Traditional versus modern Sisig — which wins?

I've now had Sisig prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises annatto seeds in the way kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. 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.