S$100 for 12-course pizza dinner: Inside a couple’s home-based pizzeria in Yishun - CNA
A shared love of pizza has turned into a home-based business. Limited space, demanding schedules and contrasting working styles are now tests David Shen and Sheralyn Tay must navigate, as captured by On The Red Dot.
Sheralyn Tay, who runs pizza business PXZA with her husband, serving paying guests in the couple’s Yishun flat.
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Liew Zhi Xin & Chitra Kumar 31 Oct 2026 06:00AM (Updated: 31 Oct 2026 10:06AM) Bookmark Bookmark Share WhatsApp Telegram Facebook Twitter Email LinkedIn Set CNA as your preferred source on Google Add CNA as a trusted source to help Google better understand and surface our content in search results. Read a summary of this article on FAST. Get bite-sized news via a newcards interface. Give it a try. Click here to return to FAST Tap here to return to FAST FAST SINGAPORE: A married couple are busy preparing a pizza dinner for eight guests in their Yishun flat when they receive a last-minute request: Can they accommodate a ninth guest?
“Easy-peasy,” the husband says. The look on his wife’s face says otherwise.
“No, it’s not, okay? We have to move a lot of things,” Sheralyn Tay counters before bustling to reset the table.
As her stress level rises, hubby David Shen languidly brings out a stool from their household shelter. “Sheralyn gets a little bit nervous when it comes to a little bit of last-minute changes,” he says. “But you know, that’s life.”
CNA Games Guess Word Crack the word, one row at a time Buzzword Create words using the given letters Mini Sudoku Tiny puzzle, mighty brain teaser Mini Crossword Small grid, big challenge Word Search Spot as many words as you can Show More Show Less This is not just another day in married life, however, for the couple, both 45. For two years, they have welcomed paying guests to their five-room flat through their private dining business, PXZA, which they juggle with their day jobs.
And it takes more than pizza-making skills to pull off these dinners. With home-based business regulations preventing them from hiring external help, the couple must handle everything themselves — with limited kitchen space and limited time between each course they serve.
On this evening, they are debuting a new pizza flavour, Coney Dog, which added a couple of hours to their preparation. With a last-minute extra guest and their different working styles, can they keep their 12-course pizza dinner on track?
On The Red Dot’s Hustle In My HDB returns for a second season to follow Singaporeans like them and explore how they navigate constraints and family life while running businesses in their homes.
Shen and Tay’s home-based pizzeria has its origins in the pandemic, when Shen was craving Neapolitan-style pizza — which is best eaten fresh from the oven and not as a takeaway, the couple agree.
So they borrowed an oven from a friend and tried making it themselves. Those early attempts were “quite terrible”, Tay recalls. But they persisted, testing their dough about three times a week, with friends sampling the results.
