On Monday Kelly and I attended our first Chinese wedding. In many aspects it was similar to American weddings - the church, the dress, the reception. In others, it was quite different - the fake wedding cake, the start time of 2 p.m. and end time of 12:30 a.m., the fish head with fangs...
But let's start from the beginning.
Kelly and I got all cleaned up...
... and headed to St. Margaret's Church in Happy Valley.
It was a Catholic service, so there was lots of standing up, sitting down, standing up, praying, sitting down, communion, standing up, etc. But a very touching ceremony.
Next was a reception at the Hong Kong Cricket Club, with pâté, gravelox, crab samosas, mango cheesecake, sangria, and other goodies.
The next scheduled event was mahjong and cards at the Peninsula, which a few of us skipped. We went to The Pawn instead - an excellent bar in Causeway Bay.
And on to the Peninsula for the wedding banquet. The place was gorgeous:
The wedding cake, which was fake but still beautiful:
And now to the 12-course banquet...
Course one - barbecued suckling pig:
Course two - sauteed sea cucumber with vegetables and sweetened walnuts:
Course three - deep-fried crab patties with conpoy and jellyfish:
Course four - stewed green vegetables with bamboo pith and Yunnan ham:
Course five - bird's nest soup with seafood and fungus:
Course six - braised sliced abalone with cloud fungus and vegetables:
Course seven - steamed spotted garoupa:
(and the garoupa's head, which was placed on our table, and whose cheeks I ate):
Course eight - Cantonese-style deep-fried chicken:
Course nine - fried rice with diced roasted duck and taro:
Course ten - braised e-fu noodles with black mushrooms:
Course eleven - sweetened chestnut cream with rice dumplings:
And course twelve - Chinese petits fours:
We got home around 2 a.m. I think. It's a bit of a blur.