Sweet Charity Month

Sweet Charity Month

In the month of October 2011, the Sweet Charity Month event will showcase the signature creations of participating F&B establishments that include Cocotte, The Disgruntled Chef, Epicurious, Gattopardo, The Lo & Behold Group (The White Rabbit, Tanjong Beach Club, OverEasy, Loof), PS. Café Group and Torte. They will all come together for a good cause, in support of the NUH Kids’ Heart Fund.

The Kids’ Heart Fund is a branch of the National University Hospital Patientcare Charity Fund dedicated to providing medical support to children with congenital heart disease. Donations subsidize the surgery costs for financially needy children facing the disease.

The restaurants and partners involved in this sweet collaboration have created a number of ways for patrons to give generously to this worthy cause.


PS. Café’s signature creation whole carrot cakes, Cocotte’s Traditional Basque Cake and Epicurious’ Red Velvet Chocolate Cake are available for purchase whole for takeaway. Torte’s Banana Chocolate Torte Muffins (box of eight) are available for takeaway. All make for sweet heartfelt gifts, and proceeds benefit the NUH Kids’ Heart Fund.

$5 from each designated signature dessert ordered at participating restaurants will directly benefit the NUH Kids’ Heart Fund.

Order any desserts through www.chope.com.sg/sweetcharity and a dollar will go towards the charity for each order. If you’re not a fan of desserts, you can still play your part by making a reservation at any of the participating restaurants through www.chope.com.sg and Chope will donate a dollar for each reservation.


Epicurious (The Quayside, 60 Robertson Quay, 6734-7720)

Red Velvet Chocolate Cake

You may risk getting a sugar high from this bijou dessert; but this red velvet chocolate cake is light and moist, neither dense nor dry.

Cocotte (No. 2 Dickson Road, 6298-1188)

Traditional Basque Cake with various fillings

This dessert would have to be one of my favourites of the bunch. It is not too sweet, and has a light crumply texture, with a crunchy textured top and bottom. The filling did not disappear into the cake and it gives a distinctive layer in the middle.

 OverEasy Bar and Diner (1 Fullerton Road, #01-06, One Fullerton, 6423-0701)

Donut Balls with warm chocolate fondue

PS. Café at Paragon (290 Orchard Road, Level 3 Paragon Shopping Centre, 9297-7008)

Blueberry Carrot Cake

PS. Café at Harding (28B Harding Road, 9070-8782)

Chocolate Chip Carrot Cake

PS. Café at Ann Siang Hill Park (45 Ann Siang Road, #02-02, 9797-0648):

Toffee Nutty Carrot Cake

The Toffee Nutty Carrot Cake is one of my favourites among all the Carrot Cakes from P.S. Café.

I love the nutty textures that go so well with the moist carrot cake.

PS. Café at Palais (390 Orchard Road, Level 2 Palais Renaissance S.C, 9834-8232)

Orangey Carrot Cake

Torte (96 Waterloo Street, #01-07, 6571-0197)

Banana Chocolate Torte Muffins (comes in a box of eight)

The Dining Room at Tanjong Beach Club (120 Tanjong Beach Walk, Sentosa, 6270-1355)

Honey & Tea Parfait
(Served during brunch only)

Served in a shot glass, the Honey & Tea Parfait is presented with a taste that matches its classy looks. Consisting of Earl Grey cremeux, honey ice cream, house-made honeycomb and chocolate crisp, it is another of my favourite picks! The Earl Grey cremeux is cold and smooth, with the house-made honeycomb adding a lovely texture to the dessert that I thoroughly enjoyed.

The Disgruntled Chef (26B Dempsey Road, 6476-5305)
Sticky Toffee Pudding with vanilla ice cream

I loved the intensity of the caramel topping, and the density of the pudding. Although some will find this dessert a little too sweet, they are just the thing for the insatiable sweet tooth!

Loof (331 North Bridge Road, Odeon Towers Extension Rooftop, #03-07, 6338-8035)

The Gummiberry (gin, Cointreau, fresh forest berries, French meringue)

Alcohol lovers won’t feel left out, the Gummiberry consists of gin, Cointreau, fresh forest berries and topped with a French meringue that is slightly torched. The drink is nicely blended with a fruity puree with textures of fresh berries; Although, savouring this dessert in a shot glass might be pose a problem without the right utensils.

The White Rabbit (39C Harding Road, 6473-9965)

Crepes Suzette flambéed table-side with Grand Marnier

Play your part for charity and at the same time, satisfy your sweet cravings!

For more information about Sweet Charity Month and its partners, please visit

www.sweetcharitymonth.com or www.facebook.com/sweetcharitymonth

To find out more about giving to the NUH PCF, please call (65) 6772-3985 or email angie_koh@nuhs.edu.sg

Note: Melissa was invited to this workshop as a guest.

About the Author
Melissa Koh

Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at melissa@hungryepicurean.com

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