What are the 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

Jen's Underground

Name: Jen's Underground
Address: Petaling Jaya, MY
Telephone: +60162498009
Price range: Not Applicable
Rating: 5

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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”.

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.

21/01/2025

SPECIAL, MORE, BETTER

The Gregorian Calendar for the Year of Dragon is quickly coming to a close, it’s been a SPECIAL, MORE AND BETTER year.

So one of our (Babs and I) best moments was going to Tasmania for our daughter Mia’s PHD graduation last August. Every graduation counts, believe me, I’ve been to all of them…including the kinder ones 😁 but this was more special.

It became more special when my best friend for 50 years flew down. Rose is Mia’s godmother and she came with my god daughter, her daughter. We also had the one cousin and a friend over from Sydney who made our time together extra special. As if it wasn’t enough, a very special friend decided to surprise us all and also came down all the way from KL.

I’ve always told my kids that they can become whoever they aspire to be. You can do it, it’s already in you. It’s okay to become more of who you are, because it’s human nature to always want to be better, to be more, to have more. When you become better, you can give others more of who you are.

Just don’t get it confused by wanting more stuff! All those stuff will become a burden eventually and you will have to take care of them because they are stuff you can’t seem to give away. It had cost you so much stress, sleepless nights and along the way you might even have to sacrifice an organ, it’s too painful to part ways with physical stuff. Remember, it’s human nature to want more and more!

But if you become more, you can share of yourself with others and even give some of yourself away. It’s like love! If you don’t have it, you can’t give it away. It’s like kindness, if you don’t have it, you can’t give it away. But if you have it, you can give it away because you have more, you are more and you have become more. More of you is not spiritual, not physical and it’s also non material.

Well, this is proud to be more!

P.S. Our family did not share these moments at that time because a friend was dealing with a loss. Yes, we can still have some decorum on social media.

Extra special thanks to Hans and Nanette for being more always. ♥️

#2024

17/01/2025

I made some Shokupan Bread and having it toasted with Durian Jam…oh wow!

You must try it, it’s deliciously yummy!

I have a few more bottles left. ♥️

15/01/2025

Bahn Mi is officially one of my most favourite food, I love it! I mean how can anyone resist a short baguette with a thin, crisp crust and a soft, airy texture? In Vietnam, they even eat it fresh hot from the oven with just condensed milk. 😅 I love it with just butter and lots of pickles. For me, every time I make Bahn Mi, choosing the filling is a food adventure. Of course we are first aware of the traditional Bahn Mi.

We have it at least once a week!

15/01/2025

100% ORGANIC Durian Jam

“Wow! Never heard of that before!

Fresh durian is my jet to heaven but flights not available all year!
So this sounds like a nice helicopter ride to appreciate heaven on earth at any time of year!! 💛💚❤️” - Toni AR

😁These few bottles are the result of stirring and stirring and stirring 2.7kilos of fresh Durian pulp. I must say that before this, I was unaware of how fibrous durian fruits are. Yup, always something to learn. BTW, there’s no pectin in this jam.

Durian Jam is delicious with toast and you can use it for your Swiss Rolls, for Fruit Cloud Creams, for Pancakes and also for local sweet desserts like Bubur Cha Cha and Ginataang, a favourite Filipino sweet.

Imagine…..red rice pulut, raw sugar, sago, pandan leaves, durian in coconut milk. I have to be honest though, I’ve made Ginataang but without the durian.

13/01/2025

EATING GOD

I was so impressed by my daughter, Vanessa’s creations that I really have to share them. In Chinese Metaphysics the term Eating God describes something creative and expressive that may be epic, outstanding, out of this world, one of a kind…along those parameters, you get the drift. 😁 Like me, Vanessa is self taught with no formal training in culinary arts. Truth be told, she has been out doing me on several recent occasions! 😅

So our little Irish sunshine Isca celebrated her 5 year birthday yesterday. (Isca shares the same birthday as her Papa Babs) She helped her Mama with the preparations. Her theme I am assuming was to depict everything “Fairy”.

Enjoy her Woodland Fairy Cake, Magic Mushroom Cupcakes, Starry Cookies and that sumptuous looking Charcuterie Board!

Mia took the photos.

11/01/2025

SUCCESS!!! 😁

When I look back, I have been rolling out these Pineapple Tartlets for 13 years. Every year was different and challenging for me. Most years, the first attempt is a write off. The weather is too hot, the Pineapple Jam is too caramelised, the melt in your mouth effect is not quite right, seriously, it can be anything. The harder you try, the more you will fail.

