Stags Head Steakhouse Review

Singapore's First London-Style Chop House Has Arrived – And It's Spectacular

7 Raffles Blvd, Level 3 Pan Pacific Singapore, Singapore 039595 • Phone: +65 8209 4750 • stagshead.com.sg

Stags Head Steakhouse – The Red Door Group Does It Again

The Red Door Group in Singapore operates premium, high-quality dining brands — most notably the renowned Bistecca Tuscan Steakhouse and the Mediterranean-focused Artemis Grill. These restaurants are celebrated for their exceptional food, focusing on top-tier ingredients and memorable dining experiences. So when word got out that they were opening a British-style steakhouse inside Pan Pacific Singapore, expectations were already sky-high.

We first wrote about Bistecca Tuscan Steakhouse back in 2023 in our roundup of the Best Steak in SG – 24 Incredible Steak Restaurants for 2023 — and we were even featured on their website for a time, before being quietly relegated to category pages after their website overhaul. No hard feelings, Bistecca. Stags Head Steakhouse has firmly recaptured our attention.

Stags Head Steakhouse Interior – A Proper British Chop House Feel

Walk into Stags Head Steakhouse at Level 3 of Pan Pacific Singapore and you feel the shift immediately. The space is warm, dark, and clubby — all rich timbers, brass fittings, and custom artwork that was commissioned specifically for this restaurant. It doesn't feel like a hotel dining room; it feels like a proper London chop house that has been carefully transplanted into Marina Square.

The room was packed on the night we visited — a strong signal that word has spread quickly. Tables filled with business dinners, couples, and groups of friends all settling in for the evening. The energy is convivial without being loud, and the service pacing is relaxed without being slow. It feels like exactly the kind of place you'd want to linger in for two or three hours.

Meet Wes Guild – Vegas Hospitality Comes to Singapore

The highlight of the evening before we'd even ordered was meeting Wes Guild, Group Operations Director for the Red Door Group. Wes delivered pure Las Vegas-style hospitality from the moment we walked in — greeting us personally, walking us through the concept, and eventually sitting with us at the bar. It's the kind of warm, instinctive host energy that you rarely experience at this level in Singapore, and the effort from Wes and the entire team throughout the evening was genuinely above and beyond. Every staff member we encountered was engaged, knowledgeable, and warm — it's clear the culture starts at the top and filters all the way through.

Wes's background speaks for itself. He spent nine years with Wolfgang Puck, rising through the ranks from Beverage Manager at Spago in the Forum Shoppes at Caesars in Las Vegas, to Assistant General Manager, to General Manager of CUT Singapore at Marina Bay Sands, before becoming General Manager of Spago Singapore at Marina Bay Sands. He joined the Red Door Group in March 2016, overseeing operations at Bistecca, Artemis Grill, and now Stags Head Steakhouse. When someone with that pedigree personally ensures your evening goes perfectly, you take notice.

Brian also did a review of Spago at MBS — where Wifey Mary famously voted the octopus dish her all-time favourite in Singapore. Small world. Great people.

Stags Head Steakhouse – The Bread & Starters

All guests begin with fire-grilled sourdough bread served with whipped beef tallow butter — and honestly, we could have stopped there and been happy. The bread lands warm and charred at the edges, and the tallow butter has a richness and depth that instantly sets the tone for what's coming. It's complimentary, and it's exceptional.

For starters, the wife chose — because I had already commandeered the main course decision. She went for the Crab "Thermidor" ($36) and the Salt Baked Beetroot Carpaccio ($18). Both were outstanding.

The Crab "Thermidor" arrived gratin-style, built with Cognac and Hollandaise, and it was the kind of starter that makes you slow down and pay attention. Deeply savory, luxurious without being heavy, and layered with flavour that keeps building with every bite.

The Salt Baked Beetroot Carpaccio with goat cheese, hazelnuts, and black currant vinaigrette was a beautifully composed plate — earthy, tangy, and precise. A perfect counterpoint to the richness of the crab and the main event to follow.

The Roast – The Main Event at Stags Head Steakhouse

I had pre-ordered The Roast 400g ($156) via WhatsApp when confirming the reservation. This is a limited availability dish, available daily by pre-order only — otherwise subject to 60 minutes preparation time. So yes, I gave the wife no choice on the main course. She graciously accepted this decision in exchange for full control of the starters. A fair trade.

