modern canadian asian cuisine

OPEN WEDNESDAY TO SUNDAY

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

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Order Takeout

Delivery

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

Location

241 Spadina Ave.
Toronto, ON M5T 2E2

416-586-1241

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eat & drink

DRINKS

COCKTAILS

BUDDHA’S SECRET PASSION

19.

whitley neill gin, yuzu, sake, passion fruit, honey, lemon, egg white

LOST AT SEA

17.

black tea-infused rum, kocha tea umeshu, amaro montenegro, aperol, lime, honey

EMOTIONAL DAMAGE

17.

thai chili tequila, curaçao, caramelized pineapple cordial, lime

LAVENDER HAZE

16.

gin, crème de violette, lemon, lavender, honey

SMOKE & MIRRORS

18.

gin, sake, lemongrass, ginger, galangal, laphroaig

MAI THAI

16.

lime leaf rum, jamaican rum, curaçao, almond orgeat, lime

FORBIDDEN OLD FASHIONED

18.

tonka bean bourbon, rye, palm sugar, black walnut bitters

LYCHEE MARTINI

16.

vodka, crème de lychee, cactus pear, lemon

BEER & CIDER

Draught

16oz

unibroue blanche de chambly

9.

sapporo

9.

goodlot mellow gold ale

10.

Bottles & Cans

tsingtao

330ml / 7.

collective arts circling the sun cider

473ml / 9.

tokyo white

330ml / 12.

kagua blanc

330ml / 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

baywood cellars chardonnay, ca

11. / 17. / 55.

Red by the glass

baywood cellars cabernet sauvignon, ca

11. / 17. / 55.

BY THE BOTTLE

Sparkling by the bottle

tenuta santomè prosecco treviso brut, it

60.

josep masachs mas fi cava brut, es

60.

veuve cliquot brut champagne, fr

200.

White by the bottle

antonutti collevento 921 sauvignon blanc, it

55.

tenuta santomè pinot grigio, it

60.

tenuta santomè chardonnay, it

60.

puntí ferrer sauvignon blanc, ch

60.

plan b! riesling, au

75.

antonutti traminer aromatico, it

84.

Red by the bottle

puntí ferrer reserva pinot noir, ch

60.

tenuta santomè moro 41 merlot, it

60.

tinedo ja! tempranillo, es

65.

montigoli rosso veronese, it

75.

villa pillo borgoforte super tuscan, it

90.

everyday wines cabernet sauvignon, ca

120.

pillitteri exclamation cabernet franc, on

150.

Download Menu

WINTERLICIOUS

available Jan 27–Feb 9

DINNER

55. per person
choice of appetizer, main & dessert

APPETIZERS

BEET SALAD (V)

apple glaze, candied pecans, pomelo, brown butter

TONKATSU BAO

crispy pork cutlet, smoked plum sauce, okonomiyaki slaw

HOT & SOUR DUCK SOUP

duck confit, bamboo, wood ear mushrooms, tofu skin

LAMB SPIDUCCI

satay marinade, candied peanuts, indo-mayo

MAINS

R&D FRIED RICE (V)

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

FRIED CHICKEN & EGG WAFFLE

chili crisp, osprey bluffs honey, 16-spice blend

CANTONESE-STYLE CAVATELLI

braised brisket, red bean curd, swiss chard, black vinegar

KING SALMON POKE

’nduja xo, smoked shoyu, benishouga aïoli, ikura

DESSERTS

“DOU FU FA” (V)

soy milk flan, osmanthus, milk tea caramel

STICKY TOFFEE PUDDING (V)

palm sugar toffee, caramelized apples, cinnamon & apple ice cream

FLOURLESS CHOCOLATE TORTE (V)

salted plum caramel, cream cheese mousse

(V) vegetarian

FEATURE DRINKS

FORBIDDEN OLD FASHIONED

13.

tonka bean infused maker’s mark bourbon, palm sugar syrup, black walnut bitters

EMOTIONAL DAMAGE

13.

thai chili hornitos tequila, dry curaçao, caramelized pineapple syrup, lime

GINGERLY SIP (NON-ALC)

10.

monday gin, ginger syrup, lemon juice, ginger beer

DINNER

Please note that our menu will be shortened during Winterlicious (January 27–February 9).

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 25.

chicken, brown butter leeks, porcini, fresh black truffle

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

DELICATA SQUASH

16.

japanese curry, pumpkin seed crumb, maple syrup

KALE SALAD

16.

preserved soybean dressing, pine nuts, poached pear, croutons

SNOW PEA LEAVES

16.

fermented chili butter, typhoon shelter crumb, lemon

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, wild rice

CHARRED BROCCOLINI GOMAE

16.

peanut dressing, spiced nuts, roasted garlic

SMALL

BEEF TARTARE

21.

lemongrass, galangal, sambal, coconut, rice chip

MAPO TOFU

16.

fermented chili, silken tofu, szechuan spiced crispy tofu

SHRIMP TOAST

20.

preserved lemon emulsion, brioche, brûlée lemon, chives

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

FRIED CHICKEN

25.

chili crisp, osprey bluffs honey, 16-spice blend

LARGE

R&D FRIED RICE

31.

mushroom xo, porcini butter, maitake, olive leaf, singapore crunch

HAINAN CHICKEN RICE

37.

heritage chicken roulade, kecap manis, garlic sambal, ginger confit

CANTONESE-STYLE CAVATELLI

35.

braised brisket, red bean curd, swiss chard, black vinegar

IBÉRICO CHAR SIU

45.

ginger scallion, wildflower honey, jus

@WOK_LOBSTER

75.

lobster dashi, charred corn, vermicelli, poached tail

WAGYU BEEF

120.

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

BEST DUCK IN THE CITY

120.

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, medjool dates, caramelized apples, calvados cinnamon ice cream

LAVA CAKE

15.

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

(baked to order, please allow 15 minutes)

CRÈME BRÛLÉE

15.

hong kong milk tea, sweetened condensed milk, turbinado sugar

ICE CREAM

5.

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

Download Menu

Download Allergen Menu

TAKEOUT

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 25.

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

DELICATA SQUASH

16.

japanese curry, pumpkin seed crumb, maple syrup

BRUSSELS SPROUTS

16.

deep-fried, korean soy glaze, puffed wild rice

CHARRED BROCCOLINI GOMAE

16.

peanut dressing, spiced nuts, roasted garlic

SMALL

MAPO TOFU

16.

fermented chili, silken tofu, szechuan spiced crispy tofu

SHRIMP TOAST

20.

preserved lemon emulsion, brioche, brûlée lemon, chives

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

FRIED CHICKEN

25.

chili crisp, osprey bluffs honey, 16-spice blend

LARGE

R&D FRIED RICE

31.

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

HAINAN CHICKEN RICE

37.

heritage chicken roulade, kecap manis, garlic sambal, ginger confit

CANTONESE-STYLE CAVATELLI

35.

braised brisket, red bean curd, swiss chard, black vinegar

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

DESSERT

STICKY TOFFEE PUDDING

15.

palm sugar toffee, medjool dates, caramelized apples, calvados cinnamon ice cream

LAVA CAKE

15.

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

VALENTINE'S

available February 14

KUSSHI OYSTERS

yuzu kosho, nashi pear, lime

DIM SUM DUO

hokkaido scallop siu mai, black truffle fun guo

KOSHIHIKARI RISOTTO

chilean snow crab, lobster butter, snap peas

A5 WAGYU TENDERLOIN

wasabi jus, pomme purée, king oyster mushroom

CHOCOLATE TART

valrhona jivara, hazelnut, crème fraîche

120. per person

participation of the entire table is required

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.