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    R&D Restaurant

    3.6 (338 reviews)
    Closed Closed

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    R&D RESTAURANT ATMOSPHERE

    What's the vibe?
    Trendy
    Moderate noise
    Good for groups

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    Recommended Reviews - R&D Restaurant

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    Crispy Squid
    Jessica L.

    This is definitely an upscale restaurant. We got the Peking duck, which you have to reserve ahead of time. For the price we paid, I was expecting the duck to be cut well and hot when served, but it was room temperature and not cut in thin slices. They cover up the poorly cut pieces under the presentation. It also cost extra to get more bao, hoisin sauce, and cucumbers, which I would have expected to be free. Presentation for all the dishes were very artistic, but the coziness and rich flavor that comes with Asian cuisine was missing. The one thing I enjoyed was the Crispy Squid, which was basically calamari. The service was otherwise great and our waitress was very kind. If you are looking for great ambience, this restaurant will satisfy it, but if you are looking for rich Asian food, I think you could go somewhere else for half the cost.

    Insta/Beli/Yelp/TikTok: @amei_eats
    Alex M.

    Overall: A // 5 stars I first visited R&D in 2023 and despite the excellent experience, it seemed to have never made it out of my large backlog of notes I've taken. Nevertheless, when I was visiting Toronto again in 2025, I was eager to make a return to try the rest of their menu. For 2023, I tried the Summerlicious menu, which was a menu of experimental dishes for the Toronto eats event, and was quite impressed by the innovative flavor profiles of every dish, especially the ones that are more Cantonese. During my second visit, their regular menu looked so great, that I couldn't tell you a single dish I didn't want to try!! The great thing about R&D is that you can't go wrong ordering as every item on the menu is tasty. During my first visit, I was able to met Eric, the owner of the restaurant and winner of Masterchef Canada S1; it was a pleasure to talk to him, watch him cook, and he was very kind checking in during the meal every few minutes to make sure everything was to expectations. During my second visit, unfortunately he was not there, but the staff was equally friendly and conversational, which contributes well into making every R&D dining experience that much better. Highly recommend. [PART I - 2023 Visit] (Lamb Skewers: A) - Impressively tender lamb with an abundance of spices and a waft-able fragrance that truly opens the appetite. Perfect appetizer. (Pork Fried Rice: A) - This looks like a humble dish, but is actually super impressive, highlighting the two popular Cantonese pork methods, cha siu and siu yuk, with the melts-in-your-mouth barbeque pork and pork chicharron. I hope this dish returns some day because it is very well crafted. (French Toast: C) - Ma Lai Go and Salted Egg Lava are two components that sound like they would work great together. I think the traditional cake is more fluffy and aerated, so the density here is a bit strange; similarly, usually a less runny custard could pair better. The hazelnut crumble adds a good crunch, and the berries are critical to add some much needed acidity. (Passionfruit Mojito: A+) - One of the highlight mocktails I've had, with the traditional forward notes of mojito taking an extra tropical detour with the passionfruit which also adds a beautiful color. [PART II - 2025 Visit] (Foie Gras Sou: A) - An intriguing appetizer that is a savory take on a cream puff with foie gras serving as the cream, and sour cherry adding as an acidic contrast. (Curry Siu Mai: B) - A pricier elevated take on the traditional siu mai, but I like the fusion of Thai flavors coming through with the mild spice and the coconut from the curry. I did find the siu mai to be a bit on the denser side, which could perhaps benefit from more fat. (Long Beans: A) - These beans are addictively tasting and impressively combines several distinct Canto flavors that work so well with each other, super impressed! There's the fat coming from the lap cheung, some earthiness from the black bean, and fresh tenderness from the bean. (R&D G&T: B) - Was very surprised to find kaffir-infused gin on the menu as I independently came up with kaffir-infused rum a few months back; love the cocktail, very refreshing and easy on the palette; the notes of calamansi are evident and coming through, though the honey may just be slightly overpowering, and the presentation mundane. (Peking Duck: A) - This duck is very peculiar as it is quite different than the ones I've had before. Notably, it uses western cooking techniques of serving it pink and fat rendered, allows the meat to be super tender and not require that traditionally large layer of fat. Additionally, the duck is aged for 24 hours, which helps build that flavor in the duck; however, this does seem to make the duck skin less crispy, which is my only critique of this dish. (Wok Lobster: A) - Show stopping presentation that truly explains the story behind the handle. If I had to guess, this appears to be an elevated take on the Cheese Lobster Yee Mein dish that is popular among the Canto regions, reimagined through feta, vermicelli, rice cracker, and wild greens which does a great job reducing the heaviness of the dish. Although I am not a fan of cheese, I think the dish worked well mostly, with most importantly the tender lobster -- however, the vermicelli was lumped together, so that remains a perplexing choice to me. (Sticky Toffee Pudding: A) - The asian spin on the toffee sauce using palm sugar is quite smart; the pairing of apple, cinnamon ice cream, and a date cake all work within the same fall flavor palette so beautifully, this is a must try dessert. The gold dust is an extra touch of elegance. Food: +1 Presentation: +1 Price: E Atmosphere: E Service: +1 Menu: +2 Overall: Insta/Beli/Yelp/TikTok: @amei_eats

