BG

Friday 31 October 2014

Adv : Street Grub

Ok guys ;)

Wanna know where can you eat Angus Beef for less than $5?

Muaahhahah Read on ;) I will be revealing in awhile hehehe

So i was invited by Street Grub for food tasting last week! 

Upon entering Street Grub, i was very pleasantly surprise that there wasn't an single ounce of the oily smell (you know, how sometimes you enter those food stall, and the smell of the oil and food will just stay onto your clothes and hair as you leave the place")

I was told by the owner, Sidd that street grub is a zero oil concept stall, which means no deep frying of food, only steaming and roasting so as to keep the natural taste of the food, so that city people like us, can have a healthier alternative!



Ok, So how about the price?

MUAHAHAHAHA get ready to be whelm my friends!

I will let this photo do the talking hehehehehe

 
Lol, Ladies and Gentlemen, $4.90 for their Black Angus Beef Wrap and Bun ;)

 But my personal fav is their chicken bun, hehe cuz im totally in love with their spicy tomato sauce!
Sooo....while you are waiting for the chef to proceed and make the wraps for you,


What can you do?

Hehehe for city people like us, The good people of Street Grub will be providing free Wifi for all of their customers!!! Talk about having a all rounded service!!


- Affordable yet deliciously yummy Food
- Free Wifi
- Excellent Customer Services

What more can one ask for? hahahahah

And for those, who are not into carbo, fear not!

They have tofu salads and roast chicken salads and sweet potato fries too!! Remember to try their Sesame Ginger dressing!!!
It is super yummy!!! 
(sorry, i was too hungry that day, so in the end i finish the tofu salad without taking the photos!>.<)

!

                                              

So......Just for Natasha Studio Members only,

For the month of Nov, Display your membership card at Street Grub Counter and you will be entitle a 10% discount ( Promo run from now till 31 Dec 2014)

 Till Then! Signing off!




























































No comments:

Post a Comment