Rangoon Burmese kitchen

The online menu marks items as 'Gluten Free' or 'Not Gluten Free', with several dishes explicitly labeled gluten-free. However, no information is provided about dedicated equipment, fryers, or staff training to prevent cross-contamination. The kitchen is shared, so risk remains. Staff should be consulted about cross-contamination protocols for those with coeliac disease.

Menu items are tagged 'Vegan Available' or 'Vegetarian Vegan Gluten Free', making vegan choices easy to identify. No details on shared cooking surfaces or separate preparation, so cross-contamination with non-vegan items is possible. Ask staff about specific dishes and preparation methods.

The menu clearly labels items as 'Vegetarian Available' or 'Vegetarian Vegan Gluten Free', making it straightforward to find vegetarian dishes. Shared kitchen environment with no dedicated equipment mentioned, so some cross-contact risk exists. Best to confirm with staff.

Menu descriptors include 'Contains Nuts and Seeds', 'Contains Peanuts', and 'Contains Tree Nuts', allowing identification of dishes with these allergens. No information on dedicated prep areas or fryers, so cross-contamination is possible if you have a severe allergy. Speak to the kitchen about your needs.

Some menu items are marked 'Contains Soy' to help patrons avoid soy. The kitchen is shared, and no separate equipment is noted, so cross-contact is a concern. Patrons with a soy allergy or intolerance should ask staff about soy-free preparation.

Limited information available. The menu marks some items with 'Contains Seafood', which could include shellfish. A magazine review mentions the author's shellfish allergy but does not describe how the kitchen accommodates it. No specifics on dedicated equipment or cross-contamination prevention. Call ahead to discuss your allergy.