World Street Kitchen

Multiple menu items are vegetarian or can be adapted, and the menu includes a vegetarian icon. Staff knowledge about dairy content is noted. A shared kitchen with meat and fish is standard, but the venue is generally accommodating for vegetarian diners.

The menu labels several items as dairy-free or as 'can be made vegan', which implies they are dairy-free. Staff are described as highly aware of dairy content. Because the kitchen is shared and no dedicated dairy-free prep area is mentioned, cross-contamination remains possible.

The menu includes fish and shellfish ingredients in some dishes, and vegetarian/vegan items can often be chosen. No dedicated pescatarian menu but plenty of fish-based options. Shared kitchen is standard.

Although several dishes are marked as vegan or can be made vegan and staff are reported to be helpful when asked, menu labels are inconsistently applied, the Yum Yum Bowl contains egg (not listed in the dish description when ordering online), and vegan options are few. Modifications require confirmation with staff each visit.

Egg is a known ingredient in the Yum Yum Rice Bowl (soft-cooked egg) and Korean BBQ Beef Short Ribs Rice Bowl. A reviewer noted that the Yum Yum Bowl contains egg not listed in the dish description when ordering online. No dedicated equipment or separate prep is mentioned; ask staff to verify and request allergen notes.

Peanuts and sesame seeds are listed as ingredients on specific menu items (Yum Yum Rice Bowl, Korean BBQ Beef Short Ribs Rice Bowl). The menu does not include 'may contain' warnings, and no information about dedicated equipment or cross-contact protocols is available. Best to notify staff and confirm safety in person.

Soy is likely present in sauces such as secret sauce and fish sauce featured across many dishes. No specific soy-free menu items are highlighted, and no kitchen practice or staff training around soy is mentioned. Confirm with the kitchen.

Fish sauce is listed as an ingredient in some items. No specific shellfish ingredients are called out, but the shared kitchen uses fish sauce, which may be a concern for some shellfish-allergic diners. No dedicated prep or fryer. Call ahead to discuss safety.

Multiple coeliac diners have reported severe glutening reactions, and staff at the venue have warned that the kitchen uses flour throughout and shares its fryers, water, and boilers. Menu GF markers apply to ingredients only, not preparation, and the restaurant has been described as 'very unsafe for celiacs'. Cross-contamination is structural, not incidental.