Inspired by the farm-to-bar movement, Penicillin’s ultimate goal is to become Hong Kong’s first ‘scrap-less’ bar. With a strong emphasis on locally sourced or up-cycled food and drink ingredients, their bar menu showcases innovative ways to highlight the true flavours of Hong Kong while constantly seeking to minimise their carbon footprint. Penicillin’s dedicated team find endless ways to reuse common waste or kitchen by-products. From self-brewing and fermenting to growing new ingredients, the bar takes a holistic approach to sustainability. It’s purposefully designed to mimic a white-tiled laboratory, putting the experimental behind-the-scenes cocktail production processes on full display for patrons. Be sure to order their One Penicillin, One Tree cocktail because for each sale of this drink, the bar plants one tree in the Kalimantan rainforest.