An Iranian's hope for home

"Thank God, they are alive," said Ali Ahmadpour, an Iranian living in Hong Kong. His hometown, Isfahan, had faced an internet blackout amid a protest crackdown in Iran. For 12 days, Ahmadpour was unable to reach his parents. "I was lucky my parents called me," he said.

Ahmadpour moved to Hong Kong in 2023, yet he remains connected to what is happening back home. "If I was in Iran, I would also be on the streets," he said. 

Raised by Muslim parents, he was once a devout adherent of Islam who followed early morning rituals to pray at the mosque. But at 14, the teachings no longer spoke to him. "That is their [my parents'] personal choice," he said. "I don't have any religion to follow. I follow God, who I believe exists in our soul."

"Everyone has the freedom for religion," he reflected, noting that not all Iranians are Muslims. 

To Ahmadpour, Iran has not always been about violence. He recalls a country known for its Shirazi vineyards, blue tiles, and the heritage of Isfahan – a peaceful city rich in Armenian food and Persian rugs. "When you visit Isfahan, it's like visiting half of the world," he said.

Two years ago, he ventured to Hong Kong – a foreign place that soon felt like home. Arriving on a summer night, he was captivated by the views. "As Iranians, we never knew Hong Kong is different from China. We always think this is a city in China," he said.

Ahmadpour estimates around 1,000 Iranians now live in the city. "Here [Hong Kong] gave me a new life," he said. Working as a chef at the Kimpton hotel in Tsim Sha Tsui, he finds that most Hongkongers "don't eat only to become full" but to "appreciate the experience of the food.”

He believes there are many ways to share Persian culture here. Previously working at the Bedu restaurant in Central, Ahmadpour introduced the flavors and spices of the Middle East and experimented with using local ingredients. By bringing his culinary background to Hong Kong, he developed Cantonese-inspired dishes with oyster mushrooms and roasted duck.

His culinary journey started back in Isfahan, at a part-time job at a local version of KFC which inspired him to cook at age 17. "Iran banned American brands," he explained. "When I worked in that kitchen, I realized I liked it – the challenges, the learning, the ambiance."

After quitting the software engineering program at his university, Ahmadpour entered military service, but the one thing he held onto was cooking. Further studies in hotel management opened doors for him to travel to Oman and Hong Kong. "In my profession, I want to go everywhere. But in my personal life, I want to live in Iran with my parents and friends," he said.

Following the Iranian tradition of Kheyrat – the practice of doing good deeds – Ahmadpour dreams of giving back by opening a restaurant in Isfahan that showcases Hong Kong culture. He would name it Cha Chaan Teng, after the city's cafes that inspired him.