At Bubba Gump Shrimp Co. Restaurant & Market in Greenbelt 3, Makati, you know you’ll get just what you want and more. But more on that later.
"Of course, the restaurant came after the movie," says singer-turned-restaurateur Bert Nievera who owns the master franchise of Bubba Gump in the Philippines with his wife Carol. "We pay royalties to Paramount Pictures because they own the name."
Carol recalls, "We went to Honolulu and saw a Bubba Gump there. I asked where the mother company was located. Bubba Gump has been in the business for only four years. When I went back home, I wrote a letter to the chairman, and his reply came after one week. He suggested that I go to Osaka where they were opening a Bubba Gump."
Bubba Gump in the Philippines is only the third in the Shrimp Co. chain to open in Asia, after Osaka, Japan and Hong Kong. There are 13 – and counting – Bubba Gumps in the US. There was a bit of a furor when Bubba Gump opened in Makati last January. Was that really the hunk Tom Hanks at the opening?
"He was a look-alike," says Bert. "He goes to all the Bubba Gump openings."
For a dash of Gump trivia: Author Winston Groom creates the ideal citizen for the modern world – the perfect idiot – in the person of Forrest Gump (his IQ is 75, 5 below the state of Alabama’s definition of "normal"). Forrest stoutly asserts, "Some people, like me, are born idiots, but many more become stupider as they go along."
Well, Forrest didn’t get any stupider. Instead, he became a football star and a war hero. Sent overseas to fight in Vietnam, his single vivid recollection of that bruising war is summed up thus: "We took long walks and were always looking for this guy named Charlie."
And yes, though it wasn’t always smooth sailing for Forrest (but "do not cry over skim milk," so he admonishes), he did become a successful businessman. His trade secret? Take this down-to-earth advice, "Be prepared to take some shit in life; just do not take more than a mouthful at a time."
Says Forrest: "Bubba (his "best good friend" who fought in the Vietnam war alongside Forrest and died) taught me all there is to know about the shrimpin’ business. So I figured it was only right to open up a place right on the water and all. Bubba would’ve liked that. Now I get to share some favorite recipes from Mama, Bubba’s Mama (who’s got a thousand and one shrimp recipes to share) and Lieutenant Dan and Jenny. Did you know we got a whole bunch of boats? Twelve ‘Jenny’s’ ... a big ol’ warehouse, we even have hats that say ‘Bubba Gump Shrimp Co.’ It’s a household name! Mama always had a chair at her table for hungry folks – and I do too!"
Barely two months old, Bubba Gump is fast becoming a household name. The 320-seater resto is almost always packed full. Some days (or nights), you may even bump into showbiz celebrities Martin Nievera, Pops Fernandez (perhaps not at the same time), Aiko Melendez, Calvin Millado, Anjo Yllana, Eddie Mesa with the whole family, Cesar Montano and Sunshine, Marvin Agustin, Dominic Ochoa, Senator John Osmeña, and the list goes on.
"That it’s hard to get a seat has been the only major complaint so far," says Bert.
"We do accept dinner reservations," says Carol, "but only if you come in at 6."
Of course, Forrest will tell you it’s a good problem to have. But fret not because Bubba Gump’s well-trained staff, led by the super efficient general manager Bayon Alcoseba, knows how to deal with the problem.
"Bubba Gump Shrimp Co. chairman Gordon Miles and president Scott Barnett led a 33-man training team which came for the opening of Bubba Gump in the Philippines," Bert relates. "Our management team (led by daughter Caroline) went to the US for training."
"They underwent extensive training in back-of-the-house to kitchen operations, from cooking to serving," adds Carol. "More than that, instead of asking questions like where you come from and what your experience is, the trainors were asking, ‘Can you sing, can you dance?’ You have to be an outgoing person."
The Bubba Gump staff are certainly outgoing and friendly. Often, they will even grill you on snippets from the movie Forrest Gump. Like, what did Forrest say to President Johnson as he was about to shake the latter’s hand?
