modern canadian asian cuisine

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OPEN WEDNESDAY TO SUNDAY

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

Book your table

Order Takeout

Delivery

Order delivery on Uber Eats.

Dining Hours
Wed & Thurs: 5–9pm
Fri & Sat: 5–10pm
Sun: 5–9pm
Takeout Hours
Wed–Sun: 5–9pm
Holiday Hours
Dec 24–26: Closed
Dec 31: 5–11pm
Jan 1: 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, yuzu, sake, passion fruit, honey, lemon, egg white

JIANGSHI

17.

sake, lillet, cointreau, ginger, lime, thai basil

PLUM ROYALE

17.

plum wine, gin, soju, lemon

TOASTED ICHIGO

19.

dead man’s fingers spiced rum, cosmo sake, strawberry, toasted black peppercorn, lime, egg white

LAVENDER HAZE

16.

gin, crème de violette, lemon, lavender, honey

BLOOD MOON

18.

sake, campari, red vermouth, kalamansi, honey

EMOTIONAL DAMAGE

17.

hibiscus tequila, sea buckthorn, jalapeño, agave

MAI THAI

16.

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

A.B.O.

18.

bourbon, rum barrel aged rye, apple butter, black tea bitters

BEER & CIDER

Draught

16oz

burdock brewery rice lager

9.

sapporo

9.

bellwoods brewery jutsu pale ale

9.

rotating tap
(ask your server)

10.

Bottles & Cans

tsingtao

330ml / 7.

lost craft apple cider

473ml / 9.

tokyo white

330ml / 12.

BY THE GLASS

Sparkling by the glass

5oz / BTL

masachs mas fi dignitat cava, es

14. / 60.

White by the glass

5oz / 8oz / BTL

tenuta santomè pinot grigio, it

11. / 17. / 55.

azahar vino verde, pt

12. / 18. / 60.

Red by the glass

baywood cellars cabernet sauvignon, ca

11. / 17. / 55.

puntí ferrer reserva pinot noir, ch

12. / 18. / 60.

Rosé by the glass

zinio rosado, es

11. / 17. / 55.

Japanese plum wine

umeshu: sweet japanese plum wine

14. / — / —

BY THE BOTTLE

Sparkling by the bottle

antica vigna prosecco extra dry, it

60.

White by the bottle

baywood cellars chardonnay, ca

55.

misty cove estate sauvignon blanc, au

70.

plan b! riesling, au

75.

antonutti traminer aromatico, it

84.

Red by the bottle

tinedo ja! tempranillo, es

65.

zinio garnacha, es

70.

montigoli rosso veronese, it

75.

villa pillo borgoforte super tuscan, it

90.

everyday wines cabernet sauvignon, ca

120.

SAKE

2oz / 12oz / BTL

dewazakura oka ginjo, jp

10. / 55. / 100.

NON-ALC

POP

3.5

coke, diet coke, sprite, ginger ale

LYCHEE CACTUS PEAR

6.

GINGERLY SIP

11.

monday non-alcoholic gin, ginger beer, lime

PASSION FRUIT MOJITO

8.

passion fruit, honey, mint, lime, soda

LAVENDER LEMONADE

8.

lavender, honey, lemon, soda

Download Menu

DINNER

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

FRENCH ONION SPRING ROLL

3pcs / 15.

beef short rib, caramelized onions, emmental mornay

PORK & CRAB SIU MAI

4pcs / 18.

chilean snow crab, red thai curry, coconut, lime leaf

SHRIMP TOAST

20.

preserved lemon emulsion, milk bread, lemon, chives

GRANDPA’S FUN GUO

3pcs / 25.

chicken, brown butter leeks, porcini, fresh black truffle

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

FOIE GRAS SOU

2pcs / 14.

foie gras parfait, sour cherry, hazelnuts, maple

SMALL

KALE CAESAR

16.

shio koji, miso, parmesan, pine nuts

CHARRED BROCCOLI

16.

’nduja xo, aged cheddar sauce, wild rice

BEEF TARTARE

21.

lemongrass, galangal, sambal, coconut, rice chip

HIRAMASA SASHIMI

24.

fermented jalapeño, tangerine, ginger crème fraîche

WOK-FRIED LONG BEAN

16.

preserved black beans, lap cheong, crispy garlic

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, pepitas

TTEOKBOKKI

18.

spicy korean rice cakes, water spinach, onion, parmesan

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

CRISPY SQUID

24.

typhoon shelter crumb, leek butter, thai chili

LARGE

FRIED CHICKEN

28.

mandarin gastrique, 16-spice blend, yunnan chili

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

DANDAN MIAN

37.

szechuan style, dry-aged beef, pistachios, chitarrine, pickles

IBÉRICO CHAR SIU

45.

roasted pluma, scallion, wildflower honey, natural jus

BLACK COD

46.

shrimp butter, thai basil pesto, preserved ramp

@WOK_LOBSTER

75.

lobster dashi, roasted corn, vermicelli, poached tail

WAGYU BEEF

120.

a5 japanese wagyu strip loin, ponzu borderlaise, pomme purée, pearl onion

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

KALAMANSI TART

15.

kalamansi curd, citrus meringue, almond crust

UBE PANNA COTTA

15.

guava jam, condensed milk, mango

ICE CREAM

5.

