Break Fast This Ramadan with Coffee, Cake and Delicious Meals from The Coffee Bean & Tea Leaf Malaysia

What with the Movement Control Order still in place, Ramadan (and possibly Syawal) will be a new experience for Malaysians this year. To help ease the experience of staying at home, The Coffee Bean & Tea Leaf has come up with a new menu selection that can be enjoyed from the comforts of your own abode. From the deeply satisfying Dark Chocolate Chai Tea Latte or a decadent Single Origin Chocolate beverage, to savoury entrées featuring local favourites and Asian flavours with a modern twist, there’s something to suit every preference.

CB&TL Single Origin Chocolate Beverages

Chocolate is known for its feel-good qualities and everyone is in need of a pick-me-up these days. Try the comforting goodness of a hot or iced Dark Chocolate Chai Tea Latte (RM14.50 small, RM15.50 regular), a unique blend combining rich, dark chocolate that’s balanced with CB&TL’s sweet and spicy chai. For chocolate purists, experience the depth of flavour and unique properties of Single Origin Chocolate sourced from Ghana – it boasts a fudge-like richness that is perfect on its own or blended with CB&TL’s signature coffee extract for a boost. Try it as a Single Origin Chocolate or Single Origin Mocha Latte (RM15.95 small, RM17.45 regular), or as a refreshing Ice Blended® (RM16.50 small, RM18 regular).

CB&TL Ramadhan-Syawal Specials

These thirst-quenching beverages go hand-in-hand with a delicious Chicken Satay Sandwich (RM20.50), slathered with peanut sauce and lemongrass, and served on fresh panini bread, or the aptly-named Yum Chicken Salad (RM22.80), a mouth-watering Siam-inspired serving of chicken with tom yum and Thai basil leaves on a bed of mesclun salad leaves.

CB&TL Yum Chicken Salad

End the meal on a sweet note with Nuts About You (RM13.95 per slice, RM139.90 for a whole cake), featuring layers of coffee, peanut butter, nuts and chocolate to satisfy even the most demanding dessert critic. This season also sees a return of The Straits (RM12.95 per slice, RM129.30 for a whole cake), a traditional pandan cake laced with gula Melaka with the added richness of cream and mascarpone cheese.

CB&TL Nuts About You (whole cake)

In the spirit of spreading cheer this Raya, CB&TL will also be offering value for money promotions. Takeaway orders get to enjoy value bundles; post-MCO, the offers will also apply to dine-in customers. 

#RayaDekatDiHati Promotions run from now until 23 May 2020, whereby customers who buy any Café beverage can top up RM5 to get a bagel. If you’ve got a sweet tooth, buy two desserts and get one free from a choice of cakes, muffins, cookies and sweet scones. Fans of CB&TL’s signature beverages such as The Original Mocha Ice Blended® drink, Cappuccino, Café Latte, Americano, Today’s Brew and Cold Brew Tea beverages will also enjoy a 20% discount. 

CB&TL The Straits (whole cake)

Meanwhile, cash rebates are also available on GrabFood orders during the GrabFood Ramadhan Hot Deals Campaign from now until 23 May 2020. With a minimum order of RM25, you’ll get a 30% discount (up to a maximum discount of RM8 per order) – just key in promo code HOTDEALS during the checkout.

More information on CB&TL’s festive menu and latest offerings on CB&TL’s Facebook page, or

9 Must-Have Hari Raya Dishes For the Festive Season

Ramadan Kareem!

Last week marked the start of Ramadan, the holiest month in Islam, when Muslims around the world observe fasting from dawn until dusk. In Malaysia, this is usually a time for Ramadan bazaars – but these have been cancelled due to the coronavirus pandemic. Some states have come up with innovative ways to help traders, such as through delivery services – and while it may not come close to the festive atmosphere at an actual food bazaar, it’s the best option to ensure that we still get to enjoy some food, help out the traders and most importantly, keep safe and healthy.

After Ramadan comes Eid, known colloquially as Hari Raya Aidilfitri, on May 24. Just like Christmas is celebrated in Western countries as a time for family and togetherness, so is Hari Raya to Muslims. But with travel restrictions expected to be put into place to avoid an exodus of city folk returning to their hometowns (which might cause another wave of infections), members of the public are faced with a very bleak and lonely Hari Raya.

