The new Stags Head Steakhouse at Pan Pacific Singapore feels like a love letter to a classic London grill, filtered through the lens of a team that is already familiar with their grills and steaks. From the people behind Bistecca Tuscan Steakhouse and Artemis Grill, Stags Head Steakhouse swaps dark, clubby clichés for a soaring dining room with 5.5‑metre ceilings, Neo‑Victorian detailing and a touch of theatre, with a floor to ceiling visible wine cellar, dry‑age cabinets, and a Library Bar where guests can get started with a pre-dinner aperitif to start the night with a proper Mayfair‑style cocktail.
On the plate, the focus is where it should be: on serious beef, live fire and the kind of details only steak obsessives fuss over. The experience begins on a decadent note with warm sourdough bread with beef‑fat butter—rich and savory, it keeps one’s hunger pangs at bay without feeling excessively full. The roasted scallops with sweet pea purée, mint and a hint of malt vinegar are precisely cooked and beautifully seasoned, though they almost beg for a deeper, more assertive sauce to match the natural sweetness of the shellfish.
For the full feature, click here.