Maggi liquid seasoning

[Naga]

Often use maggi seasoning, instant umami, perks up any dish that maybe a little flat tasting

At the risk of further resurrecting an old thread - +1. I use it all the time in my Chinese cookery at the rate of roughly half-a-teaspoon per 2 people.

[ScottyM]

I've found that you need to be very stingy / sparing with Maggi Seasoning.  It is concentrated and has a distinct taste that if used excessively will overpower everything else.  Use literally only a few drops and taste after allowing some minutes to pass. Only then add more in the same way if you feel it is still lacking.

I agree. I always notice the odd taste and aroma from it so rarely use.
I also dont see it in Chinese kitchens very often. It seems more popular in Thailand and Vietnam.
I prefer MSG for the savoury taster without that odd flavour and aroma of Maggi