modern canadian asian cuisine

OPEN WEDNESDAY TO SUNDAY

We’re located in the heart of Toronto’s iconic Chinatown.

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Delivery

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Dining Hours
Wed & Thurs: 5–9pm
Fri & Sat: 5–10pm
Sun: 5–9pm
Takeout Hours
Wed–Sun: 5–9pm

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

DRINKS

COCKTAILS

BUDDHA’S SECRET PASSION

19.

whitley neill gin, yuzu, sake, passion fruit, honey, lemon, egg white

EMOTIONAL DAMAGE

17.

thai chili tequila, curaçao, caramelized pineapple cordial, lime

LAVENDER HAZE

16.

gin, crème de violette, lemon, lavender, honey

SMOKE & MIRRORS

18.

gin, sake, lemongrass, ginger, galangal, laphroaig

MAI THAI

16.

lime leaf rum, jamaican rum, curaçao, almond orgeat, lime

FORBIDDEN OLD FASHIONED

18.

tonka bean bourbon, rye, palm sugar, black walnut bitters

LYCHEE MARTINI

16.

vodka, crème de lychee, cactus pear, lemon

BEER & CIDER

Draught

16oz

unibroue blanche de chambly

9.

sapporo

9.

bellwoods brewery jutsu pale ale

9.

rotating tap (ask your server for details)

10.

Bottles & Cans

tsingtao

330ml / 7.

lost craft apple cider

473ml / 9.

tokyo white

330ml / 12.

BY THE GLASS

Sparkling by the glass

5oz / BTL

masachs mas fi dignitat cava, es

14. / 60.

White by the glass

5oz / 8oz / BTL

tenuta santomè pinot grigio, it

11. / 17. / 55.

azahar vino verde, pt

12. / 18. / 60.

Red by the glass

baywood cellars cabernet sauvignon, ca

11. / 17. / 55.

puntí ferrer reserva pinot noir, ch

12. / 18. / 60.

Rosé by the glass

zinio rosado, es

11. / 17. / 55.

Japanese plum wine

umeshu: sweet japanese plum wine

14. / — / —

BY THE BOTTLE

Sparkling by the bottle

antica vigna prosecco extra dry, it

60.

White by the bottle

antonutti collevento 921 sauvignon blanc, it

55.

baywood cellars chardonnay, ca

55.

tenuta santomè pinot grigio, it

60.

tenuta santomè chardonnay, it

60.

puntí ferrer sauvignon blanc, ch

60.

misty cove estate sauvignon blanc, au

70.

plan b! riesling, au

75.

antonutti traminer aromatico, it

84.

Red by the bottle

baywood cellars cabernet sauvignon, ca

55.

puntí ferrer reserva pinot noir, ch

60.

tinedo ja! tempranillo, es

65.

zinio garnacha, es

70.

montigoli rosso veronese, it

75.

villa pillo borgoforte super tuscan, it

90.

everyday wines cabernet sauvignon, ca

120.

pillitteri exclamation cabernet franc, on

150.

SAKE

2oz / 12oz / BTL

dewazakura oka ginjo, jp

10. / 53. / 98.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

FRENCH ONION SPRING ROLL

3pcs / 14.

beef short rib, caramelized onions, emmental mornay

PORK & CRAB SIU MAI

4pcs / 18.

chilean snow crab, red thai curry, coconut, lime leaf

SHRIMP TOAST

20.

preserved lemon emulsion, brioche, brûlée lemon, chives

GRANDPA’S FUN GUO

3pcs / 25.

chicken, brown butter leeks, porcini, fresh black truffle

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

FOIE GRAS SOU

2pcs / 14.

foie gras parfait, sour cherry, hazelnuts, maple

SMALL

KALE CAESAR

16.

shio koji, miso, parmesan, pine nuts

FINGERLING POTATOES

16.

szechuan chimichurri, sambal oelek, dijon, san marzano

CHARRED ASPARAGUS

16.

’nduja xo, mimolette cheese, candied pecans

HIRAMASA SASHIMI

24.

fermented jalapeño, tangerine, basil

BEEF TARTARE

21.

lemongrass, galangal, sambal, coconut, rice chip

WOK-FRIED LONG BEAN

16.

preserved black beans, lap cheong, elephant garlic

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, wild rice

BANG BANG CAULIFLOWER

17.

cauliflower tempura, szechuan buffalo sauce, sweet soy, kewpie

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

LARGE

FRIED CHICKEN

28.

chili crisp, osprey bluffs honey, 16-spice blend

R&D FRIED RICE

31.

mushroom xo, porcini butter, maitake, olive leaf, singapore crunch

HAINAN CHICKEN RICE

37.

