In order to celebrate Evelyn and Matthew’s dual cultures, a two-day ceremony was required of the couple, who were married on January 11 and 12, 2010. “We wanted to keep with both Western and Chinese traditions,” says Evelyn, “So we had to stretch our celebration over two days to pace ourselves”. The first day consisted of a traditional Chinese tea ceremony with Evelyn’s parents, followed by the wedding ceremony at Clearwater Bay Golf & Country Club. “It was supposed to have been an outdoor ceremony, but rainy weather quickly diverted us indoors. Matthew’s father conducted the ceremony with a sprinkle of humour and lots of love,” she adds. A buffet luncheon was held afterwards at the country club.
The next evening, a traditional Chinese banquet was held at the Four Seasons in the Harbour View Ballroom, with dancing until late. “I loved everything about the wedding,’ says Evelyn. “But I wish that I had hired a wedding planner to help!” The decision to acknowledge both western and Chinese traditions also helped to make the day special. “We were so glad that we managed to fit in countless wedding traditions over the two days,” says Evelyn. The couple was delighted to have so many of the couple’s closest family and friends there to share they day, and of course, to help them dance the night away.
The bride wore: A traditional hand-embroidered Kwa, Silk faille Amsale wedding gown, Christian Louboutin shoes, handmade veil by Mariella Creations for the ceremony. Custom tailored qipao by Four Seas Silk Co., custom tailored cocktail dress, and shoes by Miu Miu for the banquet.
The groom wore: A custom tailored three-piece suit, Hermès tie and pocket square, Barker Black shoes, and J.Press cufflinks for the ceremony. A custom tailored three-piece tuxedo, John Hardy stud set, Stubbs & Wootton velvet slippers for the banquet.
Invitations: Letterpressed invitations by designTwitch
The bridesmaids wore: Twobirds Bridesmaid dresses
Hair and makeup: Wow Productions
Videographer: Norris Films
Photographer: Tanarak Photography
Entertainment: Howard McCrary Band
Flowers: Solomon Bloemen
Wedding cupcakes: Maggie Lim
Wedding Coordination: Blackberries & Cream
String quartet: Orfeo Strings
The guests ate: An international buffet spread for luncheon, and a traditional Chinese banquet (without shark’s fin)
The first song: “Fly Me to the Moon” by Frank Sinatra, and “By Your Side” by Sade for the cake-cutting
The wedding night: An intimate night spent quietly in a Four Seasons suite
Advice to couples planning their wedding: “Relax and enjoy. The journey to the altar should be a memorable experience.”