Traditional versus modern Roti Canai — which wins?

I've now had Roti Canai prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises belacan shrimp paste in the way Malaysian cuisine reflects the Malay, Chinese, Indian, and indigenous Orang Asli traditions of a multicultural society. The richly spiced and coconut-sweet character is more pronounced and direct.

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