The BEDU Chef Series
The BEDU Chef Series
Merging Cultures, Cuisines and Quality Ingredients to Form Unique Dining Experiences
(Hong Kong, 3 May, 2019) A modern day nomadic chef, Corey Riches is combining worldwide cooking techniques, ingredients and culinary traditions to introduce a new monthly series of menus at BEDU; inviting Hong Kong foodies to experience a themed ‘Dinner with Corey’ each month.
Inspired by Le French May festivities, the next event will take place on the evening of Monday 6th May and will feature a selection of French-themed courses created with Corey’s modern Middle Eastern influences, including dishes like Chicken liver pâté with zhoug jelly, freshly baked za’atar grilled baguette, Arak roasted scallops with fine herb salad and Rosewater mashmallow tart with pistachio . A limited number of menus will be available, priced at HK$560 per person.
Before leading the kitchen at relaxed Middle Eastern restaurant BEDU, Corey’s expertise spanned across classic French, modern Australian and Japanese cuisines. Drawing from the diversity of cuisines that compliment the Middle Eastern flavours used at BEDU, the monthly dinner series will reflect influences from the Israeli seaside, Indian spices and French culinary crafts – all crafted with a Bedouin twist.
Corey’s modern approach unapologetically showcases well balanced, bold ingredients with savoury spiced flavour profiles that traditionally come from Lebanon, Turkey and Israel. BEDU offers an unpretentious, open-minded and lively approach, whether in the kitchen, behind the bar or amongst diners. Corey’s new monthly meals reflect this, bringing regular diners, new foodies and the Hong Kong community together to experience something different.
“This is the first series event I have hosted in Hong Kong.” says Corey. “Having cooked a lot of these foods in the past, I want to highlight the cross-cuisine influence in my own cooking as well as geographically in the Middle East, using unique ingredients, technique and suppliers we may not otherwise work with on a regular basis.”
“Along with showcasing my versatility in cooking, it’s about giving the guests something entirely different to what they would normally have. We want to push the boundaries of what we normally do day-to-day to create memorable moments. This is food that our guests will not get on a standard night at BEDU.”
The next events in the the Dinner with Corey Series will take place at the following times:
- The Byzantine Empire (3rd June) will feature Roman-inspired dishes, showcasing historical and traditional influences on Middle Eastern foods that can be traced back to 330 A.D.
- The Israeli Seaside (17th July) will feature fish and seafood from the Israeli coast, showcasing the versatility of the country’s cuisines.
- Flavours from India (5th August) will feature India’s culinary influence over the Middle East, showcasing both Chef Corey and Sous-chef Sam’s talents.
- Australian Truffles (9th September), September is a month for truffles. Chef Corey brings a little of home to his cooking.
Selected booking times are available from 6pm with a HK$150 deposit per person.
[ENDS]
Issued by GHC Asia on behalf of Meraki Hospitality Group
For media enquiries, please contact:
Annice Li| 6845 8737 | [email protected]
BEDU
40 Gough Street, Central, Hong Kong
[email protected] |www.bedurestaurant.com | IG: bedu_hk |FB: beduhk
Opening Hours: Monday – Sunday | Lunch – 12-3pm | Dinner – 6pm until late
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About the publisher
About BEDU
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 intent on bringing them to life in a modern yet approachable way 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 Sao Paulo. In 2018, following the success of Uma Nota Hong Kong, Meraki Hospitality Group opened Uma Nota Paris introducing Nipo-Brasileiro cuisine to the Parisian dining scene. Swiftly followed by BEDU, a cosy Middle East restaurant and 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.
