BEDU Welcomes New Head Chef Ali Ahmadpour

Since Opening in 2018, Central Hong Kong restaurant and bar BEDU has showcased diverse and exquisite Middle Eastern cuisine that matches its unpretentious and sensual interiors. This popular restaurant now welcomes a new Head Chef, Ali Ahmadpour, who will present an exciting new menu to impress all discerning guests.

BEDU takes inspiration from the nomadic wanderings of the Bedouin tribes across North Africa's deserts to the Middle East's rocky sands. Their journey, guided by the night stars, has influenced the rich culinary traditions, flavoursome spices and cooking methods that have been passed down through generations, defining Middle Eastern cuisine today. Dedicated to a modern expression of Middle Eastern flavours, BEDU’s new menu by the passionate young new chef showcases the best flavours, textures and traditions of Persian, Turkish and Jordanian cuisine.

Catering to up to 42 seated guests, BEDU evolves through the day from a delightful lunch spot to an intimate dining destination, offering a soothing vibe amidst sophisticated interiors that serve as the perfect canvas on which the culinary team presents its contemporary take on traditional fare.

A Passionate Young Chef’s Debut in Asia

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 Iran 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.

“I am thrilled to be in Hong Kong and love the energy of this city! For our new menu at BEDU, we will be drawing on influences from Persian and Turkish cuisines with a touch of Jordanian flavours and cooking techniques. I strive to re-invent the familiar flavours of Middle Eastern favourites with fresh and contemporary twists while still respecting traditional cooking techniques. We look forward to sharing our new flavours and dishes with our return guests as well as welcoming new guests to our neighbourhood," says Chef Ali.

A Modern Nomad-Inspired Menu

BEDU’s new menu is the culmination of the chef’s childhood flavours and travels, a perfect example of a modern nomad. The flavours are cast through a prism of Persian cuisine. It is steeped in a rich history and tradition that has evolved over thousands of years and is famous for its diverse range of ingredients, complex flavours, and colourful presentation. Throughout history, the art of Persian cooking has expanded to all Middle Eastern countries.

Following the Middle Eastern tradition of cold mezze, choose from the Lentil Hummus (HK$70), a creamy blend of green lentils, tahini, garlic and lemon juice. This mezza was inspired by the Persian lentil stew Adasi, and it has everything we love about traditional hummus but is made with lentils that boast a sweet and nutty flavour. The Spinach Labneh (HK$60) takes its inspiration from Turkish yoghurt spinach dip caçik; this tangy dairy spread is made by straining yoghurt to a creamy consistency and is garnished with spinach, mint, and toasted walnuts. Olive Parvardeh (HK$50), a popular Persian cold mezze, features green olives, ground walnuts and pomegranate molasses. A mezze that pairs well with seafood, two types of pomegranate molasses were used for this mezze - Chef Ali uses Jordanian pomegranate molasses for a touch of tartness to balance the sweetness of Persian pomegranate molasses.

The selection of hot mezze is guaranteed to impress and includes Spinach Nargesi (HK$130), a popular Persian dish made of cooked spinach with spices and topped with yoghurt, toasted walnuts, a sunny-side-up egg, lemon and fresh pita bread. This iconic dish's name is inspired by the Narcissus flower because of its colour. The Crunchy Feta (HK$170) is a beautifully baked Feta cheese wrapped in crispy filo pastry and dressed in honey, dried tomato and thyme.

These delectable starters are followed by an array of satisfying mains including Persian Prawns (HK$205); whole king prawn grilled to perfection and served with Hamiseh sauce, an old recipe from Iran inspired by the Indian migrants to Hormozgān province and consisting of braised bell pepper, tomato and onion for a fragrant, spicy kick. The Roasted Eggplant (HK$175) is inspired by the Persian Borani, a classic Persian yoghurt-based mashed eggplant dip. At BEDU, the halved eggplant is roasted until tender and served with sour labneh to add a touch of acidity before being garnished with homemade pomegranate molasses, crispy garlic and Bedu spice. The cooked-to-perfection Lamb Rack (HK$390) is served with pistachio butter, creamy labneh and a zingy sumac sauce.

Dessert lovers will enjoy the Baghlava Mille Feuille (HK$105), flaky Baghlava (Baklava) pastry layered with vanilla ice cream, crushed walnuts and almonds, and finished with caramel drizzle; and the Bedu Panna Cotta (HK$95), a beautifully set yoghurt decorated with figs and mixed fruits.

BEDU Presents an All-New Spice-inspired Chef Menu

BEDU’s New Spice-inspired Chef Menu by Chef Ali is available daily during dinner service. It is priced at HK$520 per person and includes a selection of sharing appetisers, a sharing main with side dishes, and special desserts.  
 
The menu is punctuated with selected Middle Eastern spices, including Sumac, Baharat, Za’atar, Dukkah, Saffron and Smoked Paprika, all of which can be found in a curated spice box that will be presented at the beginning of the meal. 
 
This delightful Chef Menu commences with an assortment of sharing cold mezze selections, including Lentil Hummus, Chickpea Hummus, Beetroot Labneh, Olive Parvardeh and fresh vegetables, along with piping hot and fluffy homemade flatbread. To follow, enjoy Honey-baked Feta with Crispy Potato; freshly shucked Oyster with Crushed Pickled Apple; and house-made Persian Meatballs with Shakshuka Sauce.

To follow, enjoy the Turkey Tagine with Moroccan Apricot Sauce. It is also served with Fattoush Salad with pomegranate dressing, and Roasted BEDU spiced Vegetables. Finish with the Baghlava, made with filo pastry, pistachios, caramelised banana and cream; and Date with walnut and coconut milk, a dessert that’s guaranteed to put a smile on everyone's dial. 

 
All prices are subject to 10% service charge.
 
BEDU is located at 40 Gough Street, Central. For reservations, please visit www.bedurestaurant.com.

Address
40 Gough Street, Central, Hong Kong
 
Reservations
WhatsApp: +852 6343 5622
Website:     bedurestaurant.com
 
Seating
42 seated guests
 
Opening Hours 
Monday to Thursday   12 pm – 3 pm; 6 pm – 10 pm
Friday                          12 pm – 3 pm; 6 pm – 12 am
Saturday                     12 pm – 4 pm; 6 pm – 12 am
Sunday                        12 pm – 4 pm; 6 pm – 10 pm
 
Corkage
HK$500 per wine bottle
HK$700 per spirit bottle
 
Cake Charge
HK$40 per person
 
Instagram
@bedu_hk

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.