Shops Namkhaeng sai, although originated as street food and is commonly seen sold on roadsides or near communities in mobile stalls, is also sold in dedicated cafés which have their uniqueness and possess evident qualities as proper dessert restaurants. These stores would serve namkhaeng sai in multiple variants aside from its original form, notably Bingsu, providing customers with choices they preferred. Sai sai Saisai is a namkhaeng sai store using ingredients like vegetables, fruits, and local commodities to make namkhaeng sai toppings. Examples are 3-species pumpkins with Sago, Dahlia with fried onion, or Krill with Palm flower syrup. The café uses out-of-norm ingredients to make their servings but is made easy for people to eat despite their unfamiliarity. The place claimed that introducing these new tastes to people will also help farmers generate more income. "Nature just got tastier" is the slogan of this place due to the founders’ intentions to promote local natural products by using them in their namkhaeng sai menus. Lukkaithong Lukkaithong, in the Emquartier shopping mall, was originally a restaurant with a Michelin guide guaranteeing its quality. Owners of Lukkaithong, Sangnarong Montriwat, and Kanchana Tathiyakul, thought of creating a signature dessert for their restaurant. They chose Thai tea to be the base for the dessert because it is one of the most popular beverages they knew. namkhaeng sai, shaved ice, was chosen to be that dessert due to their personal experience of enjoying it as a child to beat the heat, and easiness to eat and share with other people. So they combined Thai tea and namkhaeng sai, then through trial and error they arrived at the present menu's pang cha''. The two creators said that the idea of combining Thai tea with Namkhaneg Sai to make Pang Cha is not difficult to think up, but is hard to maintain consistency due to the nature of tea leaves differing in each season which affects taste and richness. So they had to adjust the recipe for each season to get the tea they wanted and set up the right combinations of fresh milk and condensed milk to make the ideal texture and consistency for the menu. Pang Cha was originally just Thai tea shaved ice with bread. Toppings were then added, and three types of tapioca pearls: glass pearls for crunchiness, Thai tea pearls for color and aroma, and black tea pearls for texture and sweetness. White