Bento (Bento, Bento Squid Seafood Snack) is a dried, seasoned seafood snack distributed in Thailand, made primarily from squid and sold as products processed into rectangular strips or thin shreds and flavored in a sweet-and-spicy style (such as Sweet & Spicy). In Bangkok, it is available at convenience stores such as 7-Eleven, and it is also purchased and eaten by travelers as a local staple snack.

Hanami (ฮานามิ) Prawn Crackers (Small) is a shrimp-flavoured snack (prawn crackers) distributed in the Kingdom of Thailand, marketed with the English name “PRAWN CRACKERS” and the flavour designation “ORIGINAL FLAVOUR.” The packaging features a design evocative of cherry blossoms alongside the Thai brand name (ฮานามิ), and it is available as a small bag product at retail outlets such as 7-Eleven in Bangkok.

The Chang two-can pack is a multipack product that bundles two cans of the lager beer brand Chang, distributed in the Kingdom of Thailand, and is one of the forms in which it is purchased at retail outlets such as 7‑Eleven in Bangkok.

The Singha two-can pack is a packaged product sold as a set of two cans of the beer brand “Singha,” which is produced and distributed in the Kingdom of Thailand, and it is sometimes available at retail stores such as 7-Eleven in Bangkok.

Chang & Singha (1 buy 1 free) is a term referring to a sales format—often seen at restaurants and other dining venues in tourist areas—in which Chang and Singha, two flagship Thai lager beers, are offered together as part of a promotion in which buying one comes with one free; travelers may encounter it at places such as the Asiatique The Riverfront mixed-use commercial complex in Bangkok as an opportunity to compare the local standard brands side by side.

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.