modern canadian asian cuisine

NOW OPEN

We are officially back for dine-in service!

BOOK YOUR TABLE

TAKEOUT OR DELIVERY

Place your order for pickup through our online ordering system below.

ORDER TAKEOUT ONLINE

Delivery

Order delivery on Uber Eats.

Dining Hours

Wed & Thurs: 5pm-10pm
Fri & Sat: 5pm-11pm
Sun: 5pm-10pm

Takeout Hours

Wed-Sun: 5pm-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, yuzushu, passion fruit, honey, lemon, egg white

HUSH & WONDER

15.

lavender gin, sparkling sake, crème de violette, lime

LOST AT SEA

17.

black tea infused rum, kocha tea umeshu, amaro montenegro, aperol, lime, honey

SAKE SLING

15.

sake, bénédictine, heering cherry, ginger, lime, soda

SZECHUAN SAZERAC

17.

rittenhouse rye whisky, palm sugar, szechuan peychaud’s, absinthe

HOT BUTTERED RUM

15.

el dorado 5 yr rum, five-spice gardenia, averna amaro

THE ANTIDOTE

16.

barley shochu, gin, ginger syrup, lemon, islay scotch whisky

ORCHARD BOURBON

16.

jim beam black bourbon, japanese momo peach sake, orgeat, lemon

PANDANIME

16.

plantation 3 yr rum, calvados brandy, pandan, coconut, orgeat

MATCHA FLIP

15.

matcha-infused gin, cointreau, whole egg

BEER

Draught

16oz

furnace room ‘dynamo’ lager

8.

furnace room ‘fountain green’ ipa

8.

maison selby belgian wit

8.

r&d seasonal draft

8.

Bottles

330ml

singha

6.5

asahi

7.

kagua blanc

14.

kagua rouge

14.

BY THE GLASS

Sparkling by the glass

5 oz / BTL

anticavigna prosecco extra dry, it

14. / 60.

White by the glass

5 oz / 8oz / BTL

fontamara pinot grigio, it

9. / 14.5 / 44.

Red by the glass

fontamara quattro, it

9. / 14.5 / 44.

BY THE BOTTLE

Sparkling by the bottle

anticavigna prosecco extra dry, it

60.

domaine chandon brut, ca

88.

veuve cliquot brut champagne, fr

200.

White by the bottle

vecchia cantina campaltino bianco, it

45.

salvaterra pinot grigio, it

50.

tenuta santome sauvignon blanc, it

55.

rebel chardonnay, on

65.

plan b! riesling, au

75.

blazon chardonnay, ca

80.

antonutti traminer aromatico, it

84.

Red by the bottle

vecchia cantina campaltino rosso, it

45.

laurent miquel night harvest, fr

48.

tinedo tempranillo ja! ‘organic’, es

55.

rebel pinot noir, on

65.

punti ferrer malbec gran reserva, cl

69.

pasetti, fonte romana montepulciano, abruzzo, it

70.

domaine de sermezy beaujolais morgon, fr

72.

montogoli rosso veronese, it

75.

zardini amarone della valpolicella, it

120.

everyday wines cabernet sauvignon, ca

130.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 10.

char siu, mexican topping

GRANDPA’S FUN GUO

3pcs / 10.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 11.

beef short rib, caramelized onions, emmental mornay

CHILI CRAB SIU MAI

4pcs / 12.

flower crab, pork, shrimp, singapore chili sauce

KALBI BEEF BAO

2pcs / 12.

beef short rib, kimchi, kewpie

LO BAK GO

8pcs / 12.

pan seared turnip cake, chorizo, har mi, pat chun vinegar

VEGETABLES

SPICY CUCUMBER SALAD

8.

sichuan soy, thai chili, sesame, radish

BRUSSELS SPROUTS

12.

deep fried, korean soy glaze, puffed wild rice

WOK FRIED BOK CHOY

12.

mirin, yamasa soy sauce, curry leaves, thai chili, singapore crunch

ROASTED BEETS

13.

miso butterscotch, d’affinois cheese, pistachios, beet powder

SMALL

SALMON MI-CUIT

20.

tom yum gai, chili oil, kaffir lime leaf, toasted pepitas

CRISPY BLACK BEAN TOFU

12.

shimeji mushroom, garlic, roasted red pepper, sesame

LAMB CROQUETTES

15.

braised lamb shank, russet potato, charred onion, lamb curry

POPCORN SHRIMP

16.

prawn crusted nobashi shrimp, sweet sambal glaze

STEAK TATAKI

19.

