KIN

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination remains a consideration.
• Practical precautions exist: there are separate fryers for chicken, pork, and seafood, and each wok is washed between dishes. While these practices show attention to hygiene and cross-contact, they are not explicitly described as gluten-safe guarantees.
• The staff reportedly use an allergen matrix and communicate allergens to the kitchen, which can help minimize risk. Recent diners with celiac risk described positive experiences and no adverse reactions when gluten-free options were chosen.