Not all is doom and gloom, however. An essential part of any celebration is food – and I’m pretty sure that we’ll still be able to enjoy some scrumptious Raya dishes: perhaps not at a friend’s open house or a family gathering, but from a restaurant, small-time traders (whom we should definitely support), or if you can make it at home – then all the better!



Photo credit: Kyle Lam via Flickr

No Hari Raya celebration would be complete without rendang – a spicy slow-cooked meat dish braised in coconut milk and spices. There are many different ways to make it, depending on the state/region you’re from. (One thing it is not, however, is crispy.) Typically, a protein such as chicken, beef or lamb is used, but there are also versions made with seafood like fish, shrimp, crab, squid and cockles. The rendang that I am most familiar with is the regular rendang daging, which is drier than curry but still has plenty of gravy that is excellent with rice. A lot of work goes into making good rendang, with ingredients such as coconut milk (santan) and a paste of mixed ground spices such as ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillies and more.


The rendang from Negeri Sembilan – a state with a large Minangkabau diaspora – has a distinctively Padang influence, with heavy use of turmeric, chilli and santan which gives it a distinctively lighter colour. They also like to use smoked duck as the meat – another Negeri Sembilan specialty. Rendang Tok from the state of Perak, on the other hand, is very dry with little to no gravy, and uses a liberal amount of kerisik (pounded, toasted coconut) and larger chunks of meat that is slow-cooked until tender. My personal favourite? Rendang paru, made from cow lungs. Not very healthy, but t I only have it once a year. 😛



Photo credit: zol m via Flickr 

A lot of Hari Raya dishes have strong flavours + gravy, and are made to be eaten with rice. So you definitely can’t miss out on lemang, essentially glutinous rice, salt and coconut milkin a hollowed-out piece of bamboo and grilled over an outdoor fire. You might think it’s easy to chuck rice into bamboo and grill it, but the ‘simplest’ things are often the hardest to execute. The bamboo can’t be too soft or it will break easily, but neither can it be too hard as it will take too long to cook the rice. Maintaining control of the fire and heat is essential, which can be challenging when you’re working with an open fire. The bamboo also has to be turned over constantly, to ensure the rice is cooked evenly and thoroughly. The final result? A slightly sticky, chewy rice with a smoky aftertaste – perfect to go with curry, rendang and serunding (meat floss). 


Lemang periuk kera, which features rice stuffed into pitcher plants, has become very popular in the last couple of years – although naturalists discourage eating it due to fears that the plant will be over-collected in order to meet demands.



Photo credit: Sham Hardy via Flickr 

Andddd we have the poster child for Hari Raya – ketupat, or compressed rice. The image of ketupat nasi, housed in iconic diamond-shaped containers woven out of palm leaves, is synonymous with Hari Raya in Malaysia. Like lemang, ketupat is meant to be eaten with all the savoury, curry and gravy-based dishes. Aside from ketupat nasi, there is also ketupat daun palas, which is triangular in shape and made with glutinous rice.  If you can’t get your fill of rice, look out for nasi impit which is basically rice compressed into squares – makes for easy eating! 

Masak Lemak 


While it’s literally translated to ‘cooked in fat’, masak lemak actually refers to a style of cooking that incorporates coconut milk (yes, we use a lot of that here). The dish is usually prepared with meat such as chicken, beef, fish, seafood and even vegetables. Masak Lemak Cili Api is popular in Negeri Sembilan and has a vibrant yellow colour, with birds-eye chillies thrown in (they’re pretty spicy at 50,000 – 100,000 Scoville units!) alongside turmeric and other spices. For something milder on the palate, there’s Masak Lemak Putih, which is white in colour and often uses vegetables such as cabbage and pumpkin. 


Masak lemak putih with pumpkin and spinach



Satay may not be Hari Raya “exclusive”, but it is certainly part of any Hari Raya gathering worth its salt. And who doesn’t like smoky barbecued meat on skewers, grilled over a charcoal fire? Most common meats are chicken and beef, less common are lamb and seafood. Of course, you can’t miss out on the peanut sauce and nasi impit. Tone down the spice with some cucumber and onions.

Kambing Panggang 


Again, not Raya exclusive, but you’ll often find it at major festivals in Malaysia celebrated by the Malay community. You’ll often find whole roasted lamb at Ramadan bazaars or at buka puasa/ Hari Raya buffets at hotels, served with black pepper or mushroom sauce.

