In this case it was purportedly invented by a Chinese-American barback in a Polynesian themed establishment quite visibly owned by a white guy, named after a city in Burma, and then later adopted by a slice of American Chinese restaurants. I think it's reasonable (but not required) to consider it less Chinese than food developed more solidly within the American Chinese food tradition.

> (This is true of “<ethnicity> food” in the US generally, its not specific to Chinese food.)

Outside the US too. I remember ducking into a hole-in-the-wall Chinese restaurant in Poland and finding that everything was served with a very Eastern European cabbage and carrot salad.