Eighteen Sharp 3/F 15-21 Sharp Street East, Causeway Bay Tel: 2153 3366 Open: Monday-Friday 12.30pm-2.30pm, Monday-Saturday 6pm-10.30pm Cuisine: modern Chinese Price: three set menus — HK$680, HK$880 or HK$1,880, plus 10 per cent per person. Ambience: an elegant, luxurious space, although tables are close together. There were only three other diners when we visited. Recommended dishes: we had the HK$680 menu and the best part of the meal was the beginning and end. The appetiser platter — six small dishes on one plate, with the highlights being pork roll (although we couldn't taste the preserved tofu as listed), a thin slice of beef rolled around mizuna and served with fried enoki mushrooms, steamed egg white tofu with crab meat and ham, and a refreshing Dutch tomato with lychee. The final savoury dishes were also good: a delicious bowl of poached baby vegetables in a richly flavoured fish broth, and fried rice with crab roe and deep-fried shredded conpoy. We also liked the baked prawn with crab roe and green Sichuan peppercorns, and double-boiled yellow squash soup with a soft, tender whole conpoy, although the hokkigai (red clam) was overcooked. Pros: only per person set meals, which means that you can dine alone and try a variety of dishes. Presentations are attractive. Cons: deep-fried salad oyster with minty guava dressing was a waste of a good oyster: you couldn't taste it because of the thick, sweet salad cream, which, because it was in a wrapper and deep fried, made the whole dish feel heavy and greasy. The deep-fried boneless mandarin fish was moist, but could have been crisper, and the sweet and sour sauce was a little too tart. While the poached pear with osmanthus was refreshing, the sweetened tofu with mango mousse was dull and grainy. What else? Eighteen Sharp, along with another restaurant, Francesco by Franck Muller is part of the Franck Muller retail complex in Causeway Bay.