Hotel or homestay? Experience the difference when T+E’s Chefs Run Wild heads to Can Tho, Vietnam.
Lyndon Wiebe was born and bred in Winnipeg before moving to Calgary in 1994. It was in Calgary where he discovered his passion for cooking and food. After graduating high school Lyndon took his $50 VW Rabbit and drove across Canada on a trip that was supposed to last three weeks. Eight months later he finally returned with another passion; travel. He then graduated the Culinary Arts program at S.A.I.T. in Calgary and decided to combine the two things he loved most. After nearly a year of cooking and traveling in Australia, Lyndon took his first trip to Asia. He then spent three years living in Scotland and exploring Europe. In 2005 Lyndon came home to Canada. A year and a half later he reunited with Clayton and Chad in New Zealand for a year, then headed back to Australia before all three chefs embarked on the trip of a lifetime. In documenting their six months of travel across Southeast Asia on a budget of just $30 a day, they created the adrenaline-fuelled culinary and cultural travelogue Chefs Run Wild.
What’s it like to discover Bali’s juiciest roasted suckling pig when you’re starving, tired and on a tight budget? You’re about to find out.
It was a warm summer’s day, as we sat on the patio having a beer in Takapuna, Auckland, planning another travel adventure — one that was to become an epic, wild journey through Southeast Asia.