Central restaurant Archives

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

From the time it opened in October last year, Uoharu – the first overseas branch of the popular Tokyo-based izakaya – has been clear in its mission of recreating a slice of Japan in the heart of Central. Indeed as you take in the dimly lit interiors after entering through a door with a deliberately low ceiling (so that you have to bow down to enter, thereby showing respect in Japanese culture), you’d be forgiven if you thought you had accidentally been transported to an eatery in Kyoto’s famous Gion district.

Now with Uoharu’s winter menu, which introduces five new heartwarming dishes, the feeling of being embraced by Japanese tradition is even more heightened than ever. But even before we taste-tested the new additions to the menu, our interest was already piqued by the first appetisers, the disarmingly simple platter of seasonal fruits and vegetables called Otoshi, served with a warm savoury anchovy sauce that blended perfectly with the slightly sweeter flavours of the veggies.

Eager to try the rest of the dishes, we then dove into the next dish Karubi with bone – a thoroughly meaty affair slow-cooked for three hours to give you that exquisite melt-in-the-mouth sensation.

But our tryst with meaty matters was far from over with the next dish – Wagyu Foie Gras Sukiyaki – which featured A4 Wagyu beef from Kagoshima and Hungarian Foie Gras as the star ingredients – proving to be a delectable combination of tender and tasty sensations on the palate.

Seafood lovers would also have much to look forward to at Uoharu, with the Crab Croquette Rice and the Premium Seafood Steamed Egg both turning out to be creamy affairs packed with marine flavours. However, the show-stealer in the ‘seafood’ category was undoubtedly the Grilled Whole Tai with Japanese Arima Sansho Pepper, a whole sea bream grilled with house-made soy sauce. Thanks to the light pepper seasoning, the full flavours of the fish were enhanced even further, creating a veritable tango on our taste buds.

At Uoharu, the showmanship is far from over though. On certain evenings, the guests are treated to a ‘fish grilling performance’, a visually stunning performance in which the head chef flash-grills a fish in an otherwise darkened room, while being cheered on by his colleagues and assembled diners alike. Indeed, if you’re planning to visit Uoharu anytime soon, don’t be alarmed if the lights turn off suddenly, instead grab your phone and turn on Instagram Live, because the action’s just about to start…

Address: 7/F, M88 Wellington Place, 2-8 Wellington Street – Central
Text: Suchetana Mukhopadhyay

Tag: Central restaurant

Review: Contemporary take on Middle Eastern food and drink at Bedu

Heartwarming dishes and fiery showmanship liven up winters at Uoharu