Sambal based dishes


Curry-based and masak lemak-based cooking form a large part of Malay and Indonesian cuisine. Rounding it off are sambal-based dishes, which are typically made from a sauce or paste featuring chilli, shrimp paste, garlic, ginger, shallots and other spices. Sambal dishes are very common during Hari Raya – my favourite being sambal sotong (squid), which comes in a spicy, rich and thick, sweet gravy.



There’s something very hearty and comforting about the humble porridge – perhaps because it is easy to digest, tasty, and warms/fills the belly right up. There are both sweet and savoury variants. Bubur Lambuk, a spiced meat porridge, is a popular dish for breaking fast during Ramadan, and it is also served during Hari Raya. Again, like Rendang, different states have their own versions. The east coast of Peninsular Malaysia uses fish meat and fresh herbs such as fern and cassava leaves, while Bubur Lambuk Utara from the northern states of Malaysia contains egg, shredded chickens and nuts. Personally, I like dessert bubur that uses local fruits and ingredients, such as black sesame, mungbean, red bean and pengat pisang (banana porridge? although it’s more like a stew rather than a bubur per se).



Ending this post on a sweet note, we have kuih muih. It’s hard to classify what kuih muih is as they come in all sorts of colours, shapes and flavours –  the best I can describe it is an assortment of cakes, sweets, cookies and snacks. Traditional favourites that are commonly seen during Raya include Kuih Koci – a glutinous rice dumpling with a palm sugar-filled centre, onde-onde (chewy glutinous rice balls with shredded coconut), kuih bakar (baked pandan cake), lepat pisang (steamed banana cake wrapped in banana leaves), talam ubi (tapioca cake) and kuih seri muka (a two layered white and green cake).


What are some of your Hari Raya favourites? If you celebrate Eid in other parts of the world, let me know in the comments about some of your traditional dishes!






Bazaar Ramadan 2019 @ Puchong Prima, Puchong

What’s the best part about the Ramadan month in Malaysia? Everyone (non-Muslims included) gets to enjoy the delicious food sold at Ramadan bazaars ! These evening street markets open from 4PM onwards, peddling all sorts of mouthwatering dishes and snacks, some which are only available during this time of the year. Decided to go check out the Ramadan Bazaar @ Puchong Prima over the weekend, and it did not disappoint.


One of the larger bazaars in Puchong, there are well over 50 stalls at the location, which is more than last year’s bazaar. Visitors are immediately enticed by the smell of food being cooked on the spot, smoke and steam wafting into the air. Traders call out with cries of nasi ayam, nasi lemak, keropok lekor, murah murah murah. Crowds jostle. It’s loud, it’s chaotic, but it’s all part of the charm of Ramadan bazaars.


Each bazaar has its own selection of cuisine to offer, but most will have the standard favourites such as Ayam Percik (a Malay-style roast chicken with a chilli herb sauce), Roti John (omelette sandwich with various fillings), murtabak (flatbread with meat filling), keropok lekor (fried fish snack), Ayam Madu (roast chicken with honey) and Bergedil (meat and tofu balls). One may even find items like sushi, takoyaki, Western fare, Korean fried chicken and more.


(Above) Deep fried spring rolls coated in chilli sauce.

The best part about Ramadan Bazaars is that everything is reasonably priced. If one can afford to break their fast at a fancy hotel, by all means – but I think cheap food can be just as tasty, and you’re supporting small time traders as well.


A trader adding lettuce to his chicken rice, now all ready for sale.


Whole fried squid and deep fried boneless chicken are also staples at Ramadan bazaars.


At RM5 for five pieces, you get these humongous meatballs fresh off the grille, slathered with cheese sauce and mayonnaise, and a packet of black pepper sauce. Not the healthiest option, but damn was it good!


My takeaway dinner was Nasi Sotong Kunyit (squid fried in turmeric with longbeans, carrots and onions), which for its generous portion, only set me back RM8. I’d definitely recommend this if you’re dropping by the Bazaar Ramadan Puchong Prima anytime soon!


