We are thrilled to welcome Hai Hospitality’s very own Vice President of Culinary Operations, Chef Jack Yoss, for this month’s KoLab! Join us as we showcase tastings inspired by Chef Yoss’ extensive experience living and working in Bali.

Chef Yoss’ impressive resume includes prestigious establishments such as Caesar’s Palace in Las Vegas, Postrio Restaurant in San Francisco, and the W Hotels in London, Barcelona, and Bali. He first joined Hai Hospitality to help open Uchiko while waiting for his work visa for Bali. He then spent several years working overseas in Indonesia, Thailand, and Finland, before rejoining the Hai Hospitality team. For the past seven years, he has contributed his talents across Uchi, Uchiko, Uchibā and Loro.

This menu centers on the richness and staples of Balinese cuisine. The tastings will showcase Indonesian culinary techniques, featuring highlights such as prawn crackers, Jimbaran seafood bakar, stir-fried kangkong, and chili-garlic mie goreng, paired with Southeastern beer, a passed “jamu” cocktail and more.