Fri, Dec 21, 2001 page10

• Restaurants of the week -- Buma Bula 怖麻怖辣

  • By Ian Bartholomew / STAFF REPORTER
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  As the weather cools down, hot pot establishments are gearing up for business. Of course, there are way too many hop pot places around, and the range of price and quality can vary substantially. All-you-can-eat places are often regarded with justifiable suspicion, and places priding themselves on their quality can be anything but cheap. One place that is getting the mixture right is Buma Bula, which over the last four years has established eight outlets in Taipei and has recently expanded to Taichung.

  With its Japanese-inspired minimalist decor, Buma Bula provides a comfortable environment very different from the spit and sawdust atmosphere that dominates in the all-you-can-eat hot pot scene. The laid-back piped jazz is also a factor that sets it apart from more traditional hot pot outlets.

  

  There are lots of ingredients from which to choose when you order Buma Bula's mixed hot pot.

  PHOTO: IAN BARTHOLOMEW, TAIPEI TIMES

  "Competition is really intense among hot pot shops," said Kuo Yue-chen (郭月真), a manager with the Buma Bula chain. She runs the chain's second store (located at 45, Ln. 131 Yanchi St., Taipei, (北市延吉街131巷45號) tel 2778-7913). "But even so, at night, people often have to wait upwards of an hour to get a table," she said, both embarrassed and pleased.

  The refrigerated display is heavily laden with goodies, all of which look remarkably fresh. "We work on a very low margin," Kuo said, "but with business so good, you can be sure that everything is fresh."

  Kuo said that Buma Bula, with its nine outlets, is in a strong position to demand the best from its suppliers. Beef and lamb are both imported from New Zealand, the seafood is snap frozen, and displays of the more expensive items such as crab and intestines are extremely generous.

  "In most traditional hot pot stores, things like large intestine or crab cost you over NT$200 for a plate," Kuo said, "but we offer them here at no extra cost." The miniature crabs and swimmer crabs are really attractive options, especially dunked into the boiling chili broth that is the specialty of the house.

  The chili stock comes in levels of spiciness, Kuo said, but refusing to divulge the "secret" recipe. Suffice to say, it has a multi-layered flavor and is mercilessly devoid of MSG. A chicken stock and pickled cabbage options are also available for those who want something less spicy.

  When you can no longer stuff even one more shrimp into your distended belly, Buma Bula offers you Du Royal ice cream and make-it-yourself shaved ice desserts all included in the single price of NT$250 for lunch and NT$300 for dinner. Dinner prices apply after 3pm.

  All Buma Bula outlets will be open until 3am on Christmas Eve and New Year's Eve. If you don't want to be kept waiting for a table, a reservation is essential.

  For your information

  Buma Bula (怖麻怖辣)

  *Address: Eight locations in Taipei and one in Taichung; address details can be found on the restaurant's Web site at http://www.bumabula.com.tw. *Telephone: As above. *Open: 11am to 1am. *Average meal: Per head charge of NT$250 and NT$300 for lunch and dinner respectively. No service charge. *Details: Credit cards not accepted. Self-service, all-you-can-eat.
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