Thai Restaurant Mekong (メコン)

061009 037.jpg061009 131.jpg

061009 045.jpg061009 049.jpg

061009 050.jpg061009 062.jpg
Lunch buffet, 1000yen. I was just thinking the soup tasted really salty and weird, then later realised it was actually very diluted red curry with only a few pieces of chicken and a lot of radish. And I put this in my mouth and was devastated that it didn’t belong to the fried vegetables…dunno where I was looking. All the food I took were pretty bad too.

8 thoughts on “Thai Restaurant Mekong (メコン)

  1. キャベツとか、野菜の炒めの中に入ってて、
    ソースもかかってるから、気付かなかった、、、
    ってバカだよね。^^;;
    その後外国人団体が入ってきたけど、
    ここはやめとけ、と言ってあげたかった、、、

  2. Tom Kah soup is drink as a soup mostly and it’s very strong tasting and salty…I always think it’s like drinking (insert color) curry. ^^:;
    What is that plastic thing..?
    btw the flickr does take a bit of time to load…but it’s a good use, maybe I’d start doing that too ^^;;;

  3. I know that kinda curry taste soup, usually with seafood, and thought this one was that…but I saw the menu later and realised it was in fact curry not soup…
    The plastic thing…was simply a piece of normal plastic…
    btw it is such a nightmare uploading the thumbnail separately…so I will just use the thumbnail provided by flickr…will probably load slower but oh well.

  4. Most blog I read use flickr as photo thumbnails (most don’t even make thumbnails) and your loading speed is pretty good for my computer.

  5. Maybe you can organize your photos in Flickr like you did for the blog’s Category archieve, put them in folders so there’re flickr-only people who can visit your flickr and can navigate too! Your blog load so fast at my home’s PC, I think I’d just switch to flickr soon too.

  6. If I do the archiving so nicely in Flickr then there is no need for the blog anymore since my words are few anyway and I can just write them as comments below the photos in Flickr…^^;;;
    You still have memory left in your server, right? Why not use it up first since you paid for it? ^^;;

Comments are closed.