Eating out with food allergies in Hong Kong
What Hong Kong packaged-food allergen rules cover, what restaurants are not required to disclose, and how to ask locally.
At a glance
- What Hong Kong packaged-food allergen rules cover, what restaurants are not required to disclose, and how to ask locally.
- Verify shellfish, fish, soy, wheat/gluten, peanut before ordering.
- Check the official source because rules and food-service practice can change.
- Log what staff said and what happened later so the next visit starts with better evidence.
The rules at a glance
As of the last review, Hong Kong prepackaged food must declare 8 allergen categories. There is no restaurant disclosure requirement. The Centre for Food Safety is the official source for local food-labeling information.
Last reviewed: July 2026. Rules change; always verify with the Centre for Food Safety or another official source.
What this means at the table
Hong Kong restaurants usually do not ask about allergies before you order. Allergy awareness varies by restaurant type. Hotels and international chains may handle the conversation routinely; small local restaurants may need a clear written explanation and time to check with the kitchen.
English is widely spoken in many tourist and business areas, but not everywhere. A written card in Traditional Chinese helps when the staff conversation moves from the server to the kitchen.
Ask about sauces, soups, cooking oil, toppings, and shared equipment. In malls and dense dining areas, many restaurants are chains or franchise locations. Ask the location you are visiting, not only the brand.
Useful Traditional Chinese phrases
Use these phrases as a starting point. For a serious allergy, carry a verified allergy card that names your allergens and the kitchen steps you need.
我有花生過敏。
I have a peanut allergy.
這道菜有花生或花生油嗎？
Does this dish contain peanuts or peanut oil?
可以幫我問廚房確認嗎？
Could you please ask the kitchen to confirm?
請不要加花生醬或花生配料，並請使用乾淨的廚具和枱面。
Please do not add peanut sauce or peanut toppings, and please use clean utensils and a clean surface.
Ingredients and places to ask harder questions
- shellfish
- fish
- soy
- wheat/gluten
- peanut
- tree nut
- egg
- dairy
For Cantonese restaurants, ask about sauces, soup bases, XO-style sauces, satay-style sauces, bakery items, dessert toppings, and shared woks. A dish may not list peanuts in English, so ask about the sauce and garnish separately.
For gluten or celiac disease, ask about soy sauce, oyster sauce, noodles, dumpling wrappers, deep-fried items, and shared fryers. Rice dishes can still use wheat-containing sauce.
For shellfish allergy, ask about shrimp paste, dried shrimp, oyster sauce, soup bases, XO-style sauces, and shared woks. These ingredients can appear in sauces rather than as visible pieces of seafood.
Official resources
If something goes wrong
The emergency number in Hong Kong is 999. Follow your personal action plan and ask your allergist about medication and observation questions.
Gulpp is free
Track your restaurant allergy history
Gulpp lets you log what you ate, what you asked, and whether symptoms showed up later. Your report can become the first evidence for the next diner.
Start a free logMedical disclaimer
This guide is general information for restaurant planning. It is not medical advice. For emergency symptoms, call local emergency services. For personal diagnosis, medication, or action-plan questions, talk with your allergist.
Read the medical disclaimer