Jay Najjar and Rima Ostwani grew up together in Lebanon, but as Rima tells it, when they were kids, she vaguely took notice of him. She was simply too busy playing with her toys.
Seventeen years later, after her family moved back to the Philippines, she reconnected with Jay. She didn’t really remember him, but their meeting as children left a lasting impression on Jay. He wanted to see her again. When they both found themselves single, they decided to pursue a long distance relationship. They took the challenge of living in separate time zones head-on and found the positives, such as being able to travel to new places in each other’s home countries.
Jay proposed by lighting 1500 candles out of her balcony, spelling the words, “Rima, will you marry me?” Rima was touched by his sweet gesture. Jay, meanwhile, insisted on nothing but the best for his bride.
The two wed at the Santuario de San Antonio in a ceremony led by Fr. Tito Caluag. Their reception had the distinction of being the first to be held at the Shangri-La Fort. Thirty of Jay’s closest family and friends flew in from Lebanon to celebrate with them. Rima describes her wedding as “classic, elegant and intimate.” Every element of the wedding was meant to reflect the simplicity and elegance, down to the giveways of mother of pearl frames with photos of their guest on them. They kept their program simple by hosting it themselves, lending an air of their own personality to their own guests. That night, everyone celebrated together; a union between the Philippines and Lebanon, and at the heart of it, Rima and Jay.
Text by Sara Siguion-Reyna
Photography by Pat Dy
Rings Lebanese jeweler
Cake Penk Ching
Bridal Gown Francis Libran, followed by Rosa Clara
Bridal shoes Charlotte Olympia
Groom’s Suit Dolce and Gabbana
Entourage gowns Frances Libran
Makeup Albert Kurniawan
Hair Jerry Javier
Event stylist Gideon Hermosa
Videography Jason Magbanua
Honeymoon Amalfi Coast
Menu by the Shangri-La Fort
Trio seafood platter
Grilled scallop, poached tiger prawn, lump crab meat tian, citrus salad, gazpacho dressing
Cumin scented pumpkin soup, crispy prawn wonton, infused black truffle paste
Caramelized ginger peach sorbet
Duet of Australian Angus beef tenderloin and pan seared cod fillet
Potato cake, cauliflower mousseline, mushroom sauce, balsamic shallot reduction
Tiramisu in a crisp chocolate cup, dusted cacao, espresso powder
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