The menu for Tuesday’s working luncheon of U.S. President Donald Trump and North Korean leader Kim Jong Un seemed to be reflecting thoughtfulness and harmony. “Hamburgers” were not included in the menu, as some media had expected ahead of the summit, but a mix of Western and Korean dishes were featured.
The lunch was rather simple compared to usual summits, comprised of dishes not too strong. Some of the dishes served include “Oiseon,” Korean dish made up of cucumbers stuffed with beef, egg and carrot, soy braised cod fish, beef short rib confit, traditional prawn’s cocktail with avocado salad, dark chocolate tartlet ganache, and vanilla iced cream. As the summit took place in Singapore, Chinese-style crispy pork and Yangzhou fried rice was also served. It was clear that the two sides had given much consideration to the menu.
From the U.S. side, six officials joined Trump at the working luncheon while Kim was accompanied by seven aides. Those in attendance were Mike Pompeo, Secretary of State; John Kelly, Chief of Staff; John Bolton, National Security Adviser; Sarah Sanders, Press Secretary; Sung Kim, U.S. Ambassador to the Philippines; and Matthew Pottinger, Deputy Assistant to the President for Asian Affairs. The North Korean delegation at the luncheon included Kim Yong Chol, Vice-Chairman of Central Committee of the Workers’ Party; Ri Su Yong, Chairman of the Diplomatic Commission of the Supreme People’s Assembly; 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 of Central Committee of the Workers’ Party; and Han Kwang Sang, Director of Central Committee of the Workers’ Party.
Na-Ri Shin firstname.lastname@example.org