heritage chicken roulade, kecap manis, garlic sambal, ginger confit

DANDAN MIAN

37.

szechuan style, dry-aged beef, pistachios, yet ca mein, pickles

RAINBOW TROUT

40.

leek butter, nuoc cham, mustard greens, thai chili

IBÉRICO CHAR SIU

45.

grilled pluma, ginger, scallion, wildflower honey, jus

@WOK_LOBSTER

75.

lobster dashi, butternut squash, vermicelli, poached tail

WAGYU BEEF

120.

a5 japanese wagyu strip loin, ponzu bordelaise, king oyster mushroom, shallots

BEST DUCK IN THE CITY

120.

whole roasted pekin duck, roasted garlic hoisin, cucumber, leeks, steamed baos
add steamed baos +4
add extra cucumber, leeks & hoisin +2.
(requires 24 hours’ notice)

DESSERT

STICKY TOFFEE PUDDING

15.

palm sugar toffee, medjool dates, caramelized apples, calvados cinnamon ice cream

KALAMANSI TART

15.

kalamansi curd, citrus meringue, almond crust

CRÈME BRÛLÉE

15.

hong kong milk tea, sweetened condensed milk, turbinado sugar

ICE CREAM

5.

two scoops of mango, black sesame, red bean, matcha, or ube

Download Menu

Download Allergen Menu

TAKEOUT

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

FRENCH ONION SPRING ROLL

3pcs / 14.

beef short rib, caramelized onions, emmental mornay

PORK & CRAB SIU MAI

4pcs / 18.

chilean snow crab, red thai curry, coconut, lime leaf

SHRIMP TOAST

20.

preserved lemon emulsion, brioche, brûlée lemon, chives

GRANDPA’S FUN GUO

3pcs / 25.

chicken, brown butter leeks, porcini, fresh black truffle

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

SMALL

FINGERLING POTATOES

16.

szechuan chimichurri, sambal oelek, dijon, san marzano

CHARRED ASPARAGUS

16.

’nduja xo, mimolette cheese, almonds

HIRAMASA SASHIMI

24.

fermented jalapeño, tangerine, basil

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, wild rice

BANG BANG CAULIFLOWER

17.

cauliflower tempura, szechuan buffalo sauce, sweet soy, kewpie

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

LARGE

FRIED CHICKEN

28.

chili crisp, osprey bluffs honey, 16-spice blend

R&D FRIED RICE

31.

mushroom xo, porcini butter, maitake, olive leaf, singapore crunch

HAINAN CHICKEN RICE

37.

heritage chicken roulade, kecap manis, garlic sambal, ginger confit

DANDAN MIAN

37.

szechuan style, dry-aged beef, pistachios, yet ca mein, pickles

RAINBOW TROUT

40.

leek butter, nuoc cham, mustard greens, thai chili

IBÉRICO CHAR SIU

45.

grilled pluma, ginger, scallion, wildflower honey, jus

WAGYU BEEF

120.

a5 japanese wagyu strip loin, ponzu bordelaise, king oyster mushroom, shallots

DESSERT

STICKY TOFFEE PUDDING

15.

palm sugar toffee, medjool dates, caramelized apples, calvados cinnamon ice cream

KALAMANSI TART

15.

kalamansi curd, citrus meringue, almond crust

team

Eric Chong

Rebel

While his degree is in chemical engineering, Eric Chong’s true calling has always been cooking. Although his family was hesitant with his new found career, he was determined to earn his spot in the culinary world after becoming the first-ever winner of CTV’s MasterChef Canada. To sharpen his skills, Eric travelled extensively through Asia with his mentor Alvin Leung, as well as working stints in Alvin’s Hong Kong Michelin-starred restaurant Bo Innovation. He also apprenticed in the kitchens of Buca in Toronto. Now Eric returns to the heart of Chinatown to realize his dream of opening a restaurant, inspired by his childhood in Canada and his grandfather’s dim sum. Eric brings a youthful and rebellious passion to R&D—a modern eatery paying tribute to traditional Asian flavours and beloved Canadian dishes.

Alvin Leung

Demon

With a fiery personality to match his unusual moniker “Demon Chef,” Alvin Leung was an engineer by trade when he decided to pack up at the age of 42 and pursue his culinary passion in Hong Kong. It was there he opened his critically acclaimed Michelin starred restaurant Bo Innovation. Now with multiple restaurants to his name including Bo London, he is one of the few self-taught chefs in the world to hold multiple Michelin stars. Raised in the suburbs of Scarborough, Ontario, Alvin has re-established his presence in Canada as a judge on CTV’s MasterChef Canada. After seeing the similarities between himself and Eric, Alvin sought to mentor the young chef and in-turn open a restaurant together.