Just call it pagan vinaigrette and it will be popular :roll: Kidding, of course, but while I will try to make sure to give credit where credit is due, imagine if Singapore had staunch rules on the Chinese, Malaysian and Indian (and other?) cuisines . . . we might not have Singaporean food that we have now. For me it's one thing to recognize the roots, and that's a great thing, but to be too restrictive on nomenclature might take some fun out of it. "Tofu and noodle stuff that's kind of curry flavored" or "Hartono's Indonesian Stuff with fried chicken" or "John's interpretation of kimchi" can be cumbersome. "Chang's fried rice" might be a safe name.
I asked for a beating here, but I hope I made some point. To know the original preparation is great, and maybe essential for pros. I also think that there's no harm done making your own twist on a classic, and using a similar name, like "raspberry vinaigrette".