Happily married, at last!

Karen Yeo, 36, and Robert Coldman, 49, owners of the Verve restaurant group here, celebrated their wedding over seven days. She tells us:

Guests were treated to delicious canapes as well as Bollinger champagne and caviar in the church garden after the ceremony.

“As Robert is from London, we wanted a traditional English wedding that included elements like reciting traditional vows from the Church of England’s Book of Common Prayer for Anglicans and having a Pimm’s Cup on the lawn. (Pimm’s Cup, a refreshing cocktail that was once served in tankards and is still enjoyed in Britain, is a gin-based drink with lemon soda or ginger ale.)

Husband and wife first met in 2001 when Robert relocated from London to Singapore.

We had a suite at the Raffles Hotel and arrived at the Armenian Church in a Rolls Royce for our nuptials, the tea ceremony and lunch. We hosted a wedding dinner for 180 later followed by a formal champagne lunch for 60 immediate family members and close friends the next day at Masons, one of our own restaurants. Then we whisked our families off to Pulau Joyo, a private Indonesian island, for five splendid days of rest, relaxation and bonding.

Karen’s gorgeous bouquet.

Leaving the church as a married couple felt fantastic. Rob and I have known each other for 15 years and were in a relationship for five before he popped the question.

The couple had a three-tier black and white fondant covered delicious and moist dark chocolate cake with orange liqueur-laced filling at Masons.

On the actual day, we were lucky not to have any major dramas.”

1. If you’re inviting guests from overseas, you should inform them about your wedding at least six months in advance to give them time to make travel plans. Your invites should arrive at eight weeks before your big day.

2. Don’t rush your celebrations. Spreading ours out over a few days was so much more relaxing and enjoyable for all.

3. Don’t rush a restaurant booking. Instead, check each one out over lunch or dinner to get a first-hand taste of the food and service.

4. Wear comfortable shoes as you’ll be on your feet the entire day.

5. While everyone’s celebrating, take a breather with your new husband to be thankful for each other.

 Solemnisation and lunch reception: Armenian Church of St. Gregory The Illuminator, Singapore (6334-0141). Dinner and champagne lunch: Masons at Gillman Barracks, 8 Lock Road, (6694-2216)

Wardrobe Gowns: Max Couture (Wilson Ng, 6841-1146). Suit: Gieves & Hawkes in England (www.gievesandhawkes.com)

Hair and makeup Kenneth Lee (9694-3670, www.kennethlee.sg)

Photography William Chua Photography (9757-7691)

Videography Damon Low Videography (9841-1673)

Decor Green Point Flowers (6352-9060)

Cake and desserts The Patissier (6737-3369)

Special thanks Szeto Chee Leong, creative director of Studio M5Z and a dear friend, for the design of our invitations. Francis Seow of Fabulous Printers for the wonderful work in printing our invitation packs – and being even picker than we were when it came to the cards’ finishing. Ace guitarist Zul Sutan for a stunning set. Finally, Tiah Nan Chyuan, our cider-loving friend and director at Farm for his brilliant design and transforming an old building into Masons.

This story was first featured in Her World Brides September – November 2014.