Wok In Wok Out

⚠️ Risks & cross-contamination

• Some diners report positive, cross-contamination-aware experiences with a dedicated GF approach (separate GF menu, labeled items, and careful preparation).
• There are a few recent negative experiences noted by diners, including a reported reaction and a customer service experience that felt less supportive. This suggests that while the system appears strong for many guests, there is still a non-zero risk depending on how kitchen operations are managed at the moment.
• Overall, the evidence points to a robust GF program, but not an absolute, guaranteed safety in every single visit. Communication with staff and explicit confirmation of GF preparation methods (e.g., fryer use, separate prep, and utensil practices) remain important steps for any celiac diner.