Hot dog! May Lim of Kura’s Krafts on creating a pet-friendly craft beer haven

Lim and her husband looked for ways to better integrate Kura into their lives, to bring her to work, and to address the lack of truly pet-friendly spaces within the local F&B scene. “There are very few places where you can actually bring your pets indoors to eat with you. They’re part of the family as well. We wanted to open a space where pet-owners could come and have a good time with their pets.” 

The duo behind Kura’s Krafts laid the foundations for their brick-and-mortar space by entering Malaysia’s burgeoning pop-up scene and participating in weekend markets and takeovers at local coffeehouses while encouraging customers to bring their pets along. “We were serving craft beer in cans and bottles. We also served skewers—Wagyu, scallops, even okra,” Lim says. 

By the time the pair had access to fixed spaces, albeit temporarily, beers could be stored in small fridges and meals could be prepared in proper kitchens. “We had a chef who came in and concocted different dishes, which we still have on our menu today,” she adds. 

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Kura’s Krafts has come a long way since its marketplace beginnings, now equipped with pours on tap, a fully developed dine-in menu, and a small army of regulars—both pet and people alike. The idea of incorporating hot dogs into Kura’s Krafts’ artillery came much later, with May adding, “We just wanted a really good hot dog. You just want that bite, really. We wanted something authentic and not just overly gourmet.” 

The menu takes shape with a collection of inventive hot dogs and bar snacks, all of which come dressed in a myriad of toppings without venturing into pretentiousness. “We’ve got the Bacon Onion Jam, a hot dog wrapped in beef bacon with caramelised onions. It’s got really good mayonnaise and jalapeños on it. That’s a personal favourite,” she tells me. 

Those who prefer classic options can indulge in the Chilli Dog, a hot dog smothered in chicken chilli con carne or the Wagyu Philly Cheesesteak of Wagyu beef, cheese, and peppers sandwiched in a banh mi roll. She then describes a hot dog unlike any other, the Jalapeño Peach Jam coated in peach and pepper jam, “It’s so refreshing. It’s not heavy, with just a tinge of heat.” 

“Surprisingly, this wasn’t fully inspired by Kura. In hindsight, we thought of all the memes and puns we could create with hot dogs and dogs,” Lim recalls. Non-hot dog options on the menu include shoestring fries dressed in furikake seasoning and wasabi mayo alongside chicken tenders paired with spicy mala mayo. 

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As for craft beer, with a selection that consistently rotates, it is difficult to pinpoint what exactly customers can expect—a conundrum Lim believes is integral to developing a love for craft beer. “You discover more, and you discover what you don’t like. After drinking commercial beer all your life, you discover pale ales and IPAs, and then you go to hazy IPAs, and you go back to your lagers. It’s a cycle,” Lim reasons. 

Her current favourite draught beer available at Kura’s Krafts is the Copper Ale from the homegrown brewery PaperKite. Order a pint of this and expect it served in a glass decorated with an illustration of the one and only Kura. She thoughtfully recommends some to me, insisting Boston Brewing’s Squeeze NEIPA and Beerfarm’s India Pale Lager are some of her go-to brews.

This experiential approach that champions curiosity continues to turn first-time visitors into loyal regulars, some of whom have been frequenting Kura’s Krafts before the opening of its Plaza Batai location: “It was really encouraging to see because we must be doing something right if they’re coming back.” 

Community-building extends beyond a loyal customer base, treating furry patrons to the same standards of hospitality. Any dog that visits receives snacks from Quan Dog Treats, crafted with wholesome, nourishing ingredients. Also on offer are pet-friendly ‘craft beers’—alcohol-free bone broth bottled to resemble brews and plastered in playful labels by Pawsome Brewery. 

Reflecting on her journey so far with a sense of fulfilment, Lim says, “We fell in love with craft beer around the MCO period. And now, we’re here, sharing that love with everyone.” Lim, her husband, and, of course, Kura eventually hope to expand their business into the realm of craft beer importation, following in the footsteps of many established craft beer joints in Malaysia.

“But one thing at a time. We’re just going to focus on our craft. Pun intended,” she finishes. 

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