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Reviews

From the Burpple community

Vine-ripened tomato, shallot, garlic, basil virgin olive oil. Quite amazing how juicy and fresh everything was, and how they had included onions to help give it a twist in the flavour profile from the originally zesty flavours it gives.

4 Likes

The sweet ending to Chef Le Quellec's six-course dinner on the opening night of pop-up event, Epicurean Journeys, by The Luxury Collection. Hard to go wrong with piped blobs of luscious coffee and chocolate mousse, cocoa nibs, and soft chocolate sponge.

8 Likes

Becos all meals should end with dessert. Chef Stéphanie Le Quellec's interpretation of Guanaja Dark Chocolate. A deconstructed dark chocolate dessert. Dollops of chocolate, coffee mousse, chocolate sponge cake & a sprinkle of anise seeds.

15 Likes

Probably sous vide because the whole piece had the same doneness. Served with black olive marmalade, capers and anchovies. (It's a tad salty like how the food are when we ate in Paris). #EpicureanJourneys #LuxuryCollection

3 Likes

I personally preferred FG pan fried. This tasted too rich for me. The pickled turnip gave it a contrasting punch to cut the richness. Clams in the broth to give it some sweetness. #EpicureanJourneys #LuxuryCollection #anniversaryDinner

2 Likes

Braised in sweet spicy broth. Pickled cauliflower and onions. #EpicureanJourneys #LuxuryCollection

1 Like
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