modern canadian asian cuisine

Dinner, Bites & Drinks 7 Nights A Week

Winterlicious
Join us for our $33 dinner prix fixe from Jan 31–Feb 13! View menu.

Happy Hour
Join us for beer, wine and cocktail specials daily from 5-7pm.

Take-Out
For pick-up, call 416-586-1241 or walk on in.

Best Duck in the City
If you would like to order the “Best Duck in the City,” please call the restaurant at least 24 hours prior to your reservation.

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

Dinner

DIM SUM

CSB

2pcs / 9.

char siu, mexican topping (limited availability)

GRANDPA’S FUN GUO

3pcs / 9.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 11.

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

DAN TAT

3pcs / 9.

savoury custard, dashi, tobiko, dried oyster, chives

LO MAI GAI NIGIRI

3pcs / 8.

sticky rice, slow cooked chicken, lap cheung, salted duck egg

SMALL

SALMON MI-CUIT

17.

tom yum, thai basil oil, kaffir lime leaf, toasted pepitas

MADAI SASHIMI

19.

iki jime prepared new zealand seabream, lime, kumquat, soy, mirin, crispy ginger

PAN SEARED FOIE GRAS

20.

salted peanut butter mousse, preserved plum jam, ribena jelly, toasted brioche, candied pecans

BEEF CHEEK BÁNH MÌ

12.

pickled kohlrabi, maggi dressing, sambal aïoli, cilantro slaw, housemade roll

POPCORN SHRIMP

16.

jumbo shrimp, sweet sambal glaze, hong kong umami crumb

KIMBAP TOSTADAS

16.

kalbi beef, apple kimchi, sushi rice, nori crisp

SLOW COOKED OCTOPUS

19.

chimichurri, gochujang, sichuan cauliflower couscous

CHILI CRAB OKONOMIYAKI

20.

soft-shell crab, savoury japanese pancake, R&D chili sauce,
yuzu aïoli

LARGE

FRIED CHICKEN

20.

korean soy glaze, furikake, scallions

R&D FRIED RICE

21.

roast pork belly, chinese olive leaf, smoked portabello, egg, peas, corn

LAKSA SEAFOOD CHOW MEIN

24.

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

NASI GORENG BIBIMBAP

21.

63° egg, satay chicken, shrimp chips, zucchini, thai chili, fish sauce

SICHUAN OSSO BUCO

33.

fermented chili, sichuan peppercorns, cabbage, shiitake, lo mein

@WOK_LOBSTER

55.

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

BEST DUCK IN THE CITY

80.

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

BLACK BEAN CRISPY TOFU

11.

shimeji mushroom, garlic, roasted red pepper, scallions

CHOP SUEY SLAW

11.

snap peas, asian pear, kohlrabi, bean sprouts, black fungus, carrots, wasabi peas, nuoc cham

WOK FRIED BOK CHOY

11.

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

TTEOK-BOKKI

11.

korean rice cakes, gochujang, onion, brown miso, green beans, provolone

DESSERT

AIS KACANG

12.

malaysian sundae, drunken banana ice cream, coconut sorbet, red beans, tapioca, kaya, strawberry, mango

MILLE-FEUILLE

10.

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

“VIETNAMESE COFFEE”

11.

espresso sponge, milk tea dulce de leche, callebaut chocolate mousse, fortune cookie

DOU FU FAH

7.

soy milk mousse, maple ginger syrup, puffed rice crumble

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

Winterlicious

DINNER

33
choice of app, main and dessert

APPETIZERS

ROASTED MISO SOUP

tofu, wakame, shiitake, vegetarian dashi

HONG KONG STREET FOOD

fish balls, cheung fun, yellow curry, sambal

PORK BELLY BAO

butter lettuce, kimchi, ginger scallion relish, gochujang

TORCHED ATLANTIC SALMON

tom yum, thai basil oil, kaffir lime leaf, toasted pumpkin seeds

MAINS

TUNA POKE BOWL

surimi, tobiko, seaweed salad, avocado, edamame, ponzu, kewpie mayo

R&D FRIED RICE

smoked portobello, XO duxelles, chinese olive leaf, egg, peas, corn

BEEF CURRY LO MEIN

brisket, gai lan, braised noodles, lemongrass, thai chili, coconut milk

THREE CUP CHICKEN

confit chicken, crispy noodles, bell peppers, oyster sauce

DESSERTS

RICE PUDDING

palm sugar, cinnamon, puffed rice crumble

TRES LECHES CAKE

vanilla genoise, milk tea caramel, chantilly cream

PANDAN CHEESECAKE

macadamia sand, strawberry coulis, toasted coconut

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

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

Note: We will be closed on Monday, Feb. 17 (Family Day).

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.