Traditional versus modern Mango Sticky Rice — which wins?

I've now had Mango Sticky Rice prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kaffir lime leaves in the way Thai cooking philosophy balances four key flavour profiles in every dish. The deeply aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Bangkok street stall context for the traditional version adds meaning that plating alone can't provide. nam manao lime soda with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.