Restaurant Hoai Huong

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which inherently increases cross-contamination risk in a shared kitchen and with fryers or equipment used for gluten-containing foods.
• Some guests report that GF options exist and are clearly marked, and staff can explain which sauces or ingredients contain gluten. Yet there are also reports of cross-contamination risk in practice, including items cooked in shared oil or dishes altered in ways that reintroduce gluten.
• Recent experiences show both reassurance (staff awareness and GF labeling) and concern (illness after GF ordering; incorrect GF dish served). This mix suggests variability depending on dish, kitchen workflow, and day-of-service.