MyTreat, a non-profit movement formed to gift a meal to a loved one and support a restaurant has launched an offshoot: OurTreat.
The aim this time is to raise funds and buy restaurant meals for frontline healthcare workers.
“While hospital canteens are open to these everyday superstars, they need more than mere sustenance after long, stressful shifts,” reads the press statement. “A delicious surprise goes a long way towards nourishing their spirits and lifting morale.”
Indeed, these dark times are when we need the most light, and the initiative ties up an F&B scene hunkering down into survival mode with the tireless efforts of frontline medical staff.
While OurTreat is an offshoot of MyTreat, the effort started out weeks ago by a group of doctors at Singapore General Hospital (SGH) who pool funds to buy treats for their colleagues.
“(The recipients) often tell us that these small gestures really make their day and help to lift their spirits, especially since their workload today is unprecedented,” says orthopaedic surgeon Dr Mizan Marican.
While the initiative will be starting out at SGH, the larger aim is to expand to other hospitals and reach a larger number of healthcare workers. To contribute, simply scan the QR code below:
About MyTreat
The campaign was started by food writer Annette Tan and PR professional Lyla Lin, and essentially supports Singapore’s restaurants by ordering food and sending it to a loved one as a gift. Once that’s done, contributors and recipients are urged to post on Instagram and Facebook by tagging @mytreatsg and #mytreatsg.
“[Singapore’s restaurants] are our cultural bearers, our community gathering places, the essence of our Singaporean spirit,” reads the press statement. “Without our restaurants, we are merely a city of people who love to eat but with nowhere to indulge in the food that feeds our souls. These trying times will pass, but when they do, will our favourite restaurants still be around?”
At the time of publishing, eight restaurants are participating. These are:
Forlino
Don Ho
Tanuki Raw
Sum Yi Tai
New Ubin Seafood
MeatSmith
The Masses
Butcher Boy
It’s a small but growing list and the founders are quick to add that these restaurants are suggestions. “The success of the movement really depends on the public,” said co-founder Annette Tan. “All we are providing is a platform for people to share their goodwill and inspire others to do the same.”
Azimin Saini is a Paris-based contributor to Lifestyle Asia. He has spent a decade in journalism, writing for The Peak, Style:Men and the Michelin Guide.
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