Traditional versus modern Watalappam — which wins?

I've now had Watalappam prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises coconut scraped fresh in the way Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. The deeply coconut-rich character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Jaffna Tamil restaurant 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.