Les Street Monkeys has been serving its next-gen Cambodian food on Wellington since 2017, the work of Tota Oung and his partners, who named the place for the stray monkeys they kept running into on a trip through the country.

The kitchen builds around kroeung, prahok and Kampot pepper, and the menu is designed to be shared: papaya salad both fresh and fried, wasabi shrimp ceviche pitched deliberately past most people's tolerance, chicken wings stuffed with pork sausage, cod under amok sauce, skewers off the grill. Quebec sourcing runs through it, from Charlevoix chicken to Gaspésie trout roe and Montreal oyster mushrooms. The room is dark and loud with a mural down one wall, and it fills with groups. Drinks cover signature cocktails, a house lager and a wine list weighted toward small European and Quebec producers.