Founded in Shanghai in 1999, Titan has won numerous awards for its sophisticated Thai chef team and moderately improved dishes. Later, Tiantai opened branches in Suzhou, Nanjing and other places, and the dishes were adjusted according to local tastes. The Nanjing store is supervised by Shanghai chef Sukit, and the standard of the branch is acceptable, but there is still a gap with the Shanghai main store.

The variety of dishes in the Nanjing store is similar to that of the main store, but some of the flavors are reduced, and the spicy selection is increased to cater to diners with different tastes. Papaya salad is one of Thailand's most famous and highest-known snacks and is sold on the streets. Chef Sukit's family runs a Thai fast-food restaurant and specializes in papaya salad, a street delicacy. Tamarind, lemon, chili pepper and fish sauce are used to make a salad dressing, and shredded green papaya is mixed with ingredients such as cowpeas, dried shrimp, tomatoes and roasted peanuts in a scoop (a container similar to a pot) and then added to the sauce. After serving, the waiter pounds and stirs with a grinding rod, and the green and bitter taste is slowly released, and the flavors of various ingredients are mixed, sour, spicy and sweet, which is very refreshing and appetizing. The authentic green papaya salad has a higher spicy level, and the Nanjing diners are slightly less receptive, so Tiantai has set up a spicy option, and diners can inform the staff in advance. 

In addition to papaya salad, all kinds of meat snacks are also Tiantai's strengths, fish cakes, shrimp cakes and chicken nuggets are the three main forces. The fish cake is made with herring as an ingredient and mixed with multiple ingredients such as red curry powder, chopped coriander root, chopped cowpea and shredded lemon leaves. The fried fish cake is golden and crispy on the outside, but the meat is tender on the inside, and the flavor is rich and rich, especially with sweet and spicy sauce. The shrimp cakes are made with solid ingredients and a lot of shrimp are added, but the chef is inexperienced, and sometimes they are fried until they are burnt, which affects the taste. The pandan leaf chicken nuggets are well seasoned and very fragrant, but the outer layer of meat is too hard and a little chewy. In these snacks, whether it is raw materials or dipping sauces, the spices in them are milder, which is more in line with the taste of Nanjing diners.

Tom Yum soup and curry dishes have always been a staple in Thai restaurants, and Tentai is no exception. Tom Yum soup is sold in two flavors: traditional and coconut milk. The portion of seafood is not large, but it is fresh and has no fishy smell, which is much better than the frozen seafood in low-end Thai restaurants. The soup is sour and spicy and fresh, with pandan leaves, lemon leaves, lemongrass and chili peppers with ruthlessness, and the aftertaste can be mellow and the flavor is authentic. Diners who don't like strong and spicy may want to try the coconut milk version, which has a lot of coconut milk added to it, which is slightly spicy and sweet, and milder. Titan has launched a number of curry dishes, among which curry crab is the most worth eating. The Sri Lankan crabs selected in the restaurant are displayed in the water tank, which is fresh and fresh. Crabs are divided into 9 sizes according to weight, all of which are charged at the current price. The yellow curry is fragrant but not too spicy, wrapped in plump crab meat, while coconut milk and fish sauce can hang out the freshness of the crab, and the whole dish has a rich flavor but is not too spicy to choke on the mouth, and does not rob the crab of its fresh and sweet taste.

Tiantai is located in the Xinjiekou business district, a major dining area in Nanjing, and the environment is not advantageous among the exquisitely decorated restaurants, the store space is not large, and the space between the seats is small, which is not spacious and comfortable. The semi-open layout also leads to noise disturbances that affect the sense of privacy of the meal. The restaurant is decorated in black tones and has a simple design without too many Thai elements. The level of service is also ordinary, the clerk does not know enough about the dishes, cannot make detailed recommendations, and the work of cleaning up the table and pouring water is also slightly lagging behind.