Traditional versus modern Mont Di — which wins?

I've now had Mont Di prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises turmeric in the way laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. The savoury and slightly sour 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. toddy palm juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.