Gua is Desa Sri Hartamas’ new bakery-cafe that nurtures natural nourishment, fuelled by flame-baked skillet eggs and charcoal-grilled chicken, Earl Grey milk tea loaves and cardamom miso mousse cakes, sweet potato milkshakes and piccolo lattes with smoked milk.
Balancing eco-friendly intentions with escapist indulgence, Gua champions grass-fed Black Angus beef, gluten-free breads and ginger kombucha fermented in-house, shunning industrial seed oils for olive oil, coconut oil and beef tallow.
Brunch comforts come with thoughtful reimagining. Eggs Benedict feature farm-fresh eggs, poached to plump runniness over crisp mantou, ribboned with air-dried beef, robust in taste and texture.
Elemental sultriness winds through the menu, including gently charcoal-cooked rib-eye steak and chicken leg marinated with turmeric and heritage spices. Organic coffee comes with a choice of eight-hour-smoked milk.
Bakes span savoury to sweet: Marble potato buns to petits gâteaux of spiced milk chocolate and coffee caramel mousse, chased with papaya lemonades.
Gua is steered by the Malaysian brother-and-sister team who formerly ran Desa ParkCity’s Staple Eats, plus their veteran Sarawak-born chef whose career has taken him from Australia to Japan, Singapore to South Korea.