    Ritwika B.

    This place has its name on the Michelin Recommendations Guide 2024 and the food was quite interesting! We tried their Michelin awarded dish R&D fried rice which came with mushroom and corn and the flavours were not something I had tasted before. The lobster vermicelli was quite good too and the Char Siu was just perfectly done! The crispy calamari was also another highlight of our night along with their truffle dimsum which was yet another delicious delight! We were also served with panna cotta towards the end of our meal coz we were celebrating a birthday which made the service extra special!

    Char siu bun
    Junior S.

    Michelin review. In case you didn't know this restaurant is on the Bib Gourmand list known for its good quality, good value cooking Food: Everything was delicious. Duck was juicy. We had it for Chinese new year. We need to order extra steamed buns to finish the whole duck. Note that you need to order the duck in advance. Service: Was quick. Very little waiting. Server was friendly. The menu was super simple with just a few items, loved the simplicity. Ambiance: Very nice interior, couldn't tell it was Chinese cuisine. Inside the restaurant there is also Daan Go Cake lab. We came during winterlicious, was surprisingly not packed. I'd definitely come back, they have my fav items on the menu, I need to try it!

    Ian L.

    I'm not sure what the low reviews here are about, but this is a restaurant that I always enjoy. For a duck that advertised as the best in the city, it certainly is in contention. It's tender, succulent, and full of flavor. The fried rice is also a must get every single time, I love the flavour and texture. I've tried a lot of the menu, and nothing has been bad, everything ranging from good to great. I wasn't quite call this place a must visit, but I would happily recommend it to anyone.

    Spread
    Keith W.

    The restaurant itself is quite novel with its artwork and interior design. As for the staff, they were knowledgeable about the price offerings. As for the taste of the items themselves - no complaints. The atmosphere was a bit louder than expected, but aside from that, this place is great. Expect to spend a pretty dime here unless you get the Peking duck and split it amongst several people!

    Tried most dim sum items and Vietnamese carpaccio. The main problem is, most items feel like fusing for the sake of fusion. Kalbi kimchi bao: too salty. Kalbi is supposed to be a bit sweet, which would have worked better with the kimchi. Spinach dip spring rolls: (forget to take a photo, but it looks like an average spring roll anyway) essentially a deep fried spanakopita. The cheese made it tasted really dense. Because of that would benefit from a dipping sauce that usually comes with spring rolls. Truffle fun guo: not bad. Curry siu mai: also too salty. Foie gras sou: also didn't work well together. Vietnamese carpaccio: the only dish where the fusion makes sense. The crispy onion/shallot worked well with the beef slices, and the sauce as well. Overall it feels like dim sum is not their strong suit. Probably should have tried a duck dish instead.

    Shrimp toast
    Angie L.

