Chef Christine Cushing explores the ramifications of the beginning of a new worldwide wave of Chinese cuisine and the launching point for the evolution into a more global interpretation of Chinese cuisines.  She begins her exploration looking at the ramifications of generations of classically trained Chinese chefs who left China in droves before, during and after the Cultural Revolution.  In Taipei with celebrity chef Anna Olson, the two chefs have the unique honour of meeting Chef Peng Chang-Kuei, one of the original 'runaway chefs'.  In Paris she visits a contemporary Chinese restaurant, in Taiwan she visits the ultimate doyenne of local cuisine Madame Lee Hsiu Ying, and in Hong Kong Christine connects with British celebrity chef Fuchsia Dunlop, an acknowledged expert in Chinese cuisine, who introduces Chef Cushing to the Hong Kong version of the little known Chiu Chow cuisine.