Traditional versus modern Lagman — which wins?

I've now had Lagman prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises cottonseed oil in the way Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. The subtly sweet from carrots character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Samarkand chaikhana teahouse context for the traditional version adds meaning that plating alone can't provide. black tea with sugar with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.