    My party went to R&D initially to try the peking duck but we also got the shrimp toast, R&D fried rice, and crispy squid. The peking duck was my favorite amongst everything that I tried due to the flavourful duck with a simple pairing of hoisin sauce and cucumber and leeks. The fried rice was interesting with the crunchy texture and I enjoyed the spices in the squid dish. The shrimp toast was the least favorite for the table. All of the dishes were salty and oily, so I personally was unable to eat as much of it. That was unfortunate because this was quite an expensive meal. Another thing to note is that if you sit at the tables closer to the kitchen, you will smell like cooking/oil. This was a decent experience overall due to the welcoming staff and unique but sophisticated plating, but it isn't somewhere I'd rush to go back to.

    Milk toast dessert with matcha ice cream
    Sabrina C.

    Came here for the best duck in the city, and it might be! The plate was more than enough for the two of us, but we also ordered their brussel sprouts and a couple drinks: the tea time mai time and Buddha's secret passion. Both drinks were good, but Buddha's secret passion went down eassyyyy. Good quality was very good, brussel sprouts nice and tender and covered in a delicious slightly sweet chilli glaze. Duck was cooked perfectly, lots of meat to get through. The baos were also so soft. We were rationing our cucumbers and onions a bit, but I don't think we had to do that. Definitely a bit different than the typical Peking duck flavour, but still so delicious. Highly recommend! We split the milk toast dessert, it was about what you expect, a little on the sweeter side. Matcha ice cream was good. Everybody was so kind and attentive, our server was so great, he helped us plan the rest of our evening. The restaurant itself is a little darker, not too loud, which I really appreciated. Overall, great spot for a special occasion, could not recommend it more. We split the bill, I paid $128 after tax and tip

    Aldo P.

    Rebel and Demon absolutely delivered. We pre-ordered the Peking duck and it was the best I've ever had. Perfectly crisp skin, juicy meat, and it went incredibly well with the bao they bring out to go with it. Easily the highlight of the night. The fried rice deserves its own shoutout. Don't sleep on it. It's rich, flavorful, and way better than you'd expect for a side dish. The Iberico pork was soft, flavorful, and cooked just right. We also tried the truffle dumplings which were delicate and packed with great flavor. Service was smooth, the atmosphere was fun, and everyone at the table had a great time. Definitely worth it, especially if you're planning to go with a group.

    Peking duck (left), brussel sprouts (right)
    Tiffany C.

    We preordered the Peking duck and it was really good, skin was perfectly crispy with succulent meat. Baos were fluffy and fresh. I wish they didn't cut the cucumber crosswise and instead cut them into strips. I found them too thin and it would be nice to have a crunch as a contrast. Decent portion as well! We also ordered the brussel sprouts per the recommendation by our server and they didn't disappoint! Great flavour, sweet and savoury! The Raspberry Calpico Panna Cotta. It was yogurt based which is why it might have been labeled "Calpico" but I didn't really find it reminiscent of Calpico. It was still enjoyable but wouldn't order again. The raspberry sorbet was nice, though. Service was superb! Our drinks were also quite tasty. I had a Panton Peach which had great cardamom and peach flavour.

    Peking duck 5/5
    Crystal L.

    Food 4.5/5 Service 4/5 Ambiance 4/5 Check out my Tiktok #SpiritedLaway for food content Most important thing is dont forget to reserve the peking duck, they need 48 hours notice! and its SUPER WORTH IT. We sat right beside the kitchen which allow us to see how everything is made and got a chance to talk to the chef which is personally think was AMAZING! Restaurant idea is adding a fancy touch on normal Chinese food Peking Duck is more thick than the regular one, but TASTE SOO JUICY AND GOOD! Highly recommend the fried rice too, deliciousssss Definitely give it a try, it is super worth it! I would say the chef table is even better experience 5/5!

    Char Sui bao
    Margaret Y.

    Excellent food would highly recommend. Brittany was great in recommending a few dishes for us to try.

    The best duck in the city (need 24 hrs advance notice) / IG: Ayeween

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