Traditional versus modern Gado-Gado — which wins?

I've now had Gado-Gado prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises candlenut in the way Indonesian cuisine spans over 17,000 islands with dramatically different regional traditions. The complex from slow-cooked rendang character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Bali warung context for the traditional version adds meaning that plating alone can't provide. jamu herbal drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.