Michelle Obama glammed up for her last state dinner at the White House as the first lady of the U.S. FLOTUS. She looked stunning in an ivory strapless gown by Brandon Maxwell, Lady Gaga’s stylist and favorite designer, to welcome the Singapore prime minister and his wife.
FLOTUS’s gown was a custom creation by Brandon Maxwell who made his designer debut at the New York Fashion Week in 2015, WWD reports. It is reminiscent of a jumpsuit that Lady Gaga wore at the Oscar Awards in February.
Gaga’s outfit featured a strapless sweetheart neckline. Michelle Obama’s gown featured a floor-length, flared skirt, and pleats across the top. It was cinched in at the waist with a matching thin belt.
It appeared to be a custom version of a white jumpsuit from the designer’s Fall/Winter 2016 collection. The first lady kept her makeup and accessories minimum to keep the focus on her gown.
She opted for only a pair of diamond Butani earrings and two rings, while dramatic smoky eyes, pink lips and white manicure completed her look, People reports. Michelle Obama greeted the Singapore Prime Minister Lee Hsien Loong and his wife Ho Ching along with President Barack Obama.
For the black-tie event, the Singapore first lady wore a red embroidered salwar, kurta and a stole.
“It has been an incredible honor for me and my team to create this dress for the First Lady. Strong and elegant, she is the embodiment of the woman that inspires me to create, and a role model for women all over the world,” said Maxwell via email.
The state dinner celebrated the 50th anniversary of diplomatic relations between the U.S. and Singapore. There are currently more than 3,500 U.S. companies in Singapore.
The East Room of White House was laid with tables that had both orchids and roses that was a nod to both the countries. Guests were treated to Asian and American flavors.
The menu consisted of Maryland blue crab tossed with calamansi, a hybrid citrus fruit found in the Philippines and Indonesia, Washington Post reports. The White House executive chef Cris Comerford’s rustled up a Chesapeake Bay blue crab appetizer, local heirloom tomato salad and American Wagyu beef tenderloin with California-grown Asian yams.
Executive pastry chef Susie Morrison made peach sangria cake for dessert. Entertainment was in the form of a performance by Michele.