The Craypot Rice Value Set is a set meal once served at the restaurant HIA LEK CHINESE SOUP MOO SAM YANG in Bangkok, Thailand, consisting of rice as the staple accompanied by side dishes, a clear soup, and a sweet beverage. Centered on the clear broth (qing tang) and pork dishes typical of Chinese-style soup shops, it is characterized by a composition that places Thai elements such as herbs and sweet drinks together on the same tray, and it is regarded as an example of Thai Chinese food culture in Bangkok and of the set-meal style of service found in the city’s local eateries.

Steamed Seabass in Soy Sauce (English: Steamed Seabass in Soy Sauce; Thai: ปลากะพงนึ่งซีอิ๊ว) is a fish dish in which seabass (often treated in Thailand as “pla kapong,” a category that commonly includes barramundi and related species) is steamed and finished with a soy sauce–based seasoning liquid; drawing on steaming techniques akin to the Chinese-speaking world’s qingzheng yu, it is widely served in Thai Chinese cuisine and at seafood restaurants in Thailand. It is also offered at Savoey (Terminal 21) in Bangkok, Thailand.

Singha Beer (Singha) is a lager beer brand widely distributed in the Kingdom of Thailand and is regarded as one of the staple labels commonly encountered in the country’s dining and tourism scenes. At restaurants such as Savoey Terminal 21 in Bangkok, it is typically served in bottles and glasses and is often consumed alongside Thai cuisine.

A cup of draft Chang beer is a serving style in the Kingdom of Thailand in which the widely distributed lager beer Chang is poured from a keg (draft) and sold in a cup, and is one of the ways to conveniently provide chilled beer at night markets such as Bangkok’s Patpong Night Market.

Roti mango (Thai: โรตีมะม่วง, etc.) is a Thai sweet that combines mango with roti, a Thai street food, and is characterized by thinly stretched dough cooked on a griddle and folded before being served with fruit and sweeteners such as sweetened condensed milk. At Bangkok’s Patpong Night Market, it is sold as one of the desserts suited to eating while walking around the night bazaar, and is popular for allowing people to enjoy at once the toasty aroma from grilling, the juiciness of mango, and the dairy-derived sweetness.

Chang Beer is a brand of lager beer widely distributed in the Kingdom of Thailand, and is served at eateries in Bangkok such as Charoen Wiang Phochana (th: Bangkok Charoen Wiang Phochana). The name “Chang” (ช้าง) means “elephant” in Thai, and, along with its elephant-themed label design, it is known as a beer commonly consumed in everyday settings in both dining out and retail contexts.

Roast duck and rice (烧鸭饭) is a Chinese-derived rice dish widely found in urban areas of Southeast Asia, consisting of roasted duck sliced thinly and served over cooked rice with a sauce that combines sweetness and umami. In Bangkok, Thailand, it is also served in a similar style at Th Bangkok Charoen Wiang Phochana, where it is eaten as a set-like dish accompanied by side vegetables, pickles, and a separate bowl of clear soup.

Guichai Tod (Thai: กุยช่ายทอด) is a Thai snack made by mixing chopped garlic chives into a dough prepared with rice flour or tapioca starch, shaping it, and deep-frying it in oil. The term “tod” (ทอด) in the name means “to fry” in Thai, and it is known as a street food eaten with a sweet-and-spicy nam chim (น้ำจิ้ม) dipping sauce at food stalls, markets, and around temples. This article covers guichai tod found and eaten near Wat Kanlayanamit Woramahawihan in Bangkok, Thailand.

Kuaitiao flat rice noodles are a type of soupy noodle dish within the broad category of Thai noodle dishes known as kuaitiao (ก๋วยเตี๋ยว), using flat rice noodles (generally sen yai, เส้นใหญ่) and typically served with toppings such as pork, meatballs, and herbs, and are often eaten while adjusting the flavor with table condiments. The version the author ate at “เจ๊กวอน-หอย” in Bangkok was also served as a clear broth paired with flat noodles and garnished with meat and herbs.

Nam Blue Hawaii soda (Thai: น้ำบลูฮาวาย) is a non-alcoholic soft drink popular in Thailand, made by diluting a blue Hawaii–flavored blue syrup with carbonated water and ice. It is often served in takeaway cups at eateries and street stalls in Bangkok, and is characterized by its vivid blue appearance, strong sweetness, and chilled taste. The author drank this beverage at Jek Won–Hoi in Bangkok, Thailand.