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

Alast­ing love en­tails a life­long pur­suit for some - the same can be said for a grand life­style. For­tu­nately, the two aren’t mu­tu­ally ex­clu­sive, thanks to the re­cently opened Grand Hy­att Manila. For worldly cou­ples that are on the look­out for a fes­tive space af­ter ty­ing the knot, the Grand Hy­att Manila is a prime so­lu­tion. Equipped with a pala­tial, jew­elry-box in­spired Grand Ball­room that houses an im­pres­sive show kitchen, Grand Hy­att Manila is able to ac­com­mo­date both large and in­ti­mate gath­er­ings in an up­scale and en­ter­tain­ing set­ting. For her luxe city wed­ding setup, event stylist Gina Galang wanted to high­light Grand Hy­att Manila’s in­her­ent grandeur by uti­liz­ing the ball­room’s abun­dant space and trans­form­ing it into a re­gal gar­den at­mos­phere.

“We want[ed] to achieve the look of a gar­den set­ting but [still come across as] very mod­ern and el­e­gant, with a coun­try feel,” Galang ex­plains.

By us­ing rich, au­tum­nal col­ors like crim­son, bur­gundy, plum, pur­ple, ma­genta, or­ange, royal blue, gold and a touch of greens on the

dec­o­ra­tions, Galang sought to break the monotony of the ball­room’s muted walls while still re­tain­ing its so­phis­ti­ca­tion.

In ad­di­tion to the state-of-the-art show kitchen, much of the venue’s im­pos­ing ap­peal is due to its lofty space that is il­lu­mi­nated by an ar­ray of spher­i­cal crys­tal lights, which Galang dimmed for a more dra­matic ef­fect. Mean­while, gar­lands of ivy leaves, silk flow­ers and Wis­te­ria are sus­pended from the ceil­ing, along with three crys­tal chan­de­liers that are art­fully ar­ranged in a row to hover above the prin­ci­pal ta­ble. The same ivy leaves adorn the back­drop of the stage area, which is up­hol­stered in a di­a­mond-shaped pat­tern and im­posed with dec­o­ra­tive gold frame­work, fuch­sia fab­ric and beaded cur­tains. Rose gold can­dle­sticks, lanterns and red glass can­dle jars are strewn around 2 plush chairs and ad­join­ing gold ta­bles, which con­tain rose gold can­de­labras and vases that echo the rest of the trim­mings found on the ta­bles.

Decked in a royal blue vel­vet fab­ric, the prin­ci­pal ta­ble houses a pro­fu­sion of both lo­cally grown and im­ported blooms bear­ing vi­brant hues. Rose gold can­de­labras adorned with crys­tals give con­trast to the blue table­cloth, as well as con­tain tow­er­ing bou­quets of Proteas from Aus­tralia, Bells of Ire­land, Ecuador Roses, Banksias (Aus­tralian hon­ey­suck­les or wild­flow­ers) and tulips. Iden­ti­cal, yet smaller flo­ral ar­range­ments com­plete the rest of cen­ter­piece, along with red berries from Hol­land, car­na­tions, Del­phini­ums, Hy­drangeas and African Daisies. Ad­di­tional gold el­e­ments in the form of can­dle­hold­ers, dec­o­ra­tive plates and vases with red roses adorn the rest of the ta­ble set­ting, along with turquoise glass tea light hold­ers.

For the din­ner­ware, red plate charg­ers with a touch of capiz jazzed up the stan­dard cut­lery, wine­glasses and non­de­script white plates. As a fi­nal touch, Galang also in­serted Mokara Or­chids from Thai­land into the steel nap­kin rings. For the guest ta­bles, she used taupe linen fab­rics, along with the same bou­quets of Mokara Or­chids, Hy­drangeas, car­na­tions and lo­cally grown roses.

Re­flect­ing the same re­gal theme, the menus and ta­ble cards are printed on coated pa­per that sports crim­son and navy tones with black and gold cal­lig­ra­phy, cour­tesy of Print Di­vas. The ac­com­pa­ny­ing crim­son en­velopes are se­cured with a navy satin rib­bon and gold faux wax seal stamped with a cus­tom de­sign.

The pièce de ré­sis­tance, an elab­o­rate wed­ding cake, comes cour­tesy of Joy San Gabriel, pur­veyor of de­lec­ta­ble sweets and pas­tries. The 3-tiered con­fec­tion is di­vided into shades of blue, ma­roon and gold, which San Gabriel con­sid­ers as col­ors as­so­ci­ated with lux­ury. The bot­tom layer is fash­ioned to look like carved pieces of blue gems like lapis lazuli, while the sec­ond layer is molded like a draped golden fab­ric, sim­i­lar to a wed­ding gown. As a fi­nal touch, a sprig of sugar flow­ers act as a dec­o­ra­tive ac­cent on one side of the cake.

The lav­ish spread was metic­u­lously pre­pared in the ball­room’s show kitchen by Grand Hy­att’s Chef de Cui­sine, Manuel Baen­ziger and as­sisted by Pas­try Chef Sa­ban Cavlak.

For starters, there’s beet­root salad with goat cheese mousse, cran­berry, wal­nut and aged bal­samic, fol­lowed by the soup course, lob­ster bisque and seafood boudin. For the mains, Chef Baen­ziger pre­pared some scal­lops with green pea puree, wal­nut dress­ing and ba­con, as well as lamb rack with herb crust, rata­touille and red wine jus. Chef Cavlak capped of the ex­quis­ite meal with choco­late tart, pis­ta­chio gelato, cherry com­pote, rasp­berry, lemon and white choco­late mousse.


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