Wedding Reception & Celebration
Wedding reception was held at the Acacia Ballroom in the Four Seasons Hotel

 
Mr. and Mrs. Tzeng!

First dance

Settling down at the headtable

Welcome by Father of the Groom

First course: Citrus Smoked Salmon Tartar on Cucumber, Lime Wasabi Cream
Second course: Woodland Mushroom Ravioli with Apples, Baby Arugula, Micro Herbs, Leek and Cider Reduction
Third course: Endive and Watercress with Roasted Pears, Canadian Pecan Nuts, Pistachio Oil Vinaigrette

Speech & Toast by Bestman

Toast by Father of the Bride

Cake Cutting. The L.V. cake was designed by Ayumi

Entree: Roasted Petit Beef Filet with Grilled Lemongrass Scented Jumbo Prawn, Double Lamb Chops,
Wild Mushroom Risotto with Roasted Roma Tomato and Spinach, Red Wine Reduction

Alternative Entree Choice: Crab Crusted Snapper with Tomato, Onion,
Capers and Lemon Relish, Black Olive Fregola Risotto, Grilled Asparagus

 Dessert: Warm Chocolate Pudding Cake, Dolce Leche Ice Cream (click to view full banquet menu)

Three-year-old Sarah Chen started dancing prior to other guests joining in.

She also entertained guests at Austin and friends' table

Father and Daughter dance spontaneously!

Michael Chen invited the bride for a dance.

Everyone happily joined in! ... in beautiful Kimono or else!

In one stretch, the bride danced continuously for longer than 20 minutes ....... exhausted? NO WAY this night!

Jason and NYU friends dancing

Philip and Ayumi did not toss the bride's garter, instead they
 gave away $100 chip to a table drawn by poker pair in the place setting.

After the conclusion of the wedding party, the newlyweds took their young and energetic guests
to the Mix Lounge on the 62nd floor of The Hotel to continue the celebration (photo by Elena)

Original photos provided by Dennis