What Gluten-Free Travelers Must Watch For

Even if a dish looks gluten-free, how it’s prepared can make or break your safety. In this video, we walk through the most common cross-contamination risks in Singapore—woks, fryers, shared water, and more—and explain why asking the right questions matters more here than in most places.

TL/DR – Cross-Contamination in Singapore: What You Need to Know

Even when a dish looks gluten-free, how it’s cooked matters. These are the biggest risks:

• Small kitchens: Most restaurants and stalls don’t have space for separate prep zones or tools.

• Shared woks: One wok is reused all day for noodle and stir-fry dishes. It’s rarely cleaned between uses.

• Shared deep fryers: French fries may be cooked in oil used for battered items like tempura.

• Shared boiling water: Noodles, dumplings, and even vegetables are often cooked in the same gluten-contaminated water.

• Low awareness: Most kitchens aren’t familiar with celiac-level safety steps like clean knives or no double dipping.

🛑 Don’t assume anything is cooked separately. Always ask.
✅ Dining out is possible—but it takes more awareness, questions, and judgment than at home.

What To Do Next:

• Watch the Next Video: Communication
  Know the common ways that Singapore kitchens can accidentally add gluten to your food.

• Download Free Restaurant Shortlist
  Get our quick list of dedicated and trusted gluten-free places in Singapore.

• Upgrade to the Full Gluten-Free Singapore Travel Toolkit
  Get access to the complete guide, bilingual dining cards, printable PDFs, recommended restaurant map, airport tips, and more.