Traditional versus modern Satay — which wins?

I've now had Satay prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises pandan in the way Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. The fragrant and aromatic character is more pronounced and direct.

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