Traditional versus modern Pleah Sach Ko — which wins?

I've now had Pleah Sach Ko prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kaffir lime in the way prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. The subtly fermented and umami character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a village feast during festival season context for the traditional version adds meaning that plating alone can't provide. sugarcane juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.