Tiantai, which won the award and won the soft hand, is undoubtedly the most famous Thai restaurant in Shanghai, and there is no one.

Walking into Tiantai, you can see awards hanging on the wall, such as being named one of the top 20 best restaurants in Shanghai by New York restaurant guide Zagat Review. Behind the countless accolades, it is definitely thanks to Chef Sukit and his team of more than 30 Thai chefs. Sukit graduated from Panakonthai Rachamanghala, the Whampoa Military Academy in the Thai chef world, and then came to Shanghai, has served in Tiantai for nearly 20 years, and now is well versed in the preferences of the Chinese people.

Sukit's parents run a Thai fast food restaurant, so Sukit has the most affection for snacks in Thai street restaurants. Green papaya salad is a street stall delicacy. Make a sauce with tamarind, lemon, chili pepper and fish sauce, and then wash and shred green papaya with cowpeas, dried shrimp and roasted peanuts, and pour all the ingredients into the ko (a Thai tool for mashing ingredients, similar to a garlic bowl), pound it in front of the diners until it tastes, and the jerky bitterness is slowly released, and the overall taste is sweet and sour and slightly spicy. To match the tastes of Shanghainese diners, Tin Tai's green papaya salad is only 12 times as hot as the streets of Bangkok, but it can already make local diners sweat fine on their foreheads. Spicy diners can ask for the original Thai heavy-bite recipe, which is sure to be very exciting.

Sukit's signature platter is also Sukit's most popular street food, with six of the most ordered appetizers in the mix, including pandan leaf chicken nuggets, chicken spring rolls, shrimp rice cracker rolls, fish cakes, lobster slices and creek fish and peanuts. Among them, the pandan leaf chicken itself is marinated and flavorful, fried until crispy and wrapped in pandan leaves, which can retain the juice of the chicken itself, make it more tender, and can absorb excessive oil, eliminate the greasy, and at the same time make the chicken full of delicate aroma, with satay sauce full of flavor. More than 1 million servings of Tom Yum Soup have been sold, and Sukit's sincerity can be seen even more, with whole cuttlefish, dragon fish meat, Thai white prawns and shellfish as the main ingredients, it is difficult to find a luxurious lineup that can be matched in other Thai restaurants. The soup is sour, hot and fresh, pandan leaves, lemon leaves, lemongrass and chili peppers are ruthless, and you can hardly eat the sweetness of coconut milk or evaporated milk, so the texture of the soup is also relatively thin, but fortunately, the aftertaste is mellow, and the sour and spicy feeling can make the pores spray and have a long aftertaste. The coconut pudding with water chestnut and corn, and the ancient Masaman beef brisket with a mixture of coconut milk and mashed potatoes are also Sukit's ingenious specialties and worth a try.

As the first authentic Thai restaurant in Shanghai, Tiantai was born in 1999 and is a little old-fashioned and even a little boring in the hearts of many diners, but Tiantai itself has always hoped to break this impression, and the theme festival is full of vitality every year. For example, the Mango Festival and the Durian Pie Theme Event, Tiantai will import local mangoes and durians from Thailand, and invite celebrity chefs from all over the world to develop innovative dishes. In 2017, when the Durian Festival was also Tiantai's 18th anniversary, Sukit invited Michelin-starred Chef Prin Polsuk, head chef of nahm restaurant in Bangkok, to develop durian masaman beef brisket, coconut cob roast pork salad and cinnamon fish and ginger soup, which were specially sold at Dongping Road and Xintiandi restaurants.

Tiantai currently has 13 branches in Shanghai, its East Ping Road store is located next to Chiang Kai-shek's former residence, the decoration is the most Southeast Asian style, the long table is full of Thai local small objects, Buddha statues, the main tone of the wood color plus copper tableware, people feel like they are in the Thai bamboo building. Other branches are relatively simple and modern, with both indoor and outdoor dining areas to choose from. In addition, Titan will charge a 10% service charge, because it has a higher standard of quality and service level for its waiters, all waiters must be trained and assessed by managers and external etiquette experts and sommeliers before they can take up their posts, and the waiters are required to have a certain level of English communication, but this fee may not be reasonable for diners who do not have too many service requirements.

In general, Tiantai as a veteran Thai restaurant, the quality control of each store is stable, the environment and service are understandable, you may feel tired of eating, but it can provide 20 years of a sense of appropriateness, become all diners when mentioning Shanghai Thai food, the first name that pops up in their minds, calling it the first Thai food in Shanghai.