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

Download Menu

Download Allergen Menu

TAKEOUT

DIM SUM

CSB

2pcs / 14.

char siu, housemade milk bun

FRENCH ONION SPRING ROLL

3pcs / 15.

beef short rib, caramelized onions, emmental mornay

PORK & CRAB SIU MAI

4pcs / 18.

chilean snow crab, red thai curry, coconut, lime leaf

SHRIMP TOAST

20.

preserved lemon emulsion, milk bread, lemon, chives

GRANDPA’S FUN GUO

3pcs / 25.

chicken, brown butter leeks, porcini, fresh black truffle

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

SMALL

FINGERLING POTATOES

16.

szechuan chimichurri, sambal oelek, dijon, san marzano

CHARRED BROCCOLI

16.

’nduja xo, aged cheddar sauce, wild rice

SEA BREAM TARTARE

24.

jalapeño ponzu, bonito mayo, foie gras, shiso

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, pepitas

TTEOKBOKKI

18.

spicy korean rice cakes, water spinach, onion, parmesan

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, laksa mayo

LAMB SPIDUCCI

20.

satay marinade, candied peanuts, indo-mayo

LARGE

FRIED CHICKEN

28.

mandarin gastrique, 16-spice blend, yunnan chili

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

DANDAN MIAN

37.

szechuan style, dry-aged beef, pistachios, chitarrine, pickles

IBÉRICO CHAR SIU

45.

grilled pluma, ginger, scallion, wildflower honey, jus

BLACK COD

46.

shrimp butter, thai basil pesto, preserved ramp

WAGYU BEEF

120.

a5 japanese wagyu strip loin, ponzu borderlaise, pomme purée, pearl onion

DESSERT

STICKY TOFFEE PUDDING

15.

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

KALAMANSI TART

15.

kalamansi curd, citrus meringue, almond crust

NYE

available December 31

A5 WAGYU TARTARE

foie gras, kishibori shoyu, wasabi

–

R&D DIM SUM TRIO

char siu bao, black truffle fun guo, pork & crab siu mai

–

AMADAI

lobster bisque, salt spring mussels, snow pea tips

–

DUCK BREAST

lap mei fan, hoisin jus, preserved duck yolk

–

PANDAN TART

white chocolate, coffee crémeux, hazelnuts

130. per person

excludes tax & gratuity

RESERVE

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

hours

Dining Hours
Wed & Thurs: 5–9pm
Fri & Sat: 5–10pm
Sun: 5–9pm
Takeout Hours
Wed–Sun: 5–9pm
Holiday Hours
Dec 24–26: Closed
Dec 31: 5–11pm
Jan 1: Closed

address

241 Spadina Ave.
Toronto, ON M5T 2E2
Street parking and lots available nearby

Get Directions

get in touch

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.

Discover the O&B Restaurant family

modern canadian asian cuisine

GIVE AN O&B GIFT CARD!

OPEN WEDNESDAY TO SUNDAY

Location

Sign up for our Newsletter for all the Latest News and Exclusive Events

eat & drink

COCKTAILS

BUDDHA’S SECRET PASSION

19.

JIANGSHI

17.

PLUM ROYALE

17.

TOASTED ICHIGO

19.

LAVENDER HAZE

16.

BLOOD MOON

18.

EMOTIONAL DAMAGE

17.

MAI THAI

16.

A.B.O.

18.

BEER & CIDER

Draught

16oz

burdock brewery rice lager

9.

sapporo

9.

bellwoods brewery jutsu pale ale

9.

rotating tap (ask your server)

10.

Bottles & Cans

tsingtao

330ml / 7.

lost craft apple cider

473ml / 9.

tokyo white

330ml / 12.

BY THE GLASS

Sparkling by the glass

5oz / BTL

masachs mas fi dignitat cava, es

14. / 60.

White by the glass

5oz / 8oz / BTL

tenuta santomè pinot grigio, it

11. / 17. / 55.

azahar vino verde, pt

12. / 18. / 60.

Red by the glass

baywood cellars cabernet sauvignon, ca

11. / 17. / 55.

puntí ferrer reserva pinot noir, ch

12. / 18. / 60.

Rosé by the glass

zinio rosado, es

11. / 17. / 55.

Japanese plum wine

umeshu: sweet japanese plum wine

14. / — / —

BY THE BOTTLE

Sparkling by the bottle

antica vigna prosecco extra dry, it

60.

White by the bottle

baywood cellars chardonnay, ca

55.

misty cove estate sauvignon blanc, au

70.

plan b! riesling, au

75.

antonutti traminer aromatico, it

84.

Red by the bottle

tinedo ja! tempranillo, es

rotating tap
(ask your server)