NaNoi - Thais restaurant

confidence 65% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Most wok dishes can be made vegan by choosing tofu or extra vegetables. However, the kitchen notes that their curries cannot be prepared vegan. Staff are aware and will guide you when you order. No dedicated vegan equipment is described.

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Many wok dishes can be adapted with tofu or extra vegetables instead of meat or fish, and the menu offers flexible options. Staff are responsive when you mention your preference. Curries cannot be made vegetarian-friendly, so check before ordering.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The kitchen uses gluten-containing ingredients (wheat, rye, barley, oats, spelt) and is shared. No dedicated fryer or prep area is noted. You can inform staff of your needs, but cross-contamination risk is present. The FindMeGlutenFree listing of Antwerp does not include NaNoi among its recommended celiac-friendly spots.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts) are listed as present in the kitchen. Dishes like Pad Thai contain peanuts. Staff will discuss options if you have severe allergies, but cross-contamination is possible in a shared kitchen.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Milk and dairy products are listed as allergens in the kitchen. No separate dairy-free preparation area is noted. Staff can discuss adjustments when you order, but cross-contamination is a risk.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Soybeans and soybean products are listed as kitchen allergens. Shared kitchen with no dedicated soy-free equipment mentioned. Inform staff for guidance.

confidence 60% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

Eggs from various birds are listed as a kitchen allergen. Shared kitchen with no dedicated egg-free area. Staff may discuss options but cross-contamination is very likely.

confidence 65% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

Crustaceans (shrimp, crab, lobster) and molluscs (mussels, oysters, squid) are explicitly listed as present in the kitchen. Dishes like Tom Yam Goong with scampi and Pad Thai with prawns feature shellfish prominently. Shared kitchen environment means cross-contact with shellfish ingredients is highly likely.