It takes but a scant stretch of imagination to liken the Central-set Bedu to an oasis for the bustling crowds – officegoers and partygoers alike – that pass it everyday. Now the Middle eastern cuisinary has enhanced its thirst-quenching abilities even more with the launch of five new cocktails just in time for the hot, humid summer months of Hong Kong.

Featuring both spirit-forward and fruit-forward cocktails, as well as some reinvented classics, each of the concoction at Bedu is said to be inspired by the exotic flavours of the Middle East, which is well in sync with the overall theme of the restaurant. Eager to see how well the execution matches the intention, we first tried the Bloody Martini – a heady combination of gin and vodka coupled with tomato water and homemade dill vermouth. Potent and spicy, it’s just the right kind of tipple to kick-start an evening of relaxation.

Fans of the classic margarita may also give the intriguingly named Neyrita a try. Following the recipe of margarita, this cocktail too is made with tequila and cointreau, but veers from the tried and tested path with the addition of homemade lime avocado curd, that gives it a truly refreshing twist.

Bedu’s most Middle East-influenced libation is however the Nomad, a cocktail that blends sweet white rum with a pineapple coffee cordial. An ode to the nomadic Bedouin tribes, it’s the ideal drink for sweltering summer nights.

Moving on to the food menu, the dishes on offer at Bedu has been curated to go hand in hand with the drinks while remaining true to Middle Eastern cuisine. So we start with Homemade Flatbread which pairs well with the Smoky Hummus, with the crispiness of the former complimenting the slight spiciness of the latter.

Among the small plates that we next sampled, the Charred Broccoli was the most nourishing. While broccoli stalks were tender, its sides were carefully charred to heighten its flavours, before being generously topped with crispy kale – overall a super-healthy choice for the vegetarian-minded visitor. The Roasted Green Beans, another small plate, was however a somewhat forgettable dish, redeemed only to an extent by the sweet golden raisins and the spicy harissa sauce.

The true highlight of the menu, however, was the Rack Of Lamb on a bed of garlic labneh and za’atar oil, sprinkled with pomegranate seeds on top. The succulent pieces of meat contrasted perfectly with the crunchy pomegranate seeds, all of which were tied together harmoniously by the garlicky flavours of the labneh.

All in all, though, Bedu’s success lies in the fact that it has afforded an alternative to the spicy, rich street-food variety of Middle Eastern food. It’s safe to say that Bedu has a different vision on Middle Eastern cuisine altogether – one which is lighter, healthier, easy on the palate and most definitely contemporary.

Text: Suchetana Mukhopadhyay