Dine and laugh with Viveika Ravanes at ‘Hot Off the Press’ restaurant! | Farm To Table - video Dailymotion

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Aired (March 16, 2025): ‘Mommy Dearest’ co-star Viveika Ravanes visits an affordable restaurant in Quezon City—’Hot Off the Press!’ Will she approve of their menu based on healthy factors? Watch this episode to find out.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00Viveki Ravanez will return for an all-out food trip to a restaurant that is known for its food and event venue here in Quezon City.

00:11It's just a coffee shop.

00:13It's a big area with a renovated house.

00:17We just convert through restaurants and events like weddings and seminars.

00:24Usually, the menu is requested by the owners.

00:28Food Explorers, let's go on a food trip!

00:31Here it is. As you can see, there are so many delicious dishes.

00:36I really don't know what to start with.

00:38The one in front of me is really special.

00:45They call this rib-eye steak.

00:48Our rib-eye steak is local.

00:51It's an affordable price.

00:53It's served with mashed potato, buttered vegetable, and mushroom gravy sauce.

00:59Of course, we need to cut it first.

01:01We need to cut it like this.

01:03Yes.

01:04So that we can feel it.

01:07It's like LL.

01:10The mouth should be small so that it fits the food.

01:16But of course, if we're being honest,

01:19this is how it should be.

01:25It's so delicious, ladies and gentlemen.

01:28Perfect.

01:29As you can see, this is called seafood chowder.

01:37It tastes like it's cooked by your grandmother.

01:40One of the most popular guests here is Mel.

01:47Mel Martinez, this is for you.

01:49You like hot food, right?

01:51Our truffle pasta is usually a regular truffle pasta with garlic base, cream, truffle sauce, parmesan cheese, and homemade focaccia bread.

02:04So far, your food is delicious.

02:07Truffle pasta.

02:09Of course, it has cheese on top.

02:11If I'm not mistaken, what are these dried leaves?

02:15Parsley.

02:16Parsley.

02:17Okay.

02:18You thought I didn't have anyone with me, right?

02:20You heard it, there are a lot of answers.

02:22Sorry, for us, I use a spoon when there's pasta.

02:26Let's not do that.

02:27We should be honest, okay?

02:29Yes.

02:36It tastes like a birthday.

02:38Perfect.

02:39This is what happens when you have a white pasta for your birthday.

02:45You know that.

02:47Since there's no Lumpiang Shanghai here, we prepared LL pasta.

02:50It's delicious.

02:52LL?

02:53Luwag-luwag.

02:54It's like luwag-luwag.

02:58Of course, let's have salad.

03:00Wow, it's so green.

03:02You're right in what you're thinking.

03:04Fresh garden salad.

03:06Fresh lettuce, kale, arugula, and then sweet and spicy mango vinaigrette

03:13with fresh watermelon, mango, and then grapes,

03:18and then candied walnut, and then parmesan cheese on top.

03:22It's delicious.

03:25Of course, this is healthy.

03:27When you eat meat, you should also eat vegetables.

03:33For those who don't like vegetables, this is a perfect dish for you

03:38because you'll be confused if you'll accept the taste of vegetables

03:43because it's sweet.

03:44It's sweet coming from the mango and the fruits that are added.

03:48And of course, it has candied walnuts.

03:52That's why it's delicious.

03:54You'll be able to camouflage the taste of vegetables, in fairness.

03:57For me, a restaurant, a meal,

04:00if you're given a good garden salad,

04:05your chef will be happy.

04:07The standard of their restaurant is good.

04:13That's the balance.

04:15Not all restaurants have good guidance.

04:19Of course, this is our blueberry cheesecake.

04:21They say, when you're young, everything you want is there.

04:25You don't have to worry about anything.

04:27You don't have to think about maintenance.

04:31And this one, it's so friendly.

04:34My mom and dad's favorite, and also my favorite,

04:38is the sugar-free cheesecake.

04:44Oh my!

04:46Oh my!

04:52Mmm.

04:55It reminds me of my ex.

04:58It's delicious, but it's not allowed.

05:02There you go.

05:05Mmm.

05:07All mommies will really like this.

05:10In fairness.

05:11My creme brulee cake.

05:13Chiffon base and then custard filling,

05:15and then top with white sugar,

05:17and then we toast it to caramelize it.

05:20Okay.

05:21Promising, huh?

05:26This is the sugar that caramelized.

05:29Another sugar for the day.

05:33I hope my endocrinologist doesn't watch this.

05:39Mmm.

05:40They say, you only live once.

05:43Heaven.

05:48A delicious cake or dessert

05:51is not just measured by sweetness.

05:54With a delicious dessert,

05:56aside from the sweetness,

05:58the flavor should be mixed in there.

06:01What are the major ingredients

06:05that represent the cake.

06:08The chiffon of the cake, right?

06:10It's so soft.

06:11Let's taste it.

06:14After her satisfying food trip,

06:16what is Viveka's hot take

06:18when it comes to eating and drinking hot off the press?

06:22Good. It's good.

06:24I didn't get fat.

06:26I'll say it later.

06:28Of course, the dessert.

06:31I'm sorry that we love sweets.

06:34The creme brulee,

06:35from any age,

06:37any age will like it.

06:38From a child to the oldest.

06:41Because it's delicious.

06:42It's not too sweet.

06:44And also,

06:45the fresh garden salad.

06:47It's amazing.

07:12It's so good.

Dine and laugh with Viveika Ravanes at ‘Hot Off the Press’ restaurant! | Farm To Table

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