PENICILLIN bar promotes sustainability through zero-waste mixology

Hong Kong's PENICILLIN, a laboratory-style bar focused on zero-waste principles, has been recognized in the Asia's 50 Best Bars list. Founded by Agung Prabowo and Laura Prabowo, the establishment utilizes fermentation and centrifugal separation to transform food waste from local restaurants into unique cocktail ingredients.

A signature cocktail, ‘One Penicillin, One Tree’, features 95% upcycled materials, such as unused white chocolate and avocado pits used as ice substitutes. For every drink sold, the team plants a tree in the Kalimantan rainforest, having already planted over 12,000 trees.

The bar's sustainability extends to its interior design, which incorporates reclaimed wood from Typhoon Mangkhut and repurposed old Hong Kong neon signs to preserve local cultural heritage. Despite facing a decline in global rankings and being occasionally labeled a restaurant due to its popular food menu, the founders remain committed to their environmental and cultural mission. They have also launched a second venue, LOCKDOWN, which focuses on reviving classic cocktails from the Prohibition era.