Traditional versus modern Kottu Roti — which wins?

I've now had Kottu Roti prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Ceylon cinnamon in the way Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. The fiery and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a hill country tea estate restaurant context for the traditional version adds meaning that plating alone can't provide. arrack with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.