After years of dreaming and testing recipes in his kitchen, Bobby Handoko turned his passion for Greek cuisine into reality with Yialos Grill & Souvlaki. Inspired by his student days in Melbourne and influenced by local flavours, he introduces a fresh and approachable concept to Jakarta’s dining scene. What began as a craving for comfort food has evolved into a thoughtful venture that bridges cultures through taste.
by Hesikios Kevin
E : Can you share the origin story of Yialos Grill & Souvlaki?
A: Yialos Grill & Souvlaki opened in October 2023, but the idea had been with me for over 15 years. After studying in Melbourne, where I developed a fondness of Greek food, I returned to Jakarta and joined the family business. In 2019, I branched out with Bobabobby and launched Dear Butter during the pandemic. By 2022, I was ready to create something more personal. I missed the flavours of souvlaki and lamb chops, so I began cooking Greek dishes at home and soon felt it was time to introduce them to a broader audience.
E : Why do you think Greek food could work in Jakarta?
A: Greek cuisine is largely unfamiliar to most people here. Even our team at Dear Butter Group was not familiar with it. We conducted test kitchens and tastings, adjusting the flavours based on feedback. That’s how we developed the Yialos menu, a mix of Greek and Greek-Australian favourites adapted to suit Indonesian tastes. Travelling also helped build my confidence; I observed Greek food’s popularity in cities like New York, Singapore and Zurich. I realised Jakarta could have a place for it, especially if done correctly.
E : What was the biggest challenge in opening Yialos?
A: Educating the market presented a significant challenge. Greek cuisine is not something people here typically grew up with, so we gradually introduced it alongside more familiar dishes. Our menu features items like lamb gyros fried rice, sticky date pudding and spaghetti aglio e olio on the menu—not traditionally Greek, but comforting and recognisable. We also avoided pork-based dishes to make Yialos more inclusive, focusing on lamb prepared in a way that is tender, flavourful and approachable for local palates.
E : What dish would you recommend to first-time visitors?
A: I would recommend the Meat Platter. It showcases our signature lamb, which is marinated for nearly two days to ensure it’s tender and aromatic, without the strong gamey scent. It’s one of our bestsellers. For seafood lovers, the grilled octopus is a must-try. It is simple, bold and authentic.
E : What’s next for Yialos?
A: We’re working on opening a second Yialos by the end of 2025, likely in the Menteng area. The new space will be larger and feature more seafood-focused dishes. We’re excited to continue building the brand and sharing more of what Greek cuisine has to offer.
E : Any advice for aspiring restaurateurs?
A: Loving food isn’t enough; you must also understand the business aspects, including operations, service and marketing. Opening a restaurant is one thing, but sustaining it is entirely different. At Yialos, we focus not just on food quality but also on service. Greek dining is warm, friendly and family-style; we try to reflect that. Knowing our regulars by name makes a significance difference.
Chicken Souvlaki Skewers
Ingredients:
Chicken Souvlaki:
- 600g chicken thighs, cut into cubes
- 1tsp salt
- 1tsp sweet paprika powder
- ½tsp black pepper
- 1tbsp dried oregano
- 1tbsp minced garlic
- 2tbsp extra virgin olive oil
- 100g plain yoghurt
- 1tbsp lemon juice
Tzatziki Sauce:
- 300g Greek yoghurt
- 2tsp minced garlic
- 50g grated cucumber
- ½tsp salt
- 1tsp chopped dill
- 1tsp lemon juice
- Extra virgin olive oil (for drizzling)
Method:
Chicken Souvlaki:
- Make the marinade by whisking together salt, pepper, paprika, minced garlic, dried oregano, lemon juice, plain yoghurt and olive oil. Add the chicken cubes, mix well, cover and marinate in the fridge for one hour.
- Thread the marinated chicken onto skewers. Heat the grill or a non-stick pan to medium-high heat (about 200C).
- Lightly oil the grill or pan. Cook the skewers, turning occasionally, for 10–15 minutes or until golden and the internal temperature reaches 75C.
- Remove from heat and let rest for five minutes before serving.
- Serve the chicken skewers warm with a generous spoonful of tzatziki sauce, alongside pita bread or a fresh salad.
Tzatziki Sauce (Optional):
- Mix Greek yoghurt, garlic, cucumber, salt, dill and lemon juice in a bowl. Cover and refrigerate for 30 minutes.
- Drizzle with olive oil before serving.
Exquisite Taste Volume 48
Yialos Grill & Souvlaki
W : yialos.id
IG : @yialos.id
