Southeast Asia Celiac Restaurant Card Pack — 5 Cards

Built for the multi-country trip

A lot of Southeast Asia trips cross borders: Bangkok, then Cambodia or Vietnam, then Malaysia and out through Singapore, sometimes with a Philippines leg. The sauces change at each one. This pack covers all five.

What’s in the pack

• Thailand — Thai and English. Where gluten hides in Thai kitchens (soy and oyster sauce run through the stir-fry repertoire; soups lean on bouillon cubes), what’s usually workable, and the questions I’d ask before ordering.
• Vietnam — Vietnamese and English. Where gluten hides in Vietnamese kitchens (the noodles are rice, but soy sauce and hoisin are the usual problem), what’s usually workable, and the questions I’d ask before the phở arrives.
• Cambodia — Khmer and English. Where gluten hides in Cambodian kitchens (kuy teav noodles are rice, but soy sauce is the default seasoning and it contains wheat), what’s usually workable, and the questions I’d ask first.
• Malaysia & Singapore — Bahasa Melayu and English. The kicap problem (soy sauce and kicap manis both contain wheat and turn up everywhere) and what’s usually workable at hawker stalls.
• Philippines — Tagalog and English. Where gluten hides in Filipino kitchens (toyo contains wheat, and it anchors adobo and most marinades), what’s usually workable, and the questions I’d ask before ordering.

Each card is its own PDF: the bilingual restaurant card you show the server or chef, plus a 2-page travel companion on where gluten hides in that cuisine and the questions I’d ask before ordering.

How the download works: after checkout you get a download link for each card in the pack, and the same links in your order email and under My Account. Save them to your phone before you fly.

These cards are communication aids, not guarantees. Restaurants and recipes vary and change; always confirm ingredients and preparation with the staff and use your own judgment. Written by a board-certified Nurse Practitioner who lives with celiac disease.