Quick Wok

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which inherently increases cross-contamination risk.
• The kitchen contains gluten, peanuts, soy, and other common allergens; this acknowledges a potential safety concern for very severe allergies.
• The restaurant states it can accommodate dietary needs and can prepare sauces gluten-free by request, but there is no dedicated prep area, and cross-contamination precautions are not guaranteed to be absolute.
• There are positive notes about staff knowledge and willingness to adjust ingredients (e.g., switching oils on request) and a broad range of GF options, which mitigate risk but do not eliminate it.