The Steak Never Gets Old

You would think that with so many steakhouses already in Singapore, the market would be saturated by now. But new ones keep popping up, and they keep filling up. Which tells you something. The good old beef steak, done properly, never really goes out of fashion.

Singapore’s steakhouse scene spans a wide range. At the entry level, you have your casual grill joints where a decent ribeye might set you back thirty to forty dollars. In the mid-range, there are reliable workhorses that do a respectable job for around eighty to a hundred dollars a head.

Then there is the serious tier. The places where you go when you mean business. Where the beef is dry-aged in-house, the wine list runs to hundreds of labels, and you are probably marking a special occasion just by walking through the door. This is where names like CUT, Burnt Ends and Bistecca have long held court.

It is into this rarefied company that Stags Head Steakhouse has just announced itself.

A Little Corner of London in Marina Bay

Stags Head Steakhouse sits on the third floor of Pan Pacific Singapore in Marina Bay, and from the moment you step in, you know this is not your typical Singapore steakhouse. The concept is unapologetically London. Think dark wood panelling, generous ceiling heights of 5.5 metres, a visible wine cellar and dry-ageing cabinets that hint at the serious intent behind the kitchen.

There is a Library Bar and Lounge where you are meant to begin the evening with a cocktail before settling into the grand dining room. Standing in that library, it is not hard to conjure the image of Winston Churchill himself, cigar in one hand, whisky in the...