Singapore Travel: Extra Cross Contamination Risks

Travel| Singapore
July 09, 2025•1 min read

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.

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