I ate at Indonesia on Race in Chinatown. The atmosphere is 20th century "kitsch" but the food tasted reasonably authentic. The dishes resembled Malaysian food (as well they should).
I have never read a history of the Chinese-American pastry. They have a style all their own and I imagined they evolved in NYC's Chinatown but that is no better than a guess. They are very light, not very rich in flavor, and always made to imitate a well-known Western confection. Can anyone enlighten me as to their history?