She commanded every eye in the room with slow spins around her poles and pauses in the hair-ruffling breeze of the stage’s fan. I didn’t notice it at the time, but my entrée arrived almost immediately. The large oval plate was evenly split between a mound of white rice and an equally substantial mound of dark, crisp ginger beef. Shredded carrot and green pepper livened up the colour palette, and the flavour was all fire. It wasn’t hot, but strongly spiced and plentiful. The rice sopped up much of the pool of sauce at the bottom, which made it an additional treat.

A tiny brunette who was nearly bursting out of a black bikini kindly let me finish my meal before offering a VIP dance.

Read: Strip Club Cuisine: The Hamburger or the Taco?