hog's breath

When we heard that Hog's Breath, an Australian steakhouse, opened in Davao their first-ever branch in the Philippines, we decided to try it out stat.  The family trooped to SM Lanang Premier to have our Saturday lunch there.  Upon entering, we noticed that it is really big.  It has a vibe like TGI Friday's only more spacious.  We were then ushered to one of their booths.  That's one thing I've noticed at Hog's Breath, the service was really good.  The staff were very attentive of our needs.  We ordered chicken tenders, salt & pepper calamari, crusted salmon, and smoked pork ribs.

Chicken Tenders with Honey Mustard

Sald & Pepper Calamari

Crusted Salmon with Hog's Tail Fries

Smoked Pork Ribs with mashed potato and salad

I really enjoyed the honey mustard that came with the chicken fingers so much that I kept on dipping the calamari in it because the squid did lack flavor in my opinion.  The other food that we ordered weren't really bad tasting but they did fall short of my expectations.  I did not appreciate the flavor of the crust of the salmon.  They just muddled with the natural flavor of the fish.  The ribs tasted really good especially with the smokiness that permeated the dish.  Sadly though, the taste did not really penetrate the entire ribs.  Although, the well seasoned and very creamy mashed potato somehow made up for the lack-luster porcine entrée.  In fairness to the Hog's Breath, it's not all bad.  The food came in really big servings so you'll get to enjoy more of the mediocre food.

Defying common sense, we did not give up.  We still ordered dessert and I am glad that we did.  Whatever disappointments we had dissipated because of our dessert, apple crumble.  The caramel sauce, vanilla ice cream, and whipped cream that went with the dessert ably complemented the tender apples slices and the good balance of sweetness and the cinnamon taste of the apple crumble.

Apple Crumble

People should come to Hog's Breath for the good service and big servings, and of course, the Apple Crumble.  But when it comes to, let's say, ribs, I'd suggest that Davaoeños should stick with Ranchero's.