In the heart of Hong Kong’s vibrant nightlife scene, Penicillin Bar stands out not just for its innovative cocktails but for its groundbreaking commitment to sustainability. Founded by Agung and Laura Prabowo, Indonesian-born mixologists with over two decades of experience in Hong Kong’s hospitality industry, Penicillin is the city’s first bar to fully embrace a zero-waste, closed-loop concept.
A Sustainable Vision
Agung, who previously worked in several hotel bars, opened Penicillin alongside his wife and partner, Laura Prabowo, with a mission to revolutionize the cocktail industry.
“Penicillin is the first sustainability concept bar in Hong Kong,” he explains. “We focus on recycling, upcycling, and using every ingredient to its fullest potential.”
What sets Penicillin apart is its four-chamber ecosystem, each playing a crucial role in minimizing waste:
- The Laboratory – Where ingredients are transformed through fermentation and experimentation.
- The Main Bar – Where guests enjoy meticulously crafted sustainable cocktails.
- The Fermentation Room (Stinky Room) – A dedicated space for fermenting and aging leftover ingredients into new flavors.
- The Kitchen – Where food waste is prepped and repurposed into juices, syrups, infusions, and more.
Experimental Cocktails with a Purpose
Penicillin’s menu features experimental cocktails—drinks with complex layers of flavor, all created from upcycled ingredients.
One standout is their house-made cider, which replaces traditional apple juice with apple pulp, pineapple skins, local honey, and spices, fermented with cider yeast. “It’s the best cider in the world—not because we made it, but because the flavor is just there,” Agung proudly states.
Another innovative creation is their Pineapple Bun Kvass, inspired by Eastern European bread wine. Hong Kong’s iconic pineapple buns, collected as food waste from local bakeries, are fermented into a rich, buttery drink. This kvass is then used in their flagship cocktail “Love Clothes Last”, which combines lacto-fermented bell pepper, clear soy sauce spirits, and parmesan cheese for a uniquely savory-sweet experience.
Seasonal & Locally Sourced
The bar’s seasonal offerings change frequently, depending on available surplus ingredients from nearby restaurants, coffee shops, and bars. One such creation is a red cabbage and passion fruit husk ferment, stabilized with mezcal to halt fermentation while preserving bold, tangy flavors.
The HakkoBako Advantage
Hong Kong’s challenging temperature and humidity makes consistent fermentation difficult. “The HakkoBako chamber helps us speed up the process while maintaining quality. So, I would suggest any chefs and bartenders to start using the HakkoBako chamber. It is new and exciting equipment to play with for the purpose of quality fermentation” Agung explains. This technology allows them to experiment with various fermentation methods – from lacto-fermentation to kombucha cultures – with unprecedented consistency.
The Business of Sustainability
Addressing sceptics who claim sustainable bars can’t be profitable, Agung offers a compelling case:
“Some fermentations cost us nothing but time. With patience and the right equipment, we transform zero-value ingredients into premium cocktails selling for 95-120HKD.” This win-win approach proves environmental responsibility, and profitability, can go hand-in-hand.
A Team Effort Toward Zero Waste
With a team of seven—including prep specialists working in the lab and fermentation room—Penicillin operates as an efficient sustainability machine. Every member plays a part in ensuring that nothing goes to waste, whether it’s fruit peels, stale bread, or coffee grounds.
A Model for the Future
Penicillin isn’t just a bar—it’s a blueprint for sustainable hospitality. Proving that delicious, high-quality cocktails can coexist with eco-conscious practices, Agung, Laura and their team are inspiring other bars and chefs to rethink waste.
For those seeking a cocktail experience that’s as innovative as it is environmentally responsible, Penicillin Bar is a must-visit destination in Hong Kong.
