Third of Ontario’s Crown Royal workers have found new jobs as plant closure approaches

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.