seared 5oz flat iron, sichuan ponzu, pickled shimeji, crispy shallot, ginger scallion vinaigrette

XO WONTONS

15.

prawn filling, chili crunch, pickled carrot, celery, dry chili

SLOW COOKED OCTOPUS

22.

gochujang glaze, rösti, thai basil, kimchi

LARGE

R&D FRIED RICE

25.

mushroom XO, porcini butter, maitake, smoked portobello, olive leaf, enoki branch, coconut rice

SICHUAN BONE MARROW

24.

braised short rib, sichuan gremolata, fermented chilies, housemade sourdough

FRIED CHICKEN

22.

karaage style, nori mayo, scallions

BLACK PEPPER CHOW MEIN

25.

singaporean black pepper, tiger prawns, bean sprouts, bok choy, bell pepper, egg noodles

@WOK_LOBSTER

65.

butter poached tail, crispy cajun claws, lobster dashi, sweet corn purée, vermicelli, lobster chip

BEST DUCK IN THE CITY

90.

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

MILLE-FEUILLE

14.

phyllo, jasmine tea, valrhona white chocolate, salted lemon caramel, compressed apple

MATCHA LAVA CAKE

14.

valrhona dark chocolate, organic matcha, toasted brown rice ice cream

PROFITEROLES

10.

pandan, mascarpone, cream cheese

ICE CREAM

5.

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

Download Menu

TAKEOUT

DIM SUM

CSB

2pcs / 10.

char siu, mexican topping

GRANDPA’S FUN GUO

3pcs / 10.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 11.

beef short rib, caramelized onions, emmental mornay

CHILI CRAB SIU MAI

4pcs / 12.

flower crab, pork, shrimp, singapore chili sauce

KALBI BEEF BAO

2pcs / 10.

beef short rib, kimchi, kewpie

LO BAK GO

8pcs / 12.

pan seared turnip cake, chorizo, har mi, pat chun vinegar

VEGETABLES

SPICY CUCUMBER SALAD

8.

sichuan soy, thai chili, sesame, radish

BRUSSELS SPROUTS

12.

deep fried, korean soy glaze, puffed wild rice

WOK FRIED BOK CHOY

12.

mirin, yamasa soy sauce, curry leaves, thai chili, singapore crunch

ROASTED BEETS

13.

miso butterscotch, d’affinois cheese, pistachios, beet powder

SMALL

CRISPY BLACK BEAN TOFU

12.

shimeji mushroom, garlic, roasted red pepper, sesame

LAMB CROQUETTES

15.

braised lamb shank, russet potato, charred onion, lamb curry

POPCORN SHRIMP

16.

prawn crusted nobashi shrimp, sweet sambal glaze

STEAK TATAKI

18.

seared 5oz flat iron, sichuan ponzu, pickled shimeji, crispy shallot, ginger scallion vinaigrette

XO WONTONS

13.

prawn filling, chili crunch, pickled carrot, celery, dry chili

LARGE

R&D FRIED RICE

25.

mushroom XO, porcini butter, maitake, smoked portobello, olive leaf, enoki branch, coconut rice

FRIED CHICKEN

21.

karaage style, nori mayo, scallions

BLACK PEPPER CHOW MEIN

25.

singaporean black pepper, tiger prawns, bean sprouts, bok choy, bell pepper, egg noodles

BEST DUCK IN THE CITY

90.

whole roasted pekin duck, roasted garlic hoisin, cucumber, leeks, steamed baos
add steamed baos +4
add extra cucumber, leeks & hoisin +2.
(check availability with server)

DESSERT

MATCHA LAVA CAKE

14.

valrhona dark chocolate, organic matcha, toasted brown rice ice cream

PROFITEROLES

10.

pandan, mascarpone, cream cheese

ICE CREAM

5.

two scoops of vanilla, ginger, red bean or green tea

Heat at Home Chef Kits

Our chef kits come with everything you need to heat and serve the perfect R&D dinner at home.
Note: we require 40 minutes’ notice to prepare your kits.

Date Night Dim Sum

serves two 52.

CSB   2pcs
crab siu mai 4pcs
grandpa’s fun guo   4pcs
french onion spring rolls   4pcs
lo bak go   4pcs
lau sa profiteroles   4pcs

R&D Favourites

serves four 120.

CSB 4pcs
R&D fried rice
fried chicken
wok fried bok choy
laksa seafood chow mein
kalbi beef don
chocolate lave cake

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.