(Hong Kong, 25 June 2018) Meraki Hospitality Group, of the popular Brazilian Japanese restaurant Uma Nota, introduces BEDU – a Middle Eastern restaurant & bar that interprets the region’s deeply rooted street food culture for modern day appetites.
BEDU opens its doors in July on Gough Street and guests can expect a sociable and lively atmosphere. The menu created by Chef Corey Riches is designed for sharing alongside a curated cocktail list; all of which adapt to the seasons as it would for a Bedouin in their travels.
The new restaurant will encompass a relaxed space with a bar and semi-open kitchen overlooking the main dining area. A fresh and inviting design that echoes a nomadic lifestyle and balances classic with contemporary. Natural materials such as leather, reclaimed wood, distressed metals and jute (a material often used by Bedouins) are used across the interior.
Taking inspiration from the nomadic wanderings of these desert-dwelling tribes, the cuisine follows their journeys across North Africa to the Middle East but moves away from the complex spice mixes more commonly associated with the region. The menu offers plates of unapologetically bold yet simple spice blends; combining spicy and sour flavours with smoky notes from the grill. Chef Corey uses the freshest local produce for key ingredients while working with neighbourhood suppliers to enhance BEDU’s focus on community.
A meal at BEDU could begin with Beetroot and mint labneh accompanied by freshly baked flatbread or Sweet spiced tuna with honey harissa and preserved lime salad. Soul-satisfying meats grilled over charcoal can follow and guests can savour the Rack of lamb with garlic labneh and za'atar oil. Other menu highlights include Twice-cooked duck clay pot with giant couscous and ginger,as well as Charred broccoli with crispy kale, chilli and zhoug. Dessert such as Dark chocolate and cranberry clafoutis with spiced yoghurtcomplete the spread.
The bar offers refreshing cocktails made for easy drinking. Infused spirits and seasonal produce will feature alongside botanicals of orange blossom, dill, mint and rosemary to bring out and complement spices from the food. This includes signatures such as BEDU Sour (fresh beetroot, lemon juice and green apple mixed with verjus and Blanche de Normandie) and Tamatime (a mocktail made with tomato, orange & lemon juice, topped with homemade dill & parsley syrup).
As part of a broader community initiative, cocktails will also use aromatics and micro herbs from a local farm. This focus on community also extends to the wine list with varieties of natural wines carefully selected from neighbourhood suppliers.
BEDU will also focus on engaging local businesses, residents and social groups to integrate themselves in the neighbourhood – just as Bedouins would do. Handcrafted plates by a Hong Kong based ceramicist reflect this too and will be used in the restaurant.
In addition to BEDU and Uma Nota in Hong Kong, Meraki Hospitality Group will also open Uma Nota Paris in July. Formerly a 19th century department store, the Brazilian Japanese street food restaurant lands in the Parisian neighbourhood of Réaumur surrounding a belle époque paradise of grand boulevards and art-nouveau entertainment; featuring two levels of dining and a convivial bar, reminiscent of the salsa clubs of Rio de Janeiro.
Issued by GHC Asia on behalf of Meraki Group
For media enquiries, please contact:
Alisa Chen | 3163 0180 | firstname.lastname@example.org
40 Gough Street, Central, Hong Kong
Opening Hours: Tuesday - Sunday: 6pm until late | Lunch and weekend brunch from September 2018
Rack of lamb
BEDU takes inspiration from the nomadic wanderings of the Bedouin tribes across the deserts of North Africa to the rocky sands of the Middle East. Their journey guided by the night stars has influenced the rich culinary traditions, exotic products, flavoursome spices and cooking methods that have been passed down through generations defining Middle Eastern cuisine today.
Through an unpretentious, open-minded and lively approach, whether in the kitchen, on the floor or behind the bar, our aim is to communicate our passion for the region’s deeply rooted street food culture while giving it a contemporary approach.
BEDU is a cosy Middle Eastern restaurant & bar located in Central Hong Kong that showcases the region’s diverse street food culture. From a semi-open kitchen, plates of unapologetically bold spices perfectly balancing spicy and sour alongside smoky notes and flavours from the grill make their way to the bar counter or into the main dining area. The adjoining bar produces refreshingly complementary tipples. This is a menu designed for sharing and is our interpretation of a journey through the stomach of a modern day Bedouin adapting to the seasons of their travels.
About Meraki Hospitality Group
Meraki Hospitality Group is a Hong Kong-based company founded in 2018 by brother and sister duo Alexis & Laura Offe. Having grown up in Hong Kong where street food culture is cherished and widely celebrated, they are passionate about exploring rich culinary traditions that are representative of everyday life across generations and are intent on bringing them to life in modern yet approachable ways for today’s diners.
Hong Kong’s first Brazilian-Japanese street food restaurant Uma Nota opened in 2017, a nod to the botecos of Brazil and long history of Japanese migration to São Paulo. In 2018, following the success of Uma Nota Hong Kong, Meraki Hospitality Group are to open Uma Nota Paris introducing Nipo-Brasileiro cuisine to the Parisian dining scene. Swiftly followed by BEDU, a cosy Middle Eastern restaurant & bar that showcases the region’s diverse street food culture, local and seasonal produce in a modern twist, unique to Central Hong Kong.
The concepts are unpretentious, open-minded, and lively, qualities which are reflected in their design, the food and drinks. Meraki is about uniting groups of like-minded people through a community of locals, travellers and the team. With each new idea, Alexis and Laura seek a connection to the soul of the cuisine, reinterpreted through the lens of a creative edge and a love of food and culinary traditions.
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