The Roast arrived as a Chateaubriand — roasted Brussels sprouts, beef fat roast potatoes, braised red cabbage, Yorkshire pudding, Horseradish sauce, and a beef dripping jus that was frankly addictive. It landed at the table with the gravitas it deserves: beautifully carved, perfectly pink, and surrounded by trimmings that felt genuinely considered rather than perfunctory.

The Yorkshire pudding deserves its own mention — properly risen, golden, and big enough to be a supporting character in its own right. This is a dish that reminds you why British roast culture has endured for centuries. If you're going to Stags Head Steakhouse, pre-order The Roast. Non-negotiable.

Stags Head Steakhouse Bar – Cocktails, Zero Proof & The Tankard

Before the visit I checked via WhatsApp when they confirmed the booking whether they offered zero-proof alcohol options. Arriving with full knowledge of my choices made the evening smoother — a great service touch that more restaurants should adopt. I started with a Peroni 0% (BTL) ($12) before moving on to the Amaretti Sour from the zero-proof menu ($16 each, two ordered).

A quick note here: Stags Head Steakhouse lists these as Mocktails on the menu — and that's worth addressing, because the Amaretti Sour is clearly not a mocktail. There's an important distinction between a Zero Proof cocktail and a Mocktail that more venues in Singapore should recognise. A mocktail is a simple, often sweet imitation; a zero-proof cocktail is a crafted, bartender-driven creation built with the same intention and technique as its spirit-based counterpart. This drink belongs firmly in the latter camp. For a deeper dive into Singapore's zero-proof scene, Zero Proof is the place to start.

The Amaretti Sour — Lyre's Amaretti, lemon and honey — was excellent. That said, I still have a soft spot for the Amaretti Sour at Neon Pigeon, which remains my personal benchmark for this style of drink. Stags Head's version is well-made and satisfying; Neon Pigeon's just edges it for me on balance and complexity. But this is splitting hairs — both are far above average.

The bar mixologist introduced us to a new cocktail not yet on the menu — a real treat, and another example of the team going above and beyond throughout the evening. The Queen of Hearts ($24) — Strawberries Infused Rum, Kwai Feh Lychee Liqueur, Fresh Lemon — was the wife's spirit-based pick and did not disappoint. She also rounded out the evening with an Auchentoshan 12yo Whisky ($20) from what is a seriously well-curated Lowland Scotch selection, alongside a Gamay | Domaine de Vernus ($28) on the wine side. I stayed firmly on the zero-proof side of the bar and was very well looked after.

One detail that caught my eye: the Stags Head tankard. It's a lovely, considered touch that reinforces the British identity of the whole venue. I did not get to use one this visit — but next time, I'm ordering a zero beer in a tankard. Consider that a standing reservation.

Stags Head Steakhouse Menu – What to Order Next Time

The dinner menu at Stags Head Steakhouse is built around wood-fired cooking, British Isles flavours, and premium sourcing. Beyond what we ate, there are several dishes already on the return visit list.

Verdict – Stags Head Steakhouse Is the Real Deal

Stags Head Steakhouse is the kind of restaurant that makes you plan your return before you've even paid the bill. The Red Door Group has done what they always do: taken a concept with genuine identity, sourced exceptional produce, assembled a team that actually cares, and built a space that feels considered from the moment you walk in.

Wes Guild's Vegas-calibre hospitality lifts the experience beyond just the food — and the entire team's effort on the night was genuinely above and beyond. From the front-of-house greetings right through to the bar team sharing works-in-progress, every single person we encountered brought warmth, expertise, and real pride in what they're building here. That culture is rare, and it starts at the top.

The Roast 400g is a standout — pre-order it without hesitation. The bread with tallow butter alone justifies the visit. The zero-proof options show real thoughtfulness for non-drinkers. And the overall atmosphere has clearly already found its audience: the room was packed, the energy was right, and the wife is going back with the girls for a night out very soon. That's the most honest review metric there is.

Prices observed at time of visit and subject to 10% service charge and prevailing GST. Menu items subject to change — check the official website for current availability.