modern canadian asian cuisine

Please note:

In compliance with provincial legislation, we will be temporarily closed for indoor dining as of Oct 10. Takeout & delivery is still available!

Open for takeout and delivery!

Takeout

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

ORDER TAKEOUT ONLINE

Delivery

Order delivery on Uber Eats.

Takeout Hours

Wed-Sun: 3pm – 9pm

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

We offer takeout and delivery! Order takeout through our online ordering system. Order for delivery through Uber Eats. Note: not all items on the below menu are available for takeout. In compliance with provincial legislation, we will be temporarily closed for indoor dining as of Oct 10.

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, emental mornay

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

MACAU CURRY FALAFEL

15.

yellow curry, chickpeas, sambal, 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, house sourdough

SLOW COOKED OCTOPUS

21.

sichuan eggplant, chengdu spice, purple potato

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.

soft shell crab, handmade cavatelli, charred corn succotash, pearl onion

TAIWANESE LO MEIN

29.

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

CURRIED LAMB CHOPS

50.

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

@WOK_LOBSTER

60.

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, jasmine tea pastry crème, seasonal compote

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

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

domaine chandon brut, ca

88.

louise brison brut millésime 2010, fr

150.

White by the bottle

cono sur bicicleta viognier, cl

46.

crios torrontes, ar

50.

annie’s lane riesling, au

54.

solid ground chardonnay, ca

65.

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.

esquinas de argento malbec, ar

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

Chef Kits

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.

Satay Chicken Bao   2pcs
CSB   2pcs
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

Matchamisu

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.

Satay Chicken Bao   2pcs
CSB   2pcs
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

Matchamisu

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.