Hannah Wong is a pastry chef who runs her own business while Lim Han Thon is a photographer. Both are 32 years old.
The happy couple: Hannah and Han Thon
Love, fate and marriage
Their love story is almost worthy of a movie – boy meets girl, they fall in love, broke up and went their separate ways, only to reunite 14 years later – when both were wiser, and ready to commit all. Hannah received two proposals from Han Thon. She calls the first one an unofficial proposal. “He sent me an e-mail which had an online form to ballot for a flat. Under ‘Relationship Status’, he had put me down as the fiancee!” recounts Hannah.
Han Thon officially proposed to Hannah on their wedding day – on stage, in front of their 130 guests (and one dog), with a bouquet of 14 roses and a fun ring with a dove on it.
The flowers represented the years they had known each other, while the dove, Han Thon said, symbolised him giving up his freedom for Hannah. The girl naturally had to say yes.
Let’s take it out
Both used their creativity to full effect when they married and dined in an outdoor wedding held at Fort Green, the grounds of Fort Canning Park. The theme was Silhouette and Lace – which the couple translated using cheerful hues of pink and green, big blooms and touches of lace and ribbons. The venue was a collection of white marquees decorated with pretty fairy lights. It made a charming sight with its lights twinkling away merrily as the sun set and dusk came.
Hannah made a modern statement with shocking pink-coloured hair and a pretty French cotton lace gown with a 2m train by Francis Cheong, while the groom chose a sleek dark grey suit with a lilac shirt. The bridesmaids chose their own dresses in coordinated pastel pinks and purples hues while the flower girls looked adorable in white dresses with pink accents.
“I wanted to share with my guests the yummy stuff I bake,” says Hannah, and she did. She personally prepared 10 different treats – one for each table – such as vanilla finger sponge with vanilla bean buttercream; strawberry and kalamansi marshmallows; lavender and rose water meringues, romias, and wedding cake miniatures in six designs. She also created her four-tier wedding cake with each tier in a different flavour. ›
If you like what you see, here’s insider information:
Solemnisation & dinner: Fort Canning Park, 51 Canning Rise, Tel: 6332 5797
Caterer: Lavish Dine, #11-13 Enterprise Centre, 20 Bukit Batok Crescent, Tel: 6392 2688
Marquee: Elite Creation, 31 Begonia Crescent, Tel: 9231 1119
Gown: Francis Cheong, #01-09 Orchard Hotel Shopping Arcade, Tel: 6734 9898
Kua: The Red Wedding, #07-1000 Blk 392 Yishun Ave 6, Tel: 9843 5577
Suit: G2000, #B4-26 Ion Orchard, Tel: 6509 8006
Shirt & ties: Studio Tangs, #01-05 Great World City, Tel: 6735 3628
Hair & makeup: Karen Yee; email@example.com
Florist: By The Branch, #01-38, 3 Pickering Street, Tel: 6534 7686
Wedding planning & flowers: Honey & Hive (Morgan, 9844 1731; www.honeyinthehive.com)
Photography: Avenue 8, #02-02, 61 Kampong Bahru Road, Tel: 6363 0088
Favours & wedding cake: Strictly Pastry, www.facebook.com/strictlypastry
Get the full story in Her World Brides’ December 2011 issue, available at all newsstands now.