SENG HEAN AND JY SHI | FOUR SEASONS KUALA LUMPUR
A wedding with all the colours of the rainbow but still remained in muted pastel shades and earthy tones of peach, carrot orange, vintage rose, corn, mustard, periwinkle amethyst, brick and tea. Deciding on the theme and direction of the wedding was fairly quick. Since Jy Shi comes from a family of tea connoisseurs, we proposed a tea-inspired wedding, taking inspiration from the art of blending tea – a balance of earthy, floral, grassy, sweet and fresh. The foyer was transformed into a tea garden, complete with carts and a tea shop. Our pop up tea shop was a huge hit with the guests, with specially curated premium tea selections by Jy Shi’s father. Guests got to pick and pack the tea of their choice as the wedding favour. We also set up 2 boba tea stalls with spiked and signature flavours. The curated cocktails and drinks were also tea-based. The wedding is modern with cutesy oriental Taiwanese-style inspo.
Size: 330 guests | Dinner: Boba Tea Stalls, Dessert Bar, Whisky Bar, 8-course Chinese plated
Photography by Munkeat Studio
