12 ideas for a romantic floral-themed Malay-Chinese wedding lunch

Sandy & Fitri

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Good times We met at Singapore Polytechnic, but only grew closer in our second year, when Fitri was one of the facilitators for the freshman orientation programme, and I was on the committee. He got my number from a mutual friend, and we started chatting and dating soon after that. He asked me to be his girlfriend two months later.

Nine years Fitri proposed nine years into our relationship. He gave me a box and insisted I look through it right there and then. It contained our love notes, letters, birthday cards, souvenirs, and so on. Right at the bottom was a black box - with a diamond ring inside! Fit gave a touching speech before he asked me to marry him. I was overwhelmed, and naturally, I said yes. It felt so right because we both knew we were ready to take our relationship to the next level.

Two cultures coming together We focused on the traditions that mattered most to our parents. We had a simple gatecrashing in the morning, followed by the Chinese tea ceremony - both our parents participated - and then the akad nikah.

Love & laughter We celebrated over lunch at the Asian Market Cafe at Fairmont Singapore. The mood was lively as we didn't want a stuffy sit-down reception. We served a buffet of halal Malay and Chinese dishes.

Familiar faces The best part about the celebrations was renewing our relationship or friendship with everyone who turned up, and being able to spend quality time with them.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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The theme was floral romance. Colours included peach, pink, cream, lilac and sage.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Watching the gatecrashing ceremony via Facetime.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Fitri and his group of friends get ready to take on the bridesmaids during the gatecrashing ceremony.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Their engagement photos were part of the reception table display.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Sandy carried gorgeous peonies, David Austin roses and fillers.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Fitri and Sandy with her mum, dad and brother.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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The couple's love for flowers was reflected in most aspects of the wedding, including their invites (done by their friend Avis Hua, www.instagram.com/avisitation).

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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The pair served both their parents tea as an expression of their gratitude for being raised.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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The couple's Malay and Chinese relatives were served tea during the tea ceremony.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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Making their entrance at the lunch reception.

This story was first published in Her World Brides Dec 2016.

Sandy & Fitri

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"I was very happy to be marrying my soulmate," says Sandy.

CHECKLIST

VENUE 

Asian Market Cafe, Fairmont Singapore (6431-6156)

WARDROBE

White gown: Crystal'D (Doris Beh, 9180-2788); custom gown for solemnisation: Rose Dafea Bridal Design Boutique (9191-0069). Suit: Mr. Gentleman (www.mrgentleman.sg)

HAIR & MAKEUP

Fionna Lau (www.fionnalau.com/makeupartist)

PHOTOGRAPHY & VIDEOGRAPHY

White Spaces & Voids Society (www.wsvs.co)

DECOR

Stage, reception table and VIP table decor: Jentayu Gallery (6281-4181); bride's and bridesmaids' bouquets: Sweet as Cosmos (www.sg.carousell.com/sweet.as.cosmos); flowers for other tables: JM Floral (www.jm.com.sg)

CAKE & DESSERTS

Bubbly Chef by Chef Mimi Wahadi (www.thebubblychefmimi.com)

SPECIAL THANKS TO

Our families and wedding party for helping us make this celebration possible, and our dear friend Avis Hua (www.instagram.com/avisitation) for designing all our stationery!

This story was first published in Her World Brides Dec 2016.