MyPizza

MyPizza "Take It Easy And Make It Cheesy!!"
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1,200 GOOGLE REVIEWS. 4.9 STARS. ⭐⭐⭐⭐⭐That’s the part we’re most proud of.On 10 September, MyPizza had 1,141 Google revi...
07/10/2026

1,200 GOOGLE REVIEWS. 4.9 STARS. ⭐⭐⭐⭐⭐

That’s the part we’re most proud of.

On 10 September, MyPizza had 1,141 Google reviews.

Just 27 days later, we’ve reached 1,200 — 59 new reviews — and through all of it, our rating is STILL 4.9. 🔥🍕

Getting 1,200 reviews is one thing, but getting 1,200 reviews and maintaining a 4.9 rating, with the overwhelming majority of customers rating us five stars, is a whole different level.

I’m so proud of my team and myself. 💪🏽

Real people. Real customers. Real experiences.

Thank you, Singapore! 🇸🇬❤️

You continue to make the case for why MyPizza stands proudly as Singapore’s Highest-Rated Pizza Company.

1,200 reviews. 4.9 stars. 🙏🏽

03/10/2026

MANY PEOPLE FORGET THAT I DID THIS BEFORE.

I AM THE BEAST MODE OF ALL BEAST MODES. 💪🏽

Something that, at the time, nobody I personally knew had managed to do.

In two years, I went from 132KG at 46.4% body fat to around 80KG at 11.2% body fat.

I didn’t just change my body.

I CHANGED MY FACE.
I CHANGED MY PHYSIQUE.
I CHANGED MY ENTIRE LIFE.

No surgery.
No steroids.
No fat burners.
No shortcuts.

Just discipline.

And this wasn’t something that happened quietly behind closed doors.

My doctor saw it. My girlfriend at the time saw it. My Mom and my late Dad saw it. My siblings, relatives, friends and colleagues saw it.

And social media watched the entire transformation happen too.

I know what I’m capable of because I’ve done it two times.

Could I get myself back into this kind of condition again?

Absolutely.

But right now, there is a price I would have to pay for that.

I would have to let go of MyPizza.

Because you cannot train, recover, eat and live like an athlete when your business needs you 20–22 hours a day, almost every single day, just to survive.

Right now, my transformation isn’t happening in the gym.

It’s happening inside MyPizza.

And when the day comes that this business no longer needs every waking hour of my life just to stay alive…

I KNOW EXACTLY WHAT I’M CAPABLE OF BECOMING AGAIN. 💪🏽🔥

SURVIVING AN F&B BUSINESS IN SINGAPORE IN THIS ERA IS A FREAKING MIRACLE.Like many F&B businesses in Singapore, especial...
01/10/2026

SURVIVING AN F&B BUSINESS IN SINGAPORE IN THIS ERA IS A FREAKING MIRACLE.

Like many F&B businesses in Singapore, especially over the past few years, we have been bleeding cash and losing money like nobody’s business.

Thousands of F&B outlets have closed.

For the past year, MyPizza lost an average of around $10,000 every single month — amounting to a six-figure loss over one year.

That will be another post altogether — how F&B businesses can still lose money even when we are damn good at what we do.

In February this year, I had already decided to close the restaurant for good.

But I held on.

I kept thinking about my late father. I thought about our loyal customers. Our lease wasn’t up. And deep down, I knew we make some of the best pizzas, wings and lasagnas in this country — and our ratings have consistently given me reason to believe in what we do.

So I didn’t give up.

I went into Psychotic Mode.

Two months ago, I came up with 387 goals for MyPizza.

I have now completed every single one of them.

And finally, September 2026 happened.

For the first time in a long time, our monthly revenue crossed our break-even point.

All the goals.
All the effort.
All the exhaustion.
All the thinking.
All the energy.
All the experience.
All the creativity.
All the sacrifices.
All the sleepless nights.

The 20–22 hour days, bulldozing through one problem after another.

And my pillars, Anisa and Baki, working alongside me day in, day out, month after month.

For months and months, we worked like there was no other option.

And finally, it paid off.

We are NOT profitable yet.

This is not some victory lap saying we made it.

We simply broke even.

But after losing money month after month, breaking even means something completely different to us.

It means the bleeding is slowing down.

It means the work is starting to move the needle.

It means we are still here.

I started working in the F&B industry when I was just 12 years old.

And after everything I have seen and experienced, I can tell you this:

Surviving an F&B business in Singapore in this era is a f**king miracle.

