Traditional versus modern Danbauk — which wins?

I've now had Danbauk prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fish paste ngapi in the way laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. The pungent and fermented character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a mohinga street stall at dawn context for the traditional version adds meaning that plating alone can't provide. fresh lime soda with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.