The team behind Uma Nota presents outstanding, carefully executed fare inspired by the nomadic journeys of the Bedouin
Middle Eastern cuisine is back in vogue. What may have once been unfamiliar territory here is now the object of intrigue. Early this year we raved over Wan Chai’s Francis, and this week we headed to Bedu, brought by the same team that opened Brazilian eatery Uma Nota.
Located at the quieter end of Gough Street, Bedu’s entrance is inconspicuous, and the dim lighting did not help either. The establishment is petite, with seating wrapped around an open kitchen and an extensive bar. Blanquettes line one side of the main dining area. Comfortable as they may be, guests may need to squeeze themselves into them. The other side of the kitchen lies bigger, long tables, great for larger parties. Bar seating is also desirable for smaller parties, especially the ones overlooking the open kitchen.
Kicking off our visit were homemade flatbreads, which were of a generous portion. Three half-moons of light, fluffy pieces were lightly oiled and dusted with Middle Eastern spices such as coriander and cumin. They were great canvases for the zesty and tart beetroot and mint labneh, a strained yoghurt dip with beetroot mixed in and embellished with a handful of chopped dried mint, which added a cooling sensation to the tart dip. Homemade pickles may be on the sweet side, but the preserved cauliflowers, radish, and carrots retained their fresh crunchy texture while green chillies snapped on the bite with a stinging, lingering heat.
Small plates are popular at Bedu. The charred broccoli with crispy kale, chilli, and zhoug, was perfect. A halved head of broccoli was first cooked in vegetable broth until the stalks were tender, before it was tossed on the grill to intensify the flavours. The green chilli yoghurt dip under bears a sharp heat that easily diminished. Golden spiced chicken manti with yoghurt and Aleppo chilli oil was a surprise. What looked like crescent-shaped Chinese dumplings had pleasantly soft wrappers filled with well spiced minced chicken. The tender filling was juicy, and complemented well with the aromatic Aleppo chilli oil and yoghurt sauce.