By The Table desk · Last verified 4 October 2026
If you have a food allergy in Singapore, the label is your friend in a supermarket but not at a restaurant. Under the Food Regulations, prepacked food must declare cereals containing gluten, crustaceans, eggs, fish (including molluscs), peanuts and soybeans, milk, tree nuts and sulphites at 10mg/kg or more. Since 30 January 2026, carried-over allergens must also be named precisely, so “vegetable oil” from peanuts must say peanut. Dishes cooked and served at restaurants and hawker stalls do not come with that statement, and the Singapore Food Agency’s advice is to always check whether a dish contains your allergen before eating it.
That puts the asking on you, which feels like a lot. With a short script and a little planning, most meals out can stay relaxed and safe.
Quick facts
- Packaged food: major allergens must be declared on the label in Singapore.
- New since 30 January 2026: allergens carried over from ingredients, or added through biotechnology, must be named.
- “May contain” statements are precautionary labels for cross-contact risk; take them seriously.
- Restaurant and hawker dishes are not labelled the same way, so you must ask.
- Sesame is not on Singapore’s mandatory list, so check ingredient lists and ask.
- In a severe reaction: use your adrenaline auto-injector and call 995.
What do the labelling rules cover?
| Must be declared on prepacked food | Includes |
|---|---|
| Cereals containing gluten | Wheat, rye, barley, oats, spelt and their hybrids |
| Crustaceans | Prawns, shrimps, crabs, lobsters, crayfish |
| Eggs | Eggs and egg products |
| Fish | Fish and fish products, including molluscs such as oysters, clams and scallops |
| Peanuts and soybeans | And their products |
| Milk | Milk and milk products, including lactose |
| Tree nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias |
| Sulphites | At 10mg/kg or more |
These rules apply to packaged products such as sauces, snacks and bottled drinks, including those sold at a café counter in their packaging. A plate of noodles cooked to order is a different thing: there is no printed ingredient list, and recipes change with the cook.
Where do allergens hide in local food?
| Allergen | Common hiding places |
|---|---|
| Peanut | Satay sauce, rojak, nasi lemak, ondeh-ondeh fillings, peanut pancakes, some chilli sauces and frying oils |
| Crustacean | Belacan and sambal, hae bee hiam, laksa, prawn noodle broth, prawn crackers, XO sauce |
| Fish and molluscs | Fish sauce, ikan bilis, otah, fishballs, oyster sauce, oyster omelette |
| Egg | Yellow and wanton noodles, fried rice, batters, kaya, kueh, mock meat |
| Gluten | Soy sauce, oyster sauce, fried batters, mee and kway teow cooked in shared woks |
| Milk | Kopi and teh with evaporated or condensed milk, ghee in Indian dishes, curry gravies |
How to ask, step by step
- Tell them when you book: note the allergy in the reservation, then repeat it to the server.
- Name the food and the stakes: “I have a serious peanut allergy; even a little can make me very ill.” That is clearer than “no nuts, please”.
- Ask about sauces, oils and stocks, not just the main ingredients.
- Ask about shared equipment: woks, fryers and ladles are often shared at hawker stalls.
- Carry a card in English and Chinese or Malay listing what you cannot eat; show it at busy stalls.
- If the answer is unsure, choose something else. “Should be okay” is not a yes.
- Keep your medication within reach and tell your companions where it is.
If a reaction starts: warning signs include widespread hives with throat tightness, a changed voice, trouble breathing or swallowing, a racing heart, faintness, vomiting or abdominal pain. National Healthcare Group’s advice is to use the adrenaline auto-injector, call 995 for an ambulance and go to hospital even if symptoms ease.
The WahLiao Verdict
Treat packaged food labels as reliable and every cooked dish as a conversation. Book ahead, say the allergy plainly and seriously, ask about sauces and shared woks, and walk away from any “maybe”. For severe allergies, sit-down restaurants with a calm kitchen and a written menu are easier than a crowded hawker queue at noon. Good food in Singapore is never more than a stall away, so nothing on one plate is worth the risk.
Questions people ask
Do restaurants have to list allergens on their menus?
Singapore’s mandatory allergen declaration applies to prepacked food. Many restaurants mark allergens voluntarily, but SFA’s advice is still to check each dish before eating.
What does “may contain” mean?
It is a precautionary statement that the product could pick up an allergen through shared production, even if it is not an ingredient. People with severe allergies usually avoid these products.
Is “vegetarian” safe for a shellfish allergy?
Not automatically. Vegetarian dishes at non-vegetarian stalls may share woks or sauces. Ask, and prefer dedicated vegetarian stalls.
Who do I contact about a wrongly labelled packaged food?
You can give feedback to the Singapore Food Agency through its website. Keep the packaging and receipt.
Sources: SFA, food allergy and intolerance, and the allergens that must be declared; SFA, labelling amendments in force from 30 January 2026; SFA, food allergy in individuals; National Healthcare Group, anaphylaxis signs and what to do. This is general information, not medical advice; follow your doctor’s allergy plan. The Table explains; it does not endorse.
Read next: Food Hygiene Grades and SFA’s SAFE Framework · The Singapore Hawker Food Glossary · Vegetarian and Vegan Eating at Hawker Stalls · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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