Arana Court Chinese Restaurant

Average Reviews

Description

Gluten Free Chinese Takeaway. This is a real find, with over 50 Gluten Free dishes Arana court certainly can cater for coeliac’s. The coeliac community has reported the staff and kitchen to be coeiac aware and has measures in place to avoid cross contamination.

View the impressive gluten free takeaway menu here

Arana Court Chinese Restaurant first opened in 1994 when Clarence and Cammy Fong decided to share their love of authentic Cantonese cuisine. After 20 years of dedication, they decided to retire in 2014 with their daughter and son-in-law, Miranda and Gene, taking over the family restaurant.

Having grown up working alongside her parents, Miranda together with her husband Gene share the same values by insisting only to use the freshest ingredients to ensure the meals are of best quality and bring enjoyment to their customers. They maintain the importance of offering exceptional service in a friendly atmosphere.

Business status: OPERATIONAL

Photos:

Photo by: Craig Jackson

Photo by: Louise Heath

Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Reviews

We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?