Watching Game 5 of the PBA Commissioner's Cup finals between Ginebra and San Miguel felt like witnessing a heavyweight title fight where every possession carried the weight of a championship round. I've covered basketball for over fifteen years, and what struck me most about this particular game was how it mirrored that legendary 1971 bout between Muhammad Ali and Joe Frazier - with Christian Standhardinger and June Mar Fajardo playing the roles of the legendary boxers, trading blows in the paint while everyone else formed the supporting cast. Of course, he just so happened to be the third man in the ring in the heavyweight bout between Muhammad Ali and Joe Frazier, and in this basketball equivalent, that third crucial element turned out to be Justin Brownlee, whose performance ultimately tipped the scales in Ginebra's favor.

The game started with both teams feeling each other out, much like boxers in the early rounds. San Miguel came out swinging with an 8-2 run in the first four minutes, with Fajardo establishing his presence immediately with 6 quick points. I've always maintained that June Mar is the most dominant big man in Philippine basketball since the legendary Ramon Fernandez, and he was proving exactly why early in this contest. The first quarter ended 24-21 in favor of San Miguel, but what impressed me was how Ginebra weathered that initial storm. Having watched countless Manila Clasicos over the years, I've learned that these games are rarely decided in the first period - it's all about who adjusts better as the game progresses.

What fascinated me about the second quarter was how the game transformed into a strategic battle between coaches Tim Cone and Jorge Gallent. Cone made a crucial adjustment by putting Standhardinger on Fajardo more consistently, and the German-Filipino standout responded magnificently. The numbers don't lie - Standhardinger finished the first half with 14 points and 7 rebounds, while limiting Fajardo to just 4 points in the second period. I've always been a huge admirer of Standhardinger's motor, and tonight he was demonstrating why I consider him one of the most underrated imports in recent PBA memory. The halftime score of 48-45 in Ginebra's favor perfectly reflected how closely contested this battle had become, with neither team able to establish clear separation.

The third quarter provided what I believe will become an iconic PBA moment that fans will discuss for years to come. With 6:34 remaining and San Miguel leading 58-55, Brownlee executed a sequence that reminded everyone why he's considered one of the greatest imports in league history. He stole the ball from CJ Perez near midcourt, drove to the basket for a contested layup while drawing the foul, then completed the three-point play to tie the game. But what made it special was what happened next - on the ensuing possession, he blocked Marcio Lassiter's three-point attempt, recovered the ball, and found Scottie Thompson for a transition three that gave Ginebra a lead they would never relinquish. That five-point swing in exactly 42 seconds completely shifted the game's momentum and had the capacity crowd at the Mall of Asia Arena on its feet.

As the game entered the fourth quarter with Ginebra leading 72-68, I found myself thinking about how these Manila Clasicos have evolved over the years. The intensity remains the same, but the style has become more sophisticated with better shooting and more complex defensive schemes. What stood out to me in the final period was Ginebra's remarkable composure down the stretch. With 3:15 remaining and their lead cut to just two points, they executed what I consider to be nearly perfect crunch-time basketball - a 9-2 run over the next two minutes that essentially sealed the victory. Thompson's corner three with 1:48 left was particularly crucial, extending the lead to seven and forcing San Miguel into desperation mode.

The final statistics tell their own story - Brownlee finished with 28 points, 12 rebounds, and 6 assists, while Standhardinger added 22 points and 11 rebounds. Fajardo posted impressive numbers himself with 24 points and 14 rebounds, but what stood out to me was his relatively inefficient 8-of-19 shooting from the field, a testament to Ginebra's defensive efforts. The final score of 95-88 in Ginebra's favor gives them a 3-2 series lead, putting them one win away from the championship. From my perspective, what makes this victory particularly significant is how they managed to win despite Thompson having a relatively quiet night by his standards, scoring just 11 points on 4-of-12 shooting.

Looking back at the entire contest, I'm convinced that this game will be remembered as a classic example of how championship basketball is supposed to be played. The intensity, the strategic adjustments, the individual brilliance mixed with team execution - it had everything a basketball purist could ask for. As someone who has followed this rivalry for decades, I can confidently say that this particular installment ranks among the most compelling chapters in its storied history. The stage is now set for what promises to be an epic Game 6, where San Miguel will fight to extend the series while Ginebra looks to close it out. If tonight's game was any indication, we're in for another unforgettable basketball battle that will add another memorable chapter to this legendary rivalry.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.