Ryce Asian Bistro

Edamame is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so there is a risk of cross‑contact with gluten‑containing foods.

Rice paper is typically gluten‑free, but the shared kitchen and prep areas increase cross‑contamination risk, and Vietnamese spring rolls are usually served with a dipping sauce that often contains soy sauce or wheat‑based ingredients.

The dish likely contains wheat-based noodles or soy sauce in the broth, and shared fryers/kitchen equipment increase cross‑contamination risk, so it cannot be guaranteed gluten‑free.

The dish contains only naturally gluten‑free ingredients, but it is prepared in a shared kitchen with shared prep surfaces and a shared fryer, which poses a risk of cross‑contact.

Traditional pork katsu is breaded with wheat-based panko, and the restaurant uses a shared fryer and prep area, creating a risk of gluten cross‑contamination even if they have a GF menu.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The Thai peanut sauce commonly contains soy sauce or other wheat‑based ingredients, and the shared fryer and prep area increase cross‑contact risk, so gluten exposure is possible.

The Sriracha sauce may contain wheat-based soy sauce, and the shared kitchen/fryer increases cross‑contact risk, so gluten exposure is possible.

Unable to analyze — use caution and ask your server.

Orange chicken typically uses a wheat‑based soy sauce and a flour‑based coating, and it is fried in a shared fryer, which poses a cross‑contamination risk even if a GF menu exists.

Unable to analyze — use caution and ask your server.

Teriyaki sauce typically contains soy sauce, which is made with wheat, and the shared kitchen/prep area raises cross‑contact risk, so the dish may not be reliably gluten‑free.

Unable to analyze — use caution and ask your server.

The orange sauce likely contains soy sauce or other wheat-based thickeners, and the shrimp is probably fried in a shared fryer, creating a risk of gluten cross‑contact.

Sweet & sour sauce often contains wheat-based soy sauce or other hidden gluten ingredients, and the shared fryer and prep areas increase cross‑contact risk, even though the restaurant offers a GF menu.

Teriyaki sauce typically contains soy sauce, which is made with wheat, and the shared kitchen/prep area raises cross‑contact risk, so the dish may not be reliably gluten‑free.

The dish contains only naturally gluten‑free ingredients (snow crab, greens, tomatoes, avocado), but the restaurant uses a shared kitchen and prep area, which poses a risk of cross‑contact with gluten.

Unable to analyze — use caution and ask your server.

The seaweed and sesame oil are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, and the dressing may contain soy sauce or other hidden gluten ingredients.

The soup’s broth often contains soy sauce or other flavorings that may have wheat, and the shared kitchen/fryer increases cross‑contamination risk.

Unable to analyze — use caution and ask your server.

Tom Kha Gai often contains soy sauce, fish sauce, or broth that may include wheat, and the shared kitchen/fryer environment raises cross‑contact risk.

Tom Yam Kung often contains fish sauce, soy sauce, or broth that may include wheat, and the shared kitchen/fryer increases cross‑contamination risk, even though the restaurant offers a GF menu.

Unable to analyze — use caution and ask your server.

The sesame sauce commonly contains soy sauce or other wheat-based seasonings, and the shared fryer and prep area increase cross‑contact risk, so gluten exposure is possible.