Mandarin-Speaking Indian Chef “Xiao Hei” Reopens Zi Char Stall In Chinatown—Here’s Our Review

XH Delicious Seafood is a new zi char stall in Chinatown 

When my editor asked me to interview Devid Retanasamy, a viral Indian chef known for his fluent Mandarin, I was immediately intrigued. I’ll admit I was a little worried my Mandarin wouldn’t hold up, but I was still determined to meet him and try my best to communicate, even if it ended up being a mix of broken Chinese and guesswork. 

Here’s a brief background: Chef Devid previously ran Mr Blecky Seafood in Farrer Park, where he first rose to fame, but things didn’t go as planned. After being scammed out of $27,000 and facing a series of setbacks, he eventually met his current business partner, who gave him another chance. This led to XH Delicious Seafood on Temple Street—his first proper solo venture.

Before diving into the food, we had a brief chat with Devid, affectionately known as “Xiao Hei.” With over 30 years in the F&B industry, his journey began unexpectedly at 12 years old, when he helped deliver food for his uncle’s eatery. His uncle showed up the next day, took him under his wing, and the rest, as Devid says, is history.

Having been adopted by a Chinese family, Devid is fluent in Mandarin and Cantonese, joking that his Mandarin improved after meeting his wife. English, however, isn’t part of his vocabulary. With such a unique backstory, I was curious to see if his food would live up to the hype he’s been getting online.

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Food at XH Delicious Seafood

Devid runs a one-man show, handling everything himself while juggling multiple woks in a humid kitchen. Even so, all of our dishes were served within 15 minutes. He shared that the menu is largely shaped by customer feedback, built around what people enjoy most.

A dish close to his heart is the Moonlight Hor Fun ($7), where a mound of dark, glossy hor fun is topped with a gleaming raw egg. The dish leaned towards Malaysian-style hor fun, known for its thinner, smoother noodles and lighter, prawn-based flavours. Here, it’s adapted with familiar local ingredients such as sliced beef, fish cake, and bigger prawns.

The noodles were silky and well-coated in sauce, with bits of cabbage adding a light crunch. The wok hei came through immediately, giving the hor fun a smoky depth, while the dark soy sauce added a sweet-savoury richness. Mixing in the raw egg made everything creamier, tying the dish together.

Of course, we had to try his Curry Fish Head ($30), a quintessential at any seafood zi char stall. It’s cooked with a housemade spice paste that features over 10 ingredients, including an intense chilli paste fermented for four days. The humongous bowl of curry is also packed with vegetables such as okra, cabbage, and brinjal.

We found the curry rich and layered, its flavours building with every sip we took. The gravy was savoury and robust, with a gentle heat that lingered without being overpowering—though I still had to reach for my ice lemon tea in between.

The highlight of our meal was definitely the Chilli Crab ($48), which came drenched in a thick, viscous chilli gravy. The sauce was slightly sweet, with a mild spice level and creaminess that made it easy to enjoy—even my colleague, who usually can’t handle spice, had no issue with this one.

Plus, the crab came pre-cut, making it fuss-free to dig into, while the gravy soaked nicely into the meaty flesh.

FYI, there’s also an ongoing promotion where you can get any crab dish (U.P. $48) paired with BBQ Stingray (U.P. $20) for $68, including a complimentary plate of mantou.

The stingray itself was fresh and plump, but the real standout was the sambal. Though moderately spicy, it still let the natural sweetness of the stingray shine through. We found it a tad salty, though that was a minor gripe compared to the overall flavour. I also appreciated that the stingray wasn’t overly charred or fishy, making it easy to enjoy.

We then tried a couple of sides, starting with the Dried Shrimps French Beans ($13). The French beans used here were thinner than what we were used to, giving them a lighter crunch. Stir-fried with dried shrimp, it came with a strong, briny aroma upfront, though the hae bee flavour was more subtle on the palate than the smell suggested.

Next up was the Prawn Paste Chicken ($12), AKA har cheong gai. It came out lighter in colour —not quite the deep golden brown we were expecting—but don’t judge a book by its cover. The mid-joints were meaty, with a crisp exterior that wasn’t greasy but still delivered on crunch. The prawn paste flavour was on the subtle side, though, and I did find it a tad salty. Still, it was a decent plate of fried chicken.

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Ambience at XH Delicious Seafood

XH Delicious Seafood is located in a corner coffee shop along Temple Street. Devid’s stall is hard to miss, plastered with media features, including a snippet of our previous article from 2022. The space comes with large tables suited for families, alongside smaller tables lined along the walls for smaller groups. It’s also well-ventilated, and even on a hot day, it felt relatively comfortable to dine in. The crowd here mostly consists of locals and families dropping by for a casual, no-frills meal.

XH Delicious Seafood is a three-minute walk from Chinatown MRT Station.

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Overall, I found the food here impressive. While a few dishes were a little salty and the chilli crab might not satisfy those who prefer a spicier kick, the rest—especially the prawn paste chicken and hor fun—were definite standouts. All in all, it’s affordable zi char fare that’s worth a try. If there’s any regret, it’s not bringing more people to help tackle the generous portions, and maybe brushing up on my Chinese before the visit.

For more good food in the area, read our Chinatown food guide. Otherwise, check out our list of oldest zi char places in Singapore, including a 97-year-old restaurant.

Address: 39/41 Temple Street, Singapore 058584
Opening hours: Daily 11:15am to 10:15pm
Website
XH Delicious Seafood is not halal-certified.

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Photos taken by Nathania Tay.
This was a media tasting at XH Delicious Seafood.