Richmond has numerous diners and dim sum parlors, but what if you want something different for your morning meal? We’ve got the scoop on breakfast alternatives that take you beyond bacon, eggs and shrimp dumplings.

Bangsilog breakfast plate Kumare Restaurant
Bangsilog breakfast plate, Kumare Restaurant & Bakery (PHOTO: CAROLYN B. HELLER)

Bangsilog and sweet bunsKumare Restaurant & Bakery

By 10 a.m. the formica tables at this friendly Filipino restaurant (8130 Park Rd.) are laden with overflowing platters. Morning fare here includes four different breakfast combinations: Bangsilog, a crisp fried fish; Tapsilog, cured beef that tastes like juicy, slightly sweet beef jerky; Tocilog, cured sweetened pork; and Longsilog, traditional Filipino sausage. They’re all served with a fried egg, a tower of deliciously garlicky rice, and a salsa-like mix of fresh tomatoes and onions.

Tapsilog breakfast plate Kumare Restaurant
Tapsilog breakfast plate, Kumare Restaurant & Bakery (PHOTO: CAROLYN B. HELLER)

Breakfast isn’t limited to these combo plates, though. Sizzling pork Sisig topped with a fried egg, Mami (noodle soup with your choice of chicken or beef), and pastries like the Ube Ensaymada, a bun filled with sweet purple potato paste, are popular choices, too.

Ube Ensaymada Kumare Restaurant
Ube Ensaymada, Kumare Restaurant & Bakery (PHOTO: CAROLYN B. HELLER)

Lessons in India’s Mysore VadaGlobe@YVR

Want to travel to India without leaving Richmond? At this restaurant overlooking the runways at the Fairmont Vancouver Airport Hotel, Indian-born executive chef Karan Suri has incorporated dishes from his homeland onto the Globe@YVR menu.

Mysore Vada Globe@YVR
Mysore Vada, Globe@YVR (PHOTO: CAROLYN B. HELLER)

For breakfast, start with aromatic chai tea, brewed tableside in a French press. Then order Mysore Vada, a traditional south Indian dish of savoury doughnuts, shaped by hand from a lentil-coconut dough. They’re served with a stew of yellow lentils, peas, carrots, and curry leaves, plus two chutneys: a mild coconut and a piquant tomato version.

Tip from the chef: Chef Suri advises putting one doughnut in the stew to let it soften and absorb the flavours. Meanwhile, nibble the other, dipping it into the condiments, and you’ll feel like you’re on your way to the other side of the world.

Sampan Congee Kongee Dinesty
Sampan Congree, Kongee Dinesty (PHOTO: CAROLYN B. HELLER)

China’s congee comforts — Kongee Dinesty

Simmering in the open kitchen at Kongee Dinesty (150-9020 Capstan Way) are giant pots of the creamy rice porridge known as congee. The city’s new congee specialist, in a strip mall off Garden City Road, serves 12 different congee Breakfast Sets, ranging from Preserved Egg with Salted Pork to Sampan, a mixed seafood version swimming with fish maw, cuttlefish and sliced beef.

Salty Pancake Kongee Dinesty
Salty Pancake, Kongee Dinesty (PHOTO: CAROLYN B. HELLER)

With each hearty breakfast bowl, you choose a companion dish, perhaps sweet or savoury Chinese doughnuts designed for dunking, or soft rice noodle rolls seasoned with dried shrimp. A unique accompaniment is the Salty Pancake, a puffy pastry stuffed with deep red preserved bean curd — a crispy, salty and out-of-the-ordinary way to start your Richmond day.