What local touch elevates the aged duck breast at Koha?

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Roselle Leaves Provide a Distinctly Local Tang to Koha's Aged Duck Breast

The aged duck breast dish at Koha Bistro is elevated by the inclusion of roselle leaves, which impart a slightly tangy and aromatic lift. This addition is noted as a distinctly local touch, an element rarely found accompanying duck preparations in similar dining establishments.
A Dewakan Alum's Influence

Head chef Yun Tan, a co-founder of Koha Bistro, previously spent three years as a chef de partie at Dewakan, a restaurant recognized for its focus on Malaysian terroir. This experience has evidently shaped the culinary approach at Koha, translating fine dining techniques into accessible all-day bistro fare.
Nuances in a Savory Main Course

While the aged duck breast stands out, other main courses showcase varying degrees of success. The K.F.C. (Koha Fried Chicken) is highlighted as genuinely good, a testament to the brand's existing reputation for fried chicken from its House of Wheat cafes. However, the duck fat potato is described as less successful, with the sweet potato diminishing the duck fat's presence and the accompanying smoked crème fraîche and honey rendering the dish overly sweet.
Balancing Richness and Refinement

The braised beef brisket, despite its masterful preparation involving braising and deep-frying, is noted as being held back by its accompaniments. While the horseradish shavings are a brilliant touch, the sunchoke purée is described as lacking substance, and the gem lettuce requires more acidity to balance the richness of the brisket. These elements suggest that while technical skill is evident, the supporting cast of some dishes could be further refined.

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What local touch elevates the aged duck breast at Koha?

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