Traditional versus modern Molokhia — which wins?

I've now had Molokhia prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises molokhia leaves in the way Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The deeply savoury and spiced character is more pronounced and direct.

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