In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting a Bib of the Week; we're sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s a century-old Manhattan institution or South East Asian flavors in the nation's capital, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
The idea behind R&D was to create a restaurant that blended traditional Asian flavors with modern culinary techniques. "We want R&D to push the boundaries of what Asian cuisine can be in a modern dining context," Chef Eric Chong explains. "We want it to be a place where guests could experience something both familiar and entirely new while celebrating the richness of Asian cuisine."
The result is a freewheeling menu filled with international flavors (including French, Chinese, and Korean), and dishes like the flaky sou filled with foie gras parfait, bao filled with kimchi and galbi, and the signature butter-poached lobster with scallion oil, dashi, and vermicelli.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at R&D?
R&D Fried Rice, CSB & The Best Duck in the City are our three staple dishes.
The R&D Fried Rice uses eight different kinds of mushrooms and is topped with our Singapore Crunch, which adds a unique and dynamic texture.
The CSB has been on the menu since day one, and it stands for Char Siu Bao. We make the Char Siu in house, combine it with fresh milk buns, and top it with a Mexican bun topping which is like a sweet icing that melts over top as it's being baked, creating a thin crispy sweet exterior.
The duck is a labor of love. It's an organic Ontario Pekin duck that's brined for 24 hours, blanched, and dry aged for a minimum of two weeks while brushing a solution of maltose and vinegar on it, and then slow cooked for three hours. The meat is perfectly medium rare and is ladled with hot oil to crisp and color the skin.
What price range can customers expect at R&D?
At R&D, customers can expect to spend around $40 to $70 per person, depending on their choices. We offer a range of dishes that cater to different preferences and appetites, ensuring there’s something for everyone, whether you’re looking for a casual meal or a more elaborate dining experience.
When is the best time to stop by?
The best time to stop by R&D is during dinner service on Fridays or Saturdays when the energy is vibrant, and the open kitchen is at its peak. That’s when you’ll really get the full experience of what we offer—dynamic flavors, a lively atmosphere, and dishes crafted with the utmost care.
What is your goal with R&D?
Our goal with R&D has always been to push the boundaries of what Asian cuisine can be in a modern dining context. We aim to offer an elevated dining experience that remains approachable and authentic. We want our guests to feel a connection to the food, whether through nostalgia or discovery, and to leave with a new appreciation for the depth and versatility of Asian flavors.
How would you describe your approach to food and cooking?
My approach to food and cooking is rooted in balance and creativity. I believe in respecting traditional techniques and ingredients while also being unafraid to experiment and innovate. Each dish is a fusion of flavours, textures, and ideas inspired by my childhood and travels. With my engineering background I try to work efficiently and logistically.
How did you conceive of a menu that is delicious, yet good value?
Crafting a menu that’s both delicious and of good value requires strategic sourcing and a deep appreciation for our ingredients. We work closely with our suppliers to secure the highest quality products at the best possible prices, allowing us to create dishes that make the most of each component. Additionally, we understand that Asian cuisine often carries a perception of being inexpensive, and being located in Chinatown, we are mindful of the need to offer competitive pricing while still delivering a premium dining experience.
How have you been able to maintain your standards with the rising cost of ingredients?
Maintaining our standards despite rising ingredient costs requires flexibility and creativity. We’ve focused on building strong relationships with our suppliers and exploring local, seasonal alternatives that allow us to keep quality high without inflating prices. Additionally, we’re constantly refining our processes in the kitchen to minimize waste and maximize efficiency, ensuring that every ingredient is used to its full potential.
Hero image: Pauline Yu / R&D
