Tiffany and Hung met in 2001 when an auspicious shortage of staff at The Lemon Grass Restaurant left head chef Hung as her server. After 11 years together, Tiffany and Hung were married in a traditional Asian tea ceremony on May 27, 2012.
To honor their cultural heritage, the couple’s union began with two traditional engagement ceremonies, one in Taiwan with Tiffany’s family and another in Vietnam for Hung’s.
The ceremony itself Tiffany describes as “a semi-traditional Chinese and Vietnamese wedding with a mix of American.” On their wedding day, the couple took part in a tea ceremony, an official ritual that allows newlyweds to show respect and appreciation for their parents. Still commonly practiced in modern Chinese and Vietnamese weddings, the tea ceremony is equivalent to the western tradition of exchanging vows. The reception following the ceremony featured a more American style.
VENUE: The Lemon Grass Restaurant, Olympia.
DÉCOR: The wedding colors were cornflower blue, pink, and white complemented the spring date. The flower girls and ring-bearers wore traditional Vietnamese clothing.
FOOD: Catering by The Lemon Grass Restaurant featured a variety of Asian-inspired dishes such as honey-walnut prawns and lobster in ginger and bean sauce.
FAVORS: Guests received wedding candies accompanied by a photograph of the bride and groom.
UNIQUE TOUCHES: The couple chose a local florist, photographer, and DJ. Hung Pham’s brother, Dao Pham, and Hung's sister, Nicole Pham, coordinated the wedding.
SPECIAL MOMENTS: In-keeping with the Chinese and Vietnamese wedding tradition, guests toasted the newlyweds by playing small tricks on them. “The goal is to make the groom show his love in public,” Tiffany explains.
Photographs by Tiana Joy Photography.
Click on a photo to enlarge.
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