I’ve discovered that it’s the flow, you have to give in to it and turn off all the possible distractions. Then the awareness expands. “Ahhh…it’s this, it’s that!” 😅 Unfortunately, the beginning is always like that,

Nevertheless, it’s been 13 years of joy for me.

Thank you everyone who has supported me over the years, thank you for being a part of my purpose and service.

A special thanks to that 1 special person who has been supporting me from day 1. No fail, every year. All the way to England too! I’m so blessed. ♥️ Truly, you don’t need thousands of supporters. Just 1 good and kind person can open up so many possibilities, exciting opportunities and take you further than you imagine.

Are you ready for prosperity? 18 days to CNY!

08/01/2025

I have a special request for this amazingly delicious cookies for CNY. I’m so grateful to the countless never ending fantastic feedback I got for my Croq and Chocolate Cookies for the entire 2024.

Truth be told, I’m not a Cookie Monster but because Babs likes to have some cookies with his tea, I decided to make them. You know me, I don’t encourage eating the shelf cookies we get out there. I’m all for healthier stuff even if I have to make them myself.

Thank you everyone for your favourable feedback, I really appreciate it. It makes me more rajin to make them. 😅 (digressed p**a)

Anyway, so definitely there will be some extra tubs up for grabs but don’t last minute ya. I have my Pineapple Tarts to make as well.

Let me know quickly if you want. Thank you! ♥️✌️

07/01/2025

FOR MY LOVE…..

I had planned to whip up this cake for Christmas, didn’t happen and then for Babs’s birthday, also didn’t happen. 😅I had been so busy, I made my usual Golden Butter Cream Cake instead for Babs.

I told Babs, “never mind la ya, after all, Butter Cake is your favourite cake!” 😂 Also, it was just the 2 of us so who’s going to eat the cake???

Anyway, I finally got to make it yesterday (I made a good size for 3 persons) and Christian and I sang the birthday song for Babs too. It was worth the wait! 😁

The moss-green tea of the Japanese tea ceremony adds a lovely colour and exquisitely haunting flavour to the delicacy of this biscuit. I replaced the flour with Almond meal and filled it with Green Tea Mousse Cream. Hands down, an unforgettable, extraordinary dessert. Perfect after an oriental dinner.

It must be served the day it is baked or the elusive flavour is lost!

07/01/2025

ONCE A YEAR - PINEAPPLE TART FIX

There’s 2 secrets to churning out great cookies. First is to make your dough ahead of time and let it marinade for 24 hours or at least overnight. 2nd is to bake your cookies one tray at a time. YES, one tray at a time!

Time makes all the difference and that’s why time is the essence. Time is a paradox, the more time you invest in something, the more it has the chance to become timeless. 😅

Anyway, this is probably my last call, only 15 tubs of Pineapple Tarts left up for grabs! Confirm your orders now ya.

♥️✌️Jen

28/12/2024

My cucus in Aussie received their Christmas present and immediately called me at “5ish” in the morning as Babs and I were getting ready for church over here.

“Nana, now you have to make like a thousand Pineapple Tartlets because we will be there in 5 weeks for Chinese New Year!”

Lol- while they will not appreciate the fireworks and crackers, it’s nothing like being in Malaysia for CNY.

So much food, fun, ang pows and the energy of prosperity is shared and enjoyed by all. No one wants to be left out of being prosperous for sure! Like us, everyone becomes Chinese for a while.
😂😂😂

Chinese New Year is coming in 32 days! You may place your orders now. Only 50 containers up for grabs.

♥️✌️Jen

🍍

24/12/2024

Stuffed Mediterranean Lamb

This turned out to be my specialty dish…everyone who has tried this says it’s unforgettable.

In my many years of experience, I found working with peppers is like that. It gives the dish a layer of mellowness that makes eating so worthwhile. Hahaha…

And you must also use a mortar and pestle to grind your ingredients. There’s an energy we transmit into combining and bringing the spices together.

The burst of joy comes from the rainbow peppers and ingredients, the effects is long lasting.

SUCCESS!

23/12/2024

This was my favourite dessert at one time for a long while. I use to make it every chance I got. Not only full of healthy monounsaturated fat but because of the fat, pecans are extremely delicious. I love the calming effects it has as a dessert. 😁

Serve with a dollop of Crème Fraîche = IRRESISTIBLE!

20/12/2024

NAKED CHOCOLATE BROWNIE FOR CHRISTMAS

This is the most amazing Chocolate Brownie ever! And who doesn’t love a beautiful delicious Chocolate Brownie?

