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  • i had the korean steak breakfast with potato salad and poached egg. smell and appearance: beef was really fragrant as the server brought it to my table, and the smell was very authentic reminiscent of LA Kalbi in koreatown. smell of the potato salad was appetizing too. poached egg looked perfect done. taste and texture: beef was overly salty and you can tell the chef had a heavy hand in the seasoning. way too salty for a breakfast. however, that being said, the texture was amazing. excellent cut choice for the beef ribs and a lot of tenderizing has been put into it. unfortunately it was the heavy hand seasoning in the korean kalbi sauce; if it was 50% less salty it would have been perfect. i was even tempted to douse it with my water, but being in polite company i declined. the heavy hand in seasoning continued to the potato salad where the salad was overpowered by too much salt in the vinaigrette. the spring onions would come in lovely if it wasn't overpowered by the heavy seasoning again. disappointing unfortunately. texture was good, potatoes was soft with a touch of firmness then hint towards the comfort food potential that an excellent brunch portends. the poached egg was well made with yolk bursting joyfully when you break it. well done. beverages: the cappuccino by illy was perfect. thumbs up to our barista here! restaurant philosophy: definitely inspiring, nothing beats a community driven, community bonding establishment that amalgamates sustainable local produce - and integrating estranged members of the community to create unique food experiences. conclusion: based on the rave reviews here, i'm willing to give it another chance. especially the steak+potato hash was intriguing. the brunch menu at fabarnak was quite different from the brunch menu online, as it was missing the anticipated miso-mushroom benny featuring poached eggs, buttermilk biscuit, ginger-sesame hollandaise.
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