• Penicillin, Asia’s 50 Best Sustainable Bar unveils new lockdown lunch, daily free-flow cocktails from 3-6pjm and new fermentation masterclass

    Closed-loop bar PENICILLIN, the city’s leading sustainable bar by bar legends Agung Prabowo, Laura Prabowo, Roman Ghale and Katy Ghale, unveils its latest lockdown offerings including a new lunch set menu, seasonal highballs, and free-flow cocktails from 3-6pm daily.

    Despite launching during the peak of the pandemic, PENICILLIN has gone from strength to strength, being recognized for its unique ethos of sustainability and ever-creative cocktail creations. Just seven months after opening, PENICILLIN was awarded the honourable 50 Best Ketel One Sustainable Bar Award 2021 by Asia’s 50 Best Bars and debuted on Asia’s 50 Best Bars 2021 list at #30.

    Save Water, Drink Cocktails – Free-flow cocktails from 3-6pm daily

    For only HK$300 per person, PENICILLIN is now offering a special lockdown promotion of free-flow cocktails for thirsty customers. Head on down to PENICILLIN to enjoy unlimited house cocktail creations, selected wines and ferments over three hours every day, Monday to Sunday, to cure the lockdown blues.

    PENICILLIN’s new Lockdown Lunch Set

    Seasonality is at the heart of PENICILLIN’s lunch menu, with a focus on minimising waste to ensure a sustainable operation. The menu changes often, adapting to the ingredients by local producers that come in and out of season. The hearty refreshed three-course Lockdown Lunch Set is priced at HK$200 per person, which is inclusive of a glass of Cava and a glass of house-made organic fermented wine.

    Guests will be served two starters including Fresh Mixed Greens Salad and Seasonal Soup with crusty bread, followed by a choice of one main course from a selection including Fish Sandwich, featuring battered sole fillet, grilled mozzarella cheese, avocado and rocket in toasted bread, served with ultrasonic fries; Rosemary Lamb Rack with herbs, spices, new potatoes, and mint yogurt; Chicken Alfredo Egg Noodles, with creamy Cajun-style spring chicken alfredo, truffle oil egg noodles, basil, spinach and poached egg; and Roasted Chicken, a local roasted spring chicken with smoky whiskey glaze, ultrasonic fries and grilled carrots.

    All New Bar Fermentation Masterclass Led by PENICILLIN’s Experts

    PENICILLIN prides itself on its menu of refreshing organic ferments that are brewed in-house. With a lower alcoholic beverage content (ABV) than cocktails, organic ferments are known for bursting with beneficial live bacteria, enzymes, vitamins, and minerals. PENICILLIN’s organic ferments are created with a focus on minimising waste to ensure a sustainable operation, changing often as ingredients from Hong Kong’s producers come in and out of season.

    PENICILLIN has launched a 2-hour private masterclass that is limited to 5 students per session and priced at HK$500 per person, which gives a crash course into understanding the art of fermentation. The class gives a thorough exploration into the seven key elements of fermentation that have become indispensable to PENICILLIN’s bar team, including lactic acid fermentation, fruit or vegetable wine, kombucha, vinegar, koji, miso, shoyu and garum. During the class, students will also make their own fruit or vegetable wine, and get to sample a variety of fermented drinks paired with assorted cheeses.

    The class is available to book on weekdays from 2-4pm by contacting laura@penicillinbar.com or +852 6201 5855.

    All New SEASONAL HIGHBALL Menu by PENICILLIN

    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.

    The clean and crisp highball selection is curated by the PENICILLIN team based on seasonal ingredients. New highball cocktails include ORDINARY (HK$120) with classic bourbon, fresh soda, and peeled lemon – the staunch favourite of founder Agung; HOPS (HK$120) with hops distillate, clarified grapefruit soda, PANDAN (HK$120) with cocoa butter and Pandan-kaffir soda; STRAWBERRY (HK$120) with strawberry-rhubarb distilled soda; APPLE (HK$120) with burnt butter and light cider; and BARLEY (HK$120) with distilled barley and soda.