An entrepreneur with companies in the financial and oil and gas sectors, Keith Loo met businesswoman Lily Mai at a Christmas dinner at Jewel Box on Mount Faber organised by a mutual friend in 2010.
“He came across as a gentleman and a trustworthy person,” says Lily. Keith, on the other hand, was enamoured by her elegance and confidence. Six months later, they became an item, bonding over exercise and frequent travels abroad.
During one shopping trip together, Lily fell in love with a ring designed by an international jeweller. Taking his cue, Keith secretly had an engagement ring customised at The Canary Diamond to her preferred design. An opportune moment for the proposal came while they were on holiday in Italy. Keith recalls: “At 7am on a cool day, in front of Santa Maria Novella Church in Florence, I got down on one knee, took out the ring and asked Lily to marry me. As the proposal was long overdue, she was shocked yet ecstatic.”
Right after securing Capella Singapore as their wedding venue, the couple appointed The Wedding Entourage to orchestrate a glamorous and elegant event. “Thereafter, we left most of the decisions and planning to our wedding planner Caroline,” says Keith.
“As the door opened for our first march-in, we were mesmerised by the fabulous decorations, romantic candle lights and grand table settings. In addition to that, being welcomed by all the special people in our lives made it a special moment we will never forget.”
The gate-crashing festivities included the groomsmen wearing hula skirts. Dressed in a light grey suit with a calla lily corsage, Keith finally “claimed” his bride, who was stunning in a bespoke gown by Silhouette that needed little more accessorising than a bunch of white lilies. The entourage then adjourned to Keith’s home for the Chinese tea ceremony. Instead of a cheongsam, Lily wore a long-sleeved scarlet dress with intricate embroidery on the bodice and topped off the ensemble with pearl earrings and a red hat.
An outdoor solemnisation ceremony was held later that day, with the couple exchanging wedding bands from The Canary Diamond. Later that day, a classy dinner reception at the hotel ballroom saw guests come in their black-tie best. More than half were the groom’s business associates from abroad. The stage was bedecked with strings of shiny beads suspended from the ceiling that danced in the light. Round and long tables were mixed for a modern feel while candelabras and white and pink flowers upped the romance factor.
The bride made her grand entrance into the ballroom wearing a bead-and-crystal-encrusted Vaughn Tan gown with a voluminous skirt while the groom was in a white jacket with black trimming. Their wedding cake was a five-tiered confection with pink and white marble swirls decorated with flowers. Also sporting the pink and white theme were the bridesmaids who donned long, flowy frocks in the sweet shade and held white posies.
The Chinese fusion menu included suckling pig as well as spaghetti with truffle and scallops, and was paired with fine wine. An Amarone lover, Keith says, “During our pre-wedding photo shoot in Italy, we visited vineyards in the Verona region which produces Amarone. For the main red, we handpicked the Amarone from Masi from the 2011 harvest; and for the white, we chose from the Meursault (France) region.” Other drinks included Louis Roederer Brut Premier and Yamazaki whisky.
Moxi and her band entertained with a wide repertoire of songs. For her first change, the bride wore a red gown by Reem Acra while the groom wore a black tuxedo. For her evening gown, she chose a scintillating gold number by Jenny Packham which was perfect for the after-party at the exclusive club Suite 26.