Set in mid-2021, the case follows the events happening at the Taiwanese company, Wistron, which commenced operations as an Original Design Manufacturer (ODM) - a company that designs and produces products for other companies. Its founder, tech billionaire Simon Lin, started Wistron in 2001 as a spin-off from ACER Inc., one of the largest multinational computing companies' hardware producers. After former US president Donald Trump and his administration began taking a hard line on Chinese state-backed enterprises, both superpowers began retaliatory measures that hurt several vital industries. One of the key measures taken by the Trump administration was to impose tariffs on all products entering the US that had manufacturing origins from China, regardless of the firm's nationality. Foundry manufacturing firms, including Wistron, could no longer sustain the margins required to stay afloat and had to contemplate decoupling their operations out of China to alternative sites. In 2018, Lin saw the opportunity to relocate his iPhone manufacturing operations to India to avoid caught being in the middle of the trade spat. Amidst the move, Wistron was hit by the Covid-19 pandemic, which made the initial costs of relocation untenable. As a result, Wistron had to raise capital very quickly. Luxshare, a relatively new upstart in the manufacturing world was ready to acquire Wistron's operations in China. Initially blocked by Taiwanese regulators, as Wistron was viewed as a strategic player in a vital industry, Luxshare managed to circumnavigate the restrictions and the sale went ahead. Wistron's decoupling strategies are now faced with massive challenges in their Indian operations. The firm had struggled to maintain the same level of competency in India as it had in China. As a result, it ran into many issues in the knowledge transfer process and faced one of the largest labour strikes that the country has seen for a while.

Since the young age of 15, Andre Giraud, the owner-chef of Lux, a 1 Michelin-star French restaurant located in Hong Kong, had devoted his life to cooking. After 17 years of working for top chefs in Europe, he decided that it was time to bring his talent to Asia. Andre and his wife decided to invest their life savings to open Lux, a 35-seater at the heart of Hong Kong's central business district. Having never been involved in the business side of running a restaurant, Andre needed his business partner Brandon to evaluate and manage the restaurant's finance, marketing and operations. In 2017, Lux was awarded 2 Michelin stars. However, the following year, it suffered a demotion, resulting in a massive drop in restaurant reservations that left him with only three months of runway. Andre contemplated closing the doors to his restaurant, as he had no idea about what needed to be improved. However, the local food guides and his social media feeds seemed to indicate he was doing great things in the kitchen. He suffered from depression as a result of the unexplainable loss of the Michelin star, and decided to reach out to Pierre E., a long-time friend and a former Michelin inspector, to find out more about the criteria the guide adopts in reviewing an establishment.