Tagaytay restaurant boasts of 33 kinds of Bulalo

In cool Tagaytay, bulalo, a clear soup loaded with beef shanks and marrows, reigns king.

Very many restaurants and roadside eateries offer bulalo to eager tourists, hungry for a warm bowl of soup after hours of sightseeing in the cool weather.

But one restaurant stands above the rest: Bulalo Capital on Nasugbu Highway in Tagaytay boasts of —wait for it— 33 different kinds of bulalo.

It’s been around for four years, which proves more than enough time for the restaurant to perfect its recipe and have fun with it. “Lahat ng restaurant [sa Tagaytay] offer bulalo pero iisang bulalo lang ang ino-offer nila,” Jeffry Estrada tells the Pinas Sarap TV crew.

His bright idea? To offer something different to diners who are tired and bored of the same old bulalo.

There’s the Inubehang Bulalo which features the ingredient of the moment, ube. A uniquely purple-colored broth, the Inubehang Bulalo was inspired by a soup that Jeffry had while traveling Vietnam.

“Yung sinerve sa akin na soup was colored violet and it was appealing. I quickly thought about my restaurant. We serve soup as well, so para lang maiba yung color at lasa, I added ube, red cabbage, and eggplant in the bulalo.”

The result is a bulalo that’s achieved the perfect combination of salty and sweet.
Then there’s the Dragon Bulalo, a spicy bulalo soup with lots of chili, dragon fruit, a secret dragon sauce, and giving a nod to its Chinese inspiration, topped with pancit canton.

The Kimchi Bulalo is becoming more and more popular, thanks to the ongoing K-fever gripping the entire country. Spiced up with Korean Kimchi, this bulalo variant has that distinct spicy-sour flavor that very many can’t resist.

“Nag-experiment lang din kami,” says Jeffry of their many unique bulalo creations. Thankfully, people are totally digging their delicious experiments. Why wouldn’t they? To begin with, it’s bulalo.