Sorry Benson, I can’t speak for other cuisines but on Chinese you’re definitely wrong.
Only Cantonese and Sichuan cuisine have ever really made it over here. Cantonese because of Hong Kong, Sichuan because the Sichuanese were traditionally dirt poor and migrated out all over the place, in much the same way the southern Italians did.
British people don’t even know about the eight great styles, because they’re only exposed to a sanitised approximation of two of them (maybe three if you count a smattering of Hunanese restaurants in London).
Beijing Imperial Cuisine knocks absolutely any British Chinese food on its arse. Over centuries, the best Chinese chefs and their families and traditions have migrated to the capital, either voluntarily by the capital’s pull, or forcefully by governments and dynasties.