Restaurant Profile: So Hot

A guest enjoys the all-you-can-eat hotpot experience.
A guest enjoys the all-you-can-eat hotpot experience.
Whether you choose spicy or mild, broth is essential for cooking your food at So Hot.
Whether you choose spicy or mild, broth is essential for cooking your food at So Hot.
Alex, a delightful robotic host, ushers guests to their tables.
Alex, a delightful robotic host, ushers guests to their tables.
Cleverly presented shoe-shaped chili oil melts into the broth.
Cleverly presented shoe-shaped chili oil melts into the broth.
Spicy, sweet, and savory sauce options are available as well as tempting add-ins and toppings.
Spicy, sweet, and savory sauce options are available as well as tempting add-ins and toppings.
A cotton candy vending machine makes creations shaped like flowers, hearts, and more.
A cotton candy vending machine makes creations shaped like flowers, hearts, and more.
Milk mini buns
Milk mini buns
Brown sugar rice cakes
Brown sugar rice cakes
An exquisite Chinese dragon head serves as a pot handle and ladle rest.
An exquisite Chinese dragon head serves as a pot handle and ladle rest.
Walls are decorated with pictures and art reflecting Chinese culture.
Walls are decorated with pictures and art reflecting Chinese culture.

If you’re looking for a communal dining experience that’s exciting and full of myriad flavors, So Hot in Cary provides a rewarding hotpot-style extravaganza. The restaurant is conveniently located in Cornerstone Shopping Center just a few doors down from Asian supermarket H Mart.

Steeped in ancient Chinese tradition, the hotpot concept involves a do-it-yourself cooking method akin to fondue. A simmering vessel of flavored broth rests in the center of each guest’s table and is filled with assorted raw meats, vegetables, fungi, and noodles. Once cooked, diners can dip their food into various sauces and eat until satisfied.

Hotpot dining is a steamy proposition at So Hot.

“More and more people in this area are discovering hotpot,” says Lisa Liu, a native of China and the vivacious guest relations manager at So Hot. “It appeals to people who like to try a variety of spicy and not-so-spicy foods.”

When you arrive at the eatery, expect to be guided to your table by adorable robot host Alex. Once seated, simply grab the iPad that’s provided to peruse and order food. Each menu item is pictured so you can know what to expect.

Lunch and dinner are a fixed price, all-you-can-eat protocol.

A printed guide on the table provides helpful instructions regarding how long to cook meat, vegetables, and noodles. Friendly and efficient servers come by often to ensure guests grasp the nuances of hotpot dining and refill the pot with broth. Trust us, though: The process is not intimidating in the least.

“We try to make it easy for customers to have an enjoyable meal,” Liu said. “It makes me happy when I see people socializing and liking the food.”

The pot in the center of the table accommodates up to four types of broth, including options like spicy beef tallow, fresh tomato, Cajun, and original bone broth. Spice levels are adjustable based on each person’s heat tolerance.

While the broth is reaching proper temperature, be sure to visit the self-serve sauce bar filled with spicy Szechuan, sweet Cantonese, and salty Beijing variants. Sauce toppings and add-ins comprise chopped peanuts, sesame oil, green onions, mashed garlic, oyster and hoisin sauces, cilantro, and red fermented bean curd. We thoroughly enjoyed the bangin’ peanut sauce, similar to Indonesian-style satay.

Guest Relations Manager Lisa Liu pours water into the pot.

Extensive protein choices range from Angus beef and ribeye to pork belly and sliced chicken. Seafood runs the gamut from shrimp and fish filet to mussels and squid. We highly recommend the umami-rich hot spicy beef and the ice tofu, which is essentially frozen tofu that cooks perfectly in the broth and yields a firm texture.

“We also have beef tripe, chicken gizzard, pork liver, and quail eggs for people who are more adventurous eaters,” said Liu with a laugh.

You’ll have no trouble getting your fill of vegetables, with more than a dozen options to choose from, including simple items like broccoli, sweet corn, and spinach as well as more exotic picks such as watercress, bok choy, and seaweed knots. As for fungi, you can’t go wrong with enoki or king mushrooms.

Among the eight available noodle types, we strongly endorse the hand-pulled, sweet potato, and the Japanese-style udon varieties.

Desserts (available only at dinner) include milk mini buns and brown sugar rice cakes with soybean powder.

Don’t miss So Hot’s intriguing, fully automated cotton candy vending machine.

“This is especially popular with young girls,” Liu said. “It makes cotton candy in shapes and patterns like flowers and hearts.”

When it comes to beverages, choose from tempting boba and fruit tea selections. Order the oolong milk tea or the matcha slush. If you prefer an alcoholic drink, try the Aizu homare strawberry sake or Choya Umeshu plum wine.

So Hot is open from noon to 9:30 p.m. Monday through Thursday and noon to 10 p.m. Friday, Saturday, and Sunday. Reservations are available and advised for parties of six or more.

So Hot
1937 High House Road
(Cornerstone), Cary
(919) 694-5510 | sohotcary.com

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