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a collection of details
Tammy and Oliver were married on June 20, 2009 in Vancouver, BC.

The couple wanted a ‘timeless, elegant and classic’ wedding day and hired Event Planner Elana Lancit from Sweet Beginnings to help them achieve that goal.

Tammy wore four gowns during the day. The first—a traditional ball gown was purchased in the Philippines. The second gown was a traditional, hand embroidered red and gold Chinese cheongsam. The third and fourth gowns were worn during the black-tie reception. She had a collection of designer heels by Valentino, Jimmy Choo and Manolo Blahnik to match the ensembles.

The day incorporated customs specific to both Tammy and Oliver’s heritage. The traditional Catholic ceremony included Filipino traditions (principal sponsors, a Filipino veil, cord, coins and lighting of the monogrammed unity candle).

The ceremony also featured a string quartet from Musical Occasions.

The couple enjoyed a traditional Chinese Tea Ceremony in the afternoon.

cascade of flowers
Tammy carried a stunning cascading bouquet created by Johanna Siu from Celsia Florist. Siu also designed the flowers for the ceremony and reception using orchids, peonies and roses.

something special
The reception was held at the Four Seasons Vancouver with decor by Sweet Beginnings.

“We chose to execute our first dance when we first entered the ballroom, with the dance floor in the centre so that all the guest tables surrounded the dance floor. The dance floor filled from the moment dancing began, until the very last song of the night. The floor was packed the whole night and everyone was grooving to all the songs. All ages! There was never a moment when the dance floor was empty, and when the last song was played at almost 1am, the crowd didn’t want to leave and asked for more,” remembers Tammy.

Four Seasons Executive Chef Oliver Beckerte created a luxurious five-course menu which included Cappuccino Lobster Bisque and a choice of either Filet Mignon Rossini, Soya Glazed Sablefish or Forest Mushroom Agnolotti.

The cake by Peter Fong of Ganache Patisserie was a delicious ‘Guava Exotique’ creation that was served with strawberry guava mousse and lychees.

WedLuxe Magazine, Winter/Spring 2010

See the article