National museum CEO leaves role after report alleged she mistreated staff for over a decade

Clara Wong and her work pals were excited to try out the latest hot restaurant this week in Vancouver: Touk, a high-end Cambodian restaurant with offerings like borbor, rice porridge with bits of seafood and kampot pepper foam, and amok, halibut cheeks in kroeung custard, coconut normande and morning glory.Ms. Wong, a fortysomething physician, is always on the alert for new ventures, particularly Asian ones, in the city’s constantly changing array.