Posted on 06/11/2018 10:57:22 PM PDT by 2ndDivisionVet
United States President Donald Trump and North Korean leader Kim Jong Un will feast on a nine-course meal that appears to marry both American and Korean delights 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.
Starters
Traditional prawn cocktail served with avocado salad
Green mango kerabu with honey lime dressing and fresh octopus
Oiseon - Korean stuffed cucumbers
Main
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
Dessert
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.
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
Damn that menu is good!
why do people make such a big deal about what is served at these things.
we all know it will be over priced, paid for by us, and as memorable as an ordinary day.
you have to eat, no need to make a long winded production out of it.
as for US cuisine, have it hot for dinner at night and cold for breakfast the next morning (THINK ABOUT THAT before you post) It is true and you all know it!
Seems almost like a rockstar type menu when it came to the sweets course; ‘the Dear Leader would like French Vanilla ice cream from Haagen-Dazs. The chef may make an accompaniment to be enjoyed with it.’
If it’s not something like that, they’re just lazy and didn’t want to make their own ice cream.
Maybe Donald will let him have TWO scoops of ice cream...in the name of international peace, of course
Meanwhile, in the DPRK, where 40% of the population are starving and an even larger percentage are infested with parasites, the unwashed masses are dining on rock confit and braised dirt.
First thing PDJT should have done when he was alone with Fat Boy? Stabbed him through the eye and into the brain with his fountain pen.
That would’ve solved nothing. Have some faith in our president that he knows what he’s doing.
I’m a little disappointed. Nothing on that menu seems distinctly American to me.
No grits?
Beef covfefe?
Rocket Man will like the short rib confit. In NK it would take a lot of dogs to produce that.
Or fried chicken! How about some down home Texas barbeque with baked beans and potato salad?
Sheesh!
Bada Bing, Bada Boom.
“as for US cuisine, have it hot for dinner at night and cold for breakfast the next morning (THINK ABOUT THAT before you post) It is true and you all know it!”
Think-Thank-THUNK...I tried but best I could muster was something between “Hot On the Left-Cold On the Right” and “Overpriced and Over there”.
Thinking some dearth of malls up North, wonder if NoKo staff, with Boss’s needs list in hand, went on some secret-magical-mystery shopping expedition. They may need the Air China 747 to haul the loot home.
A creation of famed French chef Pierre Hermes, in Saint-Tropez, the "Tarte Tortizienne"
can be a pick-me-up or, a snack, sometimes bought as a miniature from a local pâtisserie.....
it emanates from a town once known for its wild and crazy ways.
A dish carnivores like Donald may have to force down.
Ganache tart.
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