modern canadian asian cuisine

OPEN FOR DINING

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

BOOK YOUR TABLE

TAKEOUT OR DELIVERY

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

ORDER TAKEOUT ONLINE

Delivery

Order delivery on Uber Eats.

Dining Hours

Wed & Thurs: 5pm-9pm
Fri & Sat: 5pm-10pm
Sun: 5pm-9pm

Takeout Hours

Wed-Sun: 5pm-9pm

Holiday Hours

Dec 20-23: 5pm-9pm
Dec 24-28: Closed
Dec 29 & 30: 5pm-9pm
Dec 31: 5pm-11pm
Jan 1-4: Closed

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, yuzushu, passion fruit, honey, lemon, egg white

HUSH & WONDER

15.

lavender gin, sparkling sake, crème de violette, lime

LOST AT SEA

17.

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

SAKE SLING

15.

sake, bénédictine, heering cherry, ginger, lime, soda

SZECHUAN SAZERAC

17.

rittenhouse rye whisky, palm sugar, szechuan peychaud’s, absinthe

SMOKE & MIRRORS

16.

barley shochu, gin, ginger syrup, lemon, islay scotch whisky

ORCHARD BOURBON

16.

jim beam black bourbon, japanese momo peach sake, orgeat, lemon

PANDAN EXPRESS

16.

plantation 3 yr rum, calvados brandy, pandan, coconut, orgeat

MATCHA FLIP

15.

matcha-infused gin, cointreau, whole egg

BEER

Draught

16oz

furnace room ‘dynamo’ lager

8.

furnace room ‘fountain green’ ipa

8.

maison selby belgian wit

8.

r&d seasonal draft

8.

Bottles

330ml

tsingtao

6.5

asahi

7.

kagua blanc

14.

kagua rouge

14.

BY THE GLASS

Sparkling by the glass

5 oz / BTL

tenuta santome prosecco treviso brut, it

14. / 60.

White by the glass

5 oz / 8oz / BTL

veccia cantina campaltino bianco, it

9. / 14.5 / 45.

Red by the glass

veccia cantina campaltino rosso, it

9. / 14.5 / 45.

BY THE BOTTLE

Sparkling by the bottle

tenuta santome prosecco treviso brut, it

60.

domaine chandon brut, ca

88.

veuve cliquot brut champagne, fr

200.

White by the bottle

salvaterra pinot grigio, it

50.

tenuta santome sauvignon blanc, it

55.

rebel chardonnay, on

65.

plan b! riesling, au

75.

blazon chardonnay, ca

80.

antonutti traminer aromatico, it

84.

Red by the bottle

laurent miquel night harvest, fr

48.

tinedo tempranillo ja! ‘organic’, es

55.

rebel pinot noir, on

65.

punti ferrer malbec gran reserva, cl

69.

pasetti, fonte romana montepulciano, abruzzo, it

70.

domaine de sermezy beaujolais morgon, fr

72.

montogoli rosso veronese, it

75.

zardini amarone della valpolicella, it

120.

everyday wines cabernet sauvignon, ca

130.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 11.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 10.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 12.

beef short rib, caramelized onions, emmental mornay

HOKKAIDO SCALLOP SIU MAI

4pcs / 16.

deep-fried, duroc pork, pork fat xo, singaporean chili sauce

KALBI BEEF BAO

2pcs / 12.

beef short rib, kimchi, kewpie

SZECHUAN LAMB POTSTICKERS

5pcs / 20.

doubanjiang, crispy lace, pickled chili, chinkiang vinegar, honey

LO BAK GO

6pcs / 12.

pan seared turnip cake, chorizo, har mi, pat chun vinegar

VEGETABLES

SPICY CUCUMBER SALAD

12.

tomato, red onion, sichuan soy, thai chili, sesame, radish

BRUSSELS SPROUTS

14.

deep-fried, korean soy glaze, puffed wild rice

WOK-FRIED GAI LAN

14.

