I'm not sure if Ms Kim's approach to her cooking was appropriated to the neighbourhood, or it genuinely reflects her cooking style. I would never entertain the notion of "authenticity", because that's a word I stay away from. The idea that the tastes and flavours I was used to didn't really show up that night at Mom's table of home cooked meals was interesting. From the sizzle-less and ready-fried egg on top of the dolsot bibimbap to the pseudo-spicy chicken, I got the impression that the food was "self-conscious"; it was apprehensive in showing its true colours in fear of not being accepted in this neighbourhood as being the first of its kind and for being so different. Not to say that Omma or the dishes undermine the intelligence or culinary prowess by presenting itself as something that the diner wants it to be by toning down the flavours and providing a more limited menu. Is Ms. Kim refining her own personal approach to Korean food by generalizing her dishes to introduce the cuisine to a people who might not have ever tried it before and making it more appealing to the locals of the Mile-End?