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I’ve never worked anywhere near The Five at KPD, yet it has always been one of my favourite places to linger. Some days I would unwind over coffee, other days I would wander in search of something delicious. After a while, the novelty wore off and the routine became familiar. Then By Age 18 stepped into the picture and breathed new life into the area.
Tucked on the first floor of the 5th Place, By Age 18 leans into a gluten-free and plant-based philosophy. Their pride and joy is a range of gluten-free udon crafted in Kagawa, Japan, but the appeal stretches beyond the menu.
If you are easily overstimulated like I am, this space feels like a small mercy. The interior blends soft wooden textures with warm off-white tones, striking that sweet spot between bright and cosy.
Ample windows and steady air-conditioning keep the room feeling fresh. It can get a little noisy during peak hours, something to note if you are sensitive to sound, yet there is a tucked-away nook that works beautifully as a laptop spot for quiet work.
Service during my visit was gracious and attentive, which made sinking into the bustle of rush hour surprisingly pleasant. The team deserves a nod for their kindness.
And with that, let us begin the feast!
What I tried at By Age 18
Before anyone accuses me of overindulging, let me assure you that choosing only one or two dishes at By Age 18 is nearly impossible.
We began with a classic favourite, the Tempura Kake Udon (RM32). This is the bowl for anyone who loves udon in its most honest form. Thick and chewy noodles sit in a clean dashi broth, joined by a small stack of vegetable tempura.
The noodles had a good bounce and leaned slightly toward the firmer side, which our team loved. The broth carried the right balance of soy and dashi, savoury enough to warm the palate without overshadowing the noodles.
The tempura was the sleeper hit, light yet crisp, never oily, with vegetables that kept their sweetness and moisture.
Next came the Curry Udon (RM32), another familiar comfort. You cannot really go wrong with Japanese curry and this version stayed true to its roots. The gravy was thick, studded with soft potatoes and carrots.
Grilled vegetables on top added juicy contrast with those satisfying charred edges. Every strand of udon coated in curry was a joy to bite into.
My personal favourite, without hesitation, was the soy-free Pesto Basil Udon (RM30). I had bookmarked it long before visiting and it lived up to every expectation.
The basil pesto was aromatic and light, more oil based than creamy, which allowed it to coat each noodle without ever feeling heavy. Tiny mushrooms brought a welcome umami lift and pine nuts added crunch and nuttiness.
Our final udon of the day was the crowd-favourite Tomyam Soup Udon (RM30). The bowl arrived larger than the others and its bright colours and fragrant steam were enough to draw us in. What stood out was the generous assortment of grilled vegetables layered on top. Eggplant, broccoli, cauliflower, all with those deep grill marks that intensify their flavour.
The tomyam broth leaned thick and full, tangy with a hint of sweetness, and the cluster of deep fried enoki added a crunchy counterpoint that tied everything together.
Although udon is the heart of the menu, the small bites deserve their own round of applause. The Avocado Tartare on Seaweed Crisp (RM22) surprised us with its fresh, creamy texture and bright yuzu notes.
It mirrored the satisfaction of sashimi without a trace of seafood, thanks to the crisp seaweed base and clever seasoning. We definitely had to negotiate for the last piece.
I used to believe that people who claimed lion’s mane tasted like chicken were merely spreading the vegan agenda. Then I tried the Spicy Yuzu Lion’s Mane Mushroom (RM22).
Each piece was breaded, deep fried, and glazed in a sweet sour herby sauce. The texture genuinely resembled chicken and I found myself rethinking everything I thought I knew about plant based dishes.
Desserts at By Age 18 were a revelation. The soy-free Chocolate Mousse Cake (RM16) followed me home in my thoughts for days. It was silky and rich with an intense chocolate profile, anchored by a crunchy nutty base and brightened by strawberry sauce.
Their new Warabi Mochi (RM20), served warm, was just as memorable. Soft, stretchy, covered in fine roasted peanut powder and finished with sugar syrup, it’d make you instantly wish you had ordered another serving.
Even the drinks held their own. The Strawberry Matcha Latte (RM20) earned its popularity with ease. The strawberry jam tasted genuinely fruity and vibrant, pairing beautifully with the gentle matcha notes. It is a perfect choice for lighter palates or anyone easing their way into matcha.
The Houjicha Azuki Latte (RM18) carried clean roasted flavours that blended seamlessly with the earthy sweetness of red bean. Another new obsession!
Final thoughts
It is no wonder By Age 18 has become a fast favourite even though it is still relatively new. The space feels comfortably lived in, the team treats you with warmth, and the menu has a quiet way of drawing you back for just one more taste. I can easily see myself returning for the desserts and drinks alone, though the rest of the spread makes the temptation even stronger.
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