My cousin's wedding at St Regis was a classy and intimate affair. Even though the couple claimed they kept it small, in the end the guest list was still about three hundred people, just on the bride's side! The groom's side had already been invited for the solemnisation at White Rabbit on Saturday.
My first impression of St Regis is that it kind of look like an office building. Somehow it does not give me the feel of a high-class hotel. When I stepped in, again, it feels like just a normal hotel, without the feel of a six-star hotel. It feels no different than Intercontinental or Hilton!
We first went into one of the rooms for the tea ceremony. The bride wore a beautiful embroidered red cheong sam for the tea ceremony. She looked really elegant in it! After the tea ceremony, we proceeded to the second floor to the ballroom for cocktails and lunch.
The bride had changed into a white lacy Victorian-like gown that looks one of its kind! The gown flatters her figure as well as her looks and she looks really gorgeous in it! At the reception, I found out where I would be sitting and was given a bag of confetti which was supposed to be thrown at the bridal couple but in the end it was not used.
My first impression of St Regis is that it kind of look like an office building. Somehow it does not give me the feel of a high-class hotel. When I stepped in, again, it feels like just a normal hotel, without the feel of a six-star hotel. It feels no different than Intercontinental or Hilton!
We first went into one of the rooms for the tea ceremony. The bride wore a beautiful embroidered red cheong sam for the tea ceremony. She looked really elegant in it! After the tea ceremony, we proceeded to the second floor to the ballroom for cocktails and lunch.
The bride had changed into a white lacy Victorian-like gown that looks one of its kind! The gown flatters her figure as well as her looks and she looks really gorgeous in it! At the reception, I found out where I would be sitting and was given a bag of confetti which was supposed to be thrown at the bridal couple but in the end it was not used.
The bag of confetti (rice)The ballroom is a normal ballroom. Okay, what was I expecting? Somehow I would think St Regis ballroom would have a design of chic, class and grandeur, but it looks like any hotel ballroom. Which makes me wonder, what is all the hype if it is just a normal place? And yet people have to pay premium if it is just but a normal place!
Before lunch commenced, the emcee told us that the vase of flowers in the middle of each table was for us to bring home and use as Christmas decorations. A good idea actually, it saves the flowers from going to waste after the wedding meal. Hence my mum took home the vase at our table.
Before lunch commenced, the emcee told us that the vase of flowers in the middle of each table was for us to bring home and use as Christmas decorations. A good idea actually, it saves the flowers from going to waste after the wedding meal. Hence my mum took home the vase at our table.
The vase of flowersAt our seats there was a beautifully-wrapped box, consisting of a home-baked cake specially baked in Ipoh, Malaysia, by one of the bride's relatives. Somehow she sent it over here from Malaysia, and each of the guests had the priviledge of taking back the cake in a special box created by the couple as a wedding favour. In order to preserve the cake, the baker kept it in brandy! Yum!!
Samples of the cake boxThe bride then waltzed in with her brother, and her husband took over halfway, signifying their first dance as husband and wife. Then they went onstage to cut the wedding cake, which the emcee claimed was a real cake and the guests would get to eat it for dessert.
The table setting was exquisite though. When the meal started, I noticed that the dishes were being served individually to each person. At other wedding meals, the dish would be in a big plate or bowl in the middle of the table, and the waiter / waitress would then scoop up individual portions for everyone at the table, leaving some leftovers on the main plate.
Then whoever who finished the first round could help themselves to the second round. This way is more convenient to the serving staff, but the problem is there will be people who tend to eat more and those who tend to eat less. Then those who love the dish would end up hogging the dish all to him /herself, without leaving any / enough for the rest. Or else no one wants a second helping and there are quite a lot of leftovers.
Hence I find my cousin's idea of individual dishes very good. Everyone gets the same dish and the same amount, no complaints about who gets more and who gets less. No leftovers (or not much) so wastage is minimised. And the gourmet fine dining setting of the individual dishes look really good!
Everything is individualised, including the sauces and condiments. Everyone has a dish for sauce, chilli, nuts and whatnots. Everyone has two glasses of water and one glass where we can choose the wine.
But I must say the faint lipstick mark left on my water glass before I started drinking was a bit unbecoming of a hotel of this standard. The least the dishwashers can do is to ensure there are no marks left!
The food was good. There were only six dishes. Seems that the couple personalised the menu and the guests thoroughly (at least I know my family did) enjoyed the dishes!
The table setting was exquisite though. When the meal started, I noticed that the dishes were being served individually to each person. At other wedding meals, the dish would be in a big plate or bowl in the middle of the table, and the waiter / waitress would then scoop up individual portions for everyone at the table, leaving some leftovers on the main plate.
Then whoever who finished the first round could help themselves to the second round. This way is more convenient to the serving staff, but the problem is there will be people who tend to eat more and those who tend to eat less. Then those who love the dish would end up hogging the dish all to him /herself, without leaving any / enough for the rest. Or else no one wants a second helping and there are quite a lot of leftovers.
Hence I find my cousin's idea of individual dishes very good. Everyone gets the same dish and the same amount, no complaints about who gets more and who gets less. No leftovers (or not much) so wastage is minimised. And the gourmet fine dining setting of the individual dishes look really good!
Everything is individualised, including the sauces and condiments. Everyone has a dish for sauce, chilli, nuts and whatnots. Everyone has two glasses of water and one glass where we can choose the wine.
But I must say the faint lipstick mark left on my water glass before I started drinking was a bit unbecoming of a hotel of this standard. The least the dishwashers can do is to ensure there are no marks left!
The food was good. There were only six dishes. Seems that the couple personalised the menu and the guests thoroughly (at least I know my family did) enjoyed the dishes!
The cup of tea
The dish of sauces and condiments
First dish - Eternal Combination Platter(L to R : Thai Style Shredded Prawn with Spicy Mango Salsa, Roasted Pork Neck with Honey, Oven-Baked Salmon Skin in a glass)
Second dish - Braised Sea Treasures in Pumpkin Soup with Conpoy
Third dish - Steamed Fillet of Marble Goby with Stir-Fried Asparagus (on the right)accompanied with Stir-fried King Prawn with Yellow Chives (on the left)
Fourth dish - Braised Sea Cucumber (right) with Mushroom and Spinach in Superior SauceThere was a break after the fourth dish for speeches by the bridesmaid, the father of the bride and the couple themselves, while we toasted champagne, which was poured for us after the fourth dish. Then everyone toasted to the couple!
My bottle of champagne
Fifth dish - Crispy Roast Chicken with Fragrant Spices (left)accompanied with Eternal Golden Fried Rice with Olives, Prawns and Diced Vegetables
Sixth dish (dessert) - Wedding Cake with Raspberry Coulis (left)accompanied with Lemon Sorbet
By right, it was supposed to be a normal eight-course meal, but due to my cousin's planning and by combining a few dishes together, the meal shrunk to six courses instead. Clever idea, then the whole reception would not drag on too long! Hence instead of the normal three hours, we finished everything in just two hours!
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