KUALA LUMPUR, Aug. 8 -- Meat-free. Gluten-free. These are words that will bring shivers down the spine of those who love their protein, prefer stronger flavours on their tongue or those who aren't gluten challenged.

Don't feel intimidated by those labels though when you dine at By age 18, the latest Japanese export to our shores.

Even though it serves "borderless udon", the fat, white strands with a bounce are so familiar with the exception that it's crafted with rice flour, thus the gluten-free name.

Yes, there's no meat here but with Japanese cuisine, an enormous amount of their food is plant-based, as meat and milk was used sparingly back in the old days.

The Japanese are also experts at creating rich, substantial and satisfying fl...