I grew up enjoying a particular style of Cantonese Chicken Chow Mein. It was exceptionally thick, with fried rice on the bottom, thin strips of chicken on the top, mostly onions, no mushrooms and a minimum of celery. Some of the restaurants that prepared this style were Joy Teang, Fong Fong, Joy Sheng, Bay Ridge Chinese, and New Dynasty. It was usually served as a "number seven" combination plate with pork spare ribs. These restaurants have closed in the past few years and I would like to find one in Brooklyn or one of the other boroughs that still serves this style. If you know what I'm describing and know of a restaurant that still serves it, I would appreciate hearing from you. Thanks for your attention and help.