R&D Toronto: Bib Gourmand Guide, Menu, Chef & Reviews

Eric Chong walked away from chemical engineering to chase a culinary dream—and the gamble paid off. His restaurant R&D, born from a MasterChef Canada victory and a partnership with three-Michelin-star mentor Alvin Leung, now holds one of Toronto’s most recognizable food accolades. Tucked into the heart of Chinatown, R&D has become a go-to spot for modern Canadian Asian cuisine that pushes boundaries while staying approachable.

Location: Toronto’s Chinatown · Cuisine: Modern Canadian Asian · Michelin Status: Bib Gourmand · Owners: Eric Chong and Alvin Leung · Headed By: MasterChef Canada winner Eric Chong

The table below consolidates the key data points for R&D based on publicly available sources including the MICHELIN Guide’s official listing and the restaurant’s own website.

Is R&D a Michelin star?

R&D holds a Bib Gourmand designation, not a traditional Michelin star. The Bib Gourmand category, introduced by the Michelin Guide, recognizes restaurants offering exceptionally good food at moderate prices—a distinction that places R&D among a select group in Toronto. The Bib Gourmand status was awarded during the inaugural Michelin Guide Toronto ceremony in 2022, when the guide first expanded to cover the city, and R&D has retained that recognition through subsequent annual guides.

Bib Gourmand recognition

Bib Gourmand means “good food at a good price.” Eric Chong has described R&D’s mission as pushing the boundaries of what Asian cuisine can be in a modern dining context. The MICHELIN Guide’s official profile notes R&D’s menu features untraditional dim sum like French onion spring rolls, foie gras ssu, and kimchi galbi bao—items that blend Asian tradition with modern technique. The restaurant serves modern Canadian Asian cuisine with dim sum and drinks, positioning itself as an elevated yet approachable option in Chinatown.

“We want R&D to push the boundaries of what Asian cuisine can be in a modern dining context.”

— Eric Chong via MICHELIN Guide

Toronto Michelin context

Toronto’s Michelin story began in 2022, when the guide first launched in the city. At that time, no Toronto restaurants received two-star Michelin status. Eric Chong, who would go on to open his acclaimed aKin restaurant in November 2024, was inspired by the guide’s arrival. The Michelin Guide’s launch created a new benchmark for the city’s dining scene, and R&D’s Bib Gourmand placement confirmed its position within that landscape. The Bib Gourmand designation reflects exceptional quality without the premium pricing typically associated with starred restaurants.

Who owns R&D Toronto?

R&D is co-owned by Eric Chong and Alvin Leung. Eric Chong, born 27 December 1991, is the inaugural winner of MasterChef Canada Season 1 and a former chemical engineer from McMaster University who quit his engineering job to audition for the show. Alvin Leung is the chef behind Bo Innovation in Hong Kong, which holds three Michelin stars. The two met during MasterChef Canada, where Chong won the first season and Leung served as a mentor figure.

Eric Chong background

Eric Chong’s journey from chemical engineer to celebrated chef is central to R&D’s story. After winning MasterChef Canada Season 1 as the inaugural winner, Chong honed his skills under Alvin Leung before opening R&D in 2015. He has described wanting R&D to push the boundaries of Asian cuisine in a modern context, offering an elevated dining experience that remains approachable and authentic. Chong continued working at R&D as primary chef before launching his fine dining venture aKin in November 2024.

“Our goal with R&D has always been to push the boundaries of what Asian cuisine can be in a modern context. We aim to offer an elevated dining experience that remains approachable and authentic.”

— Eric Chong via MICHELIN Guide

Alvin Leung involvement

Alvin Leung brought his three-star Michelin pedigree to the R&D partnership. As the chef-owner of Bo Innovation in Hong Kong, Leung has been recognized globally for his innovative approach to Chinese cuisine. His involvement gave R&D instant credibility in the fine dining world while allowing Eric Chong to develop his own voice under mentorship. The MICHELIN Guide describes R&D as a hip, unconventional eatery born from a TV partnership between the two chefs. You can learn more about Italian culture and traditions at cultura italiana per stranieri.

Is R&D a good restaurant?

R&D has earned consistent praise since opening in 2015, with particular attention from diners who appreciate its bold approach to modern Asian fusion. Reviews from platforms like OpenTable and Tripadvisor highlight the restaurant’s creative menu and vibrant Chinatown atmosphere. A dining review conducted on August 6, 2023, noted R&D’s modern space and Asian dim sum offerings with fusion touches like shrimp toast and wagyu beef.

Review highlights

The MICHELIN Guide’s profile of R&D describes it as sitting in the middle of Chinatown as a hip, unconventional eatery. Eric Chong has stated that R&D aims to pay tribute to traditional Asian flavours and Canadian dishes, blending the two culinary traditions. Streets of Toronto describes R&D as a perfect representation of high-end modern Canadian Chinese cuisine. Reddit and Instagram feedback generally praise the restaurant’s creativity, though some note that prices reflect the elevated positioning.

“R&D – a perfect representation of high-end modern Canadian Chinese cuisine.”

— Streets of Toronto

Pros and cons

What this means: R&D occupies a sweet spot—Michelin-recognized without the intimidating price ceiling of starred restaurants—but that middle-ground positioning cuts both ways.

Who is the chef at R&D Toronto?

Eric Chong serves as the chef and co-owner of R&D, bringing his journey from MasterChef Canada winner to accomplished restaurateur to the kitchen. Born 27 December 1991, Chong was working as a chemical engineer at McMaster University when he quit to pursue the MasterChef Canada casting call. He won Season 1 as the inaugural winner, meeting mentor Alvin Leung on the show. After his win, Chong honed his skills under Leung before opening R&D in 2015.

Eric Chong profile

Eric Chong’s trajectory illustrates how reality television can launch a serious culinary career. After his MasterChef win, he worked under Alvin Leung to develop the skills that would eventually lead to R&D’s success. The MICHELIN Guide notes that Chong earned critical acclaim with R&D’s Bib Gourmand before launching aKin, his Michelin-starred fine dining restaurant that opened in November 2024. His approach at R&D focuses on modern Canadian Asian cuisine that honors tradition while exploring innovation. Chong has cameo appearances on subsequent MasterChef Canada seasons, including Season 3 where he appeared at R&D’s kitchen.

Mentorship from Alvin Leung

The mentorship relationship between Alvin Leung and Eric Chong forms the foundation of R&D’s credibility. Leung’s three-star Michelin status at Bo Innovation in Hong Kong brought instant authority to the partnership. According to the MICHELIN Guide’s ceremony reporting, Leung helped Chong hone the skills that earned R&D its Bib Gourmand recognition. This mentorship continues to shape Chong’s career trajectory, which now spans both the accessible R&D concept and the tasting-menu sophistication of aKin.

What is the R&D Toronto menu?

The R&D menu centers on modern Canadian Asian cuisine with dim sum as a signature category, though the offerings extend well beyond traditional dumpling fare. The restaurant’s approach blends Asian flavors with modern techniques and Canadian ingredients, creating dishes that reference both culinary traditions. The official site describes the menu as serving modern Canadian Asian cuisine with dim sum and drinks.

Dim sum and drinks

The MICHELIN Guide highlights several R&D signatures that demonstrate the restaurant’s fusion philosophy. French onion spring rolls, foie gras