In the quaint Tagaytay Country Suites, the bride put on an Enan Almando creation of Chantilly lace on top of a tube top and princess-cut gown accentuated with a light blue sash around the waist.

Holding on a minimalist bouquet of Holland tulips, the bride walked down the aisle together with her parents, Manny and Ming Pujanes. The wedding had a minimalist motif, which was echoed in everything from the entourage gowns also by Almando, and the cake by Irma Yu of Celebration Cakes to the wedding invitations wonderfully executed by Sid Estrella of Amis Print.

The bride’s make up was done by Angie Cruz. All the preparations were done in only six months, through telephone conversations and e-mails to the suppliers, as both the bride and the groom live abroad.

The chapel was decorated with round-shaped baby’s breath contained in silver tin pails strategically placed along the aisle. The Veranda of the Tagaytay Highlands was magically transformed by Gina Galang and Myke Francis of Royal Flower Shoppe.

The octagonal ceiling was draped with white cloth, and Japanese lanterns were clustered in the middle to complete the minimalist look. At the reception, guests were treated to the acoustic music of The Soul Brothers.

Appetizers included roasted beef platter with asparagus and tartar sauce, assorted butcher’s cold cuts, poached salmon fillet and deviled eggs with dill mustard sauce, and smoked turkey and Boursin herb cheese roulade with Spanish pickles. Guests also enjoyed the salad bar consisting of tuna nicoise salad with anchovies, Italian butcher’s salad with vinaigrette, curried pineapple and chicken salad. Cream of potato and leeks and Manila clams was a best- seller soup served to the guests. Pan-fried chicken breast with forest mushroom cream sauce, Hungarian beef goulash, grilled piccata of lapu-lapu fillet with tomato and basil sauce, Viennese breaded pork with lemon herb butter, sweet- and-sour prawns and Penne Putanesca comprised the main course. Dessert included assorted French pastries, tropical fruit selection, croquembouche, Sacher cake and strawberry mousse