Jalan Prima 5/1, Taman Puchong Prima, 47100 Puchong, Selangor

Opening hours: 4PM – 7PM (until 4 June 2019)

Kuala Lumpur Islamic Arts Museum Pt 3

This post has been lying around for so long I was wondering if I should still post it up .__. It seemed like a waste not to, since this was one of the most interesting sections from my visit to the Islamic Arts Museum in KL. So here goes !

20160828_163537-tileI’ve never been too impressed with Malaysian museums, because the exhibits always seem out-of-date, boring and lacking in interactivity. Changed my mind with the Islamic Arts Museum though: everything is well kept, well documented and well preserved. They’ve also done a really good job at highlighting the glorious era where Islamic art and culture thrived.

My previous trip posts here and here.

One of the most interesting sections in the museum is where they have mini versions of some of the most important Islamic buildings in the world. We start off with a local example; namely the Kampung Laut Mosque in Kelantan (18th Century AD), which is Malaysia’s oldest surviving wooden mosque. Constructed with influences from Champa and Thailand, it has a square shape plan and is made from posts and beams without using a single nail. Sort of like the ancients way of playing Jenga, but with buildings. Now that’s crafstmanship! The mosque also has a three-tiered roof for better light and air ventilation.


Islam made its way to China very early on, as evidenced by the Xian Mosque which is believed to have existed since the Tang Dynasty (618-906) – making it one of the oldest mosques in China. The structure is very Chinese, with the traditional courtyard and walls + slanted roofs.


Probably one of the most iconic structures in the world, the Taj Mahal in India was commissioned by Shah Jahan in 1631 in memory of his wife Mumtaz Mahal. Drawing from Indian, Persian and Turkish elements, the architecture is exquisite, incorporating an elaborate garden, mosque, guest house, main gate and several other buildings.

The ivory-white marble mausoleum took 22 years to complete with a labour of 20,000 workers, and is inlaid with precious and semiprecious stones such as agate and jasper on its walls.



The Badshahi Mosque in Lahore, Pakistan (17th century) is the largest example of a Mughal mosque and held the title of mosque with largest courtyard for 313 years. It can hold up to 100,000 devotees (! larger than a stadium!) and features white marble domes and red sand tiles. It currently holds some of the Prophet Muhammad’s relics.



The Selimeye Mosque in Edirne, Turkey (16th century) is one of the finest examples of Islamic architecture from the Ottoman Empire. Its central dome is huge, measuring 31 m and 42m across, and is supported by an octagonal foundation of eight huge pillars.



Over in Tehran, Iran lies the Masjid Imam/Masjid Shah, built in the 17th century. One of the first things to catch my eye was the beautiful teal/turqoise dome, which in real life is made from 7-coloured tiles. The layout is slightly different, with a 45-degree slanted front  from the main archway, so as to face the direction of the Kiblat.



A Mamluk inspired fountain from the 19th century, made from marble mosaic. This structure is commonly found in homes and palaces of Mamluk Egypt and Syria between the 13th and 16th century, and acts as a decoration for the main room + a source of air cooling.


The Qubba Mosque in Medina, Saudi Arabia is fairly new, built in the 20th century. It is located on the site of the first mosque built in Islam by the Prophet Muhammad following his hijrah from Mecca to Medina. The inside houses a library, office and shops. 20160828_163926-tile

Look up while in the mini building hall and be greeted by this beautiful dome with geometric patterns.


Djenne Great Mosque in Timbuktu, Mali. The original dates back to the 13th century, but the one seen now is quite recent, built in 1907. The structure is made from mud bricks baked in the sun – hence the haphazard, rather wonky look – and is designated as a UNESCO World Heritage Site.


Dar Al-Islam Mosque in New Mexico, USA is another example of a structure made from adobe (mud bricks).


Considered the second holiest mosque in Islam, the Prophet’s Mosque in Medina, Saudi Arabia is one of the largest in the world and the second to be established by the Prophet Muhammad, after the Masjid al-Haram in Mecca. Dating back to the 7th century, the place has impressive architecture, including a flat paved roof topped with 27 sliding domes. It also has Rawdah, which is where the tomb of Muhammad and his companions are located.


The most important mosque in Islam is the Al-Haram Mosque in Mecca, Saudi Arabia, which surrounds the holiest site in Islam or the Kaaba. Muslims all over the world face the Qiblat, the direction of the Kaaba, when doing prayers. According to the Five Pillars of Islam, Muslims are required to perform the Hajj, or the pilgrimage to this site, at least once in their life if they can afford to.

