Penicillin continues to distinguish itself in Hong Kong’s bar scene through an unwavering commitment to sustainability. Co-founders Agung Prabowo and Laura Prabowo employ techniques like centrifuging, fermentation and redistillation to minimise waste – a philosophy that earned the bar the 2025 Sustainable Bar Award at Asia’s 50 Best Bars. The drinks remain as compelling as the mission. The enduring One Penicillin, One Tree – a mix of white chocolate whisky, strawberry brine, coconut kefir and avocado stones sourced from a nearby restaurant – still impresses, with each order planting a tree in Borneo. Newer additions include the Advance Treatment, featuring rye infused with upcycled croissants, aged almond-soy sauce, dark rum washed in cacao butter, and a tamarind-palm sugar cordial infused in beeswax.

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