Wedding Essentials - - DREAM THEMES - Words SHAHARAINE P. AB­DUL­LAH Pho­to­graphs RC LIZAN

The ubiq­uity of ho­tels in cities prac­ti­cally guar­an­tees that cou­ples are spoilt for choice when it comes to de­cid­ing venues for their wed­ding and re­cep­tion. In a city as bustling as Metro Manila, sus­tain­ing a ho­tel busi­ness means op­er­at­ing in an in­creas­ingly com­pet­i­tive in­dus­try - at 42 floors high, Dis­cov­ery Suites Manila lit­er­ally and fig­u­ra­tively rises to the chal­lenge. Of­fer­ing an un­matched view of the Or­ti­gas sky­line, as well as un­par­al­leled ser­vice, it’s ap­par­ent why Dis­cov­ery Suites Manila’s events are con­sis­tently branded as “seam­less, mem­o­rable and suc­cess­ful.”

A prom­i­nent fig­ure in the world of event styling, Michael Ruiz mir­rors Dis­cov­ery Suites’ flair for host­ing im­pres­sive cel­e­bra­tions – fit­tingly, he has cre­ated a re­cep­tion setup that re­flects both brands.

“The chal­lenge is [when] you have enough ma­te­ri­als [and] enough el­e­ments, you have to make it taste­ful,” sums up Ruiz, re­gard­ing his de­sign aes­thetic.

Diverg­ing from his usual pen­chant for us­ing pre­dom­i­nantly white and muted col­ors in his events, Ruiz ex­per­i­mented with shades of emer­ald and blush pink as his main color scheme for the Dis­cov­ery Suites setup.

Start­ing with the fo­cal point, he cre­ated a large, pale pink back­drop framed in gold de­tail­ing and em­bel­lished with pas­tel pink doilies and planters. Di­rectly ad­ja­cent to it is the pres­i­den­tial ta­ble, which is cov­ered in emer­ald fab­ric and di­vided into three sec­tions that are ar­ranged in a U-shaped lay­out.

De­cid­ing to forego the con­ven­tional us­age of tow­er­ing or­na­ments, Ruiz stream­lined his setup and fo­cused on re­fin­ing the de­tails for an el­e­gant ef­fect. By us­ing crys­tal can­de­labras in lieu of lav­ish bou­quets, Ruiz shifted the fo­cus on the rest of the ta­ble trim­mings, in­clud­ing a quaint, gilded dish­ware re­sem­bling a lay­ered rose. In ad­di­tion to an­tique glass can­dle­hold­ers, gob­lets and pewter tea light hold­ers, Ruiz also in­jected a splash of color via ce­ramic hot pink vases filled with flow­ers from Nether­lands. Bou­quets of fresh-cut Ecuado­rian roses, pe­onies, hy­drangeas, Eryn­gium fillers, wax flow­ers, tulips and Lil­i­ums rus­ti­cally adorn the en­tire room, while a flo­ral arch made up of Parv­i­fo­lia, Dol­lar and Seeded Eu­ca­lyp­tus leaves with white Gyp­sophi­las frame the en­try­way. Mean­while, a car­na­tion pink fab­ric cur­tains the arch­way, along with dec­o­ra­tive glass boxes, white can­de­labras and gold chan­de­liers strewn on the floor.

The guest ta­bles serve as con­ti­nu­ity of the pres­i­den­tial ta­bles’ de­sign, but are garbed with cream table­cloth in­stead. The co­or­di­nat­ing menus and ta­ble cards, cour­tesy of The Write Im­pres­sion, also come in a cream and pale pink mar­ble print that are in­di­vid­u­ally cut in hexagon shapes with gold font and emer­ald en­velopes.

The use of geo­met­ric shapes is echoed by the wed­ding cake, cour­tesy of The Naked Patis­serie. The non-tra­di­tional cake by Chef Chris­tian Ja­cob fea­tures 3 tiers that re­flect the setup’s color scheme, as well as con­tain el­e­ments from the over­all de­sign. The bot­tom tier fea­tures a green and gold mar­bled pat­tern that gives the cake a look of tex­ture, while the mid­dle is made up of com­plex, geo­met­ric shapes that serves as the fo­cal point. The top­most tier, gar­nished with a sprig of white sugar flow­ers, is cov­ered in gold, which co­he­sively ties the whole look to­gether. Chef Ja­cobs also rec­om­mends us­ing ei­ther French vanilla with but­ter­cream frost­ing or a lemon with cream cheese frost­ing as a fla­vor base on at least one tier for the cake-cut­ting por­tion of cer­e­mony, be­cause it gen­er­ally looks less messy for the pic­tures.

Shar­ing the same cus­tomer-ori­ented view when it comes to food is Dis­cov­ery Suites, which, in ad­di­tion to pro­duc­ing a de­lec­ta­ble 5-course seafood meal, also ad­heres to prin­ci­ples of sus­tain­abil­ity and en­vi­ron­men­tal re­spon­si­bil­ity by sup­port­ing sus­tain­able farm­ing and seafood. Pre­pared by Dis­cover Suites’ Ex­ec­u­tive Chef Ger­win Bailon, the meal be­gins with 3 ap­pe­tiz­ers, namely chilled jumbo prawns with avo­cado gaz­pa­cho dress­ing, fol­lowed by an ex­quis­ite creamy mush­room cap­puc­cino soup, served with grilled brioche, truf­fle oil and chives.

The third dish are broiled oys­ters Ther­mi­dor with gar­lic parme­san but­ter, fresh lemons and fleur de sel. For the main dish, a sus­tain­able, line-caught salmon is served as salmon roulade with cauliflower puree. The sump­tu­ous meal con­cludes with Choco­late God­dess, a dou­ble choco­late mousse and choco­late-lay­ered al­mond cake with melted dark choco­late and candied pis­ta­chios.


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