Jian dui (sesame balls) is a Chinese dim sum (fried pastry) made by wrapping bean paste or cream in a dough primarily composed of glutinous rice flour, coating the surface with white sesame seeds, and deep-frying it in oil. It is also served as a sweet dim sum item in yum cha at Tuang Dim Sum in Bangkok, Thailand.

Pork and century egg congee is a dish made by adding pork and century egg (pidan) to congee prepared by simmering rice in a large amount of water, and it is known as a common pairing in southern China, particularly within the Cantonese culinary tradition. It is also served as a breakfast or light snack at establishments offering dim sum (yum cha), and in Bangkok, Thailand, it can be found at Chinese restaurants and dim sum shops influenced by Chinese diaspora food culture, including Tuang Dim Sum.

Gyoza (Japanese: 餃子; English: fried gyoza; Thai: เกี๊ยวซ่าทอด; Chinese: 菜肉煎饺) is a type of Chinese cuisine in which a filling such as meat and vegetables is wrapped in a wheat-flour wrapper and cooked, served as dim sum, and prepared in a variety of ways across different regions, including pan-frying, boiling, steaming, and deep-frying. At Tuang Dim Sum in Bangkok, it is served as deep-fried gyoza and is positioned, among dim sum offerings, as a dish in which the fragrant texture of the crisp wrapper and the savory flavor of the filling are enjoyed with dipping sauce.

Radish cake (Japanese: daikon mochi; English: radish cake) is a dim sum of southern Chinese origin made by grating white radish (daikon), mixing it with flours such as rice flour, steaming the mixture until set, then slicing and typically pan-frying or shallow-frying before serving; in Chinese it is called “萝卜糕,” and in overseas Chinese communities in Southeast Asia it is also known by names derived from “chai tow” (菜頭). In Bangkok, Thailand, it is served at Tuang Dim Sum as “Fried Chai Tow (香煎萝卜糕／ขนมผักกาดทอด),” characterized by the contrast between a fragrant, browned exterior and a soft, mochi-like interior.

Shanghai xiaolongbao is a type of Chinese dim sum, a steamed dumpling classified as tangbao (soup-filled baozi) in which a meat filling and soup are enclosed in a thin wheat-flour wrapper and steamed in a bamboo steamer. The name is used to evoke the lineage of xiaolongbao that developed in the Jiangnan region, particularly in Shanghai and its आसपास, and the balance of wrapper, filling, and soup is said to determine quality. It is also served at the dim sum shop Tuang Dim Sum in Bangkok, Thailand, and can be regarded as one example of the reception of Chinese-derived food culture in urban areas of Southeast Asia.

Dairy Queen Ice (soft serve; English: Dairy Queen soft serve) is a soft-serve frozen dessert menu item known as a signature product of the U.S.-origin fast-food chain Dairy Queen (DQ). It is also sold at the commercial complex “th Bangkok Riverside Plaza” in Bangkok, Thailand, and is popular as a swirled soft-serve dessert served in a cone or cup.

Kuai chap nam sai (Thai: ก๋วยจั๊บน้ำใส; RTGS: kuai chap nam sai) is a variety of kuai chap (ก๋วยจั๊บ), a Thai rice-noodle dish, served in a clear soup (nam sai) with rolled rice noodles accompanied by pork, offal, and aromatic vegetables. In Bangkok, it is widely offered from street stalls to eateries, with differences among shops in the use of pepper and garlic and in the selection of ingredients. This article focuses primarily on an example served at Kuai Chap Charoen Nakhon 21 in Bangkok, Thailand.

Betagen Orange (Thai: บีทาเก้น รสส้ม) is a fermented milk drink (lactic acid bacteria beverage) sold in Thailand, marketed as a chilled, small-bottle beverage flavored with orange. In Thailand, it is widely available in the refrigerated drink sections of convenience stores and supermarkets and is often purchased as part of everyday snacking or light meals. In Bangkok, it can be obtained at outlets such as 7-Eleven, and the item shown was purchased at a 7-Eleven in the city.

Leo Beer (LEO; Thai: ลีโอ) is a brand of pale lager beer widely distributed in the Kingdom of Thailand, supplied in multiple formats such as bottles, cans, and kegs (draft), and commonly available at restaurants and retail outlets throughout the country, including Bangkok. The author consumed this brand at the Bangkok, Thailand restaurant "My Darling in the Garden."

Khao phat sapparot (Thai: ข้าวผัดสับปะรด) is a variety of Thai fried rice (khao phat) in which pineapple is stir-fried with the rice to combine sweetness, acidity, and a toasty aroma. The version served at Mango Vegetarian & Vegan in Bangkok pairs the fried rice with plant-based ingredients such as legumes, vegetables, and fermented soybean foods, and is regarded as an example of a vegetarian adaptation.