Tribu Grill - don't wake me, I'm in DreamLand

We love you, Crispy Pata, oh yes, we do!
Inspired by previous posts, we applauded Pia's choices on the Tribu menu:
Appetizers:
Shrimp Gambas
Sisig (to be ordered crisp)
Vegetables:
Ginataang Kalabasa at sitaw
Laing
Tribu Favorites:
Kare-Kare
Crispy Pata
Fried Daing na Bangus (milkfish)
Tribu Grill:
BBQ Pork skewers
BBQ Chicken skewers
Rice & Noodles:
Miki Bihon
Bagoong Rice
Dessert:
Halo-halo (with ube ice cream)
Fried Banana with ice cream
Drinks:
Tribu Iced Tea (like a creamcicle)
Mango Mochi from Creations Dessert (SF)
A Special Thank You to Karen for the creampuffs from Satura Bakery (Palo Alto)

High praise from Pia as she assured Bai that our chowhounders would relish eating everything on the menu. Pia said, "Cook like you would cook for me...they'll enjoy it." but Bai looked sceptical.
We did. We will. We were the first to arrive at 11:30am and the last table to leave at 2:30 pm...happily fed on home-cooked dishes and eager for more. Lunch for 8/$20 ea.

Tribu Grill
235 El Camino Real
San Bruno
11 am to 9 pm (closed on Tuesdays)
650.872.8851

Thanks to Cynthia for starting the thread, (and for the mochi, one of the best mango desserts I've had recently) and to everyone for posting their comments, making my task that much shorter. (I am the slowest typist in California.)

I was back at Tribu with mother, aunt, and a friend on Friday. After I reported that the hounds really enjoyed the crispy pata, sisig, and laing, they felt they had to have some crispy pata, too. Any hesitation to drive 3 cities away was removed by the thought of a good halo-halo on that swetltering afternoon.

The crispy pata proved to be consistently delicious: the bones were picked clean. The sisig, which we asked to be grilled to a crisp, didn't work out as well, coming out charred at the bottom. We did agree, though, that the daing na bangus (marinated fried milkfish) was nicely done, with a mild vinegar tang balanced by fried garlic.

I spoke with Bai, who manages the front of the restaurant, and mentioned the absence of translations on the menu. She told me that a new menu should be out in 2 weeks, complete with translations and pictures.

Cynthia thanks for starting the post - I couldn't remember everything we had even though I had a menu...

This was an adventure for me as I haven't had much Filipino food - that said:

Loved the Sisig (chopped pork "parts" with lots of garlic) - I could have scarfed that whole plate in about 5 seconds! And then inhaled the Shrimp Gambas too.

It goes without saying that my all-time favorite has to be the Crispy Pata (pork "elbow", really a large meaty pork shank deep fried to crispy perfection) - what self-control I used to not eat the entire thing - loved, loved, loved it.

Enjoyed the Laing and Ginataang Kalabasa - the Bagoong Rice was so tasty as was the Miki Bihon.

What a fun and educational lunch - thanks to Pia's sister Rinna I learned a little more about the origin of some of the dishes. Would like to go back and explore more...

Cynthia - thanks so much for the Mango Mochi - pure delight. I'm looking forward to making a visit to the source and trying more of the menu there too.

I was a little disappointed in the cream puffs from Satura - they were lovely to look at but I felt that the pastry tasted like maybe it had been frozen and filled the night before... I haven't had a chance to try Beard Papa's yet and am looking forward to that!

Great group - many thanks to Pia for ordering for us!

how was the mango mochi and the Satura cream puff?

The Satura cream puff was larger than the one that I tasted at Beard Papa's - and the custard was richer and not as sweet as BP's combo of custard-whippped cream. BP's filling is too sweet for me - while others will attest that it's not sweet enough.
The BP shell is better IMO, crisp and fresh...the Satura shell was tasteless and chewy (but, nicely browned)...why was my BP so small? Three bites, if that. It may be a Quality Control issue; 2-1/2 oz. but it didn't puff to size...if there's a small one, send it back and ask for a replacement!

The made-fresh-daily mango mochi from Creations Desserts is just as heavenly as previously posted, a mouthful of mango wrapped in soft fresh mochi and rolled in coconut - pleasing to the palate. Mangoes are fragrantly perfumed and at their peak; deep orange sweetness melting on your tongue. You can't eat just one.

Link: http://creationsdessert.com/

Even a dessert-hater like me loved those mochis. They are not too sweet and I loved the interplay of different textures. Thank you Cynthia!

I'm so jealous =P Hopefully I get a chance to taste their kare-kare... bring on the peanut butter! My mom loves the crispy pata too. Your lunch sounded wonderful!

The food was WONDEROUS....homey, large portions and who can beat FRIED pork leg..with a crunchy crust (Crispy Pata"!)I really liked ALL the dishes and can't wait to go back...thanks to Pia et al for putting this together...to Karen for the "Puffs" and Cynthia for the amazing melt in the mouth mango mochi..a great end to a terrific meal!

Word, Derek.