Traditional versus modern String Hoppers — which wins?

I've now had String Hoppers prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Maldive fish chips in the way Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. The fiery and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Colombo rice and curry lunch context for the traditional version adds meaning that plating alone can't provide. king coconut water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.