The décor and dishes are inspired by North African bedouin tribes as well as Middle Eastern classic ingredients. Australian chef Corey Riches has honed his culinary skills at Middle Eastern restaurants, and in BEDU, he puts his own twist of the classic flavours from that part of the world. The BEDU Sour goes well with the fragrant cured salmon with walnut tarator and tahini yogurt (HK$120). “Egg yolk it’s not usually used in Middle Eastern recipes, but it really brings out the flavour of the chermoula – usually chermoula is used with fish but it goes well with chicken,” he says. Chef Corey keeps with the Middle Eastern flavours with the spiced yogurt, and again it works well.

Source: The North Africa Journal August 17, 2018 09:08 UTC