Category Archives: Interview

Penicillin Bar: Turning zero value food waste into high value drinks through controlled fermentation.

In the heart of Hong Kong’s vibrant nightlife scene, Penicillin Bar stands out not just for its

Workshop: Reduce food waste with the Nukazuke fermentation method

Chef Shima Shimizu teaches us how to use nuka-doko to transform food waste into incredible

Penicillin Bar Hong Kong

Visiting Agung Prabowo and Saan Dhakal at Penicillin Bar. How is Hong Kong’s first “closed-loop”