modern canadian asian cuisine

Dinner, Bites & Drinks 7 Nights A Week

Lucky 7’s Cocktails
$7 cocktails, 7 days a week from 5-7pm, and all night long on Mondays! Check out the menu (PDF)

Delivery & Take-Out
R&D is available for delivery on UberEats and Foodora. For pick-up, call 416-586-1241 or walk on in.

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

Sign up for our Newsletter for all the Latest News and Exclusive Events

Dinner

BAO (2PC)

CSB

8

char siu, mexican topping (limited availability)

BEEF CURRY

8

shenjian style, brisket, thai curry

CHICKEN SATAY

7

chicken thigh, nuoc cham pickles, satay aïoli, spiced peanuts

SMALL

GRANDPA’S FUN GUO (3pc)

8

chicken, truffle, bamboo

CRISPY SIU MAI (4pc)

10

pork, shrimp, R&D hot sauce, tobiko

BEEF STIR-FRY SPRING ROLLS (3pc)

9

black bean sauce, sesame oil, smoked mozzarella

POPCORN SHRIMP

15

jumbo shrimp, sweet sambal glaze, hong kong umami crumb

SCALLOP CEVICHE

12

pani puri shells, avocado, sichuan tiger’s milk

TUNA TARTARE

15

smoked egg aïoli, son-in-law sauce, shrimp chips

MAC & CHEESE

14

satay sauce, smoked cheddar, indonesian breadcrumb

SLOW COOKED OCTOPUS

18

chimichurri, gochujang aïoli, sichuan cauliflower couscous

LARGE

FRIED CHICKEN & WAFFLE

20

roasted peanuts, gong bo glaze

R&D FRIED RICE

19

ground pork, chinese olive leaf, smoked portabello, eggs, chicharrón, coconut

LAKSA SEAFOOD CHOW MEIN

24

crispy noodles, shrimp, scallop, squid, bok choy, bell peppers

TOM YUM BLACK COD

30

pan-seared, crispy “fish” skin, tom yum velouté, quinoa, kaffir oil

KALBI BEEF SHORT RIBS

27

24-hours sous-vide, tteok, kale, pickled kohlrabi

SUCKLING PIG

25

barley risotto, apple, miso, charred cabbage, pickled onion

20oz BONE-IN RIBEYE

60

canadian prime angus beef, cheung fun, singapore black pepper sauce, shimeji mushrooms

BEST DUCK IN THE CITY

76

whole roasted pekin duck, roasted garlic hoisin, cucumber, leeks, steamed baos
add steamed baos (8 pcs) +4.
add extra cucumber, leeks & hoisin +2.
(12 hour notice required – please call or book online to reserve)

VEGETABLES

MAPO TOFU

11

crispy tofu, zucchini, doubanjiang, sichuan peppercorns, peanuts

FINGERLING POTATOES

10

sous-vide in duck fat, sweet soy glaze, furikake, scallions

WOK FRIED BOK CHOY

10

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

SING JAU JAPCHAE

14

stir-fried glass noodle, shiitake, bell pepper, kale, bean sprouts

STONE BOWL BIBIMBAP

18

black rice, egg, crispy tofu, shiitake, chinese vegetables, sesame chili sauce

DESSERT

MATCHAMISU

10

milk tea lady fingers, matcha mascarpone, cocoa tuile

DEEP-FRIED HAND PIE

10

blueberry, tamarind, toasted brown rice ice cream

KAYA KRULLERS

10

coconut milk, kaya anglaise, brown butter snow

ICE CREAM

5

two scoops, vanilla, ginger, red bean or green tea 5

Download Menu

Drinks

COCKTAILS

SAME SAME BUT MANDARIN

14

absolut citron vodka, japanese mandarin orange liqueur, lychee cactus pear juice, lime

BAIORETTO

12

sake, yuzu, crème de violette, cherry heering, lemon & pear juice, simple syrup, sumac bitters

510 CAESAR

12

shiitake infused vodka, garlic hoisin, gochujang, clamato

MO’ BUBBLES

15

prosecco, momo, lemon juice, peach bitters

BUDDHA’S SECRET PASSION

15

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

MOUNT TAI

14

jim beam black bourbon, sweet vermouth, apricot liqueur, lemon juice, angostura bitters

HIMITSU ERIKISHIRU (SECRET ELIXIR)

15

rotating craft cocktail featuring edmond briottet liqueurs, ask your server for details

BY THE GLASS

Sparkling by the glass

5 oz / BTL

canti prosecco, it

12 / 52

White by the glass

5oz / 8oz / BTL

casa lunardi pinot grigio, it

9 / 14.5 / 44

franschhoek cellar sauvignon blanc, za

9 / 14.5 / 44

crios torrontés, ar

10.5 / 16.75 / 52

annie’s lane riesling, au

11 / 17.5 / 56

solid ground chardonnay, us

13 / 20.75 / 65

Red by the glass

5oz / 8oz / BTL

les jamelles merlot, fr

9 / 14.5 / 44

laurent miquel saint-chinian, fr

9 / 14.5 / 44

telmo al-muvedre tinto monastrell, es

9.5 / 15.5 / 47

hidden bench bistro rosé, on

11 / 17.5 / 56

esquinas de argento malbec, ar

11 / 17.5 / 56

solid ground pinot noir, us

13 / 20.75 / 65

BY THE BOTTLE

Sparkling by the bottle

louise brison brut millésime 2010, fr

150

White by the bottle

château de la ragotière muscadet sèvre et maine, fr

68

domaene gobelsburg kamptal riesling, at

84

domaine alain gueneau sancerre, fr

85

louis moreau chablis aoc, fr

95

Red by the bottle

garofoli monte real sangiovese, it

60

pasetti, fonte romana, montepulciano, abruzzo, it

75

lyeth cabernet sauvignon, us

80

domaine de sermezy beaujolais morgon, fr

84

la crema pinot noir, us

110

zardini amarone della valpolicella, it

130

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 3 Michelin star 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

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

holiday hours

Dec. 24-Dec. 26: Closed
Dec. 31: 5pm-12am
Jan. 1: Closed

get in touch

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

book an event

Email events@rdspadina.com or call 416-364-1211.
For event packages & venue details, visit oliverbonacinievents.com.

work with us

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

Discover the O&B Restaurant family