modern canadian asian cuisine

OPEN WEDNESDAY TO SUNDAY

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

Book your table

Summerlicious

Join us for Chef Eric Chong’s fun and flavourful $45 prix fixe menu from Aug 12-28!

View Menu

Delivery

Order delivery on Uber Eats.

Dining Hours

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

Takeout Hours

Wed-Sun: 5pm–9pm

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

SUMMERLICIOUS (aug 12–28)

available from Aug 12–28

DINNER

45. per person
choice of appetizer, main & dessert

APPETIZERS

HEIRLOOM TOMATO SALAD (V)

seasonal tomatoes, szechuan soy, red onion, thai chili, sesame, radish

JERK PORK BAO

braised duroc pork shoulder, crispy shallots, bread & butter pickle

POPCORN SHRIMP

prawn-crusted nobashi shrimp, laksa mayonnaise

LAMB SPIDUCCI

satay marinade, indonesian spiced nuts, satay aïoli

MAINS

R&D FRIED RICE (V)

mushroom xo, wild mushroom ragoût, olive leaf, singapore crunch

FRIED CHICKEN

bburinkle style, umami cheese crust, 16-spice blend

PANANG BEEF CURRY

braised brisket, fermented fresno, thai basil, snap peas, jasmine rice

WONTON NOODLE SOUP

lai fun, ma la soup, prawn wonton, bok choy

DESSERTS

RICE PUDDING (V)

palm sugar, preserved fruit, condensed milk

FLOURLESS CHOCOLATE TORTE (V)

valrhona dark chocolate, sour cherry, amaretto ice cream

SWEET CORN PANNA COTTA (V)

caramel popcorn, cornflakes, wild blueberries

(V) vegetarian

FEATURE DRINKS

DANGEROUSLY CRUSHABLE

13.

roku gin, mango, lemon, sparkling water, mint

BOURBON GROVE

13.

maker’s mark bourbon, mandarin sake liqueur, orgeat, lemon

HIDEK-ER (non-alc)

8.

hp juniper classic gin (0.5% abv), honey, green tea, lime

—

BEER

high park new friends session ipa

8.

—

WINES

(5oz) 9. / (8oz) 14.5 / (btl) 45.

whitecliff sauvignon blanc

yalumba viognier

henry of pelham rosé

henry of pelham old vines baco noir

luigi bosca malbec

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

THE PLUM LINE

15.

plum wine, boulard calvados, demerara syrup, lime

EMOTIONAL DAMAGE

17.

chili-infused tromba blanco tequila, pineapple, lemon, sweet chili rim

DANGEROUSLY CRUSHABLE

16.

citadelle gin, pierre ferrand dry curaçao, mango, lemon, sparkling water

BOURBON GROVE

16.

jim beam black bourbon, japanese mikan orange sake liqueur, orgeat, lemon

BEER

Draught

16oz

unibroue blanche de chambly

8.

indie alehouse daydreamer ipa

9.

goodlot farmstead ale

10.

collective arts jam up the mash

10.

Bottles & Cans

330ml

tsingtao

6.5

asahi

7.

kagua blanc

14.

kagua rouge

14.

BY THE GLASS

Sparkling by the glass

5oz / BTL

tenuta santomè prosecco treviso brut, it

14. / 60.

White by the glass

5oz / 8oz / BTL

vineland estates unoaked chardonnay, on

9. / 14.5 / 45.

tenuta santomè pinot grigio, it

10. / 16. / 50.

Red by the glass

meridian cabernet sauvignon, ca

9. / 14.5 / 45.

château st. jean pinot noir, ca

10. / 16. / 50.

BY THE BOTTLE

Sparkling by the bottle

tenuta santomè prosecco treviso brut, it

60.

veuve cliquot brut champagne, fr

200.

White by the bottle

salvaterra pinot grigio, it

50.

attems sauvignon blanc, it

55.

rebel chardonnay, on

65.

plan b! riesling, au

75.

antonutti traminer aromatico, it

84.

