Prevue November-December 2013 - (Page 54)
AUCKLAND, NEW ZEALAND
Indochina DMC
Trails of Indochina is one of the largest and most
well established DMCs operating in Southeast Asia.
Headquartered in Ho Chi Minh City in Vietnam,
Trails of Indochina operates satellite offices in Bali,
Thailand, Cambodia, Laos and Myanmar.
"We customize our itineraries to our corporate
programs rather than just printing out a standard
program," says Matt Masson, CEO. "One of the
things in Asia that's a big advantage is offsite
catering is accessible and not overly expensive. So
you can create a lot of wow factor, like dinner and
a live show at the foot of Angkor Wat Temple in
Cambodia."
One of the most popular venues is the restored
house of President Nixon's U.S. ambassador to
South Vietnam, Henry Cabot Lodge, in Ho Chi Minh
City. Trails of Indochina offers a cooking class in the
elegant courtyard.
Masson says most U.S. group programs are
based in the main cities, with customized visits into
the countryside and small towns.
"People will have a go and break out of the city
to somewhere like the Mekong Delta in Vietnam,
a couple hours south of Ho Chi Minh City," he
explains. "Then they'll break into smaller teams
and jump on a small boat or go mountainbiking.
We're also the only company to do a private
farmland dinner for 80 people in a rice field. That is
something not off the shelf."
trailsofindochina.com
50 | prevue magazine
Ponsonby Central is bringing local food to Auckland residents
the same way San Francisco's Ferry Building or Seattle's Pike
Place Market do. Located in the suburb of Ponsonby, the
warehouse complex features a produce and artisan market,
street food and various other eateries and shops. The market
opened in late 2012 in a restored warehouse with large open
beam ceilings, industrial pipes and a metal walkway bridge. Each
storefront, however, is designed individually to fit its personality.
Foxtrot Parlour, for instance, is a rustic bakery with wooden
benches where groups can eat chocolate-injected donuts.
Blue Breeze Inn is another favorite featuring a menu of locally
inspired Chinese food. Guests can sit at the open kitchen bar and
watch Chinese-trained dumpling chefs fold, flip, stuff and pinch
the tasty fare, while sipping a cocktail from a machete-chopped
coconut cocktail served by the restaurant's bar, The Rum Jungle.
Groups of up to 12 can gather in its private dining area.
"Ponsonby Central is unique in that it's a boutique food
destination for locals," says Anna Hayward, manager of the
Auckland Convention Bureau. "Groups will feel part of a
trendy community meeting place.... The local radio station even
broadcasts right in the heart of the market."
Groups should also experience the Sapphire Room, an
interactive space for 100-pax cooking exercises, master classes
or chef demos. Hayward says that groups often form teams and
shop in the fresh produce market and butchery downstairs before
competing upstairs in the space. Planners can also incorporate
tastings from Zest Food Tours, which is available to host cheese
tastings of locally produced cheeses. Any of the market's
restaurants can also cater an event in the venue space, which can
comfortably accommodate 150 people for a seated dinner.
Just 45 minutes away by boat on Waiheke Island, EcoZip
Adventures operates three new ziplines. The first takes guests
past a wide expanse of grapevines at Trig Hill Vineyards, whose
first vintage is scheduled to debut in 2016. About 10 people can
go on a guided tour at one time, but up to 300 can participate
throughout one day. At the end of a tour, groups of about 300
can meet in the lodge room for an end-of-the-day strategy
session or cocktail reception.
"EcoZip Adventures offers the only dual ziplines in New
Zealand, which turn it from a solo to a social experience that you
can share with a partner," says Hayward.
Another option for post-zipline soirées, the Oyster Inn is a
luxury boutique that opened in late 2012. Its balcony and outdoor
patio space provides an inviting beach ambience overlooking the
palm trees scattered throughout the property. The inn only features
three guest rooms but the onsite restaurant can accommodate
groups up to 100 people, which is the perfect end to a day on
Waiheke Island.
True to the property's name, the restaurant's specialty is
fresh-shucked oysters, which you might want to follow up with the
fresh-caught fish 'inn' chips.
http://www.trailsofindochina.com
Table of Contents for the Digital Edition of Prevue November-December 2013
Planner's Pick: Hartford
Fresh Meets: MGM Resorts
Bureau Buzz: Las Vegas
Good Business: Hyatt, Hilton, Fairmont
Sea Shores: Silversea Cruises
Cool, Cultured & Creative
Imex America
Special Section: Asia Pacific
Ireland
On Location: Hard Rock San Diego
Santa Fe
Cincinnati
On Location: InterContinental Costa Rica
On Location: Marriott Orlando
On Location: Hilton Orlando
South Walton, Florida
Check Out: Moon Palace Cancun
Prevue November-December 2013
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