Dim Sum Villa Cantonese Restaurant presents Chinese cuisine in its purest form. We only use quality, fresh ingredients in all our dishes.  Specialties include an eclectic menu of Cantonese Cuisine with an array of seafood, dim sum and the acclaimed XO sauce made with our secret recipe. The philosophy is closely followed by our kitchen staff who have been perfecting the art of enhancing the flavor of fresh seafood, meats, and mouthwatering seasonal vegetables through traditional preparation and cooking methods.  Our all day Dim Sum is a timeless classic, featuring expertly crafted favorites from steamed crystal shrimp dumplings to baked crispy buns with minced roast pork,  sticky rice in lotus leaf or shui mai and sesame balls enriched with lotus seed paste.  Whether you are a regular or a first time patron, Dim Sum Villa promises to offer a relaxing environment like home, accompanied by exquisite food.  

Dim Sum Villa

1260 Springfield Avenue

New Providence, NJ 07974

Business Hours


Daily: 11am-3:30pm

Daily: 5pm-10pm

Tuesday: closed

 Tel: 908.898.0388

Dim Sum is a collection of many varieties of appetizers, snacks, and pastries, handmade with many different kinds of ingredients including meats, seafood, and vegetables.  It is prepared in ways like steamed, stewed, baked, pan fried, boiled, and braised. The origination of Dim Sum is in Southern China during the Tenth Century. As more people are introduced to this tradition, they’ve grown accustomed to not only enjoy Dim Sum as a staple for brunch, but also as a gathering.

Dim Sum Villa

Authentic Cantonese Cuisine

Authentic Cantonese Cuisine

What is Dim Sum?




Cantonese Cuisine - China's Finest

Cantonese cuisine is considered to be the finest of China's regional cuisines with an emphasis on preserving the natural flavor of the food is the hallmark of Cantonese cuisine.  Cantonese cuisine comes from the Canton province next to Hong Kong is one of the Eight Culinary Traditions of Chinese cuisine.  Cantonese food is the most popular style outside China. 

A Cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned.  For many traditional Cantonese chefs, the flavours of a finished dish should be well balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising, and deep frying.