PENICILLIN STRIVES TO BE THE FIRST "SCRAP-LESS' BAR IN HONG KONG
Inspired by the farm-to-bar movement taking the culinary world by storm, PENICILLIN is Hong Kong’s first sustainable bar that champions a closed-loop model of production. With a focus on either locally sourced or up-cycled food and drink ingredients, PENICILLIN’s bar menu finds innovation in the true flavours of Hong Kong while constantly looking for ways to minimize carbon footprint.
Named after the group of mould-derived antibiotics discovered by Alexander Fleming in the 1940’s, penicillin was truly one of the greatest breakthroughs in therapeutic medicine. Its chance discovery and introduction gave way to effective treatments for all kinds of deadly infections and changed the course of medicine.
As with the inspiring story behind the discovery of penicillin, PENICILLIN bar undertakes scientific research, experimentation, and multiple trials and errors to achieve sustainability breakthroughs in the waste-heavy food & beverage industry – portrayed by the installation of The Penicillin Lab and The Fermentation Chamber by COLLECTIVE.
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. Prabowo, Ghale, 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.
“YOU GOTTA SUSTAIN IT” @ PENICILLIN
After countless experiments and trials-and-errors, PENICILLIN is proud to debut its cocktail menu –the first in Hong Kong with a fully closed-loop creation process. With a focus on conserving energy, minimizing pollution, and tapping a network of local producers to explore the various aspects of Hong Kong culture, PENICILLIN offers a completely new and sustainable bar-going experience like no other.
PENICILLIN proudly partners with ecoSPIRITS (eS), the world’s first closed loop spirits technology that strives to eliminate single-use glass bottles and dramatically reduce carbon impact. Guests will be pleased to know that each PENICILLIN cocktail accompanied by the “eS” logo saves an average of 150g in CO2 emissions.
BRIDGING A HISTORIC PAST AND INNOVATIVE PRESENT
PENICILLIN’s location on the historic Hollywood Road symbolizes the convergence of past and present. Among its many design features focused on sustainability and local heritage, THE PENICILLIN LAB is one of the bar’s most exciting developments. A space designed to showcase the experimental behind-the-scenes cocktail production process, the white-tiled lab at the entrance serves as a whimsical prologue to the customer experience.
“Work” gives way to “Tranquility”, as guests turn the corner into the dimly lit main bar bedecked with earthy materials of rock, cement, and wood. From here, guests can catch a glimpse of the Fermentation Chamber, a small, brightly lit room that exposes behind-the-scenes processes of ingredient fermentation.
COLLECTIVE wants to bring in a hybrid of “Industrial Lab” and “Nature”, creating a display wall of PENICILLIN’s bespoke bottles of cocktails and ingredients with laboratory clamping system. The language of the laboratory is further developed through the bespoke design of the wall lamps making use of the same clamping system.
Adhering to PENICILLIN’s idea of a closed-loop and the local, COLLECTIVE invited @streetsignhk to collaborate in the design and fabrication of bespoke neon wall lights, the signages of PENICILLIN, and special handmade labels for PENICILLIN’s bespoke cocktail bottles.