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What We Do

Community Health on Wheels (CHoW) is a community-based mobile healthcare programme that brings free ancillary services and basic medical care to doorsteps in the heartlands.

CHoW is a volunteer-driven initiative that is supported by some 60 healthcare professionals from the nursing, allied health, social work and psychosocial sectors. They visit different parts of Singapore to provide essential services that complement the nation’s healthcare network, making medical support more accessible, and ensuring better continuity of care for patients.

Who We Help

CHoW supports the health needs of the community, in particular, the elderly population and their caregivers.

Moving forward, SRC plans to extend the services under CHoW to other marginalised individuals, including migrant workers. CHoW may also be deployed during public events or to temporary shelters for affected communities during civil emergencies.


Health Check

Handles chronic issues and acute illnesses of the elderly, in order to provide a continuum of care to improve the Quality of Life for the client, through a two-pronged approach

Nursing and Medical support:

  • Health Monitoring
    1. Home assessment for immobile clients
    2. Diabetic foot screening & care
  • Counselling
  • Education

Social Work engagement:

Rehabilitation / Therapy

Supplement the exercises that the elderly are receiving at their day activity centres and/or hospitals through Occupational Therapy and Physiotherapy initiatives

Psychosocial Support

Supports the psychosocial well-being of the elderly, as well as their caregivers, with the help of volunteers that are trained counsellors/psychologists, and assisted by those trained in SRC’s Psychological First Aid.

To find out where CHoW will be headed, or to book CHoW for your neighbourhood, please call 6664 0500 or email us today.

Difficulty: Medium
Preparation time: 20 minutes
Cooking time: 45 minutes


Sticky Date Pudding
230g Fresh Black Dates (seeds removed) - KTPH health tip: good source of iron content!
200ml Boiling Water
1 teaspoon Baking Soda (Sodium Bicarbonate)
85g Butter (softened)
175g Caster Sugar
2 each Eggs (large)
165g Self-raising Flour
1 teaspoon Ground Mixed Spice
3 tablespoons Ovaltine Powder - KTPH health tip: most malted drinks are fortified with iron. This is an easy means to incorporate iron in the dish.
2 tablespoons Natural Yoghurt

Toffee Sauce
100g Butter
100g Brown Sugar
120ml Heavy Cream
1 teaspoon Salt

1) Combine baking soda, boiling water, and the dates and let it soften for 15 minutes.
2) Blend into a puree and let it cool down. Meanwhile, pre-heat the oven to 180oC.
3) In a standing mixer, cream the butter and sugar using the paddle attachment until you get a smooth mixture.
4) Add in the eggs, one at a time, each time beating well until you get a smooth batter.
5) Add in the date puree and yoghurt and mix well.
6) Sieve in the flour, salt, mixed spice and Ovaltine. Fold it carefully into the mixture until just incorporated.
7) Pour the mixture into a well-oiled baking pan and bake until the center is cooked through, about 45 minutes. To check, use a toothpick and poke the center of the cake. If it comes out dry, the cake is ready.
8) Meanwhile, place all the toffee sauce ingredients in a saucepan over medium heat. Once it starts to boil, turn down the heat and simmer for about 15 minutes.
9) When the cake is done, poke some holes using a toothpick and pour some toffee sauce over the cake to glaze it.
10) To serve, pour extra toffee sauce over the cake slices and garnish with some orange zest, whipped cream, or even a scoop of vanilla ice cream.

Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 15 minutes


350g Spinach, picked and washed
1 piece Fresh Beancurd (Tau Kua), cut into thick slices
½ cup Anchovies (Baby Ikan Bilis) - KTPH health tip: excellent source of iron!
200ml Chicken Stock or Water
1 teaspoon Chinese Wine
1 teaspoon Soy Sauce
½ teaspoon Sesame Oil
2 teaspoons Cornstarch

1) In a large wok, heat up some oil and fry the anchovies until crispy.
2) Remove from wok and set aside.
3) Using the same oil, fry the beancurd slices until crispy on both sides. 4) Remove from wok and arrange on plate.
5) Pour away any excess oil in the wok and add the chicken stock. Bring to a boil and season with the soy sauce, sesame oil and Chinese wine.
6) Add in the red spinach and cover with a lid for about a minute.
7) Add 1 tablespoon of cold water to the cornstarch to make a slurry. Once the spinach is cooked through and withered, thicken with the slurry.
8) Spoon spinach and sauce over the beancurd slices and garnish with the fried anchovies.