Penicillin

At Penicillin Bar, the mission is clear: to be Hong Kong’s first "scrap-less" bar, committed to drastically reducing waste while delivering exceptional cocktails. Spearheaded by Agung and Laura Prabowo, the bar is a haven for sustainability and innovation. With a dedicated team, they focus on recycling and upcycling common kitchen by-products and waste materials, transforming them into ingredients for creative and delicious cocktails. Penicillin doesn’t stop there. They brew, ferment, and grow many of their ingredients in-house, using locally sourced botanicals and produce to support Hong Kong's community and reduce the environmental impact of transportation. By minimizing transport distances, Penicillin not only conserves energy but also reduces carbon emissions, making each drink a reflection of both creativity and sustainability. This unique approach to mixology not only delights the senses but sets a new standard in environmentally conscious cocktail culture. At Penicillin, drinking well never means leaving a bigger footprint.

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