Traditional versus modern Patty — which wins?

I've now had Patty prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises thyme in the way ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. The fiery and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Kingston jerk pit context for the traditional version adds meaning that plating alone can't provide. sorrel drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.