There’s a Bubba Gump staff outside who makes the waiting list and ushers guests to the staging area where they can wait. They can while away the time by watching, yes, Forrest Gump, which is repeatedly shown all through the day nonstop. Or visit the souvenir shop that sells Bubba Gump shirts, pins, dolls, etc. Meanwhile, the oldies but goodies can walk down memory lane as they take a quick tour of the place. And bask in the good old ’60s whose precious memories live again. Like there’s one corner displaying a wall of vinyl records. Remember those 45 singles and 33 LPs that you used to play on your rusty but trusty turntable? And then there are Gump memorabilia all over – the bar is full of them, it gives you a pretty good picture of what people drank back in the ’60s to get drunk. But if you don’t drink, try Dr. Pepper (a cross between coke and rootbeer). Just don’t drink more than your fair share, lest you end up dashing to the toilet – like Forrest Gump who drank 15 cans of Dr. Pepper in one sitting and had to excuse himself to pee just as he was about to shake hands with President Lyndon Johnson and make it to the pages of American history.
Carol tells us, "The interiors of the place were done according to the mother company’s standards. The Shrimp Co. people came all the way from the US to help put up Bubba Gump in Greenbelt, which looks pretty much like the Bubba Gump, say in Breckenridge, Charleston, New Orleans, San Francisco, Kona, Lahaina, Daytona Beach, USA. It took them just a few days to put everything together, no sweat!"
Having had your visual fill of the place, it’s time to fill the tummy.
Which are the bestsellers of the house?
"We specialize in shrimps cooked in all ways," says Bert.
According to Bubba, "Shrimp is the fruit of the sea ... you can barbecue it, boil it, broil it, bake it, steam it, stuff it ... there’s panfried shrimp, deep-fried shrimp, stir-fried shrimp ..."
At Bubba Gump, you can try Mama Blue’s Southern Charmed Fried Shrimp with coleslaw and fries, Chilly Shrimp (Bubba’s delicious Peel ’n’ Eat Shrimp fixed up Southern style, this chill really thrills), Lt. Dan’s Drunken Shrimp (shrimp in bourbon sauce with spicy New Orleans sausage and garlic mashed potatoes), Shrimpin’ Dippin’ Broth (half pound of large, shelled shrimp cooked in a spicy broth) served with French bread for dippin’, fancy rice and coleslaw; Shrimp Shack Pasta (fussilli, penne, and rigatoni pastas tossed with lemon garlic sauce and topped with grilled shrimp and a sprinkle of feta cheese); Dumb Luck Coconut Shrimp (Bubba always loved this one!) served with Cajun marmalade, coleslaw and fries; Forrest Shrimp Net Catch (the best shrimp steamed in beer with potatoes and fresh vegetables and your choice of Bubba’s garlic spice or secret recipe Cajun spice); Shrimp New Orleans (lots of tender shrimp sauteed in butter, garlic and spices) served with rice; and Popcorn Shrimp.
If you’re going with the whole family or barkada, start with the combo appetizers that come in hefty servings: Run Across America Sampler (Bubba’s Far Out Dip and Chips, New Orleans Peel ’n’ Eat Shrimp, Texas chicken strips, and Alabama fried shrimp), Hush Pups (shrimp, mahi mahi fish, and fresh golden corn deep fried with a remoulade dippin’ sauce), or Bubba’s After the Storm "Bucket of Boat Trash" (tender shrimp, slipper lobster, and flaky white fish cooked Baja style with creamy coleslaw and fries).
For salad, you’ll love Mama’s Fancy One (lightly seasoned shrimp charbroiled with fresh greens and assorted vegetables, tossed with cilantro lime dressing, and drizzled with Mama’s special sauce).
And that’s just for starters. Also on the menu are Forrest’s favorites: Captain’s Fish & Chips (beer battered Pacific Northwest flaky white fish and creamy coleslaw), Bourbon Street Mahi Mahi (charbroiled Cajun spiced mahi mahi with bourbon sauce and shrimp served over garlic mashed potatoes), Dixie Style Baby Back Ribs served with creamy coleslaw and fries (a proud specialty of the house, most guests swear it’s the most tender rib they’ve ever sunk their teeth into), Salmon Says (salmon charbroiled with fresh herbs from Mama’s garden with creamy coleslaw and garlic mashed potatoes), Director’s Cut Rib Eye (14 oz. USDA bone-on chop with creamy coleslaw and fries), From da Crab Pot at Mama Blue’s (a mess o’crab legs with secret recipe Cajun or garlic spice blend, coleslaw and fries), and Southern Fried Chicken (boneless breast of chicken, fresh golden corn, mashed potatoes with bourbon gravy).