What is the Kaaba? It is said that Abraham and his son Ishmael raised the foundations of a house (namely the Kaaba), where God (Allah) had shown him the site. After the Kaaba was built, an angel brought him the Black Stone, which is a celestial stone believed to have fallen from Heaven. This stone is said to be housed in the squarish structure in the middle of Al-Haram’s courtyard.


The Khodja Ahmed Yasawi Mausoleum in Kazakhstan is an unfinished tomb built in the 14th century, distinguished by its huge blue dome. The building was commissioned by the feared conqueror Timur the Lame, to replace a smaller tomb for Khodja, who was a famous Turkish poet and sufi.



Court of the Lions in Alhambra, Spain is a perfect example of Moorish architecture; a citadel of courtyards, palaces, gardens and forts. Commissioned by a Nasrid Sultan, Mohammed V, the place is now a UNESCO World Heritage Site.



I don’t know what this is. Because I forgot to take a picture of the label xD





Dome of the Rock, built in 7th Century Jerusalem, is the oldest surviving Islamic structure in its original form. The interior and exterior are decorated with glass mosaics reflecting calligraphy and geometric motifs, reflecting Byzantine architecture.


The Syeikh Sayed Grand Mosque Complex in Saudi Arabia is one of the newer mosques in this lineup, having opened in 2007. The snowy-white building topped with smaller domes and minarets incorporates design,materials and technology from all over the world, including Europe and Asia.


Couldn’t resist getting some of these beautiful notebooks, based on some of the actual pieces in the museum 😀

The Islamic Arts Museum is a great museum to visit and well worth the entrance fee. A must see if you’re in KL, especially if you like arts and culture. 🙂


Food Hunting @ Ramadan Bazaar, Precinct 3 Putrajaya

Whenever the month of Ramadhan comes around, there’s always something I look forward to – Ramadhan bazaars! To my readers from overseas: they are like food fairs held daily throughout the Muslim holy month of Ramadhan in Malaysia, where people go to buy food and drink in the evenings.

While I don’t fast like my Muslims friends (I don’t know how you guys do it. I miss one meal and turn into this crazy, cranky monster) , it’s always a great experience to visit the bazaars and grab delicious food, especially those only available during the festive season.


One of the largest bazaars in Putrajaya is the one at Precinct 3. I’m familiar with it as the area was my beat during my newspaper days, and I used to come here every year to highlight several stalls. 🙂 This year, they’ve shifted it from the large parking lot next to the mosque to the space in front of Perbadanan Putrajaya. There are well over a hundred stalls!


The place was already crowded with customers by 4.30pm. One can find all sorts of mouthwatering dishes here – lemang, otak-otak, murtabak , nasi lemak, Nasi Kerabu, grilled lamb and chicken, and even Western items like pizza, meatballs and pasta! The smells of cooking and smoke wafting from the grills was enough to send my non-fasting stomach to grumble: I don’t know where the Muslims who have been fasting all day get the willpower to resist until it’s time to break fast, lol.



An assortment of kuih (Malay-style desserts), cakes and jelly.


Stacks of chicken and beef murtabak (RM3 per piece): a pan-fried bread (?) stuffed with meat, onions and spices, before grilling over a hotplate. The pastry is usually soft and eggy, and is best eaten while the filling is still warm.

Couldn’t resist getting one because it smelled so good. Had it later in the car – it was meh. Meat filling was too sweet, overpowering the taste of everything else.


The bazaar also had many different kinds of beverages, from refreshing fruit juices to freshly squeezed sugar cane, soya bean, chocolate drinks and more. For someone who drinks a giant bottle of water everyday, it would be so hard for me not to have anything to quench my thirst throughout the day.

20160615_165818-tile 20160615_165912-tile

This was my first time seeing Akok, which are desserts that look like brown, wrinkly vaginas (lol). It is, apparently, quite common in the state of Kelantan and is made from eggs, coconut milk, pandan and wheat flour. Grabbed five pieces (RM3) and found them pleasant: not too sweet, soft and fluffy with a strong flavour of pandan.


Fancy some bone marrow noodle soup?

They remind me of the bulalo soup I had in Tagaytay while in the Philippines a few months ago. 🙂


Roasted spring chickens, sold half (Rm10) or whole (RM20). They are cooked over a rotating grill on the spot.


