Urban Hai sits on 12th Street in Midtown Atlanta, founded by Chef Hai Wang and restaurateur Gary Lin. Rather than sticking to one province, the menu pulls from various regions of China, giving diners a wider survey of Chinese cooking under one roof.
Chef Hai Wang started cooking at 15 in northern China and has spent more than twenty-five years in the trade, picking up regional techniques along the way — from Szechuan's mala flavors to the crisp skin of Peking duck. He worked in Europe and Russia before coming to the U.S., where he partnered with chef Peter Chang as a regional chef in Maryland. Gary Lin, a familiar name in Atlanta's Chinese restaurant scene, also owns several other spots around the metro area.
Regulars point to the Szechuan dishes especially, with a reputation for handling spice with control rather than just cranking up the heat. Service moves fast and food comes out hot, and the restaurant has built a following of neighborhood diners who treat it as a dependable, repeat-visit spot.
Chef Hai Wang started cooking at 15 in northern China and has spent more than twenty-five years in the trade, picking up regional techniques along the way — from Szechuan's mala flavors to the crisp skin of Peking duck. He worked in Europe and Russia before coming to the U.S., where he partnered with chef Peter Chang as a regional chef in Maryland. Gary Lin, a familiar name in Atlanta's Chinese restaurant scene, also owns several other spots around the metro area.
Regulars point to the Szechuan dishes especially, with a reputation for handling spice with control rather than just cranking up the heat. Service moves fast and food comes out hot, and the restaurant has built a following of neighborhood diners who treat it as a dependable, repeat-visit spot.