Racecourse memories at Farrer Horse

WITHIN Kampong Glam shophouse hotel The Sultan, there hides a two-storey tribute to the old Farrer Park Racecourse – originally located over a kilometre away.

“The team was looking for places at Race Course Road but could not find a suitable venue. As such, we decided on Kampong Glam, which also has a strong heritage,” said Farrer Horse owner Ayyakannu Srinivasan, who is also the second-generation owner of heritage fish head curry group Muthu’s Curry. (*see amendment note)

The dual-concept gastrobar is an ode to Srini’s childhood home along Race Course Road, though the colonial-era racecourse giving the road its name had moved to Bukit Timah by the 1930s.

At Farrer Horse, an equestrian theme runs through the decor and cocktail menu alike. The bar’s dominant colours of green and tangerine, for example, are meant to evoke the green turf of the racecourse and the terracotta roofs of colonial buildings.

On the first floor is the Dining Room, with a pan-Asian menu ranging widely from otah ravioli and curry kapitan with roti jala, to karaage chicken and a vegetarian “kampong bowl”.

Then there is Stable, a cocktail bar with a mezzanine where diners can head after a full meal – or where tipplers might start their night. In contrast to the family-friendly Dining Room, the vibe at Stable is “more refined and energetic”, said Srini: “It is inspired by the exuberant celebrations derby-goers would have after a race.”

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Apart from vintage photographs and horse-racing equipment as decor, Stable has a slim menu of six racecourse-inspired cocktails.

“The cocktails were inspired by all things horses and horse racing – from the ingredients found in a horse’s staple diet to signature cocktails served at derbies,” said Srini.

The Secretariat, for instance, draws from both those sources: using hay-infused bourbon and apple puree in a re-invention of the Mint Julep, which is the Kentucky Derby’s official cocktail.

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The shochu-based Kelso is meant to be reminiscent of grass, with refreshing flavours of cucumber cordial, an acid blend, and tonic.

“The cocktails were made to pair with the spiciness and heat from the dishes,” added Srini. He recommended pairing refreshing cocktails such as the Kelso and the iced tea-esque Inferno with Farrer Horse’s fiery otah ravioli.

JayJay Sharey, head bartender at Stable, suggested having the Man o’ War – an Old Fashioned variant with coriander, fennel and cumin – with the Salad & Tea, a re-imagination of Burmese tea-leaf salad laphet. “This pairing marries the spices of the ingredients together.”

The cocktail selection was designed with “flavours that do not overlap”, said Srini. Rounding out the set is the Rocket Man, featuring horseradish syrup, grape brandy and citrus juices; and tequila-based Eclipse, with Fino sherry, lime, pomegranate, celery and coriander.

Cocktails aside, Farrer Horse offers a range of spirits, wines, and beers, including some from local brewhouse Lion Brewery. While the Dining Room closes at 10.30 pm, Stable is open till 12 am from Wednesdays to Saturdays, for those with the stamina to stay the course.

Secretariat

• 20ml hay-infused Jim Beam bourbon
• 30ml Jim Beam bourbon
• 20ml apple puree
• 10ml maple syrup
• 2 dashes Peychaud’s Bitters
• Mint leaves

Topped with crushed ice, garnished with a mint sprig and apple slices

*Amendment note: An earlier version of the story incorrectly referred to the owner as Ayyakannu Srinivasa. His name is Ayyakannu Srinivasan.