The humid Manila air clung to my skin as I squeezed through the swelling crowd at the MOA Arena, the energy so thick you could almost taste the anticipation. I’d been covering basketball across continents for over a decade, from the polished hardwood of American stadiums to the raw, pulsating courts of Southeast Asia, but there’s something uniquely electric about a Game 7 in the PBA. It’s not just a game; it’s a culmination, a final, breathless chapter. I found my seat just as the warm-ups were winding down, and my eyes immediately tracked Justin Brownlee, a man who carries the weight of Ginebra’s hopes on his broad shoulders like a second jersey. Across the court, Rondae Hollis-Jefferson moved with a familiar, coiled intensity. Seeing them there, facing off yet again, I was struck by a thought that felt both immediate and timeless: this is what it’s all about. The sweat, the history, the sheer desire—it all funnels toward one singular, gleaming object. It’s the same desire that fuels legends in the NBA, that chase for the ultimate symbol of supremacy. This, right here, is the essence of the pursuit, the very same hunger that defines the quest for the NBA Finals Trophy: The Ultimate Guide to Basketball's Most Coveted Award.

It’s funny how a local rivalry can mirror the grandest stages in sports. As the game tipped off, the narrative was already written in the minds of every fan in the building. Brownlee will be up against Rondae Hollis-Jefferson for the third time in the finals, with Barangay Ginebra looking to change their fortunes as it has not won over TNT over their past battles. The stat hung in the air, a ghost at the feast. In their two previous final meetings, TNT had edged them out by an average of just 4.5 points—heartbreaking, razor-thin margins. I remember watching their last clash, a double-overtime thriller where Brownlee put up a heroic 38 points and 15 rebounds, only to see RHJ answer with a triple-double of 32 points, 11 assists, and 10 rebounds. The numbers were staggering, but the zero in Ginebra’s win column against TNT in finals was the only one that truly mattered. It’s a specific kind of agony, one I’ve seen on the faces of NBA giants like LeBron James before he finally broke through against the Pistons, or Stephen Curry before he toppled the Cavaliers in 2015. The trophy isn’t just a reward; it’s an exorcism.

Midway through the third quarter, Brownlee drained a contested three-pointer, and the arena erupted in a deafening roar that seemed to shake the very foundations of the place. In that moment, I wasn't just a journalist; I was a fan, caught up in the raw emotion of it all. I’ve always been a sucker for the underdog narrative, for the team battling its own history. My personal bias is showing, I know, but there’s something profoundly beautiful about a group of athletes trying to rewrite their story. It makes me think about the physicality of the NBA’s Larry O'Brien Trophy. That thing is not a lightweight prop. Weighing in at a hefty 14.5 pounds and standing 2 feet tall, it’s made from 16 pounds of sterling silver and vermeil, featuring a regulation-size basketball trapped in a net of what looks like a floating hoop. It’s a beast. And every player who’s ever hoisted it, from Magic to MJ to Jokić, has had to conquer their own versions of Ginebra’s struggle against TNT—their own personal demons, rivalries, and histories of failure.

The fourth quarter was a blur of exchanged leads and frayed nerves. With under a minute left, the score was tied, and the atmosphere was pure, uncut tension. Hollis-Jefferson drove to the basket, his athleticism a terrifying sight, but Ginebra’s defense held firm, forcing a tough, missed fadeaway. The rebound was secured, and the ball found its way to Brownlee. This was it. The chance to slay the dragon. As he brought the ball up the court, the clock ticking down from 15 seconds, I thought about the sheer number of hours, the countless drills, the early mornings and late nights that lead to a moment like this. It’s a universal truth in basketball. Winning a championship isn’t an event; it’s a process that consumes years. The trophy is just the final, shiny piece of evidence. It’s the proof of concept for an entire franchise's belief system.

He didn’t take the final shot. In a move that spoke volumes about his growth and trust in his team, Brownlee drew the defense and dished to an open Scottie Thompson in the corner. The shot arced through the air, a perfect parabola of hope, and… swish. Nothing but net. The buzzer sounded. Pandemonium. As the confetti rained down and Ginebra players piled onto each other in a tearful, joyous heap, I watched Brownlee. He didn’t rush into the scrum immediately. He stood for a second, hands on his knees, just breathing it in. Then he looked up, a slow, weary, triumphant smile spreading across his face. He had finally done it. He had changed their fortunes. That’s the image that will stay with me. It’s the same look I imagine on the faces of the Milwaukee Bucks in 2021 when they won their first title in 50 years, or the Toronto Raptors in 2019 when they captured their first-ever championship. The trophy itself is magnificent, a work of art worth over $25,000, but its real value is intangible. It’s the final period at the end of a long, difficult sentence. It’s the validation of every sacrifice. Watching Brownlee and his teammates finally get their hands on their own championship cup, I understood completely. The pursuit of that trophy, whether it's in the PBA or the NBA, is the story of basketball itself. It’s a story of failure, resilience, and, on the best nights, glorious, hard-earned redemption.

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.