Inspired by its amazing food and sleek setting, plus the panoramic view of Hong Kong’s famous Victoria Harbour, Samantha and Gary chose Four Seasons Hotel Hong Kong for their 250-guest wedding.

Tea . . . Tradition . . . Three Dresses

The scene: Both bride and groom thought the Hotel’s Harbour View Room was stunning without much further decoration. They added red orchid centrepieces and celebrated with a banquet featuring 12 traditional Chinese dishes.

That magical moment: Gary’s favourite part was waiting alone on the stage before their ceremony. Everything came together exactly as they wanted—the music, the low-light ambience, the view—but the moment Samantha appeared was more storybook-romantic than he could have imagined.

The bride wore: For their all-day celebration, Samantha donned three dresses. She chose a red and gold kua (a traditional two-piece Chinese wedding dress) by Koon Nam Wah for their intimate morning tea ceremony and a strapless gown from Vera Wang’s White collection for the wedding. Just before the reception, the bride changed again into a red qipao (a body-hugging dress with Mandarin-style collar) by Linva Tailor, something she’d always dreamed of wearing.

The bride and groom: With their similar tastes, Gary and Samantha were comfortable dividing the wedding planning. He organized the schedule and guest list, she took care of décor and flowers. Together, they chose to forgo a theme and used their favourite shades of pink, brown and red instead.

A personal touch: The bride and groom hosted a special tea ceremony that morning—a Chinese custom—to thank their parents and older relatives, serving them by hand. In return, the elders presented the couple with gold and red packets called lai see in Chinese, small envelopes with money in them.

From sunup to sundown, Samantha and Gary mixed traditions with contemporary flair, creating a wedding style all their own.

Photography Ryan Brenizer

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