On February 20, 2016, DS and I made promises to each other that will last a lifetime – we got married! Without sounding like a cliché, it was truly the best day of our lives and everything we’d ever wished for our wedding day.
A massive part of the day was our reception at Mr Wong. We were the first ever wedding reception to book out the entire venue – on a Saturday night nonetheless! It was a huge privilege for us to be there and work with Dan Hong and the Mr Wong team. We cannot thank them enough for everything they did for us, as well as our other suppliers including our friend Emily from Boutierre Girls who worked tirelessly all day with her team on all our flowers, Andy Bowdy who created the most epic trio of cakes ever, The Distillery who made all our wedding stationary, Johanna Johnson for creating my red reception dress, Nicola Johnson for doing my hair and make-up, and last but not least, Jo Bartholomew who took all of these wonderful images below.
Whilst I don’t normally share much of my personal life on this blog, Jo was kind enough to take photos of all the food we ate so that I can share it with you guys here on talk&spoon, so click through below and try not to drool!
Our bonbonnieres were bespoke chopsticks we had made in Hong Kong, with our names and our wedding date engraved. 
The man himself, Andy Bowdy, working his magic on our cakes. 
We had 3 different flavoured cakes:
– Jasper: Chocolate Fudge cake, milo mousse, malteasers, torched meringue
– Karl: Chocolate fudge cake, salted caramel, roasted peanuts, chocolate mousse, snickers
– Damo: Banana cake, peanut butter, dulce de leche, passionfruit, caramelised popcorn
It was such a privilege to have Mr Wong head chef Dan Hong in the kitchen with the team on the night. Needless to say, the team worked so hard all day (even putting on a lunch service before our reception!) to create our perfect wedding banquet and accommodate our every request. Huge, huge thank you to you.
We started the night with a selection of dumplings and Chinese snacks on arrival, followed by a full Chinese banquet. I’ll let the photos speak for themselves, but for those who are interested, this was our menu:
Live rock lobster steamed with white soy, ginger & shallots
Steamed scallops with garlic, green shallots, bonito and soy dressing
Stir fried garlic butter prawns
Sweet and sticky vegemite pork ribs
Four types of braised mushrooms with asparagus & bamboo
Chinese roast duck
Steamed fish fillets with ginger and leek
Roasted Angus beef short rib ‘Shandong style’, soy, chilli and shallot dressing
Stir fried tofu puff, woodear mushroom, sugar snaps, lotus root and picked mustard leaf
Mr Wong crispy chicken
Mr Wong special fried rice with pork and prawn
Mango pudding with coconut tapioca, lychee granita and mango pearls
We also worked with the Mr Wong team to have an ‘DS’ cocktail (the Hong Kong Kick – Chivas 12yr blended with Campari, yuzu & fresh pink grapefruit juice, orgeat syrup & cardamom bitters, finished with a dusting of nutmeg) and an ‘Ellen’ mocktail (Peach and elderflower iced tea).
Mr Wong will forever hold a special place in our hearts – thank you for helping us celebrate our special day.
