Here’s What The Trump-Kim Entourage Ate During Their Historic Meeting In Singapore
Today has gone down in political history as a milestone that very few 20th and 21st century experts would have imagined. North Korean leader, Kim Jong-un finally agreed to meet the President of The United States, Donald Trump in an offshore meeting hosted by Singapore. In addition to a series of discussions, the gathering of the two world leaders also saw an exquisite spread consisting of a bunch of preparations.
A Diplomatic Menu
So, what was served to the duo? On the menu was an exotic throng of continental and Asian grubs that included the likes of Green mango kerabu with honey lime dressing and fresh octopus; Oiseon – Korean stuffed cucumber; and Daegu jorim – soy-braised codfish with radish, Asian vegetables, reports BBC. Like we said – exotic.
Interestingly, while none of the aforementioned dishes trace back their origin to the USA, the Oiseon, which is a dish consisting of cucumbers stuffed with beef, egg, and carrot, and Korea go way back in time. The classic preparation was a regular during the Joseon Dynasty that ruled from 1392-1897. Needless to say, not many current day Koreans associate with this dish. However, the Daegu Jorim that is essentially boiled meat or veggies in a soy-based broth is a common Korean meal, which must have been recognized by quite a few.
Trump too was treated to a mélange of continental grubs on what now seems like quite the diplomatic menu. This second half of the menu consisted of a traditional prawn cocktail served with avocado salad followed by an entrée of beef short rib confit served with potato dauphinoise, steamed broccolini, and red wine sauce. And for dessert, the American President was served up Haagen-Dazs vanilla ice cream with cherry coulis. No, there were no greasy steaks or burgers. In any case, the POTUS is on a diet, remember?
Additionally, the host country also gave its high profile guests a peek into Singaporean cuisine, which is a blend of Chinese, Indian, and Malay, as well. A second entrée option was a combination of sweet and sour crispy pork and Yangzhou fried rice with home-made XO chili sauce, a dish that features regularly at most Singaporean Chinese restaurants. The next native dish on the menu was a traditional Malay green mango kerabu with honey lime dressing and fresh octopus. Here’s a look at the complete menu.
Traditional prawn cocktail served with avocado salad
Green mango kerabu with honey lime dressing and fresh octopus
“Oiseon” – Korean stuffed cucumber
Beef short rib confit, served with potato dauphinoise and steamed broccolini, red wine sauce on the side
Combination of sweet and sour crispy pork and Yangzhou fried rice with homemade XO chilli sauce
“Daegu jorim” – soy-braised cod fish with radish, Asian vegetables
Dark chocolate tartlet ganache
Haagen-Dazs vanilla ice-cream with cherry coulis