modern canadian asian cuisine

Open for takeout and delivery!

NEW! You can now add wine, sake, beer and cider to your takeout order below, or to your delivery order through Door Dash or SkipTheDishes.

Takeout

Place your order for pick up through our online ordering system below.

ORDER TAKEOUT ONLINE

You can also order takeout using Ritual.

Delivery

Order for delivery through SkipTheDishes, DoorDash or Uber Eats

O&B’s Commitment to Health & Safety — Navigating COVID-19
Learn more.

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

As we continue to navigate this difficult time in the hospitality industry, we are offering a slightly reduced menu available for takeout and delivery! Order takeout by calling (416) 586-1241. Take 20% off when you add a whole pekin duck to your order. Order for delivery through DoorDash or Uber Eats.

More delivery apps coming soon!

Dinner
Drinks

Dinner

DIM SUM

CSB

2pcs / 10.

char siu, mexican topping (limited availability)

GRANDPA’S FUN GUO

3pcs / 10.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 11.

beef short rib, caramelized onions, swiss cheese, beef jus

DAN TAT

3pcs / 9.

soy gribiche, salted duck egg, cured egg yolk, housemade tart

LO BAK GO

8pcs / 12.

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

SMALL

SALMON MI-CUIT

19.

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

CHILI CRAB SALAD

22.

lump crab meat, scallop, shrimp, chili crab ice cream, avocado, crispy garlic

FOIE GRAS “PB&J”

22.

hazelnut thyme butter, ribena jelly, preserved plum jam, toasted brioche

MACAU CURRY FALAFEL

15.

yellow curry, chickpeas, sambal, spiced yoghurt, pickled shallot

POPCORN SHRIMP

16.

prawn crusted nobashi shrimp, sweet sambal glaze

KIMBAP TOSTADAS

16.

kalbi beef, kimchi salsa, sushi rice, nori tempura

SICHUAN BONE MARROW

21.

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

SLOW COOKED OCTOPUS

21.

sichuan eggplant, chengdu spice, purple soubise, octopus chip

LARGE

R&D FRIED RICE

25.

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

FRIED CHICKEN

21.

karaage style, gochujang glaze, nori mayo, scallions

LAKSA CAVATELLI

30.

crispy red snapper, handmade cavatelli, charred corn succotash, pearl onion

TAIWANESE CHOW MEIN

29.

spatchcock cornish hen, three cup sauce, crispy egg noodles, bell peppers, bok choy, bean sprouts

CURRIED LAMB CHOPS

50.

pan seared, malaysian curry jus, pine nuts, butternut squash purée, bulgur

@WOK_LOBSTER

56.

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.
(check availability with server)

VEGETABLES

BRUSSELS SPROUTS

12.

deep fried, korean soy glaze, puffed wild rice

BLACK BEAN CRISPY TOFU

12.

shimeji mushroom, garlic, roasted red pepper, sesame

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

DESSERT

MILLE-FEUILLE

13.

phyllo, apple, salted lemon caramel, jasmine tea pastry cream

NOT THAI ICED TEA

12.

roasted oolong sponge, milk tea mousse, white chocolate ganache, housemade fortune cookie

PANDAN PARADISE

10.

pineapple & passion fruit sorbet, pandan cheesecake foam, macadamia crumble, kaffir lime meringue

PROFITEROLES

10.

lau sa pastry cream

ICE CREAM

5.

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

Download Menu

Drinks

COCKTAILS

BUDDHA’S SECRET PASSION

15.

whitley neill gin, yuzu-shu, passion fruit honey, lemon juice, egg white, spiced chamomile mist

HER FAVOURITE COLOUR

16.

ungava gin, prickly pear liqueur, blue curaçao, orgeat, lime

SIXTH SPICE

16.

madras curry infused tanqueray gin, st-germain elderflower, dolin sweet vermouth, lime, sugar

RICH GIRL

17.

pike creek whisky, crème de bergamot, caramel, amaro, fig, lime, egg whites

SO FRESH SO CLEAN

20.

hennessy cognac, espolon reposado tequila, cointreau, orange, lime, angostura & molasses bitters

#RELATIONSHIPGOALS

18.

mezcal, campari, dolin sweet vermouth, sugar, ginger

FLOWERS 4 BAE

18.

belvedere vodka, floral liqueurs, lemon, sugar

TITANIC

19.

jackfruit tanqueray gin, sake, spaggle, orgeat, lemon, angostura bitters

BY THE GLASS

Sparkling by the glass

5 oz / BTL

canti prosecco, it

12. / 52.

White by the glass

fontamara pinot grigio, it

9. / 14.5 / 44.

franschhoek cellar sauvignon blanc, za

11. / 17.5 / 50.

solid ground chardonnay, ca

13. / 20.75 / 65.

Red by the glass

fontamara quattro, it

9. / 14.5 / 44.

esquinas de argento malbec, ar

11. / 17.5 / 50.

solid ground pinot noir, ca

13. / 20.75 / 65.

BY THE BOTTLE

Sparkling by the bottle

domaine chandon brut, ca

88.

louise brison brut millésime 2010, fr

150.

White by the bottle

cono sur bicicleta viognier, cl

46.

annie’s lane riesling, au

54.

mission hill reserve pinot gris, bc

68.

squealing pig sauvignon blanc, nz

70.

domaene gobelsburg kamptal riesling, at

84.

rebel chardonnay, on

84.

Red by the bottle

les jamelles merlot, fr

50.

telmo al-muvedre tinto monastrell, es

54.

hidden bench bistro rose, on

54.

garofoli monte real sangiovese, it

60.

pasetti, fonte romana montepulciano, abruzzo, it

80.

lyeth cabernet sauvignon, ca

80.

rebel pinot noir, on

84.

domaine de sermezy beaujolais morgon, fr

86.

la crema pinot noir, ca

115.

zardini amarone della valpolicella, it

150.

Download Menu

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.

photos

contact

PLEASE NOTE

Friends of R&D, these times we have all been facing are incredibly tough. To keep our guests and staff safe, we are temporarily closed. Please visit our corporate website at www.oliverbonacini.com/news for updates as we continue to monitor the situation. We look forward to reopening and serving you soon. Stay healthy and safe – let’s all do our part in flattening the curve.

Serving dinner, late night bites and drinks in Chinatown.

address

241 Spadina Ave.
Toronto, ON M5T 2E2
Street parking and lots available nearby

Get Directions

kitchen hours

Sun-Thurs: 5:30pm – 10pm
Fri & Sat: 5:30pm – 11pm

bar/lounge hours

Daily from 5:00pm

get in touch

Reservations: book online or call 416-586-1241
General Inquiries: eatmorerice@rdspadina.com
Donations: donations@oliverbonacini.com

book an event

View our event package or visit oliverbonacini.com for more venue details.

work with us

For current job opportunities, visit the R&D career page.