Traditional versus modern Kare-Kare — which wins?

I've now had Kare-Kare prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises bagoong shrimp paste in the way Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The subtly sweet and sour character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Manila restaurant abroad context for the traditional version adds meaning that plating alone can't provide. lambanog coconut spirit with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.