Eat, Drink and Get Married: Mijune Pak’s Wedding Was a Bespoke Food Festival

The way to Mijune Pak’s heart is through her stomach, so is it any surprise that her wedding to now-husband Romain Rey was practically a food festival? Though the restaurant critic and television personality (she’s a judge for Top Chef Canada and Iron Chef, as well as for our own Restaurant Awards) initially didn’t want a big wedding, the opportunity to bring loved ones together and demonstrate her love for the Vancouver food scene overpowered her desire to keep things low-key. “News got out that we were engaged and people started reaching out and I realized it was a chance to support the Vancouver community and small businesses,” she says.

So, plans for a 50-person beach reception were scrapped in favour of an all-out, multi-day affair with 270 guests and over-the-top details at every turn. The weekend kicked off with a welcome party for the out-of-towners at Sula; the next day, to honour Pak’s Chinese heritage, the couple held a tea ceremony at the private Enrich Estate, Rey in a French queue-de-pie tux and Pak wearing a modern-Chinese OuMa dress inspired by the Tang dynasty and European haute couture. Later, a Western-style ceremony took place at the Radisson Blu Vancouver Airport Hotel and Marina, where 17—yes, 17!—different  caterers served everything from sushi to bubble tea. Former Vanmag Chef of the Year Gus Stieffenhofer-Brandson served up his signature candied smoked salmon while Botanist pastry chef Kate Siegel crafted three different Asian-inspired French desserts. “I’m an all or nothing kind of person,” laughs Pak.

DOUBLE DRESSES Instead of a traditional red dress for the Chinese tea ceremony, Pak went with black. “The space was already so Chinese, and I’m Canadian-born Chinese so there’s a way I identify that’s a little different and I wanted to showcase that side of myself,” she says.

PARTY TIME Pak changed into a third dress for the party: a feathered OuMa Bambi dress, which she paired with a pair of Valentino Garavani heels embellished with Swarovski crystals. Anita Lee of Helmet Salon did all three hair and makeup looks. Jewellery is from Elsa Corsi of Jeweliette Jewellery.

PLAYING DRESS UP For the tea ceremony, Pak wore a custom modern-Chinese OuMa dress inspired by the Tang dynasty and European haute couture. The dress was black and paired with Yves Saint Laurent L’Entracte satin slingback pumps and and emerald set from Elsa Corsi. For the Western reception, Pak had another handstitched custom dress from Vancouver’s OuMa, this one handpainted with flowers from the South of France (laurel and lavender) to represent Rey’s background, as well as lillies and bamboo as a nod to Pak’s own Chinese heritage. A sustainable overskirt was crafted from over 500 hand-cut handkerchief squares.

DAZZLING DECOR Floral design and the bridal bouquets were ordered from Stephanie Lee of Balconi Floral Design Studio, who created a floral arch and a semi-waterfall tear-shaped bridal bouquet featuring orchids, roses, ranunculus, dahlias and other delicate flowers in soft pastels. Pak also carried an Asian bouquet with red orchids and florals for the Chinese tea ceremony. Candle displays and designs were from Caviar Candles.

THE MANE EVENT Lion dancers made a surprise appearance during the ceremony, to the delight of guests. “I wanted that big cultural aspect,” says Pak.

CHEESE, PLEASE Flute and Fromage created a six-tiered wedding cake made of French and Swiss cheese rounds… as if the trio of desserts from Botanist wasn’t enough to satisfy.

BITES ALL NIGHT Arc Iberico Imports handled the live carving station, featuring Ibérico ham and charcuterie. Top Chef Canada finalist Mark Singson ran a Filipino-inspired Effingham oyster bar.

FOOD FOR THOUGHT One of the challenges in Top Chef was to design a canape for the wedding. Season 11 champion chef Chanthy Yen won the challenge with a white rabbit candy-inspired bite featuring zephyr and toasted rice ganache and jasmine and elderflower gel.

RICE, RICE, BABY Both Miku and Tetsu provided sushi, while Sula brought Indian food and Torafuku made rice bowls.

TUNED UP Violinist Thomas Beckman, pianist Ray Alegria and singers CJ Li and Charles Johnson entertained the crowd at the reception, while DJ Kal took things up a notch for the afterparty.