Steamed shrimp dumplings with a translucent wrapper that clings to a whole prawn inside. Reviewers note they're perfectly steamed without being fragile, and taste fresh and briny. The delicate texture is the hallmark of Swee Choon's handmade dim sum craft.
Tips from diners
Eat these immediately while hot. They dry out and lose texture after 10 minutes.
The signature open-topped dumpling filled with ground pork, shrimp, and water chestnut for crunch. Swee Choon's version is compact and flavourful, with a golden-brown exterior from the steaming process. The roe on top adds visual appeal and a subtle pop of brine.
Tips from diners
Consume immediately—the filling cools quickly and the wrapper becomes rubbery.
Swee Choon's Shanghai Xiao Long Bao features hand-rolled thin wonton skins encasing seasoned pork and jelly that turns into light broth when steamed. At SGD 4.50 per basket, they're reliable and consistent — not the most refined version in Singapore, but authentic and satisfying.
Tips from diners
Eat immediately after they arrive — the skins soften and soup leaks out if you wait. Pick up gently with chopsticks from the side, not the top.
Swee Choon's Liu Sha Bao (molten salted egg custard bun) at SGD 4.80 for three features a soft, pillowy dough encasing a rich, runny egg yolk custard. The bun is steamed fresh and served warm — when you bite in, the salted yolk filling oozes out. It's rich and indulgent.
Tips from diners
Order while the kitchen is busy so you get a freshly steamed basket. The filling sets if it sits — eat within 5 minutes of arrival for best runny texture.
Swee Choon's Char Siew Pau (SGD 2.00) features a soft, pillowy white bun encasing chunks of tender barbecued pork glazed in a sweet, savory sauce. The pork is moist and flavourful, and the bun is fluffy without being dense. A classic dim sum item done simply and well.
Tips from diners
One of the cheapest dim sum items on the menu. Order a few of these plus one of the premium items to balance cost and variety.
Mee-Suah Kueh is a traditional Cantonese dim sum made from extremely fine noodles that are set into a light, slightly chewy cake. Swee Choon's version (SGD 2.40) is topped with fragrant crispy pork lard (ying choy) and salty-sweet preserved turnip. It's mild and subtle, requiring no sauce — the toppings are enough.
Tips from diners
This is old-school Cantonese dim sum that's hard to find now. It's light and delicate, best eaten by itself without adding soy sauce.
A warming bowl of rice congee (jook) cooked until thick and creamy, at SGD 3.30. Served with minced pork cooked in an aromatic lard and shallot mixture, plus slices of preserved century egg that add a subtle funk and silky texture. Comfort food at its best.
Tips from diners
Perfect for late-night/early-morning eating when you want something warm and gentle on the stomach. Add a dab of pickled chilli if you like heat.
Pillowy steamed bun with fluffy, white exterior enclosing a generous filling of caramelized pork. Reviewers describe the bao as soft and slightly sweet, with enough filling to satisfy. This is a dim sum staple that showcases clean steaming technique.
Tips from diners
Order two or three—they're light and addictive. Best eaten warm straight from the steamer.
Tender braised chicken feet infused with umami-rich black bean and garlic sauce. The meat is fall-off-bone tender, and the sauce coats every surface. This is an acquired-taste classic where technique makes all the difference—Swee Choon braises them until they're silky.
Tips from diners
Try these if you've never had chicken feet before. The tender texture surprises most first-timers.
A Swee Choon specialty—thin wheat noodles pressed and steamed, then topped with minced pork, mushroom, and Chinese preserved vegetable. The noodles have a chewy texture distinct from dumplings, and the toppings add savouriness and depth.
Tips from diners
This is a lesser-known item worth exploring if you've had the standard dumplings. It's different enough to break up a dim sum run.
Swee Choon has been serving dim sum and late-night Cantonese fare for over 60 years, from its original Jalan Besar location. The restaurant operates 24 hours daily (except Tuesday closure), making it Singapore's go-to spot for 3am dim sum cravings. The casual coffee-shop style setting and reasonable prices attract everyone from office workers grabbing lunch to night-owl food lovers seeking authentic, unpretentious Cantonese dim sum.
Swee Choon is open 24 hours (except Tuesday closure) — perfect for post-midnight dim sum cravings. After 21:00, the crowd thins significantly and you'll get faster service.
Weekday lunch (11:30-13:30) is packed with office workers. Come after 14:00 or in the evening (17:00-20:00) for more relaxed seating and service.
Menu items arrive via trolley service. Signal the dim sum lady or look at what neighbouring tables ordered to decide. Not all items shown on menu are always available.
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