Deadset Arvo, One-of-a-Kind Lunch or Dinner Date at the New World Petaling Jaya Hotel

This December, New World Petaling Jaya Hotel has teamed up with Dutch fine dining chef, Chef Joeri Timmermans to offer a series of limited-time, pop-up dining experiences with dynamic menus that blends Eastern and Western cuisines. Deadset Arvo, an Australian slang for a “serious evening” exemplifies the irony of nothing but a fun evening in this extraordinary pop-up series by Chef Joeri. After a sellout first pop up in October, the 4th series will take place on New World Petaling Jaya Hotel.

From December 11-13, a similar concept will arrive at the hotel’s chic and stylish lounge, with stunning cityscape views – Residence Club Living Room at Level 29. Diners will be able to tuck into lunch or dinner menu with eclectic pairings curated by Ngie Kok Kiong, PJ’s Bar & Grill’s mixologist while relish in the panoramic city views. In addition to these wholly original dining experiences at one of the best 5-star hotels in Petaling Jaya, guests can look forward to complementing their fare with a carefully curated wine and beverage menu. Priced at RM550 nett per person.

Joeri’s culinary career began quite unexpectedly when he took up an apprenticeship with a restaurant in his hometown as part of a school work placement program. Then, as a 14 years old, he witnessed the camaraderie, discipline and incredible dedication that the team displayed as they were awarded their very first Michelin star.

Inspired by such, he progressively built his resume with several Michelin-starred restaurants in the Netherlands, including Restaurant Parkheuvel, Beluga and Restaurant De Leuf. Joeri moved to Australia in 2013 and worked as a junior sous chef at the award-winning Momofuku Seiobo by David Chang and subsequently as sous chef of Automata – one of the hottest restaurants in Sydney that was awarded the prestigious 2 Hats amongst many national accolades in 2017 & 2018.

At Momofuku, Joeri shaped his personal appreciation for food as he reveled in the way that dishes were celebrated for their simplicity, yet with a harmonic balance of bold combinations and taste. His unique yet versatile approach towards recipe creations, also influenced by his vast travels, is evident in the many signatures he created at Automata and as Head Chef at Blackwattle, its sister outlet in Singapore.