The Vibe: If you’re looking for all-out luxury, The Peak Suite is designed to wow. On the 45th floor of The Four Seasons hotel, the suite is subtly decked out in romantic cream and beige hues, while ornate chandeliers add to the glamorous vibe. Known for its excellent service and Michelin-starred cuisine, the hotel caters to both epic blowouts and smaller celebrations.
Wedding Style: Urban beauty, refined romance.
Best Part: As part of the Intimate Wedding Package, Four Seasons executive chef Chan Yan-tak (from three-Michelin-starred Lung King Heen) crafts bespoke Chinese banquet menus – think whole barbecued suckling pig and baked crab with black truffle. Western options include lobster salad, pancetta risotto and roasted Nordic salmon.
he Vibe: This three-storey restaurant in Quarry Bay is effortlessly cool, with a small outdoor area, an all-glass facade, and a sense of whimsy in the decor. The most stylish weddings take place in The Den, Mr & Mrs Fox’s private dining room located on the second floor. This secret spot comes with its own private entrance, personal chef and sommelier.
Wedding Style: Old world whimsy, perfectly private.
Best Part: There are secret taps for beer and wine!
Psst… Guests can toast to the evening on The Den’s private balcony.
Catering: Chef-designed sharing menus feature signature dishes such as foie gras torchon and Wagyu beef crostini. Canapes are also available.
The Vibe: Looking to get married surrounded by greenery and skyscrapers? The Lawn, located on the sixth floor of the minimalist Upper House hotel, provides a relaxed setting that’s perfect for romantic, garden-style nuptials. But if you don’t want to take a chance on the weather, The Sky Lounge on the 49th floor is another intimate option. With sweeping views of the Hong Kong skyline, the lounge features a cosy fireplace, soft green and blue hues, and floor-to-ceiling windows.
Wedding Style: Panoramic nuptials, secret garden.
Best Part: Couples can hold an intimate tea ceremony or get pampered with the wedding party in one of
the Upper Suites.
Psst… Packages are completely bespoke, based on your wedding vision.
6/F and 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty,
Lantau’s Lower Cheung Sha Beach just welcomed a fresh face: Bathers beach restaurant. Awash in a chic palette of charcoal and white, the gorgeous waterfront property serves up quality cocktails and food to match – 900g steaks, salmon ceviche, and roasted red snapper headline the European menu. Better yet, the open-air space includes private packages for those booking engagement parties and intimate weddings for up to 100 people.
Hongkonger Janice Ng and Italian Francesco Benazzi celebrated their marriage in the Chinese Garden of Kowloon Park, followed by a celebration at The Pawn, with about 80 people.
Why did you choose The Pawn?
JN: Since we’re from different cultures, wewanted to have some Hong Kong and European touches on our big day. We had an intimate family lunch at Hullett House and a more lively and friendly dinner at the Pawn – two historical places with two completely different rhythms.
What did you like about The Pawn?
JN: The rooftop of The Pawn is a perfect spot in the heart of Wan Chai. We started with a welcome cocktail on the balcony and then had dinner in the main hall. We decorated the roof with colourful lanterns that we put together the day before – it was a lot of fun. We created a historical path through our lives with pictures of us from when we were born to now – a total of 88 pictures.
How did you put your own stamp on your nuptials?
JN: My husband and I are both creative so we tried to do as much as we could by ourselves. We designed our own wedding logo for our invitations, cards, boards and menus. My husband had the idea of sealing our invitations with hot wax – we almost burned the kitchen down but it was worth it!
How did your wedding veer from tradition?
JN: We had to merge two nationalities and cultures. We had a traditional Chinese wedding with a less traditional dinner. I think the furthest we veered from tradition was when we dressed our best man – Panda, our beloved husky – up in a purple bow-tie.
What was the most memorable moment of the day?
JN: The entire day was magical and memorable! I can still remember every single step from the early morning until night. The most touching part was when we had our wedding celebration under the Pagoda in the Chinese Garden of Kowloon Park – it was very emotional for us both.
Looking for something new? The just-opened Kerry Hotel might be the venue of your dreams. With 17 different indoor and outdoor event spaces, the Hung Hom “urban resort” offers everything from the city’s largest pillarless ballroom (right, seating up to 1,030 guests!) to more intimate outdoor spaces and terraces. Our favourite spot? The gorgeous Red Sugar terrace (above), which
After meeting on a dragon boat team in London, Mark and Laine married in Hong Kong eight years later. The ceremony took place on the Star Ferry’s Meridian Star in the middle the harbour, followed by a reception at The Secret Kitchen by The Butchers Club in Wong Chuk Hang.
Q How’d Mark pop the question?
Laine Murray: It was a complete surprise and out-of-character PDA… he asked in the queue at the departure gate just before a flight back to the UK for Christmas. I turned around and Mark was on one knee! We have great memories every time we see “our” departure gate at Hong Kong Airport.
Q Why the Star Ferry for the ceremony?
LM: The Star Ferry and Victoria Harbour are so iconic. We wanted to incorporate a part of Hong Kong history into our wedding since we have spent the majority of our time as a couple here. As with Hong Kong Airport, we do get a little nostalgic whenever we find ourselves down at Central Pier, and always try to spot the Meridian Star crossing the harbour.
Q What advice would you give to couples looking for outdoor venues?
LM: Prepare for the unpredictable Hong Kong weather – heat, humidity and typhoons! We gave customised wooden Chinese fans as a wedding favour for the ceremony on the Star Ferry, and kept our fingers firmly crossed for calm seas. As a backup, we did make sure we were able to hold the ceremony at The Butchers Club.
Q What were you most stressed about before the ceremony?
LM: We had a few hiccups on the day including a champagne delivery fail and a missing bus driver. But we quickly realised that we didn’t need everything to be perfect, the important thing was that we were getting married, with family and closest friends to celebrate our big day.
Q What was your favourite moment?
LM: Just before the ceremony was due to start, David, our celebrant, came into the bridal area looking very serious and quietly announced that my part of the vows had blown overboard! Then the ferry staff didn’t know how to work the sound system, and we ended up playing the “Wedding March” three times. We found it hilarious!
Q What did guests enjoy the most?
LM: The boys were on great form for the door games before the Chinese tea ceremony in the morning. Let’s just say that mankinis, Beyonce and bananas were involved! For the rest of our guests, I’d say the open top bus ride from Central Ferry Pier to the reception in Aberdeen.
Glad I spent on: Having our families out from the UK; an amazing photographer and fantastic decor for the reception.
Glad I saved on: Favours, by ordering from Taobao and customising; I also designed our invitations.
Wish I spent on: A decor team to jazz up the ferry.
Wish I saved on: My cheongsam and evening dress. I didn’t want to change out of my wedding dress.