Our Vibe
The ultimate mission of PENICILLIN is to become Hong Kong’s first “scrap-less” bar – in other words, a bar that produces minimal waste by the end of the night. Agung and Laura Prabowo and their dedicated team pour endless creativity into the ways common waste or kitchen by-products can be recycled and upcycled, while simultaneously self-brewing, fermenting, growing, and re-using ingredients to be used in cocktails. Ingredients including botanicals are all sourced locally within Hong Kong, with PENICILLIN going a step further to minimize transport distance in order to conserve energy and reduce carbon emissions.
As seen on:
CNN
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Robb Report
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Zee Zest
Fermentation demands patience, creativity, and a deep understanding of ingredients. Each batch tells a unique story, reflecting the time, place, and techniques involved. At Penicillin, we celebrate fermentation as a vital part of our mission to craft sustainable cocktails that honor local produce.
Fermentation | Phenomena