What are basic concepts of fusion kitchen?
Fusion cuisine probably dates back centuries, as people and products migrated and influenced one another. Consider the development and spread of the noodle, for example.  However the term "fusion" cuisine was probably applied in the 1970s in France and, slightly later, in America.  The idea is simple.  Ingredients and/or techniques from different cuisines are combined to create something new.  In its best form, the result is unique, surprising, and delicious.  However, critics, especially when the combination doesn't work, have sometimes dubbed it "confusion cuisine."

It would be difficult, at best, to define any sort of rules or basic concepts.  Remember, the very idea of fusion cuisine is to break the rules or basic concepts of a single cuisine, by combining differing rules and concepts of two or more different cuisines.  I guess the only concept I can come up with is that the dish has to make sense from a flavor, texture, and visual perspective.  In other words, to be successful it must be appealing and delicious.