Heat Meets Umami: Unlock Fusion Flavours with Lee Kum Kee

Chef Vibhor Dayal of My Delhi Streetery has mastered this balance with his signature Dragon Momos, a fusion masterpiece that showcases how our sauces and seasonings can elevate any dish. Using our NEW Premium Mushroom Seasoning Powder—a rich, aromatic umami booster—alongside the bold heat of Chiu Chow Chilli Oil, he has created a dish that delivers layers of flavour in every bite.

Want to try it for yourself? Get your hands on the exclusive Dragon Momo recipe by joining The Pearl Table with the inspiration code MOMO.

But first, let’s explore My Delhi Streetery and the creative vision behind Chef Vibhor Dayal.

Founded in 2019 in Newcastle, My Delhi Streetery brings the bold, vibrant flavours of North Indian street food to the UK. Inspired by the bustling food scene of Delhi, the restaurant takes a fresh approach to traditional Indian cuisine.

"Our flavours are quite different from the regular curry houses found in the UK," says Vibhor Dayal, Head Chef at My Delhi Streetery, who has worked across India, Dubai, and the Maldives.

During the COVID-19 pandemic, My Delhi Streetery pivoted to takeaway, gaining immense popularity and ultimately winning the BBC Takeaway Awards in 2022. Since then, the brand has expanded to Sunderland and Leicester, with more locations in the pipeline.

The restaurant’s menu focuses on authentic Indian street food with an exciting Indo-Chinese twist—a unique fusion of Chinese techniques and Indian spices.

Originating in Kolkata, Indo-Chinese cuisine was developed by Chinese immigrants who adapted their traditional recipes using Indian spices. This bold, flavour-packed style of cooking is now hugely popular across India, especially in Delhi.

"We use Indian spices and Chinese sauces in our recipes, and Indian chillies take the heat to another level," explains Vibhor.

Some of the signature Indo-Chinese dishes at My Delhi Streetery include:

Chilli Chicken – Wok-tossed fried chicken in a hot sauce infused with chilli oil.

Cauliflower Manchurian – Crispy fried cauliflower coated in a sweet and spicy Szechuan sauce.

The authenticity of flavours and unique textures on the menu at My Delhi Streetery – true to what you will get on the streets of Delhi – attracts a wide range of customers who are from an equal mix of Western and Asian backgrounds and are aged from their teens to the older generations - there seems to be no demographic that isn’t attracted to this restaurant’s offering.

My Delhi Streetery’s most popular dish is its award-winning Butter Chicken—tandoori-roasted and served in a rich, creamy tomato sauce made from an authentic Delhi recipe. Another fan favourite is The Emperor’s Stew, while Cauliflower Manchurian remains a top choice for those craving Indo-Chinese flavours.

As Indo-Chinese cuisine gains more recognition in the UK, My Delhi Streetery is leading the way in introducing these bold, flavourful dishes to a wider audience.

For this year’s special Dragon Momos, Chef Vibhor used Lee Kum Kee’s Mushroom Seasoning Powder in the broth, creating a rich, umami-packed base that soaks into the dumplings for an unforgettable taste.

Vibhor explains, “Lee Kum Kee’s Mushroom Seasoning Powder is a great new product to me, and I find it very beneficial in my cooking.  It goes beyond salt and pepper.  It's a very good product, full of umami.  When used in a broth, the aroma permeates the momos and actually elevates the flavour.  Using the Mushroom Seasoning Powder also gives the broth a rich texture.  I would say it’s a perfect premium seasoning.  It's not just the flavour, it's the aroma too. The aroma is of rich mushroom and as soon as you open the lid of the container the intensity of the aroma is obvious.”

He also highlights the unique characteristics of Chiu Chow Chilli Oil:

“The Chiu Chow Chilli Oil has a very umami, Chinese type of flavour.  It works really well to elevate the simplest of dishes.  Just a teaspoon is needed as it’s powerful, hot and spicy, and gives a different aroma and flavour compared to a regular chilli oil.  The balance of chillies, garlic and spices in this blend elevates the taste and texture of food.”

If you’re experimenting with Lee Kum Kee’s Mushroom Seasoning Powder, Vibhor shares his top tips:

✅ Start small – A quick taste test helps you gauge the umami level. If using it for the first time, try dissolving it in water to assess the intensity, then adjust to your preference.
✅ Use creatively – Sprinkle over chips, toss into salads, or mix into sauces for an extra layer of depth.

Currently, Chef Vibhor is working on new ways to incorporate this seasoning into his menu—including a mushroom caviar-inspired dish using modern culinary techniques. Stay tuned for what’s next!

At Lee Kum Kee, we’re passionate about helping chefs push culinary boundaries with authentic, high-quality sauces and seasonings. Whether you’re creating modern fusion dishes or enhancing classic favourites, the combination of heat and umami is the key to next-level flavour experiences.

Register for The Pearl Table - Lee Kum Kee’s exclusive chef community – and receive the award-winning Dragon Momos recipe to try for yourself!

As a member of The Pearl Table, you’ll gain access to:

• Innovative recipes featuring Lee Kum Kee products.
• Expert insights and culinary inspiration.
• Exclusive content to take your menu to the next level.

Don’t miss your chance to explore the fusion potential of Lee Kum Kee’s Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil. These products are redefining what’s possible in fusion cuisine!

Click Here and Join The Pearl Table Now!