What started as a single shophouse dim sum restaurant in 1962, Swee Choon has grown to consume all the floorspace, sidewalk and back alley of four connected shophouses. Still bursting at the seams, don't be put off by the throngs of waiting customers as the line is well organised and moves quickly. The salted egg-yolk custard buns are like nothing you've ever tasted.
Cheap, cheerful and open till dawn, it's an institution among late-night revellers – the Singaporean version of a McDonald's run. Cash only.
