Poo Pad Pong Kari (Thai: ปูผัดผงกะหรี่, English: Poo Pad Pong Kari) is a popular seafood dish widely enjoyed at restaurants and eateries throughout Thailand, especially in the capital city, Bangkok. It is primarily made by stir-frying crab meat with eggs and curry powder, resulting in a rich and creamy sauce that is characteristic of the dish. Like other Southeast Asian cuisines, it incorporates unique Thai seasonings and herbs, making it a flavorful dish favored by both locals and visitors. While its origins are subject to various theories, it is believed to have been devised in the late 1960s by a famous restaurant in Bangkok, from which its recipe spread and diversified into many variations.

Dutch Mill is a dairy product brand primarily produced and sold in Thailand. Founded in 1984, it offers a wide range of dairy goods, including yogurt drinks and milk. The brand enjoys high recognition within Thailand and has recently expanded into international markets, particularly in Southeast Asian countries. With the rise of health consciousness, Dutch Mill is supported by a diverse range of consumers, from children to adults.

TW Milk Tea Say Cheese is a cheese foam drink sold at ""Café Amazon,"" a café chain mainly operating in Bangkok, Thailand. It features a combination of traditional milk tea with a fluffy cheese cream topping, offering a unique blend of sweetness, saltiness, and a creamy texture. This drink has gained popularity, especially among young people. While incorporating the cheese tea culture originally from Taiwan, it has introduced a new trend to the Thai café scene.

Marshmallow chocolate ice is a dessert in which cold chocolate ice cream is wrapped in fluffy marshmallow and the surface is lightly torched. In recent years, it has attracted attention at food events across Asia and the West, and has become established as a popular sweet particularly at Asiatique The Riverfront in Bangkok, Thailand. Characterized by the contrast in temperature and texture between the marshmallow and ice cream, as well as its cute appearance, it is supported mainly by tourists and young people.

Larb Kai is a traditional Thai salad dish made primarily from minced chicken. Originating in the Isan region of northeastern Thailand, it is characterized by the use of fresh herbs, aromatic vegetables, toasted rice powder, chili, fish sauce, and lime juice. Larb has long been a staple home-cooked meal as well as a ceremonial dish, and its recipes vary by region and household. In recent years, with the rise of health consciousness and globalization, larb has gained attention worldwide and is widely enjoyed both within Thailand and internationally.

Som tam is a traditional Thai salad dish characterized primarily by its use of unripe green papaya. It is believed to have originated in the Isan region of northeastern Thailand, but is now widely enjoyed in urban areas and tourist destinations, including Bangkok. The salad typically combines a variety of ingredients such as tomatoes, long beans, chili peppers, fish sauce, dried shrimp, and peanuts, which are mixed together using a mortar and pestle. Som tam is known for its refreshing flavor and unique texture.

Tom Yum Goong (Thai: ต้มยำกุ้ง, English: Tom Yum Goong) is a representative soup originating from the Kingdom of Thailand. Characterized by the complex aromas of herbs and spices such as lemongrass, kaffir lime leaves, galangal (Thai ginger), and chili, it combines the savory flavor of fresh shrimp with the sourness of lime and the saltiness of fish sauce, allowing one to enjoy spiciness, sourness, and umami simultaneously. Traditional Tom Yum Goong is widely enjoyed not only in Southeast Asia but also around the world, and is regarded internationally as a symbolic dish of Thai cuisine. At Baan Khanitha The Heritage, located within ICONSIAM in Bangkok, guests can enjoy authentic Tom Yum Goong in a sophisticated atmosphere unique to Thailand.

Khao Niao Mamuang (Thai: ข้าวเหนียวมะม่วง, English: Mango Sticky Rice) is a traditional dessert that represents Thai cuisine. It is characterized by sticky rice cooked in coconut milk and served with ripe mango, and is especially popular during the hot season and mango harvest period. The harmonious combination of sweetness, chewy texture, and coconut flavor has made this dish popular throughout Thailand and, in recent years, well-known among tourists. This article also covers the emerald green version of Khao Niao Mamuang served at the Bangkok restaurant ""Baan Padthai"" (บ้านผัดไทย).

Espresso ice is a refreshing coffee beverage that is served chilled with ice after brewing espresso coffee. Originating in Italy, this style of drink has spread especially in urban areas under names such as "Caffè Freddo" and "Iced Espresso." In recent years, various adaptations have been introduced worldwide, including in Asia and America, and it has become a popular choice particularly in the café cultures of hot regions and cities.In Bangkok, espresso ice is a staple menu item among coffee enthusiasts, with original styles that include added condensed milk or syrup also proving popular. The drink is available in a variety of settings, including outdoor vendors, café chains, and upscale establishments, having uniquely evolved to suit the local climate and preferences.

Thai Fantuan is a type of street food that evolved by incorporating Thai culinary culture and modern preferences into the traditional Fantuan (pressed rice ball) originally from Taiwan. Especially popular at places like ""Fantuan Thailand"" in Bangkok's Ari district, this dish features a visually striking appearance with rice—mainly black rice—wrapped entirely in seaweed, and offers a variety of fillings that make use of local ingredients and seasonings. With its modern style combining both design and health-conscious elements, Thai Fantuan enjoys wide popularity among both locals and tourists.