PHILADELPHIA, PA — Philadelphia-based culinary favorite Wokworks is set to open a new location in Bryn Mawr this fall, expanding its mission to bring fresh, customizable wok-cooked meals to more neighborhoods. Located at 5 Franklin Street, just steps from Villanova University, the new outpost will introduce students and local residents to Wokworks’ signature bowls built on bold, globally inspired flavors and made-from-scratch ingredients.
Founded in 2012, Wokworks has developed a devoted following at its locations across the Philadelphia region, including Fishtown, South Philly, Wyncote, and the Jersey Shore, along with its fleet of mobile carts and food trucks. Known for its market-fresh vegetables, locally sourced ingredients, and scratch-made sauces, the brand offers an array of rice and noodle bowls designed for flexibility and flavor. Options cater to a range of dietary preferences, with vegan, vegetarian, and gluten-free choices all featuring heavily on the menu.
The Bryn Mawr location holds particular significance for founder Brennan Foxman and his wife and business partner, Samantha, who first met while she was a student at Villanova. Their return to the Main Line is both personal and strategic, tapping into a community that values health-focused dining and modern convenience.
“We’re so excited to open in Bryn Mawr—it’s a special place for us, and the energy here is amazing,” said Brennan Foxman. “People care about what they eat, and we think they’ll really enjoy what makes Wokworks special: bold, nostalgic flavors, scratch-made sauces, and lots of ways to make it your own.”
The new location will feature a warm, inviting design with cozy wood booths, lush greenery, and a relaxed atmosphere that encourages guests to linger. Extended late-night hours on weekends will cater to the nearby college crowd looking for satisfying meals after hours.
Adding an innovative twist to traditional wok cooking, Bryn Mawr will also debut “Wendy,” Wokworks’ custom-built, battery-powered wok-flipping robot. Developed over three years, Wendy uses an AI-driven system to replicate authentic wok technique—known as “wok hei,” or the breath of the wok—delivering perfectly seared dishes every time. The technology allows for greater precision, speed, and consistency while freeing the culinary team to focus on hospitality.
“Wendy’s a game changer,” Foxman explained. “She brings precision, speed, and consistency to every wok-fired bowl—something nearly impossible to achieve at scale without tech like this. It’s an order of magnitude improvement over human-alone cooking and a key part of our mission to preserve and perfect the ancient magic of wok cooking through cutting-edge technology.”
With this expansion, Wokworks continues to push the boundaries of fast-casual dining, blending culinary tradition with forward-thinking innovation to create a dining experience that is as fresh as it is futuristic.
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