Hog's Breath Cafe

Many have told me how delicious the steak at Hog's Breath Cafe but I just didn't have the chance to taste it myself.

Hog's Breath Cafe.

Thanks to Chris again, he brought me there the day when I handed in my thesis. That's also the day before his baby was sold off.

Wait to be seated...

Warning, warning and warning! The steak here is thick and heavy. Just look at the weight beside the counter, it is used to weight the beef. :P

A small bar in this cafe.

Decorated with simple posters and cars' number plates.

The first time we went there, which was two months back, we couldn't get any seats and thus, we went off without eating. This time, no different, this cafe was again packed with people.

Seats along the pathway.

We were lucky when the seats along the pathway was empty. No choice, we had to settle for the seats out there.

Creative poster.

I totally love the design and the decoration of this cafe. Simple yet creative. :)

Open since 1989.

This cafe is most famous for its Prime Rib steak. A little bit of information about the steak here which was taken from its menu.

Hog's Breath Cafe buys the best quality beef to guarantee you consistency of taste and tenderness. We slow cook our Prime Rib steak for up to 18 hours, then finish with high temperature searing on a char grill to seal in the maximum flavour for your enjoyment.

What would you like, sir?

Now you know why this place is famous eh? 18 hours of cooking for a piece of steak!

No chewing with your mouth open...

Now, are you ready for the steak? Take a deep breath...

Garlic Mushroom Prime Rib.

Tadaaa! This is the Garlic Mushroom Prime Rib I opted. Served with curly fries and salad, the Prime Rib was topped with fresh mushroom. Three available sizes of steak (i.e. Traditional Cut, Lite Cut and Megacut), I chose the Mega Cut.

Guess how thick is this?

This Mega Cut steak was measured approximately 4cm thick (just roughly lah, no ruler what)! No wonder they need at least 18 hours to cook this freaking thick steak! The meat was juicy and tender. However, the meat was a bit fat. Or is it meant to be like that?

Hickory Prime Rib.

This is Chris' Hickory Prime Rib. The only difference between mine and his was the topping on the steak. His was topped with BBQ sauce. By the way, did I mention that curly fries taste heavenly good?

Me with my steak.

Chris with his Mega Cut steak.

All and all, it was a satisfying dinner. The only downside was the price. For a serve of Mega Cut steak, it costed us about Aud$35. With that price, I can have better steak such as the one I had at Margaret River. Nevertheless, if you've never experienced such thick steak before, you must give it a try. :)

P/s: This post is proudly sponsored by Chris Chen as he was the one who footed the bill.
P/s/s: I am currently taking a break after few months of hard work. So, I might take some time to fully return to this bloggers' world.