Perla

"This tiny Filipino BYOB is one of the only places in the city serving a kamayan feast. For $50 per person, you'll get a crispy whole fried fish, lemony chicken inasal, jasmine rice, a few other proteins and soy-drenched vegetables. It's a ton of food, and therefore a good option for a group." - alison kessler, candis mclean

"Chef Lou Boquila’s modern take on Filipino food comes as a prix fixe Kamayan style of communal dining on banana leaves at Perla, with everything from pork lumpia to a whole fried fish. If you’re bringing beer to the restaurant just off East Passyunk Avenue, consider a bright lager or pale ale; for wine, an off-dry riesling or a pinot grigio would be perfect." - Ernest Owens, Eater Staff

"This Filipino BYOB only offers one dining option, and it's a great one: the kamayan feast. Tablecloths are traded for banana leaves, and rather than using utensils, you eat with your hands. Your meal at this East Passyunk restaurant is layered on the table with a base of garlic jasmine rice followed by a few different proteins and vegetables, like pork belly, fried whole fish, and bok choy. Sort through the homemade sauces on the table to customize each bite, and don’t be surprised if you need a to-go bag for your leftovers." - candis mclean

"This tiny Filipino BYOB is the only place in the city serving a kamayan feast. For $40 per person, you'll get a crispy whole fried fish, lemony chicken inasal, jasmine rice, a few other proteins and soy-drenched vegetables. It's a ton of food, and therefore a good option for a group." - candis mclean

"This Filipino BYOB only one option: the kamayan feast. Tablecloths are traded for banana leaves, and rather than using utensils, you eat with your hands. Your meal, which should easily feed four people, is layered on the table with a base of garlic jasmine rice followed by a few different proteins and vegetables, like pork belly, fried whole fish, and bok choy. Sort through the homemade sauces on the table to customize each bite, and don’t be surprised if you need a to-go bag for your leftovers." - candis mclean, alison kessler