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!”