Stags Head Steakhouse at Pan Pacific Singapore blends classic steakhouse sensibilities with a touch of modernity

The steak scene in Singapore is active and ever-changing — from the recent closure of long-standing Ruth’s Chris’ Steakhouse, to new entrants such as Gyusei Gyukatsu Wagyu-Steakhouse, there’s always something to catch up on.

Now, joining in the scene is Stags Head Steakhouse, which opened on February 1. It’s a confident addition on the third floor of the five-star Pan Pacific Singapore.

The London-inspired concept comes from Red Door Group, the team behind award-winning Bistecca Tuscan Steakhouse and Artemis Grill.

For now, the steakhouse opens only for dinner service, with lunch service slated to launch in March. 

Even at this early stage, the space feels fully realised: Polished and welcoming.

It is designed as a modern take on the classic London steakhouse — the space pairs high ceilings with Neo-Georgian detailing. A visible wine cellar and dry-aging cabinets can also be seen, a showcase of its craft.

There are also flexible private rooms that seat 20 to 180 guests, for all sorts of occasions.

Whether it’s a business dinner or a milestone celebration, the overall experience leans premium, but not too stiff, with thoughtful hospitality, classy-modern aesthetic, and a refined menu.

Stars of the show: Steaks

It goes without saying that the steaks are the main event — and this includes tomahawks, porterhouses and bone‑in F1 wagyu, thoughtfully sourced and expertly butchered in-house.

The menu centres on large-format cuts meant for sharing, spanning both wet- and dry-aged options. Each woodfired steak is finished over binchotan charcoal and applewood, lending a smokiness that accentuates the beef’s natural flavour.

A signature on the menu is the roast (from S$158 for 400g), a roasted chateaubriand — a prized thick-cut from the centre of the tenderloin. It’s available daily by pre-order, or requires an 80-minute wait.

It arrives with roasted brussels sprouts, beef-fat roast potatoes, braised red cabbage, Yorkshire pudding, horseradish sauce and beef dripping jus.

Another highlight is the dry-aged bone-in sirloin (S$168 for 600g), aged for 28 days, arrives tender and deeply flavoured, delivering an immediate burst of beefiness — assertive, but not overwhelming.

Four weeks of dry-ageing brings it concentration, resulting in a clean and focused profile, and a soft, supple chew. The rich bone marrow jus that comes with it amplifies its savoury depth.

For larger groups, the porterhouse (S$238 for 900g) is a showpiece. It is aged for 45 days, allowing its flavours to intensify further. Expertly charred and properly rested, it’s carved to reveal the textures of tenderloin and strip.

It offers a slower, more layered enjoyment. It’s juicy and tender at the centre with a pleasant chew along the strip.

The extended aging coaxes out a more complex character — flavours that build gradually with each bite, unfolding in a way I found myself appreciating even more, compared to the sirloin.

Starters & sides

Beyond beef, the menu incorporates seafood and seasonal produce from the British Isles and beyond, ensuring variety to the table. A wide selection of sides, and a dessert programme, rounds things out neatly.

The best accompaniment was the mac & cheese (S$24), made with Tunworth cheese and Montgomery cheddar, and topped sourdough crumbs.

It arrives with a golden, crunchy lid that gives way to a velvety interior beneath. The blend of cheeses is thoughtful — it brings a good depth and keeps each spoonful rich and non-heavy.

The roasted mushrooms (S$24), featuring hen-of-the-woods (maitake) and a silky egg yolk, are another strong companion to the steaks. It’s earthy and savoury side that echoes the smokiness of the beef, while the yolk adds a delectable richness to tie everything together.

Among the starters, the baked bone marrow (S$30) with oxtail jam and herb leaf salad, served with grilled sourdough stood out. The savoury marrow is balanced by the sweetness of the jam and lifted by herbs. It opens nicely with the soft, lightly charred sourdough.

For something lighter, roasted scallops (S$38) with sweet pea puree, mint and malt vinegar is a clean and precise dish. The scallops are plump and tender, while the sweet pea puree and vinegar introduces a freshness and acidity to tie everything together.

Desserts

To close the night on a sweet note, make a beeline for the desserts — and after all that beef, you’ll likely be craving for one (we certainly were).

The sticky toffee pudding (S$16) is a classic done right. It’s warm and plush, and the sponge comes caramelised in muscovado toffee sauce. Clotted cream surrounds it and adds a cool, creamy contrast that keeps the sweetness in check. It’s indulgent, yet balanced.

For a fruit-forward finish, the strawberry pavlova “Eton mess” (S$16) offers something lighter. It comes with Chantilly cream, meringue, juicy strawberries and strawberry sorbet. 

It comes together in a play of textures and temperatures, with an almond tuile adding a good crunch to every bite.

The apple & blackberry crumble (S$26) and Bakewell tart (S$16), however, were less compelling — comparatively muted in flavour and somewhat forgettable. If you’re choosing just one dessert, make it the sticky toffee pudding.

Library bar & lounge

Before stepping into the grandeur of the main dining room, there’s a library bar and lounge area that sets the tone for the evening, and eases you into the night.

It’s classy, yet comfortable, allowing you to sink into your seat, loosen up, and enjoy good company with a well-made drink in your hand.

The cocktails programme draws inspiration from the bars of Mayfair, so expect a line-up of timeless classics alongside contemporary re-creations — all as elegant and nuanced.

The Summersop (S$26) is bright and refreshing, built on Botanist gin with soursop puree, fresh lemon juice, and simple syrup. It’s slightly tropical with a clean citrus lift. It was a great drink to start the night with.

We also had the Amaretti sour (S$14), a non-alcoholic riff on the classic amaretto sour. It’s made with Lyre’s Amaretti — the brand’s proprietary zero-proof take on amaretto, lemon, and honey. It was nutty and carries the familiar structure of a sour, making it an easy drink to start the evening with.

There’s also an extensive wine list — an essential to go with your steaks. There’s a selection of English wines that are specially imported and hard to find elsewhere.

Stags Head Steakhouse understands what makes a great steakhouse work — quality beef and confidence. If it’s a celebration you’re planning, or just a well-deserved indulgence, this makes a fitting setting.

This was a hosted tasting.

For more ideas on what to eat, read on BOP, the new Korean-style cocktail dining bar and Ramen Taisho, a cosy ramen spot under a Tampines HDB block.