Operator25

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Gluten-free toast is available as a menu item and a paid substitute option, but the kitchen explicitly handles gluten as one of its main allergens. No dedicated prep area or fryer is mentioned.

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu clearly marks vegan (vg) and vegan-option (vgo) dishes, including Granola, Rice Pudding, Yuzu Smashed Avocado (with vegan feta swap), Gochujang Tofu, and Coconut Matcha Cloud. Kitchen handles dairy, eggs, and other allergens in a shared environment.

confidence 0.70 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu clearly marks vegetarian (v) dishes across multiple sections including Toast, Corn Fritters, French Toast, UBE Waffle, and Dutch Pancake. Shared kitchen with meat dishes.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu lists nuts and peanuts among the main allergens explicitly handled in the kitchen. Peanut sauce appears in the French Toast dish and peanut butter is offered as a toast spread, indicating nut-containing ingredients in active use. Staff are instructed to be notified of food allergies.

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu marks dairy-free (df) dishes and notes some beverages contain dairy and cannot be made dairy-free. Dairy is explicitly listed as one of the main allergens handled in the kitchen. Alternative milks (soy, almond, oat) are available.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Eggs are explicitly listed as one of the main allergens handled in the kitchen, and egg dishes (poached, fried, scrambled, omelettes, baked eggs) are pervasive across the menu. No egg-free marking system is present; staff should be notified.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Soya is explicitly listed among the main allergens handled in the kitchen. Soy milk is offered as a coffee add-on, and soy-based ingredients (sweet soy, soy milk) appear in menu items. No soy-free marking is present; staff should be notified.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Shellfish is actively used in the kitchen: fried soft shell crab in the Singapore Chilli Crab Omelette and crumbed prawn in the Prawn Burger. No shellfish-free marking system is in place; guests should notify staff.

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu includes several fish and seafood dishes (smoked salmon, prawn burger, Singapore chilli crab omelette) clearly identifiable on the menu. No explicit pescatarian filtering label, but the menu structure allows identification of fish/seafood options. Shared kitchen with meat dishes.