Eight ice cream flavours created by celebrity chefs will go on sale at the Marina Bay Sands (MBS) integrated resort today.
All proceeds will go to The Straits Times School Pocket Money Fund (SPMF), which helps children from low-income families. Flavours include Masala Teh Tarik, Dragon Fruit Sorbetto and a special flavour created for The Straits Times - white chocolate with raspberry and blue sprinkles, to reflect the colours of the newspaper.
The flavours were created by celebrity chefs such as Bread Street Kitchen's Gordon Ramsay, who came up with mint chip ice cream, CUT's Wolfgang Puck, who created a gula melaka-flavoured ice cream, and Waku Ghin's Tetsuya Wakuda, who created a coconut with white miso ice cream.
Shoppers can buy a single scoop for $4.50, a double scoop for $8 or a triple scoop for $12. The pop-up gelato station is at Basement 2 of The Shoppes Canal Level, outside Cold Storage, until Aug 9.
The Scoops of Hope initiative is one of more than 25 community outreach activities that MBS is rolling out as part of its Sands for Singapore Charity Festival. The 10-day festival aims to raise funds for over 80 charities, benefiting more than 300,000 underprivileged Singaporeans.
Yesterday, Marina Bay Sands chief executive George Tanasijevich, Straits Times editor Warren Fernandez and MBS executive chef Christopher Christie gave out ice cream to 30 SPMF beneficiaries, to kick-start the festival. A charity race, where 25 teams battle to finish a series of tasks at the IR, will take place on Sunday. The top team will win $50,000 for a local charity of its choice.
This article was first published on July 31, 2015.
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