Trump-Kim summit: From beef confit to soya-braised codfish, what's on the lunch menu at the Trump-Kim summit

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SINGAPORE - United States President Donald Trump and North Korean leader Kim Jong Un will feast on a nine-course meal that appears to marry Eastern and Western influences to mirror the landmark meeting between the two men.

The lunch menu for the US and North Korea delegations, issued by the White House, features a prawn cocktail, mango kerabu - a Malay salad - and oiseon, or Korean stuffed cucumbers - and those are just for starters.

For the main course, the two leaders and their teams will be served beef short-rib confit, for a Western taste, then for the Asian influence, sweet and sour pork with fried rice, as well as a popular Korean dish daegu jorim, or soya-braised codfish.


Traditional prawn cocktail served with avocado salad

Green mango kerabu with honey lime dressing and fresh octopus

Oiseon - Korean stuffed cucumbers


Beef short-rib confit served with potato dauphinois and steamed broccolini, red wine sauce on the side

Combination of sweet and sour crispy pork with yangzhou fried rice and homemade XO chilli sauce

Daegu jorim - soya-braised codfish with radish and Asian vegetables


Dark chocolate tartlet ganache

Haagen-Dazs vanilla ice cream with cherry coulis

Tropezienne (brioche pastry with cream in the middle)

Singaporean chef-owner Pang Kok Keong of local patisserie Antoinette said the menu seems like "a mish-mash of French, Chinese and Korean", adding that he did not see much of the US in it.

He found the choice of the desserts unusual, such as the Haagen-Dazs ice cream and the French tropezienne. "I love it (the tropezienne), but I'm not sure about its significance in this menu."

Wild Rocket chef Willin Low said it was "quite a diplomatic choice of courses, with Western and Korean dishes in the first two courses so that no one would be embarrassed with food they are not comfortable with".

"I'm sure the food preferences of the leaders were also taken into consideration," he added. "I am happy to see a kerabu on the menu but wish there was more Singaporean representation. Perhaps a modern version of chendol could have been a great Singaporean sweet ending to the summit."

Chef Petrina Loh, who runs fusion restaurant Morsels, said it was a "safe" menu.

"It's pretty straightforward, not overthinking things. Both parties have something identifiable from their culture and a mid-ground Asian and Chinese influence."

Like chef Pang, however, she questioned the choice of the desserts, especially the Haagen-Dazs ice cream, and wondered why a Korean dessert had not been included.

Pastry chef Janice Wong of 2am:dessert bar called it "a very creative menu showcasing the flavours of three cultures and heritage".

U.S. delegation

President Donald J. Trump

Secretary Mike Pompeo, Department of State

General John Kelly, Assistant to the President and Chief of Staff

Ambassador John Bolton, Assistant to the President and National Security Adviser

Sarah Sanders, Assistant to the President and Press Secretary

Ambassador Sung Kin, US Ambassador to the Philippines

Matthew Pottinger, Deputy Assistant to the President for Asian Affairs

North Korea delegation

Chairman Kim Jong Un

Kim Yong Chol, Vice-Chairman, Central Committee of the Workers' Party of Korea

Ri Su Yong, Vice-Chairman, Central Committee of the Workers' Party of Korea

Ri Yong Ho, Minister of Foreign Affairs

No Kwang Chol, Minister of People's Armed Forces

Choe Son Hui, Vice-Minister of Foreign Affairs

Kim Yo Jong, First Deputy Director, Central Committee of Workers' Party of Korea

Han Kwang Sang, Director, Central Committee of Workers' Party of Korea

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