Southside Restaurant
Menu marks many dishes as GF (gluten-free), but no evidence of a dedicated gluten-free kitchen, dedicated fryer, or staff training.
Per-allergen evidence
Menu marks many dishes as GF (gluten-free), but no evidence of a dedicated gluten-free kitchen, dedicated fryer, or staff training. Shared kitchen environment is assumed for an East Asian restaurant. No accreditation or insider-led practice reported.
The menu marks some dishes as vegan. The restaurant does not mention a dedicated vegan prep area or kitchen, and all food is cooked in a shared kitchen, which means there is a risk of cross-contamination between vegan and non-vegan items.
The menu marks some dishes as V for vegetarian. But there is no separate preparation area dedicated to making vegetarian food, so all the cooking surfaces and tools are shared across meat and veggie dishes alike. It's a shared kitchen.
Many dishes on the menu are labeled as dairy-free. The restaurant does not have a separate dairy-free kitchen or a dedicated fryer, and all food is prepared in a shared kitchen environment.
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
Read the methodology →