{"id":9768,"date":"2025-11-13T13:16:46","date_gmt":"2025-11-13T05:16:46","guid":{"rendered":"https:\/\/wise-mag.com\/?p=9768"},"modified":"2025-11-13T14:44:35","modified_gmt":"2025-11-13T06:44:35","slug":"by-age-18-kl-a-culinary-revolution-in-kuala-lumpur","status":"publish","type":"post","link":"https:\/\/wise-mag.com\/index.php\/2025\/11\/13\/by-age-18-kl-a-culinary-revolution-in-kuala-lumpur\/","title":{"rendered":"By Age 18 KL: A Culinary Revolution in Kuala Lumpur"},"content":{"rendered":"\n

If you’ve never tried vegan food before, you should do it now. The place to head for is By Age 18<\/strong>, if you are keen on an experience you’ll enjoy and remember. The dining scene in Kuala Lumpur has welcomed a revolutionary concept straight from Kagawa, Japan. More than just a restaurant, this establishment, located at The Five in Bukit Damansara, embodies a powerful culinary philosophy encapsulated in the words \u201cNO BORDER UDON.\u201d<\/strong> It has swiftly established itself as a landmark destination, offering an inclusive Japanese dining experience meticulously crafted to cater to a global palate, free from the constraints of common dietary restrictions.<\/p>\n\n\n\n

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Kinchaku Kitsune Udon<\/figcaption><\/figure>\n\n\n\n

The Philosophy of Inclusivity<\/h3>\n\n\n\n

The origins of By Age 18 stem from a deeply personal mission. It was conceived by Japanese former chef Moriro Murakami, who was motivated by the challenges of finding suitable meals for his son who struggled with food allergies. This personal struggle led to a groundbreaking partnership with the internationally renowned French-trained chef Katsumi Kusumoto of Tokyo\u2019s famed vegan restaurant, Saido. Together, they envisioned a space where individuals\u2014regardless of being vegan, gluten-intolerant, halal-conscious, or managing other food allergies\u2014could all gather at the same table and enjoy the same<\/em> authentic, delicious meal.<\/p>\n\n\n

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Moriro Murakami and Katsumi Kusumoto<\/figcaption><\/figure>\n<\/div>\n\n\n

This commitment to inclusivity is evident in every detail. By Age 18 is completely plant-based, gluten-free, and alcohol-free. This meticulous approach immediately positions it as a safe and comforting choice for a wide spectrum of diners and the growing number of health-conscious or vegan patrons. The fact that the KL branch is the first international outpost outside of Japan highlights the brand\u2019s confidence that its “no-borders” philosophy resonates profoundly with Malaysia’s rich multicultural and multireligious population.<\/p>\n\n\n

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By Age 18 is a restaurant with a concept that should be admired<\/figcaption><\/figure>\n<\/div>\n\n\n

If you’re wondering about the very interesting name of this restaurant, it came about as Mr. Murakami was inspired by Einstein\u2019s quote: \u201cCommon sense is the collection of prejudices acquired by age 18.\u201d This quote is said to serve as a reminder to think freely, challenge norms, and create something new.<\/p>\n\n\n\n

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Everything is done carefully and meticulously at the restaurant<\/figcaption><\/figure>\n\n\n\n

Reinventing the Classic: Gluten-Free Udon<\/h3>\n\n\n\n

The core of the menu is the Sanuki-style udon<\/strong>, traditionally known for its distinctive chewiness and texture. At By Age 18, this beloved staple has been completely reimagined. The udon is crafted not from wheat flour, but from carefully selected Japanese rice flour<\/strong> using a proprietary method. It’s a revolutionary, health-conscious twist: their noodles are entirely plant-based<\/strong> and gluten-free<\/strong>, and yet have the traditional udon’s desired springy, chewy texture. Skeptical diners are often pleasantly surprised to find that these gluten-free noodles successfully replicate the firm, satisfying, and delightfully slurpable koshi<\/em> (bounce) that Sanuki udon is famous for. When I personally tried it, I must say that I really enjoyed the texture of the udon. Just happily chewing the noodles in my mouth is something I relished. <\/p>\n\n\n\n

Equally innovative are the broths at the restaurant. The broths are delightfully unique and feel satisfying when you put them in your mouth before swallowing. The broths feel light and you don’t suffer from the heavy feel some types of broths leave in your digestive system after consumption. To maintain a completely plant-based profile, the traditional fish or meat stocks are substituted with a slow-simmered, rich base of kombu, shiitake mushrooms and various vegetables<\/strong>. This meticulous process results in an umami-rich depth of flavour that rivals conventional stocks, proving that authentic taste does not need to rely on animal products. Being someone who tends to love meat, it was a pleasant surprise for me that I could really enjoy the broths served at the restaurant and they left a taste in my mouth that I loved. It also felt good to be eating vegan food as it felt great overall for my body and soul.<\/p>\n\n\n

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Tomyam Udon<\/figcaption><\/figure>\n<\/div>\n\n\n
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Staff at By Age 18 work hard to make sure everything is prepared perfectly<\/figcaption><\/figure>\n\n\n\n

Menu Highlights and Culinary Creativity<\/h3>\n\n\n\n

The menu presents a sophisticated array of dishes that blend Japanese tradition with culinary innovation. Amongst the signature items often praised for their vibrant presentation and complex textures are: <\/p>\n\n\n\n

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Bukkake Udon<\/figcaption><\/figure>\n\n\n\n