Traditional versus modern Soto Ayam — which wins?

I've now had Soto Ayam prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises candlenut in the way Indonesian cuisine spans over 17,000 islands with dramatically different regional traditions. The complex from slow-cooked rendang character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family feast table context for the traditional version adds meaning that plating alone can't provide. jamu herbal drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.