My-Thai Restaurant

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which inherently implies cross-contamination risk in a shared kitchen and with frying oil, sauces, and shared utensils.
• On the other hand, multiple guests report staff knowledge about gluten-free needs and a willingness to label or modify dishes to accommodate celiac requirements, which helps mitigate risk when properly communicated.
• Best practice here would be to explicitly tell the staff you must avoid gluten, confirm which sauces or preparation methods are GF, and consider asking about cross-contact points (e.g., fryers, sauces, and shared cookware).