Aired (November 7, 2024): Kumusta kaya ang naging hosting experience ni Mikee Quintos sa kanyang upcoming show na ‘Lutong Bahay,’ at ano kaya ang dapat abangan sa show niya na ‘to?
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FunTranscript
00:00Night-eye Kapuso, please welcome our favorite neighbor, Mikey Quintos!
00:18Thank you, thank you for being here, please.
00:20Thank you, thank you.
00:21Looking good!
00:22Thank you!
00:23Thank you very much, and congratulations on your new show.
00:26Thank you very much.
00:27Let's talk about it, GTV.
00:29The title of the show is…
00:31Lutong Bahay!
00:32Beautiful, right?
00:33It's like you're just a neighbor.
00:34So, what kind of a show is this?
00:37Lutong Bahay, there!
00:39I'm so happy, Tito Boy, because I'm visiting the homes of personalities.
00:44Not just artists, but vloggers, as in…
00:48Public figures.
00:49Public figures, yes.
00:50And I think the show is a really good platform to show a side of the celebrities that we idolize,
00:58that people don't usually see.
01:00And we usually get to know people because of the food that they like, the food that they eat, right?
01:05That's the main thing that we share.
01:07They share recipes that their mothers usually make for them.
01:12Right.
01:13Because it's true in the stories at home, Tito Boy, right?
01:16While we're eating, we're talking to their families.
01:19So, the memories that are stuck in our hearts happen at the dining table.
01:25That's right.
01:26For example, the other day, I got a gift from my mom, Catherine Bernardo.
01:33Mommy Min, thank you very, very much.
01:36The kind of adobo…
01:37Because, for example, when we're talking about adobo,
01:39it's not because you've already tasted adobo.
01:41You've already tasted all kinds of adobo.
01:43That's right.
01:44Mommy Min's version is really delicious.
01:46This is the dry version.
01:48There's no soup.
01:49Right.
01:50And the most delicious leche flan that I've ever tasted in my entire life.
01:55So, when you go to a house, each has its own story.
01:58Like this, our adobo has soup.
02:00The other one, the adobo has sabah.
02:04That's right.
02:05For us, it has a lot of garlic.
02:06A lot of garlic.
02:07So, that's where the story begins.
02:09And that makes the show interesting.
02:11Now, while I know that we were supposed to work on the show,
02:14based on your experience, where do you enjoy and where do you have a hard time?
02:19As a host.
02:20As a host?
02:21Yes.
02:22I really enjoy using, like, some of my mentors in acting.
02:27I noticed this early on in my workshops when I was an artist,
02:31that I'm a strong empath.
02:33Oh.
02:34And with hosting, I use it a lot, uncle.
02:39As in, using that, you trust your gut.
02:49And of course, you said this,
02:57And you said, we should always make our guests feel safe.
03:01That's the number one thing, right?
03:03And that's always important to me.
03:06And because of being an empath, I think,
03:09it's easier.
03:10That's right.
03:11The good thing about being an empath is that you're empathetic.
03:15We have another word that we use.
03:17You're able to co-feel.
03:19You're able to co-feel the feelings of your guests.
03:21You're able to co-feel the feelings of your guests.
03:22You can't set that.
03:23But it takes a lot of listening.
03:24Exactly.
03:25Not just to the words you're saying, but to what your body is saying.
03:29Exactly.
03:30You read the social cues.
03:31Right.
03:32Their mood.
03:34And the back-up of research.
03:36Right.
03:37You do it the night before.
03:38You read about them.
03:39So you know what to ask about.
03:41Because where you're curious, most likely,
03:43the viewers will also be curious there.
03:45Until it becomes everyday.
03:47So research becomes daily.
03:49Yes.
03:50You just keep collecting.
03:51Because every guest that you invite, every house,
03:55has a different personality, a different story, a different day, a different feeling.
03:59The challenge here, uncle, I feel,
04:01when I enter the house,
04:02usually, because we're in a studio,
04:04this is how I enter the house.
04:06Right.
04:07So you need to have a different level of respect.
04:11Of course.
04:12And you have to be careful because their family is also there.
04:15Right.
04:16So sometimes, when you talk to your guests,
04:18they're also there.
04:19They're also at home.
04:20So the sensitivity, you have to be extra sensitive.
04:24We'll accompany you on this journey.
04:26But congratulations.
04:27Thank you, Dino.
04:28Invite everyone to be a part of Lutong Bahay.
04:31Yes.
04:32Kapit-bahay.
04:33That's what I call you.
04:35Every 5.45 p.m.,
04:37join us and join us in what we're going to eat.
04:43On Lutong Bahay.
04:44On GTV.
04:46To my co-hosts, my chefs,
04:49they'll also give you a lot of tips in the kitchen.
04:52So see you, Mondays to Fridays, on Lutong Bahay on GTV.
04:58Lutong Bahay
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