Ready the Appetite with BEDU’s Plant-Based Menu

BEDU on Gough Street showcases diverse and exquisite flavours and traditions of Persian, Turkish and Jordanian cuisine by the talented head chef Ali Ahmadpour. In response to surging demand for plant-based cuisine, Chef Ahmadpour at BEDU is introducing a series of honest, made-from-scratch vegan dishes and health-forward beverage selection, using tongue-tickling Middle Eastern spices and plant-based ingredients to enhance the guilt-free dining experience.

Middle Eastern cuisine rarely uses heavy sauces but a variety of fresh herbs, spices and raw vegetables, which are used moderately in dish preparation. This makes it one of the healthiest cuisines in the world. At BEDU, the team has put together a dynamic and nutritious menu that proves plant-based dishes can be exceptional when using the right ingredients and spices.

The plant-based a la carte menu is laced with healthy, balanced dishes, some of which are new additions. These include Beetroot Carpaccio (HK$95), the beautifully thin-sliced and marinated beetroot served on a creamy bed of beetroot hummus with tahini, garnished with sumac, paprika, pine nuts and cilantro oil; Spiced Rice (HK$50) with saffron, almond, “Zereshk” barberries, pistachio, sumac and a hint of Baharat spice blend; Golden Spiced Cauliflower (HK$115), the lightly charred cauliflower is served with fresh mint leaf, raisin, Baharat spice blend and a dash of chilli oil, served on top of a bowl of cilantro and spinach “green hummus”; Charred Broccoli (HK$145), the marinated and lightly charred broccoli is served with crispy kale, garlic, sumac, and cilantro and spinach hummus; Roasted Eggplant (HK$175), the eggplant is marinated and roasted and dressed with tomato sauce, pomegranate, crispy garlic and coriander, served with brown rice on the side; and many more.

Swap your favourite cocktails with these plant-based alcohol-free alternatives! BEDU’s plant-based beverage menu is infused with spices and fresh herbs in harmony with the vegan dishes. Priced at HK$65 per glass, opt from the selection like Green Garden, which is made with refreshing cucumber juice, house—blended spinach and grapefruit cordial, lemon juice and black pepper topped up with soda water; Sunrise blends with pomegranate grenadine, ginger syrup, orange juice and grapefruit juice; Persian Peace, a concoction made with apple juice, saffron and cardamom extract, pistachio syrup and a hint of rose; Mirage with pomegranate juice, pomegranate cordial, hibiscus tea and coconut syrup; Pineapple Iced Tea, the marinated pineapple skin is infused with star anise, turmeric and ginger powder, topped with pineapple juice and honey; and many more.

Catering to up to 42 seated guests, BEDU evolves throughout the day from a delightful lunch spot to an intimate dining destination. It offers a soothing vibe amidst sophisticated interiors that serve as the perfect canvas on which the culinary team presents its contemporary take on traditional fare, which will seduce food lovers at the restaurant's semi-open kitchen.

Be it inside the cosy dining room or in the relaxing bar area, where the floor-to-ceiling windows open across the façade, blurring the lines between the bar space and the neighbourhood beyond and allowing natural daylight to create a sophisticated yet accessible space.

BEDU is located at 40 Gough Street, Central. For reservations, please visit www.bedurestaurant.com; or follow the restaurant on social media @bedu_hk.

Address
40 Gough Street, Central

Reservations
www.bedurestaurant.com

Instagram
@bedu_hk

About Chef Ali Ahmadpour

Born and raised in Iran, the computer software engineering graduate-turned-chef Ali Ahmadpour has a solid 12 years of culinary experience in Middle Eastern and Persian cuisine. He was exposed to the culinary world at the tender age of 15, working part-time in an Italian eatery while studying, and fell in love with the art of cooking.

Chef Ali followed his passion for cooking, giving up computer software engineering and enrolling in a hotel management education programme after completing his military service. Despite his family's opposition, he aspired to become a chef, and his commitment to take on the culinary challenges kept him going.

After completing his formal training, Chef Ali worked his way up through some of Iran’s most popular kitchens, including Tanje Café Restaurant and Kaffeine Restaurant in Isfahan province, before joining Shangri-La's Barr Al Jissah Hotel in Muscat, Oman, where he was the chef of Middle Eastern cuisine.

The young chef decided to leave his comfort zone and move to Hong Kong, joining the team at Meraki Hospitality to take up the role of head chef at BEDU. After years of being mentored in some of the most extraordinary kitchens and five-star hotels, Ali has created a signature style that pays homage to his roots while employing the sophisticated techniques he has learned and developed during his career.

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.

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 and are intent on recreating them in modern yet approachable ways, for the diners of today.

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 São 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.

Soon after, BEDU opened in 2018 on Gough Street, Central. The cosy Middle Eastern restaurant and bar 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 creativity and a love for food and culinary tradition.