“oyster sauce”, garlic, nutmeg, lotus root chip

ROASTED BEETS

14.

miso butterscotch, d’affinois cheese, pistachios, apple, beet powder

CURRIED SQUASH

14.

delicata squash, coconut curry, sesame & nori dukkah

SMALL

TOM YUM SALMON

20.

chilled coconut broth, chili oil, kaffir lime leaf, toasted pepitas

TORCHED HAMACHI

23.

bergamot, mandarin gelée, pickled ginger, baby fennel

MAPO TOFU

15.

fermented chili, silken tofu, szechuan spiced crispy tofu

BEEF TATAKI

21.

fermented jalapeño, puffed tendon, pickled shimeji, ponzu

POPCORN SHRIMP

16.

prawn crusted nobashi shrimp, sweet sambal glaze

JERK OCTOPUS

25.

potato okonomiyaki, smoked unagi sauce, charred mustard greens

LARGE

R&D FRIED RICE

26.

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

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, compressed asian pear

CAVIAR CARBONARA

32.

squid ink tagliatelle, caviar, smoked fish fumet, salmon roe, black tobiko

SWEET & SOUR IBÉRICO

45.

smoked pineapple, puffed quinoa, palm sugar, calamansi

@WOK_LOBSTER

69.

butter poached lobster, scallion oil, dashi, charred corn purée, vermicelli, lobster chip

WAGYU RIB CAP

100.

8oz snake river farms spinalis, hen of the woods, singaporean black pepper sauce, green peppercorn oil, pearl onion

BEST DUCK IN THE CITY

98.

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, red dates, pumpkin spice latte ice cream

MATCHA LAVA CAKE

15.

valrhona dark chocolate, organic matcha, toasted brown rice ice cream

PARIS-BREST

15.

yuzu mascarpone mousse, citrus compote, salted lemon caramel, pomelo

ICE CREAM

5.

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

Download Menu

TAKEOUT

DIM SUM

CSB

2pcs / 11.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 10.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 12.

beef short rib, caramelized onions, emmental mornay

KALBI BEEF BAO

2pcs / 12.

beef short rib, kimchi, kewpie

LO BAK GO

6pcs / 12.

pan seared turnip cake, chorizo, har mi, pat chun vinegar

VEGETABLES

SPICY CUCUMBER SALAD

12.

tomato, red onion, sichuan soy, thai chili, sesame, radish

BRUSSELS SPROUTS

14.

deep-fried, korean soy glaze, puffed wild rice

WOK-FRIED GAI LAN

14.

“oyster sauce”, garlic, nutmeg, lotus root chip

ROASTED BEETS

14.

miso butterscotch, d’affinois cheese, pistachios, apple, beet powder

CURRIED SQUASH

14.

delicata squash, coconut curry, sesame & nori dukkah

SMALL

TORCHED HAMACHI

23.

bergamot, mandarin gelée, pickled ginger, baby fennel

MAPO TOFU

15.

fermented chili, silken tofu, szechuan spiced crispy tofu

BEEF TATAKI

21.

fermented jalapeño, puffed tendon, pickled shimeji, ponzu

POPCORN SHRIMP

16.

prawn crusted nobashi shrimp, sweet sambal glaze

LARGE

R&D FRIED RICE

26.

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

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, compressed asian pear

CAVIAR CARBONARA

32.

squid ink tagliatelle, caviar, smoked fish fumet, salmon roe, black tobiko

SWEET & SOUR IBÉRICO

45.

smoked pineapple, puffed quinoa, palm sugar, calamansi

WAGYU RIB CAP

100.

8oz snake river farms spinalis, hen of the woods, singaporean black pepper sauce, green peppercorn oil, pearl onion

BEST DUCK IN THE CITY

98.

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)

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.

CSB   2pcs
crab siu mai 4pcs
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
chocolate lave cake

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.