In a town heavily populated by European-style bistros and quiet wine rooms, Edwins brings a distinct, high-decibel shift to the corner of 6th and San Carlos. The space is intimate, centered around a white Kimball grand piano that serves as the room’s focal point – a holdover from the location’s previous life as a Mediterranean restaurant. When owner Dexter Salazar converted the business in 2021 as a tribute to his late father, he kept the piano but pivoted the kitchen entirely toward his family’s Filipino and Indonesian roots.
From Thursday through Sunday, live music drives the atmosphere, turning the small dining room into something closer to a lively celebration than a standard dinner service. Salazar is often on the floor himself, managing a flow of hospitality inspired by large family gatherings in the Philippines. The menu reflects this communal approach. While you can order individual plates of Shanghai-style lumpia, slow-cooked oxtail Kare Kare, or seafood curry, the signature move here is the "Kamayan Basket." Also known as a *bilao*, this chef’s-choice feast arrives as a massive, shareable platter piled high with various proteins and sides. The price for the basket isn’t listed on the menu, requiring a bit of trust in the kitchen. Reservations are practically mandatory on weekends, when the music and the ube ice cream draw full crowds.
Edwins Carmel
