Fine Dining Experience
Dining at Kiryrahotel Retreat goes well beyond hotel catering - it is a deliberate, multi-venue culinary journey shaped by Burnaby's extraordinary cultural breadth and British Columbia's remarkable seasonal larder. The four-venue dining program is designed for guests who want to eat differently at every meal without ever leaving the building, as well as for local Burnaby residents who visit specifically for the food. Chef Mei-Lin Tran and her team treat every service as an opportunity to make cultural exchange feel delicious.
Skeena & Salt Seafood Brasserie
Whole Dungeness crab from BC's central coast, sablefish marinated in miso and maple, and a raw built around daily deliveries from Vancouver Island fishers anchor a menu that changes with the tides rather than the calendar.
Masala Circuit Small-Plates Counter
An open kitchen counter seats 18 guests around Chef Amrita Bains as she plates punchy, shareable South Asian-inspired dishes - including a lamb keema tart and a paneer tikka flatbread that have already drawn dedicated repeat visitors from Richmond and Coquitlam.
The Pavilion Noodle House
Open until 2 a.m. every night of the week, The Pavilion serves hand-pulled noodles in deeply reduced broths alongside wok-tossed dishes inspired by the Cantonese and Shanghainese communities that have shaped Burnaby's Edmonds and Metrotown neighbourhoods.
Ember & Grain Wood-Fire Grill
A custom wood-burning hearth fuelled by BC apple and cherry wood anchors a menu of dry-aged prime cuts, ember-roasted heirloom root vegetables, and grain bowls that showcase the fertile farmland of the Fraser Valley just 40 kilometres east.
Chef's Table Private Booking
Up to eight guests can reserve the Chef's Table at Ember & Grain for a seven-course menu built specifically around their dietary preferences and cultural tastes - a particularly popular choice for corporate groups and milestone celebrations.
Early-Morning Market Sourcing Tours
On the first Saturday of each month, Chef Tran leads a small group of hotel guests through the New Westminster Quay Market and a select Burnaby urban farm, then returns to the kitchen for a private lunch cooked from what was harvested that morning.