Traditional versus modern Ful Medames — which wins?

I've now had Ful Medames prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek seeds in the way koshari is considered the national dish representing the multicultural influence on Egyptian cooking. The subtly herbal character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Cairo street stall at lunchtime context for the traditional version adds meaning that plating alone can't provide. karkadeh hibiscus tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.