Traditional versus modern Mohinga — which wins?

I've now had Mohinga prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried shrimp in the way mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. The complex and earthy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Mandalay restaurant context for the traditional version adds meaning that plating alone can't provide. Myanmar Beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.