Sealed with a kiss

PUBLISHED : Saturday, 28 April, 2012, 12:00am
UPDATED : Saturday, 28 April, 2012, 12:00am


Everybody dreams of the perfect wedding day. But with countless people involved in planning the big event, you can almost expect something to go wrong.

'Planning your wedding is a stressful time and an emotional experience, so you need to maintain a sense of humour. Sometimes people get too caught up in the details,' says Sonya Yeung, founder and creative director at Bliss Creations. 'Try to be lighthearted and keep calm. You don't want the events leading up to it to be a nightmare. Remember your wedding day is supposed to be fun.'

As wine and liquor are usually one of the biggest expenses, Yeung recommends couples negotiate the corkage package.

'If you have particular tastes in wine, you probably don't want to pay for the cost of other brands,' she says. 'Bringing in your own wine is a lot cheaper.'

Couples getting hitched abroad should check the best time of year for weather and pick a date that borders on off-peak seasons.

'You also have to understand that planning a destination wedding requires a lot of patience,' Yeung says. 'You are going to experience cultural differences, different working styles and language barriers.'

On the day, Yeung suggests couples keep their energy levels up by eating a big breakfast.

Her final piece of advice is to hire a wedding planner for the big day, if not for the entire process. That can reduce any extra responsibility that would be otherwise placed on family and friends.

Anna Wong, director of catering at the Four Seasons Hotel Hong Kong, recommends booking the date of a wedding banquet about 18 months in advance. 'Most people in Hong Kong get married in a hotel on a Saturday or Sunday, so we always encourage people to book as soon as possible, or they won't have their preferred date,' she says.

Before deciding on a venue, Wong suggests couples check the ambience. 'Ballrooms can be very different from hotel to hotel,' she says. 'It's always best to check.'

As the wedding banquet is usually the largest portion of the wedding budget, Wong suggests couples on a limited budget host a lunch or cocktail-style party instead. Once the dinner, lunch or canapes menu has been ordered, the couple should book the tasting menu two to three months in advance.