From Deadset Arvo pop-up dining to Pixies KL, Dutch Chef Joeri Timmermans is all ready to up level the private dining scene in KL with his creative menu, each paired with finely selected wines, sake, sparkling sake, locally brewed beer, or natural wines. There’s no need to put on a crisp dress shirt and blazer to visit Pixies KL. Follow the pink dot, make creativity counts and excite your senses.
If you have been keeping up with the convivial and not-so-conventional side of dining scene in Kuala Lumpur, we are pretty sure that you have heard about Deadset Arvo – an exclusive pop-up dining series by talented Dutch Chef Joeri Timmermans, who has over 15 years of culinary experience in the industry. He has earned his stripes working in numerous award-winning, Michelin-starred restaurants, including Restaurant Parkheuvel in Rotterdam, Netherlands; Restaurant De Leuf Netherlands; Momofuku Seiobo by David Chang, Automata Australia – before moving to Malaysia, now on 3rd years, still counting.
His knowledge and experience in flavoring, ingredients, cooking method; along with creativity in putting bold flavours together in harmony, celebrating simplicity and natural taste of fresh ingredients is enough to explain why Chef Joeri’s pop-up dinner was always a sell out. From G-String KL, to The Replacement Johor, ATAS Modern Malaysian Eatery The Ruma, CALIA Malaysia, Wildflowers and KL Tower – “serious evening” at each of this location with different dynamic menu and finely selected beverage pairing had proved to fun, exciting and memorable. Mind-blowing, some said.
As Deadset Arvo is a special project, there’s no specific date, time, and location. None of the session is same. You have to stay really close to their social media page to secure a seat once the next pop-up session was unveiled.
We didn’t manage to partake any of this pop-up dinner, but we did check them out during our visit to Tiffin at The Yard Sentul Depot. Amazing food, and we seriously hope that Deadset Arvo will have a permanent restaurant soon that time. Fast forward to April 2022, when the post “Can you find the pink dot from @pixies_kl???” appeared on Deadset Arvo’s Instagram, we were truly excited (*not only us we guess huh?). We know that is going to be one of the upcoming best secret dining places in KL.
And yes, Pixies is the latest brainchild of Chef Joeri Timmermans, named after his daughter. A new permanent “playground” for chef to go wild and experiment different flavours with his unique approach. Emphasizing on private dining concept, Pixies KL is not your ordinary, walk-in and dine kind of restaurant. Location is kept secret, undisclosed until guests have received reservation confirmation notification, usually on their visit date.
There’s no ala-carte, fixed menu here. Dishes will change from time to time, created around the freshest, seasonal produce available, pairing with an impressive line-up of lesser-known, yet interesting and good quality wine, locally brewed beer, Umeshu, sparkling sake, natural wine – something that makes Pixies KL more noteworthy.
Potato| Caviar
Tuna| Ohba
Shichiken Yamanokasumi Sparkling Sake
There isn’t a specific cuisine to define Pixies KL’s menu. For easier understanding, contemporary Australian with Japanese influences would be close enough, for now. Had a chance to savour their 6-course menu, starting with these cute morsels of Tuna| Ohba that tickled our taste buds with underlying flavours of pickled Ume; and Potato| Caviar – Dainty, golden brown stacked potatoes that place a texture contrast to the tuna. Crunchy, topped with a dollop of briny caviar.
Shichiken Yamanokasumi Sparkling Sake for pairing. Refreshing sweetness, silky smooth in the mouth.
Chicko Tomato | Crab | Caviar| Pegaga
Chill Bill Red Ale
Chicko tomato with crab, caviar and pegaga is our favourite that evening. Delightful burst of vibrant sweetness from Chicko tomato, freshly sourced from a local farm is such a spot on. We really love this dish and hope that it will stay on the menu but again, as chef constantly takes extra steps to explore pairing of various seasonal ingredients – without boundaries, we know it is hard to come by the same dish in our future visit. But this is also what makes this private dining behind the glass door with a pink little dot different from the many restaurants in town. Every visit is a brand new tasting, one-of-its-kind gastronomic experience.
Prawn| Green Sauce| Japanese Mustard
Chitosetsuru Tanrei
Spot the coal stove placed outdoor, there’s where Chef Joeri working his magic to churn out delicious grilled items, done back-to-basic way, with skills. Bouncy, meaty prawn – flamed grilled over red-hot coal so it tastes great on its own, laced with hint of smokiness. Sits on a small bed of green sauce made from a blend of cilantro, parsley, mint leaves, and lemon juice.
Ravioli | Ricotta | Black Truffle
Château Fabre Gasparets, Le Camin Viognier, 2019
Finally get to try the legendary ravioli, more known as “GwaiLo Wantan” in Pixies KL. Handmade pasta, with ricotta cheese and black truffle enveloped within. Taking a switch from the classic, Chef Joeri Timmermans incorporated Japanese elements in this delicacy – a bed of umami rich burnt onion dashi broth poured over. Unadorned, yet fine and beautiful.
Wagyu | Dinasour Kale | Tamari | Shiitake
Famille Fabre, Tour de Rieux, Rare Cinsault, 2019
For fifth course, we had wagyu beef taking the centerstage, another star dish that evening. Skillfully grilled over coal, done right to perfect medium rare, juicy and tender at every bite. Smoky burnt edges – for that extra aroma, depth and flavours; which to us, essential part a grilled meat. Amazing with Famille Fabre, Tour de Rieux, Rare Cinsault, 2019 – orange wine, Summergirl’s favourite.
Sauce is thick and holds big flavours, so suggest to enjoy in careful portion, a little bit at a time.
Chayote Granita| Jackfruit | Pumpkin | Ginger Flower
Tsuruume Kanjuku Ume “Nigori”
End our meal sweet with this colourful dessert that projects appreciation for local ingredients, served in nostalgic rooster bowl! Paired with Tsuruume Kanjuku Ume “Nigori”, made using Nanko Ume fruit from Wakayama. Interesting to learn that sweetness and tartness of the Umeshu gets along well with refreshing taste of chayote granita, complexity added with jackfruit puree, pumpkin seeds and ginger flower garnishing.
Had a great time enjoying multi-course of innovative fare, each matched with specially hand-pick drink that could be chef’s personal favorites, or small batch, worthwhile bottles that you would not come across in any other restaurants. And yes, not only the menu, drinks here change constantly too but rest assured, all good stuff. Apart from course menus, Pixies KL also work on exclusive collaboration & events, such has BBQ party with exciting wines selection that you can’t find in Malaysia. Expect Pixies KL to shake up the vibrant, evolving dining scene in KL; embraces creativity, inspired by life.
Reservation/ Book Your Seats: Via DM only Pixies KL Private Dining Instagram account @pixies_kl
Address: No, not revealing for this time. You’ll find your way =D
