Hanok

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, which inherently raises cross-contamination concerns for diners with celiac disease.
• Positive signs include staff knowledge about GF and accommodations when asked (e.g., guidance on GF items and tamari usage in sauces). Still, the lack of a clearly defined, GF-dedicated protocol means risk cannot be ruled out.
• Recent guest feedback is mixed in terms of how comprehensive GF protection is beyond individual items prepared to be GF.