Traditional versus modern Manti — which wins?

I've now had Manti prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Turkish red pepper paste in the way Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The warmly spiced and complex character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The an Istanbul meyhane tavern context for the traditional version adds meaning that plating alone can't provide. pomegranate juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.