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 herbs 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.

There is a beautiful irony in baking. Often, the world’s most luxurious treats are born out of sheer, humble resourceful...
07/10/2026

There is a beautiful irony in baking. Often, the world’s most luxurious treats are born out of sheer, humble resourcefulness.

Last week in the kitchen, I whipped up a batch of Pastéis de Nata (Portuguese Egg Tarts). The history behind these little perfections dates back over 300 years to the Jerónimos Monastery in Lisbon. Back then, monks and nuns used immense amounts of egg whites to starch their laundry and habits. Refusing to let the leftover yolks go to waste, they did what any good baker does: they turned a surplus into art, baking them into rich, silky custard tarts.

Swipe through to see the journey of photos I managed to capture.

Watching that laminated puff pastry roll out and seeing those tops beautifully blister and caramelise in the high heat is pure kitchen magic.

Best enjoyed warm with a tiny dusting of cinnamon. What’s your favourite pairing for a fresh tart—a strong espresso or a warm cup of tea? ☕️✨

Lemon is an incredibly powerful ingredient because it targets our well-being from two entirely different angles: its aro...
06/10/2026

Lemon is an incredibly powerful ingredient because it targets our well-being from two entirely different angles: its aroma triggers immediate mental shifts via the brain's emotional centre, while its nutrients alter our internal physical chemistry.
So, what happens when you combine the power of lemon with something purely sweet? Marrying a pillowy marshmallow frosting to a rich lemon cake filled with tart lemon curd and silky lemon buttercream is an absolute stroke of genius. In the culinary world, this combination achieves what bakers call perfect contrast and structural balance.
Because lemon can sometimes be sharp and aggressive, the sweet marshmallow acts as the ultimate mediator, elevating a great cake into an unforgettable masterpiece. This perfect sweet-tart balance keeps the flavours from becoming too sour or too cloying. Instead, they rescue one another. Every single bite forces the palate to experience different weights and textures, keeping the dessert exciting from the first forkful to the last.
Even the toasted finish creates a breathtaking visual contrast—snow-white meringue, deep toasted bronzes, and a vibrant reveal of sunny yellow curd when sliced. It truly looks like a work of fine art.
Unfortunately, it totally slipped my mind to take a shot of the finished cake, so you will just have to imagine it! Hahaha 🍋✨

Every time I make a Chocolate Cake, I always think “This is it, this is the one!” And, it never is. It’s true, the more ...
05/10/2026

Every time I make a Chocolate Cake, I always think “This is it, this is the one!” And, it never is. It’s true, the more you know, the more there is to know! It’s never ending…..

In my observation, over the years, if you want to find a good pastry chef in your vicinity, check out the pastry chef’s Chocolate Cake. If it’s really good and you want to go back for seconds and then later when you’re home and you are thinking of that Chocolate Cake, then the Pastry Chef is good. Why? Because Chocolate is already good on its own and to make it unforgettable is a skill!

What do we have here and what’s so special about it? Well, this is a Layered Chocolate Mousse Cake where we leave the eggs out of the mousse and replace it with Mascarpone Cheese. Mascarpone Cheese is special because of its ultra-creamy texture, high fat content, and naturally sweet, milky flavor. Unlike standard cream cheese, it is remarkably buttery and smooth, which is why it is the star ingredient in desserts like Tiramisu and works beautifully as an egg substitute in egg-free mousses.

Oh and I also added Almond meal to the batter but keeping it under 20%. This is an excellent ratio for baking. Keeping the almond meal under 20% means the self-raising flour still dominates the structure. The cake will have enough gluten and lifting power to rise into a soft, fluffy texture, while the almond meal adds a lovely hint of richness and keeps the crumb beautifully moist. This means we have the best of both worlds.

As a baker who has entered the winter of my life, I don’t want to make a chocolate cake just for the sake of making one—it’s a waste of time.”

May a sense of purpose and seasoning be found in this delicious slice of a Chocolate Cake! ♥️✌️

Amchur, Amchur, where are you? To manifest these Paneer and Pea Mini Pies I aspired to whip up, took me 2 whole days. Fi...
01/10/2026

Amchur, Amchur, where are you?

To manifest these Paneer and Pea Mini Pies I aspired to whip up, took me 2 whole days.

