Came across this article in the NY times and found it quite interesting. Talks about Jean-Georges venture into Chinese food.
While I generally eschew fusion food of any kind, I think JG really is doing his homework by hiring top chefs from HK for the place in addition to his collaboration for the french aspects. I don't think any fusion restaurant at least in Philly (Buddakan, Susanna, Morimoto etc) has ever invested in top notch talent for each of the respective cuisines they're fusing.
Should be interesting..