[Review] British Heritage meets Live Fire Cooking at Singapore’s Newest Steak Destination, Stags Head Steakhouse

The team behind local favourites Bistecca Tuscan Steakhouse and Artemis Grill & Sky Bar has officially expanded their reach with the opening of the whimsical Stags Head Steakhouse.

Located on the third floor of Pan Pacific Singapore, this new concept trades the rolling hills of Tuscany for the refined atmosphere of a grand London dining hall. The space, designed by EDG Hospitality, captures a distinct Neo Georgian elegance with soaring 5.5 metres ceilings and a library bar that feels like a cozy escape in the heart of the city.

We were recently invited for a dinner tasting and sampled some of the signatures from their menu selection. We began our evening in the cosy, chic Library Bar & Lounge, where we sampled two contrasting cocktails.

The Rosa Rosa ($24) is a refreshing mix of Rosa Sangria and Wheatley Vodka brightened by grapefruit, while the Summersop ($26) offers a botanical note with gin and soursop puree.

Moving into the snacks, the Giant Green Gordal Olives ($6) were a simple start, followed by the “Devil’s on Horseback” Bacon wrapped Dates ($16). These dates, stuffed with Tunworth cheese, provided a classic sweet and savoury punch.

The Fish Finger Sliders ($28), made with black cod on a soft potato bun, were a playful nod to British comfort food, serving its function well as a light bar food to go with drinks. House bread came after.

The appetiser selection came next, with a Williams Pear and Blue Cheese Salad ($22), featuring sharp Colston Basset Stilton and candied walnuts, providing a good contrast to an otherwise light dish.

While the Roasted Scallops with sweet pea puree ($38) and the Chilled Roast Sirloin Salad ($26) were satisfying and carried their own, the Baked Bone Marrow ($30) was our pick of the starters. Served with a rich oxtail jam and grilled sourdough, it perfectly prepared us for the heavy hitters of the evening.

It is clear that the true heart of Stags Head lies in its live fire pit and on site dry ageing cabinets.

Group Executive Chef Oliver Hyde, whose impressive resume includes stints under Gordon Ramsay and at The Waterside Inn, has sourced exceptional F1 Wagyu from Australia.

The Porterhouse, available at $238 for 900g or $288 for 1100g, was nothing short of exemplary.

The quality of the meat was undeniable, boasting a deep flavour and perfect char from the combination of binchōtan charcoal and applewood.

Similarly, the 45 day Dry aged Bone in Sirloin ($168) showcased the concentrated beefiness that only proper in house aging can achieve.

While the surrounding dishes were satisflying, these steaks were truly great and of exemplary quality.

Next, the sides offered a mix of traditional steakhouse fare with a British lean.

The Beef Fat Roast Potatoes ($14) were crisp and flavourful, and the Mac & Cheese ($24) utilised a sophisticated combination of Tunworth and Montgomery Cheddar.

We also tried the Roasted Brussels Sprouts with smoked bacon ($16) and the Roasted Mushrooms with a “Maitake” egg yolk ($24).

To finish, we explored the dessert menu which included a Strawberry Pavlova “Eton Mess” ($16) and a Bakewell Tart with almond frangipane and cherry jam ($16).

While those were fine, the Sticky Toffee Pudding ($16) and the shareable Apple & Blackberry Crumble ($26) were our favourites. These two were the clear standouts of the sweet course and are our top recommendations for a satisfying end to a meal.

Service throughout the evening was polished and attentive, and the interiors matched the refinement of the steaks and cocktails. Pricing sits at the premium end as expected for a steakhouse of this calibre in a five star hotel setting.

Overall, the steaks were outstanding and well worth the visit. For steak lovers looking for a classic steakhouse experience with London inspiration, Stags Head Steakhouse is worthy for consideration.

Stags Head Steakhouse

Address:
Pan Pacific Singapore – Level 3
7 Raffles Blvd, Singapore 039595

Email: enquiries@stagshead.com.sg
WhatsApp or Call: +65 8209 4750

Opening Hours
Daily:
Dinner from 6:00pm to 10:00pm
Library Bar & Lounge from 5:00pm
Lunch opening from March 2026