modern canadian asian cuisine

Dinner, Bites & Drinks 7 Nights A Week

Winterlicious 2019
Join us for our $33 dinner prix fixe from Jan 25–Feb 7. Browse the menu below and book your reservation.

Winterlicious Menu

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

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

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

Dinner

DIM SUM

CSB

2 pcs / 8.

char siu, mexican topping (limited availability)

GRANDPA’S FUN GUO

3pcs / 8.

chicken, truffle, bamboo

BEEF STIR-FRY SPRING ROLL

3pcs / 9.

black beans, onion, ginger, smoked mozzarella

PHOENIX CLAWS

8.

singapore chili sauce, chives

LO MAI GAI NIGIRI

3pcs / 8.

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

SMALL

TUNA TARTARE

15.

saku tuna, ikura, bonito jelly, smoked cauliflower cream, crispy “fish” skin

MADAI SASHIMI

19.

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

FOIE MOUSSE

20.

preserved plum, pistachios, toasted brioche

PORK HOCK SLIDERS

14.

pat chun vinegar, ginger crunch, sun-dried tomato, hawaiian sweet roll

POPCORN SHRIMP

15.

jumbo shrimp, sweet sambal glaze, hong kong umami crumb

KIMBAP TOSTADAS

16.

kalbi beef, kimchi, sushi rice, nori tempura

SLOW-COOKED OCTOPUS

18.

chimichurri, gochujang, sichuan cauliflower couscous

@WOK_LOBSTER

40.

poached to order lobster tail, lobster dashi, sweet corn purée, ikura, vermicelli

LARGE

FRIED CHICKEN

20.

korean soy glaze, furikake, scallions

R&D FRIED RICE

19.

lechon, chinese olive leaf, smoked portobello, eggs, coconut

LAKSA SEAFOOD CHOW MEIN

24.

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

NASI GORENG BIBIMBAP

20.

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

BRAISED SICHUAN LAMB SHANK

32.

udon, nappa cabbage, soy beansprouts, king oyster mushroom

20oz BONE-IN RIB EYE

65.

canadian prime angus beef, singapore black pepper sauce, bone marrow, burnt onion jam

BEST DUCK IN THE CITY

78.

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

SWEET & SPICY TOFU

11.

crispy tofu, sichuan peppercorn, thai chili, molasses, peanuts

R&D LETTUCE WRAPS

11.

chilled buckwheat noodles, carrot, tofu, bean sprouts, spicy peanut sauce

WOK-FRIED BOK CHOY

11.

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

ROASTED HEIRLOOM CARROTS

11.

caramelized miso, honey, sesame

DESSERT

MATCHAMISU

10.

milk tea lady fingers, organic matcha mascarpone, cocoa tuile

DEEP-FRIED HAND PIE

10.

wild blueberry, tamarind, toasted brown rice ice cream

MILLE-FEUILLE

10.

phyllo, apple, caramel, jasmine tea pastry cream

ICE CREAM

5.

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

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

Winterlicious

DINNER

33
choice of app, main and dessert

APPETIZERS

HOT KOREAN STEW

pork short rib, gochujang, kimchi, tofu

SCALLOP CEVICHE

ponzu, kumquat, ginger, wonton crisps

R&D LETTUCE WRAPS

chilled buckwheat noodles, carrot, tofu, beansprouts, spicy peanut sauce

PORK HOCK BAOS

pat chun vinegar, gingerbread, steamed bun

MAINS

SUCKLING PIG

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

NASI GORENG BIBIMBAP

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

SING JAU JAPCHAE

stir-fried glass noodles, bell pepper, carrot, bean sprouts

TORCHED SALMON BELLY

wok-fried vegetables, wasabi, mirin, tobiko

DESSERTS

APPLE TART

toasted miso, vanilla ice cream

CHAI PANNA COTTA

ginger crisp, mandarin compote

STICKY TOFFEE PUDDING

red date, palm sugar caramel, ginger 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 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

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.

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