Lee Kum Kee products Road Test

What a pleasure it is to bring you the latest in the H2O Road Test series. Developed by Pub & Bar’s parent company H2O Publishing, the project shines a light on the suppliers that help hospitality tick, placing their products in the hands of talented chefs with the skills to unleash their full potential. 

In every edition, we ask our hand-selected kitchen pro to put foodie items through their paces, using their feedback to put together a no-fuss, informative guide from someone who truly knows their stuff. 

The most recent episode saw Ken Umasanthiram, head of food at Brakspear, get to know several products from the Lee Kum Kee portfolio. 
“Lee Kum Kee’s Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil were the primary products featured in the Road Test,” says Maria Chong, managing director at Lee Kum Kee (Europe). “Chef Umasanthiram also used our Char Siu Sauce and Vegetable Stir Fry Sauce (with shiitake mushroom) as supporting products. The test evaluated versatility, flavour impact and ease of use in professional kitchens.”

Umasanthiram during the Road Test filming

Both hero products have gained traction among British chefs and consumers alike. The Premium Mushroom Seasoning Powder received an exceptional response at the BBC Good Food Show, where visitors sampled French fries sprinkled with the product and were amazed by its deep umami flavour. “Many even dubbed it a ‘magic powder’,” adds Chong. “It’s an ideal seasoning for casual dining and pub and bar favourites, like fries and other finger foods, appealing to both adults and kids.”

Chefs should think of the seasoning powder as a secret umami weapon, chimes Chong. Add it to dirty fries, stir it into risottos, fold it into arancini stuffing or use it to boost soups, sauces and stir-fries. “Its easy-to-dissolve texture blends seamlessly into liquids, sauces and marinades, releasing a full-bodied depth that lingers on the palate,” she explains. “It’s a game-changer in vegan dishes that need a savoury backbone, turbocharging dishes where mushrooms are the star.”

Meanwhile, the Chiu Chow Chilli Oil continues to enjoy success. The versatile condiment has earned widespread acclaim from UK consumers, who are using it creatively in everyday dishes – from eggs to pasta – whenever they crave an extra kick of spice and flavour. “Use it as both a finishing touch and a flavour-building ingredient,” Chong suggests. “Drizzle it over noodles, grilled meats, roasted vegetables or even ice cream for an unexpected punch of heat, aroma and texture. Both products work beautifully together, too.”

Following the Road Test filming, which you can view online at pubandbar.com, we caught up with Ken to find out what he thought.

Pub & Bar (PB): How did you prepare for the Road Test?
Ken Umasanthiram (KU): Preparing for the Road Test came naturally due to having lived in Singapore and Malaysia for many years. When I got given the list of ingredients, I researched and tasted them, then looked at how they could be incorporated into menus across the Brakspear estate.

PB: Can you describe the dishes you put together?
KU: I created four dishes using the key ingredients provided: Pan-seared scallops with an oyster and ginger glaze and crispy leeks, using the vegetarian stir-fry sauce to create the stock and the mushroom powder to season the leeks. Smashed cucumber and wakame salad, using the chilli oil to enhance the flavour. Braised ribs, using the mushroom powder in the braising stock and the honey BBQ to glaze the ribs. Pan-seared sesame tuna with an Oriental salad, using the chilli oil to create the dressing and the mushroom powder to season the tuna. Pan-roasted Herefordshire ribeye with an Oriental noodle soup, using the mushroom powder to bring flavour to the soup stock, as well as to season the ribeye.

Pan-seared scallops with LKK's vegetarian stir-fry sauce

PB: What were your overall impressions of the products?
KU:  All of them were great, but the standout hero ingredient for me was the Premium Mushroom Seasoning Powder. It is so versatile and can be used in so many ways to enhance the flavours in your dish. 

PB: If you were to advise a fellow restaurant chef on using these products, what would you say?
KU: Take the ingredients in and blind test them with your team. Use the mushroom powder instead of salt and watch their reactions – they will be blown away. The umami flavour you get from the mushroom powder will give a savoury sensation that deepens the flavour of the final dish.

PB: How did you find participating in the Road Test?
KU: It was great – I’d love to get involved again in 2026.  

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