experience in Middle Eastern and Persian cuisine. He was exposed to the culinary world at the tender age of 15, working part-time in an Italian eatery while studying, and fell in love with the art of cooking.

Chef Ali followed his passion for cooking, giving up computer software engineering and enrolling in a hotel management education programme after completing his military service. Despite his family's opposition, he aspired to become a chef, and his commitment to take on the culinary challenges kept him going.

After completing his formal training, Chef Ali worked his way up through some of Iran’s most popular kitchens, including Tanje Café Restaurant and Kaffeine Restaurant in Isfahan province, before joining Shangri-La's Barr Al Jissah Hotel in Muscat, Oman, where he was the chef of Middle Eastern cuisine.

The young chef decided to leave his comfort zone and move to Hong Kong, joining the team at Meraki Hospitality to take up the role of head chef at BEDU. After years of being mentored in some of the most extraordinary kitchens and five-star hotels, Ali has created a signature style that pays homage to his roots while employing the sophisticated techniques he has learned and developed during his career.