Last weekend marked another special occasion in our family. After the wedding of my brother barely half a year back, it was now my cousin sister’s turn. The wedding dinner took place at InterContinental Hotel KL, and the food was prepared by the Chinese restaurant Toh Lee. As family members of the bride, most of us were there as early as 5pm to make sure everything was in order. The tables were all set, flowers all blooming and the AV system all ready to go. I was given the task to tick off guest names at the reception but before that, I couldn’t resist from taking pictures of the gorgeous settings in the ballroom. If you can’t tell already, it was largely decorated with beautiful peonies.
The beautiful peonies decorating each table
To be honest, it was the first time I saw peonies up close. They’re not grown here and had to be imported all the way from Holland! It’s a good thing that they happened to be in season or there wouldn’t be so many of them decorating each table in the ballroom.
The guest list
Even the cocktail tables were decorated with flowers!
Snacks at the cocktail area
Entrance to the Junior Ballroom
Some pictures and wedding invitation of the bride and groom – don’t you love the flowers?
Since we’re early, we had the opportunity to visit the ballroom before the guests arrived. I loved how very warm and pink the whole combination looked. The flowers really did make a big difference!
The main table
Settings on the main table
A closer look at the peonies
Love the colour combination of hydrangeas
The Junior Ballroom
The wedding cake with pink roses
A picture with the flowers
The bride and groom
The couple with their family
During the cocktail hour, we took some pictures using the props given. Here are some taken by my brother that night. 🙂
Pretending to be serious
3 generations of ladies in the house
Some of the props at the photo booth
I did not take pictures of food on the actual dinner itself since the environment was too dark and I was too busy eating. 😛 But here are some of the pictures of the food we had during a tasting session held a month ago. Most of the menu remained the same, except for the five combinations platter and dessert. I enjoyed majority of the dishes served but special praises must be sung for the Roasted Duck and Steamed Cod fish! It’s not very often that we get to eat duck on wedding dinners and this was roasted to a marvelous crispiness that didn’t remove the moisture from the flesh. On the other hand, the cod was served in a very generous portion, with silky smooth flesh that almost melted in my mouth. Thumbs-up!
Grand Five Combinations Platter
Loved this deep fried ham roll
Double boiled baby abalone with cabbage heart and bamboo pith soup
Roasted Duck Hong Kong Style with Five Spice Powder
Baked prawns with egg dust and oats
Steamed Cod with ginger and topped with superior soy sauce
Extremely flaky and smooth cod
Braised sea cucumber, pacific clams and mushroom with dried scallop sauce
Steamed lotus leaf rice with Eight treasure nuts
Chinese Pancake and “Min fa kou” (Cotton cake)
Lotus seed and lily bulb in sugar cane juice
Champagne for toasting ceremony
Oh I must also mention that dinner started just before 8pm, which is quite a rarity! Everything else followed according to schedule and the night ended with the couple’s first dance. So romantic! Here’s wishing them a wonderful, loving and happily-ever-after marriage, Theng and Jeremy! 🙂
The very yummy chocolate cake