Elbow Room: ‘Eat, Drink, Play’

A year since its opening at the posh Podium mall in Mandaluyong City, Elbow Room has quickly achieved its vision of providing the ultimate "lifestyle" experience for their targeted clientele, the very finicky and upscale yuppie crowd.

The secret, says its president Aldwin Ku, is in the fact that they are able to combine three avowed passions of the Pinoy: billiard playing, partying and fine dining.

"Lots of people patronize Elbow Room not just because of the pool playing," Aldwin says. "They frequent the place because of the good food, the ambience, the crowd. Billiards is just the side attraction. It is safe to assume that this is the first billiard hall that offers fine dining not only in the country, but in the whole of Asia."

Indeed, just one bite of Elbow Room’s sumptuous specialties like the Black Widow will make one forget about the pool table.

"East meets West," Aldwin describes Elbow Room’s cuisine of choice. It’s fab fusion at its finest.

"There’s always a twist," Aldwin says of their innovative menu. "Other restos just offer Gambas, but we have Lemon Garlic Shrimps and Grilled Shrimps. They’re really delicious."

They’re so scrumptious that the resto’s appetizers/bar chow list has been naughtily dubbed "Tongue Foreplay." The most sought-after in the bar chow lineup are the Smoked Salmon Canapés and Seared Pepper Tuna.

"We really endeavor to proffer something different, in terms of cuisine," concurs Sunny Ku, Aldwin’s brother and business partner.

"While other so-called sports bars only have Buffalo Wings, ours is called Oriental Chicken Wings," Aldwin affirms. "Fried Chicken Wings drenched in Hoisin butter sauce and served with Thai pesto mayo dip and vegetable sticks."

Elbow Room’s soups and salads are just as inventive. Imagine such "Belly Warmers" as Asian Minestrone, Roasted Pumpkin, and Miso Chicken Vegetable Soup. The resto’s "Thumb Greens" or salad selection consists of both the familiar (Caesar Salad) and the distinctive (Thai Beef Salad). The latter, in fact, is Aldwin’s personal favorite.

"I always order it," he pipes up. "It has slices of grilled tenderloin tips on a bed of fresh mesclun, vermicelli, red onions, tomatoes, and pomelo and papaya slices. It really tastes different."

Moving on to the main event, which can come in the form of entrées, rice toppings, pasta dishes, or sandwiches, Elbow Room has also pulled out all the stops, in terms of zest and zing. "Our most popular steak dish is called Beijing Beef," Aldwin attests. "It’s tenderloin steak with a twist. It’s flavored with Oriental herbs and spices. It is even glazed with Hoisin butter sauce and garnished with fried Canton noodles."

Also highly recommended by Elbow Room regulars are the Miso Glazed Chilean Sea Bass and the Chinese Porkchop. "Usually sea bass and gindara are flavored with barbecue sauce, but our fish dish has miso as base," Aldwin says with pride. "Our Chinese Porkchop, on the other hand, is grilled, Peking-style and whipped up with authentic Chinese barbecue sauce."

Even plain ole sandwiches are turned into nouvelle cuisine by Elbow Room’s gifted kitchen wizards.

"Other sports bars and restaurants only have greasy hamburgers," Aldwin affirms, "but at Elbow Room, you can relish Sesame Tuna, Philly Cheesesteak and Crabcake Sandwich, which go perfectly well with either fresh green salad or French fries."

Even its house drinks are extraordinarily refreshing. "Our signature drink is Pomelo Shake. Again, it’s not your typical refreshment." (In the works are special mood drinks.)

As a fitting denouncement, its dessert cart (or "Tongue Sweeteners") is a blast–as exemplified by its Buko Pandan Cheesecake.

Truth be told, Aldwin and Sunny sound like world-class foodies, as if they could give TV chef Sandy Daza a run for his recipes.

"In the past, I ignored cookbooks whenever I was in the bookstore," Aldwin admits. "But now I buy all the imported cookbooks I can get my hands on. Constant research is important in our business, that’s why."

Although he is a billiard hall industry veteran and restaurant biz first-timer, Aldwin now speaks like a true gourmet.

"We are really serious about maintaining the high quality of our food," Aldwin attests. "We always measure everything. We always check deliveries. We make sure they are packed well and are of impeccable quality. We have also hooked up with the best suppliers in town. Even our sauces are pre-prepared, as we call it, to make certain the taste is always consistent."

Such attention even to the tiniest detail has yielded glowing results.

"Our edge is our originality," Sunny points out. "Where else can you dine on great food and enjoy pool playing at the same time?"

In fact, visitors from Singapore and Indonesia have expressed their intention to replicate the Elbow Room concept in their own countries.

The Elbow Room total lifestyle concept is an idea whose time has come.

A constant crowd-drawer at the Podium, Elbow Room has become the favorite party venue for both celebs and corporate types. Elbow Room was the site for such big society events as the GMA-7 53rd anniversary party, the birthday bashes of Dingdong Dantes and Deo Endrinal, a French Embassy press conference, as well as product launches for cellphone, liquor, and computer companies.

Everyone can literally have a ball at the Elbow Room–with its novel cuisine, its just-as-original drinks, and first-class pool playing.

News-making politico Chavit Singson recently threw a party in the Elbow Room’s V.I.P. Room, which boasts its own pool table and two LCD screens for nonstop videoke singing.

"The V.I.P. Room is really drawing raves these days," Sunny chimes in. "It’s so in demand that you have to reserve a month in advance, especially if your party is on a weekend."

Of course, such movers and shakers are drawn to the Elbow Room primarily because it has fulfilled its three-pronged mission–"Eat, Drink, Play"–in high style.