The true
Flavours
Of HK.

Our Vibe

HK’s first closed-loop sustainable bar.




Organic
In-house
Ferments

Penicillin


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 | Robb Report | Zee Zest








Learn More

Real fermentation is an art form.
A gift to be shared.



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

Our Team



Agung Prabowo

Co-Founder

Laura Prabowo

Co-Founder / Managing Director

John Coronado

Bar Manager

Anjal Rai

Bar Supervisor

Jamie Mccleave

Bar Supervisor

Jacob Laxamana

Bartender

Sam Wu

Bartender

Stanley Tong

Bartender

Prashant Chhetri

Bartender

Crafting
Specialty
Drinks.

Recognition & Awards










JOIN US


Monday–Saturday:
5pm–2am
Sunday: 5pm–1am

Directions

AWARDS