LIFT's Former Executive Chef Opens West Coast-Inspired Fusion Diner

Breakfast Table brings local fare to Broadway and Granville

VANCOUVER, Oct. 6, 2016 /CNW/ - Breakfast, lunch, brunch? Unlike traditional breakfast eateries that can be boring, repetitive and bland, Breakfast Table ensures your morning and mid-day meals are no longer a second thought to dinner. A local alternative to chain restaurants in the Granville and Broadway area, Breakfast Table is now open, located at 1481 West Broadway,

"Food shouldn't come from a factory, but from the heart — the way mom and grandma used to make it," says George Koay, former Executive Chef at LIFT Bar and Grill turned President and Chef at Breakfast Table. "South Granville has always been an upscale shopping district so we've taken our comfort food menu and presented it with sophisticated flair."

The West Coast fusion menu combined with a casual diner environment is set to attract locals and travelers alike. With many culinary influences, George's main focus is on quality, with some Southern, West Coast and Asian influences. Presenting food in a thoughtful and tasty way, George finds inspiration in all cultures and will add some unexpected creations to the menu along the way. Aiming to surprise patrons with unexpected combinations is what this little diner is all about.

Try one of Breakfast Table's many (affordable) signature dishes like the slow-roasted, coffee-crusted Pork Belly Hash or the hot-smoked Trout Benedict. For vegetarians and vegans, try the Vegan Start, nugget potatoes, vegetables and organic tofu with hollandaise. There's even a Toad in the Hole dish for little ones. 

While many restaurants in the city serve repetitive breakfast options, Breakfast Table brings a little fine dining flair to the menu and all ingredients are free range, without hormones and provincially local. With the menu focused on sustainable foods, local vendors for juices, teas, coffee and other ingredients have been selected. Using free range, bacon and sausages from Haggard Farm in Cache Creek, the menu also calls for free range chicken without GMO, cage-free eggs and all seafood on the menu is selected based on sustainability.

"Working with local farmers and producers helps us integrate into the small business community in Vancouver. We want to work with companies that care about their impact on the environment," says Michael Lee, Vice-President and General Manager at Breakfast Table. "The more we all understand about and support small producers, the stronger they become which in turn is positive for our supply chain. It's the little things we do that make us different and we have a story to tell about where the food we serve comes from." 

A family-run business, with a 'mom and pop' feel, the restaurant is an extension of the team's heart and hospitality. Recently completing a full renovation — the design plan is homegrown, just like the menu! The design is rustic chic, to reflect the down-to-earth perspective within a South Granville atmosphere.

Open Tuesday through Sunday from 8:00 am to 3:00 pm as well as stat holiday Mondays, this joint family venture is run by Executive Chef and President George Koay and his brother-in-law, Vice-President and General Manager, Michael Lee. Mama Maria Lee and spouses Sylvia Lee and Carina Wickstrom round out the visionaries for this delightful diner. The quintessential design was planned and implemented by Carina and Sylvia.

For more information, like us on Facebook or visit — comfort foods in a comfortable place.

About George Koay: Born in Georgetown, Penang, Malaysia, George moved to Vancouver in 1988 and grew up in Langley. He started cooking at the age of 13 as a dishwasher and prep cook and continued to work in restaurant kitchens throughout high school. From there, George began his apprenticeship at the Teahouse in Stanley park. By 2000, he completed his apprenticeship and moved to Switzerland to further his cooking career. 

George returned to Vancouver and accepted a Sous Chef position at Seasons in the Park where he worked for 3 years and later became the Executive Sous Chef for Windstar Cruises, a 5-star cruise line. George then accepted his first position as an Executive Chef at Pearl On the Rock, in White Rock where he and his team achieved a four diamond rating — the only restaurant at the time in the Fraser Valley to achieve that recognition. 

George went on to open a second restaurant called Onyx Steak House and then took an executive position at Century Plaza hotel. A 240 room, spa, cafe, banquet facility and dining room for the next 5 years. Most recently, George was the Executive Chef at LIFT Bar and Grill in Vancouver for 2.5 years, before leaving to pursue his dream of opening Breakfast Table. 

About Michael Lee: A background in bartending, Mike spent many years whipping up beverages at the classic downtown bar, Gerard Lounge. Over time, Mike developed great relationships with many returning business and film industry guests who still ask about him.

As Breakfast Table's Vice-President and General Manager, Mike is calm in all situations, always patient and understanding — Mike's sense of humor never fails even in the most stressful situations.

He has created some delightful non-alcoholic beverages including homemade lemonade and fruit infused iced teas. Like George, Mike is a loyal friend and compatriot. A sports enthusiast, Mike is more than happy to talk football if someone's husband needs distracting/live updates.

SOURCE Breakfast Table

Image with caption: "Breakfast Table (CNW Group/Breakfast Table)". Image available at:

For further information: To book an interview or dining review, please contact: Kiki Streets, Public Relations, Breakfast Table,, +1.403.605.4156

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