One card.
20 languages.
Build a bilingual food allergy card that kitchen staff can actually read. Covers 55+ allergens and dietary items across Asia and Europe. Start free — no sign-up required.
Before you order,
know what's in it.
Free tools for travelers with food allergies. No sign-up, no app store.
Restaurant Risk Checker
Look up any dish across Thailand, Vietnam, Cambodia, Japan, South Korea, Indonesia, Malaysia, or Sri Lanka and see its hidden allergens, risk level, and what to ask kitchen staff. 125 dishes across 8 cuisines.
Check a dish →Allergy Card Builder
Build a bilingual food allergy card in 20 languages. Show it to kitchen staff — they read it in their language. Free to start, with premium destination packs available for $4.99.
Build my card →Where are
you traveling?
Every card is bilingual — English plus the local language. Free for English and Thai. All other destinations unlock for $4.99 each.
Thailand
Thai–English. The most dangerous hidden allergens in Thai cooking — fish sauce, shrimp paste, peanut oil — are called out explicitly in Thai script for kitchen staff. Severity levels and cross-contamination warning.
Build free card →Japan
Japanese–English. Japan has mandatory allergen disclosure laws — the card uses terminology kitchen staff recognise from regulation. Covers the 7 legally-required Japanese allergens plus your full selection.
Preview card →Vietnam
Vietnamese–English. Fish sauce and fermented shrimp paste are as ubiquitous in Vietnamese cooking as in Thai — this card names them directly in Vietnamese for cooks who may not recognise English terms.
Preview card →South Korea
Korean–English. Fermented pastes like doenjang and gochujang are common hidden allergen carriers. The card flags soy, sesame, and shellfish derivatives in plain Korean for restaurant staff.
Preview card →Indonesia
Indonesian–English. Peanuts appear in nearly every sambal and satay sauce; tempeh and tofu make soy a hidden risk even in meat dishes. The card covers both in clear Bahasa Indonesia.
Preview card →Malaysia
Malay–English. Malaysian hawker food draws from Malay, Chinese, and Indian traditions — meaning allergens from all three cuisines can appear in a single dish. The card addresses this cross-cultural complexity.
Preview card →China
Simplified Chinese–English. Covers the allergens most likely to be hidden in Chinese sauces and marinades: soy, sesame, shellfish, and peanut oil. Optimised for mainland restaurant contexts.
Preview card →Taiwan
Traditional Chinese–English. For Taiwan's night market and restaurant scene, where peanut, sesame, and shellfish derivatives appear frequently and menus rarely list full ingredients.
Preview card →Sri Lanka
Sinhala–English. Sri Lankan curries rely heavily on coconut milk and dried fish — both significant allergen sources. The card is written in Sinhala script for kitchen staff who may not read English.
Preview card →Arabic
Arabic–English with full RTL layout. Works across Arabic-speaking countries. Covers sesame (tahini), tree nuts, and dietary requirements like halal in a format that reads naturally right-to-left.
Preview card →Europe
French, German, Spanish, Portuguese, Italian, Greek, and Turkish — all built and ready. Each card uses the EU's 14 mandatory allergen labels as its foundation, so the terminology matches what restaurant staff see on their own ingredient packaging.
Browse all languages →55+ items across
five categories.
Core Allergens
The 10 most common food allergens: peanuts, tree nuts, dairy, eggs, gluten, wheat, soy, fish, shellfish, and sesame — plus EU-specific items mustard, celery, sulfites, and lupin.
Seafood Specifics
For those who react to specific seafood but not all: shrimp, crab, lobster, and mollusks each listed separately. Useful when your allergy is to crustaceans but not fin fish.
Specific Nuts
Almond, cashew, walnut, pistachio, and hazelnut listed individually — because a cashew allergy is not the same as a walnut allergy, and kitchens need to know the difference.
Gluten Sources
Gluten and wheat are listed together, with oats, rye, and barley available separately. Covers the celiac disease and Crohn's disease presets which add the full set automatically.
Sensitivities
Non-allergenic but medically relevant: MSG, lactose, fructose, garlic, onion, cilantro, corn, coconut, caffeine, artificial colours, preservatives, and spicy food. Common IBS and sensitivity triggers.
Dietary & Religious
Vegetarian, vegan, halal, and kosher modes. No pork, no beef, no alcohol, and gelatin are each available as standalone items — useful for dietary rules that don't fit standard allergen categories.
Eight presets.
One tap to configure.
Select a preset and the right allergens are added automatically. Adjust from there.
Nut Allergy
Peanuts, tree nuts, almond, cashew, walnut, pistachio, hazelnut.
Shellfish Allergy
Shellfish, shrimp, crab, lobster, mollusks.
Gluten Sensitive
Gluten, wheat, barley, rye, oats.
Celiac Safe
Celiac disease flag plus the full gluten source set.
Dairy Free
Dairy and lactose.
Halal Safe
No pork, no beef, no gelatin, no alcohol.
Vegan
Vegan mode plus dairy, eggs, and gelatin.
Crohn's Friendly
Crohn's flag with gluten, dairy, spicy food, caffeine, and alcohol excluded.
Know before
you arrive.
Thailand Food Allergy Survival Guide
The complete reference for eating safely in Thailand — what to order, what to avoid, how to communicate at street food stalls, and which dishes hide the most allergens.
Read the guide →Hidden Allergens in Thai Food
Fish sauce, shrimp paste, oyster sauce — a breakdown of the ingredients that appear in Thai dishes without showing up on any menu. Required reading before you travel.
Read the guide →Hidden Peanuts in Thai Street Food
Peanut oil, satay sauce, and shared woks: where peanuts hide in Thai street food and which dishes are the highest-risk for those with a peanut allergy.
Read the guide →Food Allergies in Japan
How to explain food allergies in Japan without speaking Japanese. Japan's mandatory allergen labelling laws, what restaurant staff understand, and how to communicate effectively.
Read the guide →Celiac's Guide to Vietnam
What celiacs need to know before visiting Vietnam — where gluten hides in soy sauces and broths, which rice-based dishes are actually safe, and how to ask the right questions.
Read the guide →Allergy-Friendly Backpacking: Southeast Asia
A country-by-country breakdown for backpackers with food allergies traveling across Thailand, Vietnam, Indonesia, Malaysia, and beyond.
Read the guide →Traveling Thailand with a Peanut Allergy
A practical guide to navigating Thailand's peanut-heavy cuisine safely — from Bangkok restaurants to remote islands — with a peanut allergy.
Read the guide →Emergency Healthcare in Thailand
What to do if you have an allergic reaction in Thailand. Which hospitals to go to, how to communicate a medical emergency, and what to expect from the Thai healthcare system.
Read the guide →Build your card once and save it to your device as an image or PDF. Show it at any restaurant — no internet, no account, no roaming needed.
Build my card →