Floyd & Farah Cowan Words & Photos 

(Singapore February 9, 2026) When I walked into Stags Head Steakhouse, even though it had been open for less than a week, I felt it already had a vibe. It made sense when I learned that the idea for the steak restaurant had come from the team behind award-winning Bistecca Tuscan Steakhouse and Artemis Grill, launched 2012 and 2015 respectively. They have a following from these successes and those who have enjoyed were keen to see what they had developed on the 3rd floor of the Pan Pacific Singapore in Marina Bay.

The new concept is to emulate a London-style steakhouse, hence the image of the stag in a suit, the open bar at the entrance, the dark paneling and the walls of books in The Library Bar & Lounge. You immediately feel welcome as staff warmly greet you and show you to a table in the Lounge. From an extensive drinks menu – 16 cocktails, plus mocktails, beer and wine I decide on a Classic Manhattan (Sazerac Rye, Mancino Rosso, Marasca Cherry) while Farah opts for Summersop (Botanist Gin, Soursop Puree, Fresh Lemon Juice, Simple Syrup). The delightful golden liquid arrives in a martini glass while the Summersop delivers its botanical spirit with the Botanist Gin and the lemon juice providing a citrus lift.

An even more delightful lift are the efficient and engaging staff who make sure we are comfortable and are enjoying our drinks. Wes Guild, the ebullient Group Operations Director, Red Door Group, who brings more than 25 years of experience in the hospitality industry, expresses his pleasure at the story Marina Mathews Communications provided and we posted on our website.

Salami, pickles pearl onions and the largest green olives I’ve ever seen are enjoyed with the cocktails. Once all the guests arrive, we shift to the main dining room. When the food arrives it affirms the restaurant’s knowledge of what a real London steakhouse is. 

The interior is a reflection of Neo‑Victorian and Neo‑Georgian architecture that is a combination of British detailing and contemporary sensibility. The ceiling has height (5.5m) that contributes to the spacious ambience while a visible wine cellar and dry‑ageing cabinets emphasises the restaurant’s focus on craft and provenance. They pay close attention to where their products are grown, raised, caught and produced.

Stags Head Steakhouse Photo

The first starter is Sourdough Bread with very light Beef Fat Butter. Baked Bone Marrow follows. This is a savory dish made by roasting beef marrow bones until the marrow inside becomes soft, molten and spreadable. It is served to the table in the bone. 

Enjoying the Media Tasting Menu all six diners at our table relished the Fish Finger Sliders. This extensive menu was designed so we could experience a variety of dishes – and stuff us to the gills so that most of us passed on the Mac & Cheese. Who does that? Getting us to that condition were the Chilled Roast Sirloin Salad (Watercress, Horseradish, Caperberry, Croutons) Roasted Scallops and Pear & Blue Cheese Salad. These alone would make a satisfying dinner for me.

But we were to be even more gratified. The core of the menu are large‑format sharing steaks including Tomahawk F1 Wagyu, Porterhouse and dry-aged bone‑in sirloin that are carefully sourced, butchered in‑house and offered in both wet‑ and dry‑aged expressions. Selected cuts are dry‑aged on site to deepen the flavour, then cooked over binchōtan charcoal and applewood for controlled heat and subtle smokiness.

For our tasting, we were served both Dry-Aged Bone-in Sirloin and Porterhouse steaks. If you think they were good, then you haven’t been reading your thesaurus. Let’s say: superlative, exquisite, sumptuous, outstanding and masterful. And I am not overstating the quality of these top shelf steaks. If you are a steak lover there is no conceivable way you would be disappointed. 

I was surprised with the English wine, a Pino Noir that is rarely seen outside the UK. Stags Head is one of the few places in Singapore where guests can sample a number of English wines while enjoying a succulent steak. 

On the side are Roasted Mushrooms, Roasted Brussel Sprouts and Beef Fat Roast Potatoes – that everyone indicated they enjoyed. There is so much to enjoy. And I haven’t even reached desert which includes Apple & Blackberry Crumble. You can’t get much more English than that unless you have a taste for Bakewell Tart or Sticky Toffee Pudding.

Whether you drop in after work and stay in The Library Bar & Lounge with your mates, and order anything off the food and drink menus, or want a more private environment then slip into the main dining room where engaging conversations will be supplemented by the excellent fare.

ORDER HERE:  fcowanmedia@gmail.com : Or go to Amazon: The Orange Sofa: Unicorn Eyes: Walking Home:    Singapore Circuit Breaker.  Zero Visibility - The Rescue of the Thai Football Team trapped in the cave in Northern Thailand.