Red by the bottle

laurent miquel night harvest, fr

48.

château st. jean pinot noir, ca

55.

domaine de sermezy beaujolais morgon, fr

72.

montigoli rosso veronese, it

75.

zardini amarone della valpolicella, it

120.

everyday wines cabernet sauvignon, ca

130.

pillitteri exclamation cabernet franc, on

150.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 14.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 14.

beef short rib, caramelized onions, emmental mornay

HOKKAIDO SCALLOP SIU MAI

4pcs / 16.

chili, sesame, gochujang, maggi

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

SZECHUAN LAMB POTSTICKERS

5pcs / 20.

doubanjiang, crispy lace, pickled chili, chinkiang vinegar, honey

FOIE GRAS SOU

3pcs / 21.

foie gras parfait, brown butter hazelnuts, maple, brandy, puff pastry

VEGETABLES

HEIRLOOM TOMATO SALAD

16.

seasonal tomatoes, szechuan soy, red onion, thai chili, sesame, radish

KALE SALAD

16.

preserved soybean dressing, pine nuts, poached pear, croutons

BRUSSELS SPROUTS

16.

deep-fried, korean soy glaze, puffed wild rice

SNOW PEA LEAVES

16.

wok-fried, duck jus, duck fat crumb

CHARRED BROCCOLINI GOMAE

16.

peanut dressing, spiced nuts, roasted garlic

SMALL

HAMACHI SASHIMI

23.

gin-cured, citrus foam, pickled jalapeño, mint, crème fraîche

BEEF TARTARE

21.

lemongrass, galangal, sambal, coconut, rice chip

MAPO TOFU

16.

fermented chili, silken tofu, szechuan spiced crispy tofu

SHRIMP TOAST

19.

preserved lemon emulsion, brioche, brûlée lemon, chives

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, laksa mayo

LARGE

R&D FRIED RICE

29.

mushroom xo, porcini butter, maitake, smoked portobello, olive leaf, singapore crunch, coconut rice

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, 16-spice blend

CHILI CRAB TONNARELLI

37.

traditional handmade pasta, dungeness crab, lobster, pecorino crotonese, espelette

KING SALMON

44.

tom yum, nam phrik, asparagus, tomato oil, lime leaf

IBÉRICO CHAR SIU

45.

ginger scallion relish, ontario honey, five-spice pork jus

@WOK_LOBSTER

75.

butter poached lobster, scallion oil, dashi, charred corn purée, vermicelli, lobster chip

WAGYU BEEF

120.

a5 japanese wagyu strip loin, black pepper bordelaise, duck fat potato pavé, caramelized shallots

BEST DUCK IN THE CITY

110.

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, red dates, bourbon caramel ice cream

LAVA CAKE

15.

valrhona dark chocolate, tonka bean ganache, toasted brown rice ice cream

ICE WINE PANNA COTTA

15.

ladyfinger banana, pecan brittle, maple granola

ICE CREAM

5.

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

Download Menu

TAKEOUT

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 14.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 14.

beef short rib, caramelized onions, emmental mornay

HOKKAIDO SCALLOP SIU MAI

4pcs / 16.

chili, sesame, gochujang, maggi

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

VEGETABLES

HEIRLOOM TOMATO SALAD

16.

seasonal tomatoes, szechuan soy, red onion, thai chili, sesame, radish

BRUSSELS SPROUTS

16.

deep-fried, korean soy glaze, puffed wild rice

CHARRED BROCCOLINI GOMAE

16.

peanut dressing, spiced nuts, roasted garlic

SNOW PEA LEAVES

15.

wok-fried, duck jus, duck fat crumb

SMALL

MAPO TOFU

16.

fermented chili, silken tofu, szechuan spiced crispy tofu

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, laksa mayo

LARGE

R&D FRIED RICE

28.

mushroom xo, porcini butter, maitake, smoked portobello, olive leaf, singapore crunch, coconut rice

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, 16-spice blend

IBÉRICO CHAR SIU

45.

ginger scallion relish, ontario honey, five-spice pork jus

WAGYU BEEF

120.

a5 japanese wagyu strip loin, black pepper bordelaise, duck fat potato pavé, caramelized shallots

CHILI CRAB TONNARELLI

37.

traditional handmade pasta, dungeness crab, lobster, pecorino crotonese, espelette

DESSERT

STICKY TOFFEE PUDDING

15.

palm sugar toffee, red dates, bourbon caramel ice cream

LAVA CAKE

15.

valrhona dark chocolate, tonka bean ganache, toasted brown rice ice cream

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

hours

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

Takeout Hours
Wed–Sun: 5pm–9pm

address

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

Get Directions

get in touch

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.