You wouldn’t want to know everything that happened behind the scenes — health-wise, financially, socially and personally.

The things you give up just to pay the rent.
Pay the bills.
Keep a roof over your head.
Put food on the table.
And keep the doors of your business open for another month.

That level of sacrifice is something only people who have lived through it will truly understand.

September does not mean we have won.

It means we survived another round.

And after everything we have been through…

I’ll f**king take it. 🍕💪🏽🔥

ONE WEEK. REAL MOMENTUM. 🔥Yesterday at 3:32 p.m., I received our weekly performance report from Foodpanda via email, and...
30/09/2026

ONE WEEK. REAL MOMENTUM. 🔥

Yesterday at 3:32 p.m., I received our weekly performance report from Foodpanda via email, and seeing these numbers hit differently.

In just 7 days, sales increased by 168.76% and successful orders increased by 50% compared to the previous week.

For months, I’ve been changing everything I can — improving our photos, testing different marketing strategies, running stronger promotions, adjusting prices, improving operations, and constantly finding ways to put MyPizza in front of more people.

There were no guarantees that any of it would work.

But this is what happens when you keep pushing, keep adapting, and refuse to stop.

This is only Foodpanda.

And this is only one week.

Slowly, painfully, relentlessly — MyPizza is climbing. 🍕💪🏽🔥

THE RISE OF CORPORATE ORDERS. 🍕🏢Another island-wide corporate delivery completed earlier today — this time an almost $40...
29/09/2026

THE RISE OF CORPORATE ORDERS. 🍕🏢

Another island-wide corporate delivery completed earlier today — this time an almost $400 order to Marina Bay Financial Centre.

And here’s the part we’re especially proud of: this is already our THIRD delivery to Marina Bay Financial Centre this month alone — all from different companies. 💪🏽

Our island-wide corporate delivery orders have grown by 80%, and MyPizza is reaching offices across every corner of Singapore. Freshly prepared, carefully packed and delivered right on time. Every time.

From Springside to Marina Bay and beyond — MyPizza is going island-wide. 🚚🍕🔥

173.19% GROWTH IN GROSS SALES — ON GRABFOOD ALONE. 🔥This didn’t happen by accident.For months, I’ve been working 20–22 h...
28/09/2026

173.19% GROWTH IN GROSS SALES — ON GRABFOOD ALONE. 🔥

This didn’t happen by accident.

For months, I’ve been working 20–22 hours a day — rebuilding, changing strategies, improving our photos, marketing harder, reaching out to customers personally, fixing operations, pushing speed, analysing numbers and constantly finding ways to make MyPizza better.

These insights are from the GrabFood merchant platform only. They do not include our direct website orders, walk-ins or other platforms. The exact figures stay private, but the growth speaks for itself.

Reach up. Customers up. Sales up.

And we’re still nowhere near done.

Slowly, painfully, relentlessly — we climb. 🍕💪🏽🔥

THIS IS WHY MYPIZZA IS STILL THE HIGHEST-RATED PIZZA COMPANY IN SINGAPORE. 💪🏽🍕From the people. By the people. Not becaus...
25/09/2026

THIS IS WHY MYPIZZA IS STILL THE HIGHEST-RATED PIZZA COMPANY IN SINGAPORE. 💪🏽🍕

From the people. By the people. Not because of paid hype, media coverage or what-nots — but because people keep choosing us.

September alone: 28 big corporate orders so far. Today, the biggest one yet — $813.60 in a single receipt.

And here’s the crazy part: they needed it ready by 11.15am.

For an order this size, under normal circumstances, we would require around 3 hours of nonstop preparation, cooking and baking. Realistically, it should have been ready only around 1pm-plus.

But this was one of those moments where we decided to go the extra mile.

Because this is MyPizza.

We open at 10am, which itself is already earlier than many pizza restaurants, but for this order, Anisa and I prepped until 2am, slept at the restaurant, woke up at 7.30am, and by 8.30am, with Baki in, the kitchen was already firing.

Not because this is the norm.

Because when we can make an exception for our customers, we do.

More than 7 years in, nothing has changed. We’ve lost money. We’ve gone through some of the hardest periods of our lives. We’ve sacrificed sleep, comfort and almost everything else — but when the orders come in, we show up. Every single time.

This is what building a brand looks like behind the scenes.

The reviews, the ratings and the corporate orders are the result.

