Traditional versus modern Ohno Khao Swè — which wins?

I've now had Ohno Khao Swè prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fish paste ngapi in the way mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. The savoury and slightly sour character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Yangon tea shop context for the traditional version adds meaning that plating alone can't provide. lahpet yay tea leaf tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.