Traditional versus modern Tempeh — which wins?

I've now had Tempeh prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kecap manis sweet soy in the way rendang from West Sumatra is consistently voted one of the world's most delicious dishes. The sweet-savoury character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Jakarta street food cart context for the traditional version adds meaning that plating alone can't provide. kopi tubruk with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.