Yes, I learned to love the HK style chow mein for its mix of soft and crunchy textures, especially when topped with seafood.
I wouldn’t call the thicker, pan -fried noodles “American” because they are similar to the style used for chow mein in Shanghai and probably most of the mainland.
I consider the two to be separate dishes because with the Shanghai/mainland style the toppings are stir fried with the noodles while in the HK style they are cooked separately and poured over the top of the noodles before serving.
