Traditional versus modern Beef Rendang — which wins?

I've now had Beef Rendang prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises coconut cream in the way Malaysian cuisine reflects the Malay, Chinese, Indian, and indigenous Orang Asli traditions of a multicultural society. The bold and complex character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Kuala Lumpur kopitiam context for the traditional version adds meaning that plating alone can't provide. teh tarik with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.