Style consultant Walter Kei Hui-wah hopes it will be third time lucky when it comes to restaurants he's involved with. After two initial, short-lived ventures, he is now doing less media work and becoming more active in the food and hospitality industry. He was initially hired to design the interior and menu of an eatery called The Myth, which tried to go mainstream with a molecular gastronomy movement at a venue on Tsim Sha Tsui's Ashley Road. When that didn't work, he collaborated with popular chef Ricky Cheung Kam-cheung for a Spanish tapas place in the back of Wan Chai called El Mundo, which lasted only about a year. Now Kei has decided to take a more hands-on approach with D17, a contemporary seafood establishment in the heart of Causeway Bay. 'After the experience of both restaurants, where I mostly just did the interiors, I feel I need to look after the whole restaurant concept to make it work,' Kei suggested. Make no mistake, it's not his restaurant - as he's still just a hired gun for someone else's enterprise. But, tired of seeing others mess up his ideas, Kei is taking the reins more tightly with D17. 'I don't have any agreement or contract, but I will look after the restaurant for at least a year. It is because I take this as my showcase. I call it contemporary European seafood.' D17 is so named because it is on the 17th floor of the Continental Diamond Plaza, 525 Hennessy Road (next to Sogo).