Singapore Tatler Wedding - - DREAMS -

The bride made her grand en­trance into the ball­room wear­ing a bead-and-crys­tal-en­crusted Vaughn Tan gown with a vo­lu­mi­nous skirt while the groom was in a white jacket with black trim­ming. Their wed­ding cake was a five-tiered con­fec­tion with pink and white mar­ble swirls dec­o­rated with flow­ers. Also sport­ing the pink and white theme were the brides­maids who donned long, flowy frocks in the sweet shade and held white posies.

The Chi­nese fu­sion menu included suck­ling pig as well as spaghetti with truf­fle and scal­lops, and was paired with fine wine. An Amarone lover, Keith says, “Dur­ing our pre-wed­ding photo shoot in Italy, we vis­ited vine­yards in the Verona re­gion which pro­duces Amarone. For the main red, we hand­picked the Amarone from Masi from the 2011 har­vest; and for the white, we chose from the Meur­sault (France) re­gion.” Other drinks included Louis Roed­erer Brut Pre­mier and Ya­mazaki whisky.

Moxi and her band en­ter­tained with a wide reper­toire of songs. For her first change, the bride wore a red gown by Reem Acra while the groom wore a black tuxedo. For her evening gown, she chose a scin­til­lat­ing gold num­ber by Jenny Pack­ham which was per­fect for the af­ter-party at the ex­clu­sive club Suite 26.

Keith says, “From the flow to the venue dec­o­ra­tion, the food and bev­er­age to the lit­tle touches on the din­ner set­ting, ev­ery­thing was pre­fect! We’re so pleased with Caro­line and her team. Our friends and rel­a­tives are still talk­ing about our wed­ding!”

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