SCOOPS OF HOPE

The Shoppes Canal Level, B2 (Opposite Cold Storage)

Operating hours: 11am - 9pm

Price: S$4.50 for a single scoop, S$8 for a double scoop and S$12 for a triple scoop

For the first time, Marina Bay Sands’ family of celebrity chef restaurants have joined hands to craft exclusive gelato flavours for Scoops of Hope, an exciting addition to this year’s Sands for Singapore Charity Festival.

From 31 July to 9 August, savour eight delectable flavours at the Scoops of Hope pop-up gelato station at Marina Bay Sands, while giving back to the community at the same time. All proceeds will go towards The Straits Times School Pocket Money Fund, which lends a hand to children from low-income families. 

The gelato flavours also play a special tribute to Singapore during this national celebratory period. CUT by Wolfgang Puck is contributing Gula Melaka gelato, an ingredient commonly used in local traditional desserts. Adrift by David Myers is creating Masala Teh Tarik gelato, a spin on the popular milk tea beverage. Waku Ghin by Tetsuya Wakuda will be rolling out Coconut with White Miso gelato, reminiscent of the famous local dessert Chendol, a personal favourite of Chef Tetsuya. 

A special flavour has also been created to commemorate the 170th anniversary of The Straits Times, Singapore's oldest English-language daily. Created by executive chef of Marina Bay Sands, Christopher Christie, the multi-colour ST gelato comprises creamy White Chocolate with Raspberry, topped with crunchy Blue Sprinkles, incorporating the corporate colours of the newspaper as it crosses its milestone this month.

The Straits Times School Pocket Money Fund is a community project initiated by The Straits Times to provide pocket money to children from low-income families to help them through school. The Fund supports over 10,000 children and youth each year. Since the project started in 2000, the Fund has disbursed close to $42 million and helped over 128,000 cases of children and youth in providing them with monthly school pocket money.

The Scoops of Hope project is also made possible with support from Carpigiani Gelato University and Allied Foodservice Equipment Pte Ltd. Carpigiani Gelato University, which has a mission to develop the art and science of gelato production, offered expertise and training in gelato making, while Allied provided the requisite equipment.

List of gelato flavours available at Scoops of Hope: 
•     Gula Melaka from CUT by Wolfgang Puck
•     Dragonfruit Sorbetto from Pizzeria Mozza by Mario Batali
•     Mango Sorbet from db Bistro & Oyster Bar by Daniel Boulud
•     Mint Chip from Bread Street Kitchen by Gordon Ramsay
•     Coconut with White Miso from Waku Ghin by Tetsuya Wakuda
•     Thai Coffee from Long Chim by David Thompson
•     Masala Teh Tarik from Adrift by David Myers
•     Special ST Flavour: White Chocolate with Raspberry and Blue Sprinkles by Christopher Christie, Executive Chef of Marina Bay Sands