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

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

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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

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

THE PLUM LINE

15.

plum wine, boulard calvados, demerara syrup, lime

EMOTIONAL DAMAGE

17.

chili-infused tromba blanco tequila, pineapple, lemon, sweet chili rim

DANGEROUSLY CRUSHABLE

16.

citadelle gin, pierre ferrand dry curaçao, mango, lemon, sparkling water

BOURBON GROVE

16.

jim beam black bourbon, japanese mikan orange sake liqueur, orgeat, lemon

BEER

Draught

16oz

furnace room beardmore kölsch

8.

indie alehouse daydreamer ipa

9.

goodlot farmstead ale

10.

collective arts jam up the mash

10.

Bottles & Cans

330ml

tsingtao

6.5

asahi

7.

indie alehouse marco polo pilsner

10.

kagua blanc

14.

kagua rouge

14.

BY THE GLASS

Sparkling by the glass

5 oz / BTL

tenuta santomè prosecco treviso brut, it

14. / 60.

White by the glass

5 oz / 8oz / BTL

vineland estates unoaked chardonnay, on

9. / 14.5 / 50.

Red by the glass

meridian cabernet sauvignon, ca

9. / 14.5 / 45.

château st. jean pinot noir, ca

9. / 14.5 / 55.

BY THE BOTTLE

Sparkling by the bottle

tenuta santomè prosecco treviso brut, it

60.

veuve cliquot brut champagne, fr

200.

White by the bottle

salvaterra pinot grigio, it

50.

attems 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.

château st. jean pinot noir, ca

55.

puntí ferrer malbec gran reserva, cl

69.

domaine de sermezy beaujolais morgon, fr

72.

montigoli rosso veronese, it

75.

zardini amarone della valpolicella, it

120.

everyday wines cabernet sauvignon, ca

130.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 12.

char siu, housemade milk bun

GRANDPA’S FUN GUO

3pcs / 12.

chicken, truffle, bamboo

FRENCH ONION SPRING ROLL

3pcs / 12.

beef short rib, caramelized onions, emmental mornay

KALBI BEEF BAO

2pcs / 14.

beef short rib, kimchi, kewpie

SZECHUAN LAMB POTSTICKERS

5pcs / 20.

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

FOIE GRAS SOU

3pcs / 21.

foie gras parfait, brown butter hazelnuts, maple, brandy, puff pastry

VEGETABLES

SPICY CUCUMBER SALAD

14.

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

KALE SALAD

16.

preserved soybean dressing, pine nuts, poached pear, croutons

BRUSSELS SPROUTS

15.

deep-fried, korean soy glaze, puffed wild rice

SNOW PEA LEAVES

16.

wok-fried, duck jus, duck fat crumb

ROASTED BEETS

15.

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

SMALL

TORCHED HAMACHI

23.

bergamot, crème fraîche, baby fennel, cara cara orange

BEEF TARTARE

21.

lemongrass, galangal, sambal, coconut, rice chip

MAPO TOFU

15.

fermented chili, silken tofu, szechuan spiced crispy tofu

SHRIMP TOAST

18.

preserved lemon emulsion, brioche, brûlée lemon, chives

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, sweet sambal glaze

LARGE

R&D FRIED RICE

29.

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

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, 16-spice blend

SMOKED CAVIAR TAGLIATELLE

32.

squid ink, caviar, singaporean rosé, salmon roe, black tobiko

KING SALMON

45.

tom yum, nam phrik, asparagus, tomato oil, lime leaf

IBÉRICO CHAR SIU

45.

ginger scallion relish, soy gastrique, ontario honey

@WOK_LOBSTER

75.

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

WAGYU BEEF

100.

12oz snake river farms flat iron, hen of the woods, singaporean black pepper sauce, green peppercorn oil, pearl onion

BEST DUCK IN THE CITY

100.

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, bourbon caramel ice cream

LAVA CAKE

15.

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

ICE WINE PANNA COTTA

15.

ladyfinger banana, pecan brittle, maple granola

ICE CREAM

5.

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

Download Menu

TAKEOUT

DIM SUM

CSB

2pcs / 12.

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

VEGETABLES

SPICY CUCUMBER SALAD

12.

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

BRUSSELS SPROUTS

14.

deep-fried, korean soy glaze, puffed wild rice

ROASTED BEETS

14.

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

SNOW PEA LEAVES

15.

wok-fried, duck jus, duck fat crumb

SMALL

MAPO TOFU

15.

fermented chili, silken tofu, szechuan spiced crispy tofu

POPCORN SHRIMP

18.

prawn-crusted nobashi shrimp, sweet sambal glaze

LARGE

R&D FRIED RICE

28.

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

FRIED CHICKEN

25.

bburinkle style, umami cheese crust, 16-spice blend

IBÉRICO CHAR SIU

45.

ginger scallion relish, soy gastrique, ontario honey

WAGYU BEEF

100.

12oz snake river farms flat iron, hen of the woods, singaporean black pepper sauce, green peppercorn oil, pearl onion

BEST DUCK IN THE CITY

100.

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, bourbon caramel ice cream

LAVA CAKE

15.

valrhona dark chocolate, tonka bean ganache, toasted brown rice 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 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: 5pm–9pm
Fri & Sat: 5pm–10pm
Sun: 5pm–9pm

Takeout Hours
Wed–Sun: 5pm–9pm

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.