modern canadian asian cuisine

OPEN WEDNESDAY TO SUNDAY

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

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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

SHIBUYA STREET

18.

suntory toki japanese whisky, rum, jasmine tea syrup, chinese bitters

C.C.P.

17.

crème de cassis, coconut rum, white rum, pineapple, lemon

JIANGSHI

17.

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

PANTON PEACH

16.

ceylon-infused white rum, soju, cointreau, cardamom peach honey syrup, lemon, black tea bitters

PLUM ROYALE

17.

plum wine, gin, soju, lemon

EMOTIONAL DAMAGE

17.

hibiscus tequila, sea buckthorn, jalapeño, agave

BEER & CIDER

Tap

16oz

rotating tap (ask your server)

10.

burdock brewery rice lager

9.

blood brothers brewing the inner eye pale ale

9.

sapporo

9.

Bottles & Cans

tsingtao lager

473ml / 7.

no boats on sunday cider

473ml / 9.

tokyo white

473ml / 9.

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 vinho verde, pt

12. / 18. / 60.

domaine chante bise origine nature blanc, fr

13. / 20. / 65.

Rosé by the glass

5oz / 8oz / BTL

patòn-clemente tempranillo rosé, es

9. / 15. / 50.

tenuta santomè rosé, it

11. / 17. / 55.

Red by the glass

baywood cellars cabernet sauvignon, ca

11. / 17. / 55.

gota prunus private selection, pt

13. / 20. / 65.

domaine chante bise origine nature rouge, fr

17. / 28. / 80.

Japanese plum wine

umeshu: sweet japanese plum wine

14. / — / —

BY THE BOTTLE

Sparkling by the bottle

antica vigna prosecco extra dry, it

60.

veuve clicquot brut champagne, fr

200.

White by the bottle

goldorado chardonnay, ca

70.

domaine roger perrin cuvée laura, fr

70.

plan b! od riesling, au

75.

fontanassa cà adua gavi, it

85.

Red by the bottle

montigoli rosso veronese, it

75.

villa pillo borgoforte super tuscan, it

90.

blazon pinot noir, ca

100.

domaine roger perrin vielles vignes, fr

100.

château fleur haut gaussens bordeaux supérieur, fr

110.

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

10.

monday non-alcoholic gin, ginger beer, lime

PASSION FRUIT MOJITO

10.

passion fruit, honey, mint, lime, soda

R&D LEMONADE

8.

lavender or thai basil ginger

AFTER-DINNER

please ask your server for a full liquor & liqueur list

Scotch

1oz / 2oz

johnny walker red label

10. / 18.

the glenlivet 12 yr

14. / 22.

macallan 14 yr

18. / 28.

oban 14 yr

24. / 38.

rémy martin vsop

22. / 36.

rémy martin xo

36. / 62.

Bourbon

basil hayden

15. / 23.

woodford reserve

15. / 23.

Tequila

patrón silver

17. / 27.

patrón añejo

19. / 30.

Download Menu

DINNER

DIM SUM

CSB

2pcs / 15.

char siu, housemade milk bun

SPINACH DIP SPRING ROLL

3pcs / 15.

gruyère, pecorino romano, pickled jalapeño

PORK & CRAB SIU MAI

4pcs / 18.

dungeness crab, shrimp, red thai curry, coconut

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 / 15.

beef short rib, kimchi, kewpie

FOIE GRAS SOU

2pcs / 14.

foie gras parfait, sour cherry, hazelnuts, maple

SMALL

BABY GEM SALAD

16.

preserved beancurd, pine nut confit, cilantro dressing

VIETNAMESE BEEF CARPACCIO

22.

nuóc châm, crispy garlic, thai basil

SALMON SASHIMI

24.

heirloom tomato, yuzu kosho, smoked kalamata olive

WOK-FRIED LONG BEAN

16.

preserved black beans, lap cheong, crispy garlic

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, nori crisp

BROCCOLINI

16.

’nduja xo, peanut gomae, shio koji

YU XIANG EGGPLANT

16.

chili crisp, chipotle, ramps

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, crustacean emulsion

LAMB SPIDUCCI

18.

gochujang, wasabi peas, korean furikake

CRISPY SQUID

24.

typhoon shelter crumb, leek butter, thai chili

LARGE

FRIED CHICKEN

29.

mandarin gastrique, 16-spice blend, togarashi chili

R&D FRIED RICE

33.

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

CAVATELLI

34.

mala spices, oyster mushrooms, doubanjiang, dry-aged pork

LAMB CHOW MEIN

36.

xinjiang style, fresh tagliatelle, lamb jus

IBÉRICO CHAR SIU

46.

roasted pluma, scallion, wildflower honey, natural jus

CHICKEN FRIED SKATE

37.

chili & ramp rémoulade, cured egg yolk, housemade preserves
limited availability

@WOK_LOBSTER

75.

lobster dashi, caramelized carrot purée, 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

16.

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

CALPICO PANNA COTTA

16.

raspberry & milk sorbet, skyr yoghurt, garden basil

MOLTEN LAVA CAKE

16.

valrhona ivoire, lau sa, raspberry

ICE CREAM

5.

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

Download Menu

Download Allergen Menu

TAKEOUT

DIM SUM

CSB

2pcs / 15.

char siu, housemade milk bun

SPINACH DIP SPRING ROLL

3pcs / 15.

gruyère, pecorino romano, pickled jalapeño

PORK & CRAB SIU MAI

4pcs / 18.

dungeness crab, shrimp, red thai curry, coconut

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 / 15.

beef short rib, kimchi, kewpie

SMALL

BABY GEM SALAD

16.

preserved beancurd, pine nut confit, cilantro dressing

VIETNAMESE BEEF CARPACCIO

22.

nuóc châm, crispy garlic, thai basil

SALMON SASHIMI

24.

heirloom tomato, yuzu kosho, smoked kalamata olive

BRUSSELS SPROUTS

16.

deep-fried, chili glaze, nori crisp

BROCCOLINI

16.

’nduja xo, peanut gomae, shio koji

YU XIANG EGGPLANT

16.

chili crisp, chipotle, ramps

POPCORN SHRIMP

19.

prawn-crusted nobashi shrimp, crustacean emulsion

LAMB SPIDUCCI

18.

satay marinade, candied peanuts, indo-mayo

LARGE

FRIED CHICKEN

29.

mandarin gastrique, 16-spice blend, togarashi chili

R&D FRIED RICE

33.

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

CAVATELLI

34.

mala spices, oyster mushrooms, doubanjiang, dry-aged pork

LAMB CHOW MEIN

36.

xinjiang style, fresh tagliatelle, lamb jus

IBÉRICO CHAR SIU

46.

grilled pluma, ginger, scallion, wildflower honey, jus

CHICKEN FRIED SKATE

37.

chili & ramp rémoulade, cured egg yolk, housemade preserves
limited availability

WAGYU BEEF

120.

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

DESSERT

STICKY TOFFEE PUDDING

16.

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

COCONUT BAKED ALASKA

16.

brown butter cake, coconut sorbet, torched meringue

MOLTEN LAVA CAKE

16.

valrhona ivoire, lau sa, raspberry

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

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.