Buddha Garden Asian Food

Unable to analyze — use caution and ask your server.

The edamame itself is naturally gluten‑free, but the restaurant uses shared prep areas and utensils, which could introduce trace gluten from other dishes.

Brewed coffee itself is gluten‑free, but at Buddha Garden the shared kitchen and lack of a dedicated gluten‑free protocol mean the coffee could be contaminated by shared utensils or flavored syrups that may contain gluten.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Thai iced tea itself is typically gluten‑free, but the restaurant has a shared kitchen and no dedicated gluten‑free procedures, so cross‑contamination from shared prep surfaces or a pre‑made syrup could occur.

The restaurant uses a shared kitchen and prep area, and the garlic chili sauce often contains soy sauce or other wheat‑based ingredients, so cross‑contamination and hidden gluten are possible.

The restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible, and Thai yellow curry paste often contains wheat flour or soy sauce with gluten.

The restaurant uses a shared kitchen and prep area with no dedicated gluten‑free protocol, so cross‑contact with wheat‑containing ingredients is possible even though the curry itself contains no gluten.

Unable to analyze — use caution and ask your server.

The restaurant uses shared prep areas and equipment, and the yellow curry paste may contain hidden gluten (e.g., soy sauce or wheat-based thickeners), so cross‑contact and ingredient risk are possible.

Unable to analyze — use caution and ask your server.

Mochi itself is made from rice flour and is naturally gluten‑free, but the shared kitchen and prep areas mean cross‑contamination is possible, and some ice‑cream fillings may contain hidden gluten ingredients.

The dish is prepared in a shared kitchen with shared fryers and prep areas, and the oyster sauce typically contains soy sauce, which often includes wheat, creating a risk of gluten cross‑contact.

The dish contains a homemade sauce that may include soy sauce or other wheat‑based thickeners, and the restaurant uses shared prep surfaces and fryers, creating a risk of cross‑contact.

Unable to analyze — use caution and ask your server.

The dish contains potential hidden gluten from sauces (e.g., soy sauce, oyster sauce) and is prepared in a shared kitchen with shared fryers and prep surfaces, increasing cross‑contamination risk.

Unable to analyze — use caution and ask your server.

The wide rice noodles are naturally gluten‑free, but the homemade sauce likely contains wheat‑based soy sauce or other gluten additives, and the shared fryer and prep area increase cross‑contamination risk.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The papaya, carrots, peanuts, and tomatoes are naturally gluten‑free, but the Thai chili dressing often contains soy sauce or fish sauce that may have wheat, and the shared kitchen/fryer increases cross‑contamination risk.

While the core ingredients (coconut milk, lemongrass, galangal, lime leaves, chicken) are naturally gluten‑free, Thai soups often use fish sauce or soy sauce that can contain wheat, and the shared kitchen/fryer increases cross‑contact risk.

Tom Yum often uses soy sauce or other wheat‑based flavorings and is prepared in a shared kitchen with no dedicated gluten‑free equipment, so cross‑contact is possible.

The dish is labeled GF but is prepared in a shared kitchen with a shared fryer and prep area, and Asian sauces often contain wheat, so cross‑contact is possible.

Unable to analyze — use caution and ask your server.