Back

VIETNAM | 69 minutes | 2016

A cannibalism tale set around a Vietnamese KFC. Grotesque, absurd, allegorical — and hilariously disturbing.
Vietnam isn’t known for its cannibals — not yet. Between the Grand Guignol excesses of Herschell Gordon Lewis (Blood Feast) and Harmony Korine’s anarchic flicks (Spring Breakers), this is one very strange, psychotic, uncompromising movie that’s clearly not for the faint of heart. It’s both a vitriolic assault on the fast-food industry and a biting (and chewing, and swallowing...) satire of certain popular trends in Asian movies.
CANADIAN PREMIERE

Programs

Monday October 9, 2017

Program #124
15:00
Cinéma du Parc 1

Tuesday October 10, 2017

Program #167
21:10
Cinéma du Parc 2

Lê Bình Giang

No biography

distribution and credits

  • Screenplay Lê Bình Giang
  • Interpreter Nguyen Tony, Ta Quang Chien, Tram Primrose

contact

  • Oration Films

recommended movies

TEMPS Ø

All you can eat Bouddha

O.V. French | st English

For his much-anticipated first feature, Ian Lagarde delivers a delirious romp packed with decadence and absurdity set at an all-inclusive resort.Under the...

CANADA | 69 minutes | 2017

TEMPS Ø

Le Grand Silence (nouvelle restauration / 50e anniversaire)

O.V. Italian | st French

Landmark restoration of a masterpiece of Spaghetti Western. The 50th anniversary of a cult film revered and fetishized by Tarantino and Alex Cox, and with...

ITALY , France | 69 minutes | 1968

TEMPS Ø

Laissez bronzer les cadavres

O.V. French | st English

The Mediterranean summer: blue sea, blazing sun....and 250 kg of gold stolen by Rhino and his gang! They had found the perfect hideout: an abandoned and...

FRANCE , Belgium | 69 minutes | 2017

x Close

Our newsletter

Stay connected

Sign-up for our newsletter to get all the latest Festival news!

Please fill this field Invalid first name
Please fill this field Invalid last name
Please fill this field Invalid email
Send You'll receive an email soon to confirm your subscription to our newsletter You are already subscribed to the newsletter