Stags Head Steakhouse Brings A London Grill To Pan Pacific Singapore
Stags Head Steakhouse opened earlier this year on Level 3 of Pan Pacific Singapore at 7 Raffles Boulevard, billing itself as the first London-inspired steakhouse in the city. The restaurant is the third concept from Red Door Group, the hospitality outfit behind Bistecca Tuscan Steakhouse and Artemis, and it runs daily with lunch from 11.30am, dinner from 5.30pm, and a Library Bar and Lounge that opens at 3pm for pre-dinner drinks.
The room was designed by EDG Hospitality Design in a Neo-Victorian, Neo-Georgian style that borrows from early-20th-century London dining rooms. The flow is deliberately unhurried: you can start with a cocktail in the Library Bar and move into the main dining room, or stay put in the lounge if you want a lighter meal. The restaurant is independently managed from the hotel, which matters for reservations and billing.
What to order if you are there for the steaks
The signature cuts are wood-fired F1 wagyu from Australia, 450-days grain-fed, Tajima blood line, grilled over charcoal and applewood and served with beef dripping jus. Bone-in sharing steaks come in several sizes, and the menu recommends portions by guest count, so a table of two to three should look at the 900g options rather than the larger cuts.
- 800g Porterhouse: S$192
- 1kg Porterhouse: S$240
- 1.2kg Porterhouse: S$288
- 500g Dry-Aged Bone-In Sirloin: S$160
- 700g Dry-Aged Bone-In Sirloin: S$216
- 900g Dry-Aged Bone-In Sirloin: S$272
- Tomahawk F1 Wagyu: S$22 per 100g (cuts from 1.1kg and up)
Large cuts take around 60 minutes to cook, and smaller cuts 35 to 40 minutes, so order early if you are on a lunch break. The Chateaubriand roast is available daily by pre-order, otherwise it carries an 80-minute preparation time at the table. It comes with roasted Brussels sprouts, beef fat roast potatoes, braised red cabbage, Yorkshire pudding, and horseradish sauce, at S$188 for 400g or S$358 for 800g.
For diners who do not want a steak
The non-steak mains are not an afterthought. The roasted seabass with hispi cabbage and curry veloute is S$52 at lunch and S$72 at dinner. The Barnsley lamb chop, a 400g Yorkshire double-cut bone-in lamb saddle, is S$56. The Dingley Dell pork tomahawk is S$55, and a charcoal roasted squash is the S$26 vegetarian option. A cottage pie made with slow-braised wagyu and bone marrow sits at S$38 for anyone who wants comfort food rather than a slab of beef.
The set lunch and happy hour worth knowing about
If you work in the Suntec or Marina Square area, the Executive Set Lunch is the practical play. Two courses are S$55, three courses S$62, with a short menu that includes a chicken and barley "cock-a-leekie" soup, an open-faced wagyu burger with Red Leicester cheese, and a filet mignon option for an S$8 supplement. The full a la carte menu is also available at lunch.
The Library Bar runs a happy hour on weeknights from 3pm to 7pm with crafted cocktails at S$18, wine by the glass from S$12, and beer from S$10. The bar sends out a complimentary selection of sliders during happy hour with the purchase of drinks, which makes it a reasonable spot for an after-work pit stop before a proper dinner in the main room.
Why the AHEAD Asia 2026 shortlist matters
Stags Head was shortlisted for the Restaurant Award at AHEAD Asia 2026, the hospitality design awards programme that recognises hotel and restaurant interiors across the region. The shortlist is a useful signal that the room is genuinely well-designed rather than just a competent steakhouse interior. The cocktails are built around a Mayfair mixology brief, and the wine list leans on producers from across the Commonwealth and the Old World rather than the usual California-and-Bordeaux default.
Practical Details
- Venue: Level 3, Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595
- Nearest MRT: Promenade (Circle Line), also a short walk from Esplanade
- Hours: Lunch daily 11.30am to 2pm, dinner daily 5.30pm to 10pm, Library Bar and Lounge from 3pm (happy hour 3pm to 7pm weeknights)
- Set lunch: Two courses S$55, three courses S$62
- Signature steaks: Porterhouse from S$192 (800g) to S$288 (1.2kg), Tomahawk F1 Wagyu S$22 per 100g
- Reservations: stagshead.com.sg
- Phone: +65 8209 4750
