Grab Full House Mission: The two faces of Tanjong Pagar

Han N Han Nanyang Coffeehouse

Sharon Chong started with 19 hours spent stubbornly perfecting a recipe, a griddle, and a stall in Pasir Ris in 1999. She was a Malaysian mum who had moved to Singapore after marriage, trying a few small businesses before settling on min jiang kueh — the local pancake everyone’s grandmother has an opinion about.

She didn’t stop tweaking the batter until she felt it was right. That obsession helped Sharon build Han N Han Peanut Pancake, today a min jiang kueh chain with 25 outlets across Singapore and Malaysia. 

Her daughter, Joanna Yan, 35, now helps out with the business. In November 2025, they celebrated a major milestone — selling over one million peanut pancakes!

The latest outlet is Han N Han Nanyang Coffeehouse at Tanjong Pagar, opened in February. Joanna says, “Our outlets were in residential areas, and our customers were asking if we could deliver to the CBD area, so we decided to open in town.”

Han N Han Nanyang Coffeehouse at Tanjong Pagar offers both traditional and crispy min jiang kueh, curry puffs with different fillings, Nanyang-style coffee and tea, and modern favourites such as oat latte. 

All of the items are kept affordable for the hardworking office crowd.

“Han N Han remains the love of my mum, and she has not changed the pancake recipe since she started the business,” Joanna adds.

Try the curry puff (S$2), Sharon’s own favourite. It’s flaky, crisp, and chock-full of filling. Or Joanna’s pick, the black sesame crispy pancake (S$2.10), where the batter cracks like good toast, and the sesame paste does the sweet work underneath.

Regulars love the bold coffee (from S$1.50), strong enough to fix an afternoon slump, as well as the traditional peanut pancake (S$1.60), with the aroma of roasted peanuts lingering long after the snack is finished.

Ask Sharon how she’s kept the business going for 27 years, and she doesn’t talk strategy. “We make heartwarming and nostalgic food with care,” she says, very simply. One bite into the fluffy, comforting min jiang kueh, and you’ll understand exactly what she means.

Anto Pizza E Aperitivi

Two cousins from a small town in Italy called Pignola had a dream. Antonio Brancato, 38, a master pizzaiolo, and Giancarlo Mancino, 48, a renowned bartender, made it come true with Anto Pizza E Aperitivi in Tanjong Pagar in 2024. 

Chef Anto says, “People can feel our passion when they dine here.”

It’s a passion the critics have noticed too. Anto remains at No. 15 in the authoritative 50 Top Pizza Asia Pacific 2026 list, an influential Italian pizza guide.

The pizza is made to order, cooked in a wood-fired oven, and the dough gets 24 hours to ferment before it goes anywhere near the heat. It’s not for show. The crust turns out pillowy and easy to eat, with the puffy edge Neapolitan pizza is known for.

This is also a place of family recipes. Chef Anto’s own favourite pizza is the Lucana Ritrovata (S$38), featuring a fava bean base, roasted artichokes, fresh endives, smoked bacon, onion cream, fior di latte (fresh, stretched-curd cheese made from cow’s milk), chilli flakes, and olive oil. 

“It’s my childhood story in a dish,” he says. “My grandmother used to make a salad just like it. Now it’s a pizza.”

A popular option with fans is the Rocco (S$24), a no-frills assembly of fior di latte, potato, and rosemary. Again, this is a family affair — it is his late uncle’s recipe, built on fresh ingredients that ensure the pizza’s full flavours.

The restaurant, in a shophouse, has the best seats at the bar, where you can watch chef Anto at work on the pizza right in front of you.

He recalls first stepping into Tanjong Pagar: “It is, for me, one of the most exciting areas in Singapore. When I came here, the first impression was very good. I said: ‘Okay, this is my area for the restaurant.’”

And his pitch for the place, in the end, is hard to argue with. He says: “Where else can you find solid pizza and cocktails together?”