Drinking, But Make it Eco-Friendly: Priding itself as an eco-conscious cocktail bar, Penicillin puts sustainability at the forefront without sacrificing flavors and flair in their creations. The word “sustainability” gets thrown around a lot these days, but it’s clear that the brains behind the bar — Agung Prabowo and Roman Ghale, best known for being co-founders of The Old Man — are committed to the cause. Ingredients are sourced locally, and leftover ingredients from cocktail-making will get reused or upcycled. There’s a fermentation room in the bar, where guests can watch ingredients get reused, regrown and more. 

Look & Feel: Penicillin takes up the space once occupied by the iconic watering hole Buddha Lounge. In keeping with the focus on sustainability at the bar, Penicillin has kept some of the fixtures left behind by the previous tenant, while furniture are made from broken trees from typhoons. There’s an industrial, lab-like vibe — very on brand considering the bar is named for not only a famous cocktail, but also the antibiotic. 

On the Menu: Penicillin was created by New York City’s legendary Milk and Honey in 2005, and consists of scotch, lemon juice and honey-ginger syrup. Various creations on the menu here pay homage to this drink: “Something Clear” (HK$90) is made with goat milk whisky, clarified citrus and ginger honey wine, while “Smoked and Malt” (HK$90) has buttered rum, malt rice, local citrus, and ginger and lemongrass soda, garnished with smoked bacon. Other drinks are a tribute to Hong Kong flavors: Chiu Chow-style chilli oil makes an appearance in “Pick Me Up” (HK$90), which also has tequila, chef’s pickles, lime juice and cassava milk. Also expect bar food staples like burgers, fries, and cheese and chorizo tostadas

Great For: Meetings between tree-hugging, cocktail-loving people.

FYI: The owners of the bar also opened Dead &, a dive bar that is located where Baby Buddha once stood by the LKF amphitheater. 

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.