First I had to look into every nook and corner on this part of the planet for Amchur Powder because it’s not like one of the usual spices that you can grab anywhere. Second, I had to make my own paneer because buying them from the grocer would make me very disgruntled and frustrated and that would ultimately affect the energy in my kitchen! It’s ridiculously expensive.

Thank goodness, I found the Amchur powder because it’s quite essential to this dish. Finishing with this ingredient cuts right through the richness of the paneer, the sweetness of the green peas and the cooked onions. It definitely lifted all the other flavors and made the filling taste incredibly vibrant. It’s all about the Ying and the Yang!

For the paneer, I used 1 batch with lemon juice and another with vinegar. Turns out, it expanded my knowledge about acidity and making homemade paneer is all about what texture of paneer you want to create and to execute the techniques to get what you want. Precision!

For me, the moral of the entire experience boils down to The Art of Appreciating Good Food! ♥️✌️

Everyday there’s a new race and you just have to show up for it!Because the only dream that hasn’t been met is the one y...
29/09/2026

Everyday there’s a new race and you just have to show up for it!

Because the only dream that hasn’t been met is the one you haven’t started.

Today marks the inaugural flight of these goodies. Hopefully we will recruit some good feedback. A Red Velvet Cake to ce...
22/09/2026

Today marks the inaugural flight of these goodies. Hopefully we will recruit some good feedback. A Red Velvet Cake to celebrate Spring, Scottish Cheese and Spring Onion Scones for tea and what I now call Solothurn Pies for that instant snack!

And of course because it’s Spring, we decided to take “that” walk all the way up that hill. No left or right turn! One could say that it’s a tad more challenging than Kiara Hills. Then all the way down to the park to do our pull ups which after a very long hiatus was quite shameful.

But, it’s Spring so there’s hope? And then there’s Summer to make it more lasting. Well, like they say, anything that’s worthwhile, takes a while right? 😅

It was freezing yesterday so there was snow on Kunanyi, a beautiful sight!

♥️✌️

-chapter

29/06/2026

What a wonderful way to end our last week. Out of the blue, my long time foodie and supporter commissioned me to make a video of my “Hyderabad Chicken Briyani.”

Truth be told, I had been feeling quite low with all the endless regulations and protocols over here making it so challenging for me to take my next steps forward.

But God is good, when you feel like giving up and quitting…he reconnects us to the “noble people” who can help you through your journey in life!

Thank you my friend, for reminding me of my resilience and my persistence in always achieving my goals no matter how long it takes. I’m back on track! ♥️♥️♥️

Us enjoying the fruits of our labour.

If there was ever a cake that has the power to heal, it would be this. This Salted Caramel Milk Cake wakes up your heali...
09/03/2026

If there was ever a cake that has the power to heal, it would be this. This Salted Caramel Milk Cake wakes up your healing cells. It’s a cake that melts in your mouth!

And just like all the reasons we fall in love with Autumn, this cake feels cosy, bathing in rust red, burnt orange, saffron yellow, and rich brown colours, it glows like the soft autumn sun.

Sublime would be Robert Green’s definition of this special cake.

Available this Autumn!

SWANKY SHEPHERDS PIE! Potatoes from Nessa’s food garden. Going to make mash potatoes for my Swanky Shepherds Pie. Lamb g...
21/02/2026

SWANKY SHEPHERDS PIE!

Potatoes from Nessa’s food garden. Going to make mash potatoes for my Swanky Shepherds Pie.

Lamb gently stewing now in prunes, vegetables and herbs.

Now to roll out my pastry!

Weekend SpecialThis is a must have Chocolate Banana Bread. It’s an 11 inch loaf and weighs 1.6 kg. Yup, it’s definitely ...
24/01/2026

Weekend Special

This is a must have Chocolate Banana Bread. It’s an 11 inch loaf and weighs 1.6 kg. Yup, it’s definitely a heavy weight champion.

This to fight for Chocolate Banana Bread can last and is perfect, best kept frozen. Whenever you ready to indulge, simply cut yourself a slice.

How to enjoy?

Toast a slice and serve plain with butter OR serve with tahini sauce and honeycomb OR serve with ice-cream.

There’s never been a Chocolate Banana Bread with so many creative options! It’s guaranteed to please everyone. Available to order every Friday.

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

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