One of the reasons for this massive change is the change in guard. Chef Lian takes over as the chef of GD and has brought his flavours with him. On an invite by Taj to meet their new chef, dinner introduced us to an entirely new set of flavours that is a massive shift from the classic Indo-Chinese comfort food that GD is known for.
While GD calls these tiger prawns, I'd prefer calling them mutant prawns. The giant prawns were tossed in a chilly garlic sauce was the perfect introduction, one which still had the old flavours but started to introduce new ones. The new duck dish, the Aromatic Duck, while doesn't replace the Peking Duck in the menu, is a much better duck preparation, that finds its way into the menu. It is served with the thin pancakes and plum sauce and some condiments and for me, is way better than the Peking Ducks in India.
The change of flavours really start to kick in with the scallops (and the Enoki mushrooms in a white sauce for the vegetarians). Made with bird's eye chillies, the dish packs a real punch. Ask me, I bit the chilly! And was huffing and puffing for a few minutes before the cup of curd came to my tongue's rescue.
The flavour changes are more prominent with the seafood fried rice and have a more nuanced flavour profile, while the dim sums and the lotus stem are more balanced between the old and the new. The lobster though a paradigm shift with its classic flavours. I've never had the okra here before, so the dish was very new to me, one that I rather liked.
To make it easier, chef Lian has his own page on the menu and some of the classic dishes stay put in the rest of the menu. Now only time will tell how this menu is received !