Why do Hong Kong restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?

I’m just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You’re supposed to add the sprouts and ham to the soup yourself. But why doesn’t this restaurant do this for you?

Raw sprouts can cause illness | Farm Life | agupdate.com. Isn’t it obvious that it’s safer if restaurant chefs add the sprouts before the soup is finished cooking, to kill more of the bacteria in the sprouts?

Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and Escherichia coli, thrive in such warm and humid conditions.

According to the U.S. Food and Drug Administration, children, the elderly, pregnant women and people with a weakened immune system should not eat raw or lightly cooked sprouts. The caution includes alfalfa, clover, radish and mung-bean sprouts.

First pic. Bottom pic from this blog.