Jen's Underground

Jen's Underground Famous for Mushroom Tartlets, Pineapple Tartlets, Makmur, Underground Dining, Seasonal Specialties, Ola and welcome! Our food is “West-based”.
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Jen’s Underground Supper Club is a movement that caters to gourmands, serious foodies, chefs, executives, and high profile events and parties. By “West-based” I mean Swiss, French, Italian, Spanish, Moroccan, German, Austrian and American-influenced or -inspired food tweaked for the Malaysian palate. My food is cooked, baked, roasted, poached and seared with high quality ingredients, from fresh he

rbs to alkaline water, and prepared in a hygienic environment. I love cooking with wines, liqueurs and spirits. For drinking water, I am proud to only serve Kangen Water. Please drop an email if you have any questions regarding our ingredients. The club is private. You can expect a warmly lit environment that is homely and cosy, and with great music; perfect for quiet conversation – this is why we keep our numbers small. My family includes three cats that you may see lounging around the living room at times. You are advised not to approach them as they are the heads of the house and prefer to be left alone. Should you approach them do so at your own risk. At Jen’s, I aim to please your palette, your tummy, your heart and your occasion. Call 03 7733 7732 to be invited.

mum-mumPrawn Tagliatelle
01/11/2024

mum-mum

Prawn Tagliatelle

2nd round Kimchi and Sambal! Apa lagi? Tumis Udang Kering Sambal, air fryer Ikan Bilis dan bawang…..Nasi Lemak bah di Ho...
26/10/2024

2nd round Kimchi and Sambal!

Apa lagi? Tumis Udang Kering Sambal, air fryer Ikan Bilis dan bawang…..Nasi Lemak bah di Hobart! Lol

Makan, makan…

Babs and I really love this pasta although I think I bought the wrong one cos this one seems broader. I can’t wait to tr...
21/10/2024

Babs and I really love this pasta although I think I bought the wrong one cos this one seems broader. I can’t wait to try it with my pesto.

Nice bunch of Asparagus only AUD1.30. Truss tomatoes so so delicious…sweet! Fresh Aussie spinach and lots of Parmigiana cheese, bila lagi? Mahal di KL. Throw in some sausages and leftover roast chicken…..BRUNCH!

Hantam Chilli Olive Oil = Heaven! Anyway, last week to make the most of it! ♥️✌️😅

FAMILY DINNERJack Daniels Burger and Bread and Butter Pudding for dessert, served with Crème Anglais and Chocolate Sauce...
21/10/2024

FAMILY DINNER

Jack Daniels Burger and Bread and Butter Pudding for dessert, served with Crème Anglais and Chocolate Sauce!

REAL AUTHENTIC MALAYSIAN STYLE (SEAFOOD) LAKSA LATE LUNCH - 23rd NOV and 30th NOV, 2024 Is Laksa one of your most favour...
15/10/2024

REAL AUTHENTIC MALAYSIAN STYLE (SEAFOOD) LAKSA LATE LUNCH - 23rd NOV and 30th NOV, 2024

Is Laksa one of your most favourite dish of all time AND have you always secretly dream of one day finding the best one ever??? OR…better still, learn to make the BESTEST one so you can finally QUIT dreaming and searching?Well, you’re in luck! Come and join my Laksa Masterclass this November.

Don on your apron and explore the 4 basic steps of your dream LAKSA.

1. Make your base (Many people believe that the base is all about the rempah but in this class you will discover a step that starts even before that.
2. Make your soup (Learn all about UMAMI, savoury and gritty flavours)
3. Master what goes in your soup (Know what’s delicious and amazing in a Laksa, how you treat them and prep them)
4. Master what goes on your soup (How to make your prawn oil, a secret sambal and finally a sambal belacan)

The final Step? We end with a long late Saturday lunch feast of all our delicious cooking. What’s more? Go home with a bottle of rempah and a a bottle of our famous secret sambal sauce!!!

Limited spots available, quickly make your bookings and confirm. Reservations are now officially opened. ♥️✌️Jen

I found Cassava in the Asian shop freezer so apa lagi! I thought it’s gonna be a great dessert after a good hot and spic...
11/10/2024

I found Cassava in the Asian shop freezer so apa lagi! I thought it’s gonna be a great dessert after a good hot and spicy Laksa. BUT, it’s for tomorrow but who knows what today brings! 😂😂😂 Flexibility is KEY!

As you can see I’ve topped it up with loads of good cheddar cheese. I love cooking and baking with cheese here cos diaorang punya fridge banyak macam macam cheese!

I’m cooking with lots of different cheeses for tonight’s dinner. 😁

Porcini and Cheese???? YUM!

