Words SHAHARAINE P. ABDULLAH | Photography BRIAN LUCAS REYES of Verse Studios | Event Styling JULIUS VILLAMANTE of AMANTE FLEURS | Cake MANNIX PEÑA | Stationery CRAFTED BY DQ | Venue and Food HILTON MANILA Special thanks to ANGEL VELASCO and JOANNA SY of Hilton Manila
If there’s any surety that can be gleaned from the last, unprecedented couple of years, it’s the importance of chasing the blues away through continuous self-care and stress management. Luckily for the residents of Manila, one of the most recognizable brands in the hospitality industry chose to extend its luxury hotel chain in the city, the Hilton Manila.
Described as “a sophisticated urban oasis forming an integral part of Resorts World Manila,” Hilton Manila served as the perfect location for event stylist Julius Villamante of Amante Fleurs’ to execute his city luxe garden vision in varying shades of blue.
Filled mostly with Chinoiserie vases, as well as delicate pastel flowers, Amante Fleurs’ dainty setup evokes a lovely indoor garden tea party.
Amante Fleurs’ design starts with the backdrop, which is a constructed archway made of steel frames painted in gold. It opens up to the rest of the setup, which is composed of a long VIP table and several round guest tables, all decked in ivory tablecloth and paired with gold-framed chairs upholstered in blue velvet.
A mirror runner runs along the length of the VIP table’s surface, which is adorned with various-sized, blue-and-white Chinoiserie vases filled with fresh flower bouquets of Hydrangeas, hybridand Ecuadorian roses, Carnations, Spray carnations, Dahlias, Gypsophillas, yellow Limoniums, Anthuriums, multi-flower Liliums, Viburnums, Peonies, and Eucalyptus leaves. Meanwhile, gold candelabras with slim cobalt candlesticks complete the centerpiece.
For design continuity, Amante Fleurs used a set of gilded plates with similar Chinoiserie pattern, paired with standard silver cutlery and glassware.
The same design setup is applied to the round guest tables, with the exception of the dishware, which is standard white with silver detailing.
The sophisticated wedding menu comes courtesy of Executive Chef Benoit Chargy of Hilton Manila. It began with an appetizer of House cured Salmon with pickled Red Onion, Pomegranate, Dill Parsley, glazed Almonds and Salmon Caviar, Butternut Pumpkin and Coconut Milk Soup with steamed Shrimp and Coriander Oil Soup, followed by a Citrus Sorbet , Baked Tiger Lobster with Herb Butter, roasted Garlic and grilled Australian Rib Eye Fillet and lastly, a Mango compote vanilla brittle macadamia, salted caramel lava, milk chocolate sauce.
For the sweet finale, cake artist Mannix Peña of Cakes by Mannix fame created an exquisite wedding cake inspired by CakeXArt. A triple-layered confection, the cake is covered in marble white with a hint of blue fondant and embellished with edible wafer paper in varying shades of blue. For added details, Peña used appliqués shaded with edible dust and finished it with a gold patina effect.