The Gen XY Lifestyle
Stags Head Steakhouse Brings a Taste of London to Singapore
Singapore’s Marina Bay is set to welcome a new culinary landmark as Stags Head Steakhouse prepares to debut at the Pan Pacific Singapore.
Singapore’s Marina Bay is set to welcome a new culinary landmark as Stags Head Steakhouse prepares to debut at the Pan Pacific Singapore. From the award-winning team behind Bistecca Tuscan Steakhouse and Artemis Grill, this contemporary live-fire concept transplants the spirit, flavours, and provenance of a grand London dining hall to the heart of the city.
Opening in early 2026, Stags Head is located on the third floor of the five-star Pan Pacific Singapore. The restaurant is designed as a sophisticated take on the London grill, featuring Neo-Victorian and Neo-Georgian architectural details and impressive 5.5-metre ceilings.
A Philosophy of Fire and Respect
At the heart of Stags Head is a steadfast commitment to the craft of the grill. Under the leadership of Group Executive Chef Oliver Hyde, who was raised in a British culinary household and refined his skills across the British Isles, the kitchen operates on a philosophy of “fire, time, and restraint”.
“Stags Head Steakhouse is built around a very honest and steadfast promise – that every plate that leaves the pass has to respect the animal, the craft and the guest,” says Chef Hyde.
The menu is built around exceptional raw materials, with a focus on:
- Signature F1 Wagyu: Sourced through a long-standing partnership with Australian farmer Hugh Griffiths, F1 Wagyu was chosen for its ideal balance of flavour, tenderness, and texture.
- In-house Butchery and Ageing: The team maintains total control from kitchen to table by butchering in-house and dry-ageing steaks for a minimum of 45 days to deepen flavour and ensure minimal wastage.
- Live-Fire Precision: Steaks are cooked over a specific combination of binchōtan charcoal, which maintains intense heat, and applewood, which imparts a subtle, smoky flavour without overpowering the meat.
- The Sunday Roast: A signature daily pre-order dish featuring roasted chateaubriand served with beef-fat roasted potatoes, Yorkshire pudding, and beef-dripping jus.
Culinary Ambition for Diverse Palates
While the grill is the centrepiece, the menu is curated to cater to all “food tribes”. Drawing on nearly 15 years of experience operating in Singapore, the team has balanced traditional London techniques with local preferences.
Beyond the beef, the menu celebrates the British Isles with authentic produce such as Dingley Dell pork and Neal’s Yard cheeses. Robust grill-led plates sit alongside seafood from the North Atlantic and vegetarian options like Spinach & Cheese Pie, ensuring a balanced dining experience that is generous without being heavy.
A Deep and Inclusive Beverage Programme
The beverage experience at Stags Head is designed with the same level of intent as the kitchen. The wine list showcases major global regions with a rare emphasis on English wines, making it one of the few places in Singapore where guests can explore this category seriously alongside premium steaks.
The cocktail programme, inspired by the great bars of Mayfair, focuses on timeless classics and elegant modern interpretations. Each drink is thoughtfully designed to sit naturally across the course of a meal.
A “Second Living Room” for Guests
Whether for a high-stakes business meeting or a relaxed weeknight dinner, Stags Head is designed to be approachable and welcoming. The layout allows guests to journey through the space, beginning with a cocktail at The Library Bar & Lounge before moving into the grand dining room. Two private rooms are also available, capable of hosting up to 48 guests for social or corporate events.
Wes Guild, Group Operations Director of Red Door Group, describes the vision: “Stags Head Steakhouse is designed as a ‘second living room’ for our guests. It’s the place you book for a client you want to impress, but also the place you return to… because the team knows your cut, your doneness and your drink”.
The restaurant will initially open for dinner service seven days a week, with lunch service set to follow on 1 March 2026.
Interview with Stags Head Steakhouse
the Active Age (AA): You’ve shared about the ‘British-influenced’ identity of the menu, how do you balance traditional London grill techniques with the modern, diverse palate of diners in a global city like Singapore?
Stags Head Steakhouse (SHS): Whilst the primary focus is on London grill techniques and our signature F1 Wagyu beef for Stags Head Steakhouse, we’ve curated a menu that offers something delicious for all palates and food tribes. Our main courses alone showcase the variety: vegetarian dishes such as Spinach & Cheese Pie, alternative meats that include Lamb, Chicken, Veal & Pork, and a variety of seafood options.
Having operated two restaurants in Singapore for nearly 15 years, we have a deep understanding of local diners, and we’ve shaped the menu to balance culinary ambition with what guests on the island genuinely love.
AA: With Large-format F1 Wagyu as a centrepiece of your menu, could you explain why you specifically chose this grade of beef and how your in-house butchery and ageing process elevates its flavour compared to standard cuts?
SHS: We’ve built a long-standing partnership with Australian cattle farmer Hugh Griffiths, whose commitment to natural breeding and strong genetics ensures a consistent supply of exceptional F1 Wagyu. We chose F1 Wagyu because it offers the ideal balance of flavour, tenderness, and texture, particularly well suited to large-format sharing steaks.
As we have the ability to butcher and dry-age in-house, we have more control from kitchen to table – like cutting the best pieces for premium cuts, such as our porterhouse, dry-ageing our steaks to our desired outcome (45 days minimum), and, of course, being able to ensure as little wastage as possible.
AA: Cooking with live fire requires immense restraint. Why did you choose the specific combination of binchōtan charcoal and applewood, and how does each element influence the final taste of the meat?
SHS: Binchotan charcoal helps to hold the heat, whilst the applewood offers the smoky flavour. As a combination, we found our meats are flavourful but not overpowering, juicy, and textured.
AA: The menu highlights a unique connection to the British Isles, from English wines to North Atlantic seafood. How does bringing these specific regional ingredients to Singapore help tell the ‘story’ of Stags Head?
SHS: Stags Head Steakhouse was conceived as a true London–Mayfair steakhouse transplanted to Singapore, bringing the spirit, flavours, and provenance of Great Britain with it. The menu features British favourites such as Dingley Dell pork and Neal’s Yard cheeses, reinforcing our commitment to authentic UK produce.
We’re also guided by our Group Executive Chef, Oliver Hyde, who was raised in a British culinary household and honed his craft across the British Isles before bringing his experience and perspective to Singapore, ensuring the concept remains both genuine and globally relevant.
Pictures courtesy of Stags Head Steakhouse.
