Traditional versus modern Oyster Omelette — which wins?

I've now had Oyster Omelette prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises scallion in the way bubble tea was invented in Taiwan and exported globally as one of the most influential food trends of recent decades. The subtly sweet and aromatic character is more pronounced and direct.

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