The global reference for hospitality.

An experimental Hong Kong cocktail bar where fermentation, ingredient recovery and local sourcing form the operating model as well as the drinks narrative.
Opened in 2020 by Agung and Laura Prabowo with Roman and Katy Ghale, Penicillin was conceived around reducing the waste associated with cocktail production.
By-products are treated as potential ingredients, with preservation and fermentation helping extend their useful life.
Penicillin is an influential Asian example of a cocktail concept built around resource-conscious operations.
Its sustainability proposition is tied to preparation systems and ingredient flows, not simply a nature-themed menu.
The bar applies culinary techniques to ingredients that conventional drinks preparation might discard.
Guests encounter technically developed drinks in a convivial bar, with the production story available without requiring a formal tasting format.
Working areas for experimentation are part of the concept's identity rather than invisible back-of-house functions.
Low-lit guest areas.
Reclaimed materials and wood.
A lower-ground-floor venue on Hollywood Road.
Industrial laboratory meets intimate cocktail bar.
Bar and laboratory functions give the space a production-led character.
A scientific naming vocabulary reinforces the experimental identity.
Penicillin | Hottest Bars Hong Kong | Zee Zest
Review · Zee Zest · 3y ago
Inside Asia's Most Sustainable Bar: Penicillin
Review · The 50 · 5y ago
A visit to Hong Kong's Penicillin Bar | L!fe Wanders | PhilSTAR L!fe
Review · PhilSTAR Life · 2y ago
Sustainable sipping at Penicillin, Asia's "most sustainable bar"
Review · Kristie Lu Stout · 5y ago
Sustainability, Fermentation and Flavour Development | Saan Dhakal of Penicillin Bar Hong Kong
Review · HakkoBako · 4y ago
eS Venue Partner | PENICILLIN Hong Kong
Review · ecoSPIRITS · 4y ago