Next month John and I are headed to Singapore, Malaysia, and Indonesia. This will be my first visit to all of these places so this week I started doing some research into what kind of gluten free food, if any, I can expect to find there. I got pretty excited when I came across a pizza place in Singapore which does gluten free pizza.
Me (with a huge grin on my face): Woohoo! I found gluten free pizza in Singapore!!!
John: But do you think it will be safe for you to eat? What do they do to prevent cross contamination?
At least one of us was thinking clearly. If you read my posts on a semi-regular basis you will know that I am extremely careful about what and where I eat; I don’t risk eating at restaurants where the threat of cross contamination is high. So why in this instance did I get so excited and overly confident about gluten free pizza? Because restaurants offering gluten free options are much rarer in Singapore than say the US, or much of Europe.
This got me thinking about whether I’m more willing to risk the threat of cross contamination when travelling. The answer is undoubtedly, yes. I won’t risk it when I’m travelling somewhere that offers a plethora of gluten free options. But somewhere like Singapore I would be more likely to eat at a restaurant which at home I would shy away from.
In San Francisco there are a variety of great, and safe, restaurants at which I can eat so it wouldn’t make sense to risk anywhere that I don’t feel 100% comfortable. But what if a pizza place offering gluten free options was your only option for eating out?
I’m hoping for lots of naturally gluten free South Indian food on this trip but what if this isn’t an option. It could very well come down to either eating in every night or risking ‘gluten free’ pizza or a Chinese restaurant where no-one speaks English.
What are your thoughts? Are you more likely to risk the threat of gluten free cross contamination when you’re travelling, as opposed to when you are at home in familiar territory?