I actually made this Turkish Crying Cake for tonight’s dessert. But as I was making it yesterday, I promised Leonie that...
11/10/2024

I actually made this Turkish Crying Cake for tonight’s dessert. But as I was making it yesterday, I promised Leonie that she could steal a slice. We all ended up having a small slice each. Everyone loved it!

I discovered that the Turkish people really love their sherbets and whenever possible, they tend to add sherbets into their creations. It’s first a cake, then they add sherbet into it and it becomes Revani. It’s like that too with their Milk Salted Caramel Cake and this Chocolate Cake.

This Chocolate Cake is soaked in a delicious chocolate liquid. Then it’s dressed with a good layer of Chantilly cream and a good thick layer of Chocolate ganache!

It’s cold, beautifully light and delicious.

When it comes to France’s best-known foods, the baguette, it’s all about the fabulously crispy crust. This is how you te...
10/10/2024

When it comes to France’s best-known foods, the baguette, it’s all about the fabulously crispy crust. This is how you tell that it’s an authentic baguette.

For this, you may achieve it in 2 ways. You will need the kind of oven that the Boulangeries have over in Paris or you can do this with some luck - a good recipe, time and the technique.

While in Paris, I couldn’t understand how the women after work were eating a whole baguette on their way back home. In my mind I was thinking, it’s too hard, one would need very strong teeth. Well of course their baguettes were fresh and had that crispy crust!

I love the French loaf!

SHEPHERD’S PIE - HACHIS PARMENTIERA couple of weeks ago, Anya (my granddaughter) requested me to help her make a French ...
07/10/2024

SHEPHERD’S PIE - HACHIS PARMENTIER

A couple of weeks ago, Anya (my granddaughter) requested me to help her make a French dish for a Sunday dinner. She chose a Hachis Parmentier.

Hachis (the “h” and the “s” are silent) PARMENTIER is a classic French dish usually made from leftover beef stew and topped with creamy mashed potatoes. In this instance, we used ground beef instead of leftovers. It was perfect for a cold winter’s night.

This reminded me of the days when I used to give cooking tutorials to kids. I truly believe in empowering and encouraging children as early as possible this life skills. I believe the first person we have to take care of is ourselves. As you grow into an adult, you will discover that you have to cook everyday (like brushing your teeth) whether you like it or not OR you have to pay a heavy price of getting someone to do the job for you.

I remember some Parents commissioned me at the last minute, just before they send off their kids to universities overseas. As a teacher, there is nothing more sad than a helpless child who has no idea of what lies ahead and the skills they have to learn for a happier life. Believe me, I’ve went through all of that myself. Life doesn’t have to be a kitchen disaster and you can get over your laziness! 😂😂😂

SO, I’ve decided to revive my cooking classes for kids when I get back home to Malaysia, specifically for ages 8 to 12 years. We will start with a set of 4 holiday classes in December where I will be teaching some French classics. We will cover Le petit déjeuner, Le déjeuner, Le dîner and Le dessert. From savoury dishes like Omelettes, Croque-Monsieurs and Steak Frites to sweet treats like Profiteroles, Madeleines and Crème Brûlée, it’s a great big holiday project! It’s a start.

Of course, one could hardly ignore “the baguette” (pain Francois facile) and croissants so we might have to add an introduction to the series. We will see as we go along…..

Holiday classes are now officially opened for enrolment! As always, first come, first served ya. no last minute intakes. Thank You.

♥️✌️Jen!

When you get lost between the moon and Hobart City. I know it’s crazy but it’s true!If you get lost between the moon and...
06/10/2024

When you get lost between the moon and Hobart City. I know it’s crazy but it’s true!

If you get lost between the moon and Hobart City. Best that you can do, is fall in love…..

SALTY, SWEET AND SPICYKimchi all nice and tightly pack into the jars. You need to ensure that it’s not exposed to air. F...
05/10/2024

SALTY, SWEET AND SPICY

Kimchi all nice and tightly pack into the jars. You need to ensure that it’s not exposed to air.

From here, allow to sit at room temperature for at least 2 days. (Perhaps an extra day or 2 for Hobart)

Then place in the fridge for another 5 days. The colour will lighten and the cabbage would have wilted a bit but still crunchy.

Can’t wait to smell the funk! 😂 Oh yeah…Funky Town!

Rempah Laksa from scratch and Sambal Belacan all ready to go into the bowl! Now…..we have to wait for a cold day???? 😅 T...
04/10/2024

Rempah Laksa from scratch and Sambal Belacan all ready to go into the bowl!

Now…..we have to wait for a cold day???? 😅 To me, hari hari sejuk! 😬😬😬

A staple and very Iconic! Kimchi can come in a lot different forms. Most would think that Kimchi is Napa Cabbage that’s ...
04/10/2024

A staple and very Iconic!

