Allergen information

All savoury dishes (excluding seaweed) are prepared using soy sauce, which contains SOYA and WHEAT, in their preparation /cooking process.
There is a direct risk of cross contamination of GLUTEN, CRUSTACEANS, EGGS, MILK, MOLLUSCS, SESAME SEEDS, SOYA and MUSTARD, as these products are used in our kitchen along with the other ingredients and dishes including during the cooking process.

Dishes that include specific allergens directly in their cooking process are listed below.

CEREALS containing GLUTEN: All the dishes (excluding seaweed) use soy sauce (which contain GLUTEN) in their cooking process.
CRUSTACEANS: All Prawn dishes including all dishes on the menu listed as contain prawns and Prawn Crackers.
EGG: All Crispy fried / Battered dishes (e.g. Sweet & Sour Chicken, Crispy Beef OK, Duck Plum), Egg Fried Rice, Ramen, Foo Young, Mu-Shu-Roe, Chicken Sweet Corn Soup, Hot & Sour Soup
FISH: Steamed Sea bass and Sushi
MILK: All pastry (e.g. Spring Rolls, Samosas and so on)
MOLLUSCS: All Seafood dishes (Steamed Scallops, Salt & Chilli Calamari, Mix Seafood with vegetables)
MUSTARD: All Curry dishes
NUTS: Cashew nut dishes (Chicken with Cashew nuts)
PEANUTS: Satay dishes (Skewered Chicken with Satay Sauce, Beef Satay) and Malaysian Curry
SESAME SEEDS: Sesame Prawn Toast, Szechuan dishes, Tai Chin Chicken, Kung Po dishes and Hot & Sour Soup.
SOYA: All dishes use soy sauce (exclude seaweed) in their cooking process. Black Bean dishes, Beancurd (Tofu) dishes, Hot & Sour Soup, Szechuan dishes and Tai Chin Chicken have high soya content.

We do not use any LUPIN, CELERY or SULPHUR DIOXIDE in the production of food at this premises.
Due to Allergen Policy review, GLUTEN is now present in dishes where previously it wasn’t, this is due to a change in suppliers of produce and the cooking process.