By Assunta Ng
NORTHWEST ASIAN WEEKLY
Dessert table at the Chin-McDougall wedding (Photo by George Liu/NWAW)
Blending Eastern and Western traditions creates a fascinating wedding experience. Having cookies for a Chinese wedding
banquet instead of a cake was novel and fun.
Yvonne Feng Chin and Kiel Lawrence McDougall offered custom cookies and pies in place of a cake for their wedding
guests at the House of Hong Restaurant. In addition to the cookies, they also served a Chinese dessert, red bean soup.
I admit that I have a sweet tooth, so I sampled most of them.
They were delicious! There were more than 10 mouthwatering kinds of homemade desserts prepared by the bride and
groom’s company. On the side were bags to take cookies home with and copies of Kiel and Yvonne’s wedding cookie
bar cookbook as gifts for their guests. How thoughtful! (end)
Ng is NWAW’s publisher and writes a weekly blog series. She can be contacted at assunta@nwasianweekly.com.
