Traditional versus modern Pork Chop Rice — which wins?

I've now had Pork Chop Rice prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fermented tofu 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. Kavalan whisky with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.