Grilled lamb meat. The smell was driving me nuts, I seriously do not know how Muslims can resist the temptation lol. Even more so for those who are cooking. I salute you guys


Various loklok items on sticks: fishballs, meatballs, crabmeat, shrimp, dumplings, etc.


Otak-otak (fish paste wrapped in banana leaves and grilled over charcoal fire) and fish satay.


More meat


And more


Nothing like honey-grilled chicken wings. The same stall also sold pedal ayam (chicken gizzard) and tongkeng (chicken butt). Before you say ew, try them – they’re delicious.


Nasi lemak – coconut milk rice served with sambal , anchovies, boiled eggs and other condiements. These servings were huge.


Neatly packed food items, such as porridge, noodles and rice.

Back in the days, a lot of people used to rush home to cook, but these days with the busy work schedules and traffic jams, I think many opt to just buy from bazaars.


These looked interesting, but I already bought a load of food lol. Aside from murtabak and akok, I also got some sugarcane juice, fried chicken wings and deep fried cheese sausage.

If you’re a visitor in Malaysia, the bazaars will be all over the place so make sure to check them out!

This one is located at Precinct 3, Putrajaya just across the road from Perbadanan Putrajaya.

A helpful Ramadan bazaar list here: LIST 

Selamat Berbuka Puasa! 🙂 


Ramadan Bazaar @ Bandar Baru Salak Tinggi

It’s the holy month of Ramadan here in Malaysia, which is a big deal since most of the population is Muslim. From sahur (dawn) til dusk, they refrain from eating or drinking. Ramadan also means bazaars – an annual affair where traders set up stalls (much like an evening food market) with lots of delectable dishes so that people can buy food and break their fast at home.

I had to go around looking for interesting stalls to be featured in the paper where I work at, so here are a few nice picks from the bazaar at Bandar Baru Salak Tinggi, Sepang!


Adie and Abdul Aziz’s Gerai John Kupang 

Their specialty? Mussels cooked in a spicy sauce made from garlic, chilli, curry powder and other herbs/spices. Upon passing by their stall, the wafting aroma from the big woks filled to the brim with shellfish is enough to make anyone’s mouth water. At only RM5 (1.57 USD) per serving, this is one store you probably wanna give a try if you’re ever in the area. 🙂


“We sell about 50kgs per day,” said one of the owners, Adie. The pair learned their cooking skills from working in the hotel industry. The mussels are brought in fresh daily from Malacca, because ‘the ones at pasar borong (wet markets) are put on ice and not that fresh’ – Adie.


The bazaar itself stretches from one end of the road to the other; at least 50 stalls. Traffic is closed from around 3pm til 7pm to cater to the crowds.


Thirst quenchers were hot selling items at the bazaar, such as these sweet lotus seeds (lin chee kang), a refreshing beverage with basil (selasih) and chewy tapioca balls. The colourful green, yellow and pink layers make for a very eye-catching display. One packet costs RM3 (0.94 USD).



One of the hot selling items according to the drink stall owner is the Kathira (the green drink), a Ramadhan specialty. It is made from a combination of local fruits and herbs (?) including basil, kembang semangkuk and getah anggur. The Sanggar Biru (blue drink) is a mixture of longan and coconut water. Sounds very refreshing.


Other varieties. The colouring in them doe.


Another stall drawing in the crowds was the one next to the drinks stall, selling fresh off the grill lamb and chicken skewers. Prepared by one Mr Nor Azri, the kebabs are seasoned with chilli and pepper before being cooked for about five minutes to ensure tender, well-cooked perfection. Customers did not seem to mind the wait, judging from the long, patient line snaking away from the stall.



Large slabs of soft and fluffy looking cheesecake in various flavours, such as tiramisu, red velvet, plain and chocolate. Who canz resist cheezcakez? 


Spiced and marinated grilled chicken wings going for RM1.50 each. One can opt for other parts to be grilled on skewers, such as the gizzard, liver and heart. Pedal ayam (chicken gizzard)  is seriously the best. That chewy texture. Rawr.

If you’re ever around Bandar Baru Salak Tinggi this fasting month, check out the Ramadan bazaar near Jalan Kosmoplek 1! Guaranteed not to disappoint.