Normally, you might stay away from a place that serves both Thai and Chinese, thinking the kitchen is spreading itself too thin with cuisines that possess contrasting nuances. But Aaron’s does a good job on both, and being able to eat both kinds of cooking in the same carryout dish is appealing, such as with this lunch special of Thai chicken wings and Chinese pork fried rice, sided with some very good wonton soup, in an old-school rendition.

This venerable Italian salumeria now manufactures its pork products elsewhere, but this is still a great place to pick up a salami and other charcuterie and cheese for an impromptu railway picnic. But why not go for a prepared pasta like lasagna, or one of its famous heroes? The one I like best is piled high with ghostly white chicken Valdostana — breaded, broken-up chicken cutlets in a thick sauce of fontina cheese and white wine.

With its red italic sign, Suprema has been a prominent culinary landmark at the southwest corner of Penn Station since 1964. Dash inside and see a multitude of enticing slices and whole pies displayed under glass, thick of crust and immensely cheesy. It’s just the thing to grab on the way to the train, but pick a pie or slice that’s not too messy, such as the garlicky spinach slice shown here.

This place was a real surprise when it hit town across the street from Penn Station last year, a pho parlor that specialized in the beef soup as it’s eaten in Hanoi, where it was originally sold by street vendors. This is a fundamental version, with superior rice noodles, and few of the herbs and add-in sauces favored by the Ho Chi Minh City (Saigon) version of the soup. If soup seems too messy for your train ride, get the Hanoi style fried rice or crab spring rolls instead.

In Japan, sushi bars are often located in train and subway stations and other transportation hubs. The reasons go way back to when sushi was simply a boxed lunch of preserved fish for rail travel, but convenience plays an important role. Sushi can be eaten easily on a jouncing train on the way to somewhere else. Accordingly, Penn Sushi feels like it belongs in Penn Station, on the Amtrak level of the terminal entered via 9th Avenue. Rolls and nigiri sushi are made moments before purchase; I’m very fond of the eel-bearing dragon roll.

This narrow Taiwanese snack shop just west of Macy’s with a name that sounds like a reggae song turns out some pretty good dumplings, fried to order and sometimes even assembled right before cooking. Three varieties are available, all very thin-skinned: pork, shrimp, and chive; chicken; and a vegan model filled with pumpkin and edamame. The brief menu fills out with scallion pancakes and spring rolls, but don’t neglect the larger meal-size specials scrawled on paper slips around the room.

Founded across the street from Stuyvesant Town by a family of Austrian bakers in 1976, this homegrown mini-chain now has several branches, though the original is long closed. The 13 bagels are notably bigger than usual, so big that some bagel fans complain. Dozens of cream cheeses and faux cream cheeses are available, and spread with a liberal hand.