This is a perfect one because there’s no flavouring, no nuts, no fruit…just chocolate, chocolate, chocolate!

The chocolate for this brownie is only gently melted and sprinkled with sea salt. For the best brownie, you have to use the best butter you can find. Beat free range eggs with golden castor sugar till light, fluffy and pale and sprinkle flour and good quality cocoa powder only. Fold in the chocolate mixture with love and care!

Voila! It’s crack, it’s crisp, delicate on the top, spongy on the outside when you cut in, it’s oozy, gooey, unctuous and chocolatey in the middle and it will blow your mind.

Serve with a nice scoop of vanilla ice cream, toasted hazelnuts and to make more sense…go over the top with some pop corn!

An agreeable CHOCOLATE BROWNIE!

18/12/2024

I’m so pleased that my Croq Cookies turned out as delicious if not better this year. I’m also so grateful to all the wonderful people who placed your orders with me including the orders of Babs’s Sambal.

Your support is more than you know. Most of all, it’s helped me continue to do what I love to do the most. I told my son in law in Tassie that cooking and baking is not a chore or business for me. Instead, it gives me a pleasure that supplies me with strength and energy, it feels me up. I enjoy every moment.

I’m so grateful to be able to experience this that it makes me conscious of my ingredients and how I work with them at all times. In 2010, when I discovered that the flours we were using were bleached and refined, I threw them all out! I never turned back! So please, during this festive seasons, be selective with the goodies you choose…especially when you are feeding them to your children who couldn’t make their own decisions. The goodies we serve them should be filled with GOODNESS!

Thank you for sharing my food! 😘

6 days to Christmas! 🎄

13/12/2024

Durian Runtuh lagi tadi pagi!

Lovely and delicious durians - Thank You Universe! ♥️♥️♥️

10/12/2024

Dried and Fresh Prawns Sambal in 8 minutes. Double Happiness!

Made with Babs’s irresistible homemade SAMBAL. 😅😁♥️

09/12/2024

TASTE-TESTING - SUCCESS!

Of all the Chocolate Cookies you will eat and share during this holiday season; and beyond, this is the one people will always remember.

These cookies are fine and sandy like a sablé, but with a friendly, soft chew, something like the all American Chocolate Chip Cookie. They’re made up of a well-salted, well buttered cocoa dough, with generous pockets and wisps of chocolate feeding through.

When only the best will do for Christmas!

08/12/2024

Hey Everyone!

I have a special order for these wonderful fungi morsels on the 16th Dec. As such, I am happy to open up and make them available for you to order from the 14th to 16th Dec, 2024.

My famous Mushroom Tartlets are not available anywhere else, they are truly one of a kind. The ingredients used are the best quality and the pastry is made with French butter only.

They are rare, exquisite, they make unforgettable gifts and if you bring them to a party or special event, everyone will come up to you to thank you. You become unforgettable!

Seriously, even chocolates can’t get you a 💯% feedback!

Do let me know if you are ordering them as gifts and I will tie a beautiful red ribbon to accompany them!

This is your last chance to order them for the year, your last chance to impress your special clients, friends and family.

As always, please remember these are limited and go quickly. Order now!

♥️✌️Jen

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

Website

https://www.tripadvisor.com.my/Attraction_Review-g298570-d2477681-Reviews-Jen_s_Homegrown_Cooking_Academy-Kuala_Lumpur_W

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Videos

Sourdough Shokupan! 😁😋 #jensunderground #shokupan #yudane #sweetstiffstarter

I was introduced to Vietnamese food at a very young age. My oldest brother married a Vietnamese gal. We were always excited if she was cooking and we especially enjoyed her spring rolls. Seriously, her spring rolls are still the best. I had my first Pho and Iced Coffee when I lived with her in California. I could have it for breakfast everyday, it was unforgettable. That was like 45 years ago. I remember the first spice she introduced to me. PAPRIKA! We also never had a meal without a salad. Actually, that French dressing was too sour for me. lol That was the only salad dressing we used because she’s very health conscious so none of that creamy cheesy stuff. Come to think of it, that was the only time I was at my ideal weight. She’s in her 80’s now and extremely fit and healthy. Still travelling around the world. Wow, long story! Hahaha Anyway, these are Blondie version of my sourdough Banh Mi that I made yesterday. They are softer but still crispy. Check out my press test in the video. 😁 #jensunderground #vietnamesecuisine #unforgettable #healthconscious