With the reputation of winning awards in the Shanghai store, Tiantai encountered an unpopular cold scene in Suzhou. Originally, one of the symbols of Tiantai was that it was well versed in the preferences of the Chinese people, and the Thai cuisine developed was enchanting but not too popular, with a higher and improved color in the authentic area, but in Suzhou, in order to cater to the local characteristics, the sweetness of the dishes was increased. However, even so, the taste of Suzhou Tiantai is still controlled by Chef Sukit, and for the Southeast Asian vegetable market in the mainland, it is still not a problem for Tiantai to play ten.

Chef Sukit is the soul of Tiantai and his parents run a Thai fast food restaurant, so Sukit has the most affection for the snacks found 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. In order to match the taste of diners in Jiangsu and Zhejiang, Tiantai's green papaya salad is only one-twelfth of the spiciness of the streets of Bangkok, but it can already make a fine layer of sweat on the forehead. 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.

Thai spicy crab curry reduces the proportion of coconut milk, the spicinessness has a sense of presence without being too eager, the bibimbap is the most delicious, and it is a must to dip directly with the golden small steamed buns given away. However, the stability of the crab product needs to be improved, when the crab meat and crab roe are full of fat, but occasionally there will still be shriveled and thin ingredients, fortunately, the price of 168 yuan is still affordable, it is worth a try. 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, but these products in Suzhou are much sweeter than those in Shanghai, and out-of-town diners may not find them authentic.

At present, Tiantai only has one branch in Suzhou Center, the environment is full of Thai elements, but the seats are more crowded and the dining space is small, but the service quality still maintains a high level, thoughtful and courteous, and timely refill. Although it is indeed a lot more deserted than the full seats in the Shanghai store, in terms of the taste of the dishes, Tiantai's steady performance over the years is still pleasing enough and worth looking forward to.