Skip to content
Link copied to clipboard

Perla: A chef goes back to his Filipino roots with an East Passyunk BYOB

This is not authentic Filipino food, as Boquila is quick to point out. He bills it as "interpretations of what I ate when I was growing up."

The East Passyunk dining district's diverse collection of restaurants now offers a modern approach to Filipino cuisine with Aug. 19's debut of Perla, tucked between Fond and Gennaro's Tomato Pie (1535 S. 11th St., 267-273-0008) and across from the singing fountain.

The simple BYOB is the 30-seat passion project of the well-seasoned chef Lou Boquila, 34, who grew up in Olney, graduated from Central High, and started in the restaurant business as a teen dishwasher at the late Knave of Hearts on South Street. Boquila trained at the Art Institute and moved his way up to the Knave's garde manger before its closing. From there, he left for Twenty Manning. For the last eight years, he had been chef de cuisine at its sister restaurant, Audrey Claire. It was while cooking staff meals at Audrey Claire that he connected with the cuisine of his ancestors.

Perla is named for his mother, who died five years ago.

This is not authentic Filipino food, as Boquila is quick to point out. He bills it as "interpretations of what I ate when I was growing up - taking the flavors of those dishes and applying it to what is available to us and not necessarily seeking the traditional ingredients in the those dishes."

He says it's important to develop flavors while keeping the integrity of the vegetables and proteins - "basically not stewing or cooking everything down to a mush. With all that being said, keeping the soul of the Filipino flavor and showing in a whole different light."

Menu is a la carte. (Boquila quickly scrapped the opening $45 prix-fixe menu.)

On Sunday at 5:30 and 7:30 p.m., by reservation only and with a minimum party of four, he's offering a traditional, eat-with-your-hands Kamayan dinner for $40 a head.

Post has been updated