R&D
Asian restaurant · Kensington-Chinatown
241 Spadina Ave., Toronto, ON M5T 2E2, Canada
Highlights
Modern Asian fusion with untraditional dim sum and duck
Modern Asian fusion with untraditional dim sum and duck
"The cocktail list at Fishtown’s R&D rotates based on the season, with warming beverages in the winter and more fruity offerings in the summer. No matter when you go, you’ll always have something creative to drink, like a pizzelle-inspired milk punch called Did It All For The Cookie, or the Sneak Pecan with Tennessee whiskey, Jamaican rum, pecans, and lemon." - Annemarie Dooling
"Aaron Deary — who is also behind the drinks list at Suraya — runs the show at R&D Cocktail Bar, with excellent drinks specialist Resa Mueller behind the bar. Featuring a midcentury aesthetic and small bites on the food menu, the moody bar has a cocktail list that changes regularly, with themes like 1950s and tiki." - Tierney Plumb
"A fusion cuisine restaurant in Chinatown, born from the partnership between Chef Alvin Leung and Eric Chong, featuring untraditional dim sum with international flavors like foie gras parfait and bao with kimchi and galbi." - Kevin Chau
"Moody cocktail bar R&D on Fishtown’s restaurant-lined Frankford Avenue is known for the type of layered, unexpected drinks that make you want to work your way through the whole menu. Start with their Sparkling Lemon-inspired cocktail, then when you’re ready for a bite, pair with arancini, fries, and marinated olives." - Rachel Vigoda
"In a match made on primetime, Chef Alvin Leung was one of the judges who declared Eric Chong the winner of "MasterChef Canada’s" first season, before taking on the younger chef as his protégé. Smack dab in the middle of Chinatown, this hip, unconventional eatery is the product of their partnership, serving up just the sort of freewheeling fusion cuisine that made Chong a TV hit. The assortment of decidedly untraditional dim sum serves as a prime example, drawing upon a grab bag of international flavors, including French, Chinese and Korean, as in flaky sou filled with foie gras parfait, or bao filled with kimchi and galbi. Mains are similarly genre-defying, like a signature butter-poached lobster with scallion oil, dashi and vermicelli." - Michelin Inspector