"Bubba Gump’s also got the best cheeseburger in town," Bert guarantees.
Sandwich choices also include All-American Hamburger, Dixie Fishwich (Southern fried or charbroiled fish sandwich with Louisiana special sauce and Monterey Jack Cheese; Forrest and Lt. Dan Taylor had one every day), BBQ Pork Sandwich (slow roasted pork, grilled onions, and Bubba’s very own, very special BBQ sauce), Grilled Chicken Sandwich (marinated chicken breast, Pepper Jack Cheese, fresh balsamic tomato salsa on a toasted French roll), Shrimp Po’ Boy (of course, this one’s made of shrimp).
"And our desserts are fantastic!" gushes Carol.
Following Carol’s recommendation, we treat ourselves to a gargantuan serving of Alabama mud pie (cool layers of chocolate and vanilla ice cream with crumbled snickers, separated by a ribbon of caramel and topped with Hershey’s chocolate syrup, whipped cream and peanuts). We know we have to pay for this sinful indulgence someday soon but what the heck, we only live once!
You may leave room for any of these other desserts: Gumpberry Cobbler (a warm bed of blackberries, peaches, raspberries, and apples, topped with a crumbly crust and vanilla ice cream, and drizzled with raspberry sauce), Authentic Key Lime Pie (creamy tart custard made from true key lime on a crispy graham cracker crust).
How fast is the service?
"It’s an eight-minute ticket from the time you make your order," says Carol. "Everything is cooked as you order."
Bert proudly points out, "Our kitchen is really big, about one-third of the place, so movement is fast. It has only the best equipment – one fryer alone costs more than P1 million. To ensure the quality of the food, there are different fryers for different dishes, so there’s a fryer especially for the shrimp and another just for the fries."
Ordering is hassle-free, too. Bert explains, "To call a waiter, just flip this red sign that says Stop Forrest Stop and you will be promptly served. You don’t have to call for a waiter or shout at the top of your lungs to call the attention of one."
Bubba Gump has a whole line of beverage offerings to quench your thirst and warm your heart. Everybody loves Jenny’s Favorite (ice cold soft serve raspberry ice cream, strawberries and cranberry juice with Skyy Vodka for an added kick. Other house faves are the Alabama Sweet Smoothie (peanut butter and chocolate with a shot of Kahlua), Greenbow Calypso (luscious, tropical fruit flavors spiked with Cruzan Premium Orange Rum and Blue Curacao), Southern Charm (Southern Comfort, DiSaronno Amaretto, Skyy Vodka and fresh squeezed orange juice over crushed ice, served in the giant Bubba Gump hurricane glass), Frozen Lemon-Ups (pink or blue for Li’l Forrest), Bubba Blue Slush or Jenny’s Pink Slush (drenched in citrus rum and blushing with a hint of cherry), Mama’s Favorite (Kahlua blended thick and rich with chocolate, amaretto flavor, and soft serve vanilla ice cream – it’s better than any box of chocolates).
Sorry, folks, Bubba Gump doesn’t serve breakfast. "But Country Waffles does," says a beaming Bert, who also owns the master franchise of Country Waffles in the Philippines.
"Every Sunday, after church, we go around all the Country Waffles outlets (Rockwell, Libis, Sgt. Esguerra, Greenhills) and then end up at Bubba Gump," says Carol.
And to think that this guy, who once owned a burger joint called Roadrunner Burger in Hawaii, promised himself he would never ever flip burgers again! "Several years later, look what I’m doing now," says a blushing Bert.
Certainly, Bert doesn’t have to sing for his supper.
"After this is established, my wife and I plan to take it easy," says Bert.
As Forrest Gump says, "There’s only so much fortune a man really needs. The rest is showing off."
As you chow down your food, you help yourself to a mouthful of Gump wisdom as well.
Fact is, at Bubba Gump, life is a bowlful of surprises!