We are grateful. We are blessed. But none of it was handed to us.

It was earned.

And we’re still here. 💪🏽

I used my best physique transformation photo from 2015 and asked AI to make one with the 80s look.I prefer my real trans...
22/09/2026

I used my best physique transformation photo from 2015 and asked AI to make one with the 80s look.

I prefer my real transformation photo.

🍕 30 YEARS OF EXPERIENCE. 80+ HOURS OF WORK. ONE COMPLETELY REIMAGINED MENU! 🔥After 30 years in the pizza industry, I wa...
20/09/2026

🍕 30 YEARS OF EXPERIENCE. 80+ HOURS OF WORK. ONE COMPLETELY REIMAGINED MENU! 🔥

After 30 years in the pizza industry, I wanted to create something that truly reflects everything I’ve learned and everything MyPizza stands for. Over 80 hours went into personally curating, redesigning and elevating our entire menu — every category, colour, description and detail thoughtfully put together.

We’ve removed selected items, introduced exciting new creations and completely reimagined how we present our food. More colourful, more engaging, easier to explore, and filled with everything we love about pizza! ❤️

Introducing our all-new PIZZA MENU & MORE TO LOVE — what I proudly consider our finest MyPizza menu yet. Three decades of experience, passion and dedication, brought together in two beautiful pages. 🇮🇹🇸🇬

“TAKE IT EASY MAKE IT CHEESY!!” 🍕
It’s a different experience!

🌐 www.mypizza.com.sg

🔥 INTRODUCING SPICY TUNA MAYO🔥Our newest Signature Pizza.A homemade tuna ‘mayo’ base, topped with green chillies, yellow...
18/09/2026

🔥 INTRODUCING SPICY TUNA MAYO🔥

Our newest Signature Pizza.

A homemade tuna ‘mayo’ base, topped with green chillies, yellow capsicums, diced fresh tomatoes and mozzarella — transformed into something completely MyPizza.

CREAMY. CHUNKY. JUICY. FIERY.

Some pizzas begin with a recipe.

This one began almost two decades ago.

For the past 15–18 years, one of my favourite ways of eating tuna ‘mayo’ has been a little different.

Instead of going with the usual combination, I would have mine with green chillies, yellow capsicums and diced fresh tomatoes.

The tuna ‘mayo’ gave it that creamy, savoury richness.
The green chillies brought the kick.
The yellow capsicums added sweetness and bite.
And the diced fresh tomatoes gave it that juicy freshness that pulled everything together.

It became a combination I genuinely loved for years — including during the period when I transformed my lifestyle and lost 52kg.

And all these years later, one thought hit me:

Why have I never turned MY way of eating tuna mayo into a pizza?

So I did. 😏

Not tuna randomly scattered on a pizza.

Not mayo squeezed on top as an afterthought.

I wanted the tuna ‘mayo’ itself to become the foundation of the pizza — then build it with the same flavour combination I’ve loved for years: green chillies for heat, yellow capsicums for sweetness, and diced fresh tomatoes for that juicy lift.

After experimenting, adjusting and obsessing over every detail…

I searched before launching it, and while tuna pizzas and tuna-mayo creations do exist in different forms, I couldn’t find another pizza built around this exact idea and flavour combination the way we’ve done it.

And that’s what makes this one especially meaningful to me.

It didn’t come from chasing trends.

It came from my own table.
My own taste.
My own story.

Anyone who knows me knows how seriously I take creating food.

These ideas come from years of eating, experimenting, failing, adjusting, tasting and trusting instinct — sometimes from a flavour combination I’ve loved for years, and sometimes from refusing to let an idea go until I get it right.

And over the years, I’ve also learned something…

Good ideas have a funny way of travelling. 😉

So if something strangely familiar starts appearing elsewhere one day…

I’ll take it as a compliment. 😎

But we’ll leave the date right here.

18.09.2026

SPICY TUNA ‘MAYO’
Created at MyPizza. 🍕🔥

And after quietly putting it online just after midnight…

IT IS OFFICIALLY AVAILABLE FROM TODAY.

Try the original. 🔥🍕
mypizza.com.sg

Address

60 Springside Walk, #01-07, The Brooks 1
Singapore
786020

Opening Hours

Wednesday 15:00 - 22:00
Thursday 15:00 - 22:00
Friday 15:00 - 22:00
Saturday 15:00 - 22:00
Sunday 15:00 - 22:00

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