Kimchi can come in a lot different forms. Most would think that Kimchi is Napa Cabbage that’s been fermented but Kimchi can be done with any vegetable.

Kimchi just means a fermented vegetable.

Gochugaru is the heart of Kimchi, it’s what makes it the vibrant red colour. I love my Kimchi super spicy. 😁

Finally got all the kimchi stuff. Pengsan! Korean Pear was AUD11.90. Just use any pear la….Lol Since I was at the Asian ...
03/10/2024

Finally got all the kimchi stuff. Pengsan! Korean Pear was AUD11.90. Just use any pear la….Lol

Since I was at the Asian Stores…decided to get all the ingredients for my Laksa Paste la. Ginger AUD30, Galangal AUD34+, Tumeric AUD37+ !!!! Fresh Chillies AUD30! Belum lagi kira lain lain.

Pulang diam diam. 😂

TAPAS AND NACHOS My most favourite tapas to make on the planet. Poached Pears in Port Wine and Manchego Cheese served wi...
02/10/2024

TAPAS AND NACHOS

My most favourite tapas to make on the planet. Poached Pears in Port Wine and Manchego Cheese served with Adam’s signature Nachos!

GOODIES TO MAKE BEFORE HEADING HOMEIf I were left with just one sweet on the planet, it would be these Sticky Buns. I ma...
24/09/2024

GOODIES TO MAKE BEFORE HEADING HOME

If I were left with just one sweet on the planet, it would be these Sticky Buns. I make mine with a rich buttery brioche dough. Brioche rides the borderline of cake, pastry, and bread.

Takes time but this is it! ♥️

Making Banana Soft RollsMe - How’s it going Leonie? All okay with you?Leonie - I’m taking one banana at a time Nana! Me ...
19/09/2024

Making Banana Soft Rolls

Me - How’s it going Leonie? All okay with you?

Leonie - I’m taking one banana at a time Nana!

Me - Lol…ok!

-lifestyle living

A Malaysian dream - Happy Merdeka! I had meant to pen this down and to be fair to my memory, I shall proceed. This time ...
09/09/2024

A Malaysian dream - Happy Merdeka!

I had meant to pen this down and to be fair to my memory, I shall proceed. This time round, our trip to Tasmania was arranged by our Mia to fly MAS. When I said “Wah, we are flying MAS?” “She said “Yup! Enjoy MAS, mum!”

As we were boarding, Babs and I were recalling and chatting that we haven’t flown internationally with MAS since 9/11. For us, 9/11 happened as we were flying back home from Melbourne. Following that, we flew often with Air Asia solely for the cheap flights! Qantas too….I love Qantas because somehow my stress levels and nerves tend to stay calm.

Anyway, as we were seated, I was observing the air stewardess assign to our cabin. She greeted every person with an unmatched enthusiasm. I could feel her sincerity in every “WELCOME”, I could feel her smile, she was totally engaged, in every moment and person. Truly, energy is the invisible tapestry that animates life. I kid you not, every person who entered the cabin was swooned over. I said to Babs, “Oh my, this is Malaysian hospitality at its best! I know this hospitality!”

And from that, a burst of memories took over me and I could recall my flying experiences as a child, flying with my mum. Then, the airline was called MSA (Malaysian Singapore Airlines) and my brother Bruce, he was already then, a Chief Air Steward. Every time, I would watch my Mum calling one of the crew and begin with “Do you know my son is Bruce Brand?” That’s all she always needed to say. My brother went on to become the trainer for MAS and we just had to creatively find a way to tell the crew we were related to him. My brother is no longer with us but I felt him on this flight. Lost in time, my eyes were swollen and my heart was just so overwhelmed.
I was brought back to my present moment when the safety video started playing and I was quickly reminded that our Mia wrote the lyrics, the music and I heard her voice preparing us for our take off!

MSA, MAS, what a beautiful wonderful dream??? Truly, Malaysian hospitality at its best. No wonder we were once a 5-Star Airline! And 70kgs to travel is more than we could ask for. Stress free - what a luxury.

Thank you Mia for choosing MAS and reminding me of all our crazy Malaysian dreams. Thank you MAS flight crew - you’re simply the best! ♥️♥️♥️

Address

Petaling Jaya

Opening Hours

Monday 10:00 - 17:00
Tuesday 10:00 - 17:00
Wednesday 10:00 - 17:00
Thursday 10:00 - 17:00
Friday 10:00 - 17:00
Saturday 10:00 - 17:00
Sunday 10:00 - 17:00

Telephone

+60162498009

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Our Story 2018

Ola and welcome! Jen’s is now serving our lovely gourmet meals at affordable prices!

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