Traditional versus modern Roti Prata — which wins?

I've now had Roti Prata prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises prawn paste hae ko in the way the cuisine blends Malay, Chinese, Indian, and Peranakan traditions in a unique fusion. The fragrant and layered character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a kopitiam coffee shop context for the traditional version adds meaning that plating alone can't provide. Tiger beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.