Penicillin, Hong Kong

Penicillin, tucked away in Hong Kong's vibrant Central district, makes a convincing case that bar food deserves to steal the spotlight. The kitchen mirrors the bar's eco-conscious, experimental ethos by finding clever, sustainable ways to upcycle surplus ingredients into lively, flavour-forward dishes - all without feeling overly serious or preachy.

The bar bites deliver inventive spins on familiar comfort favourites. Standouts include the Koji Fried Chicken - marinated in shio koji for incredible tenderness, fried to a crisp, and served with a zesty yuzu- kosho mayo - as well as Ultrasonic Fries dusted with aromatic shichimi togarashi alongside a fragrant lemongrass mayonnaise.

For those craving a more substantial meal, The Lucky Pig offers a rich feast of slow-roasted pork shoulder. It comes thoughtfully paired with fresh bur marigold wraps, house-made seasonal pickles, spiced nuts, and a light harusame salad, creating a delightful harmony of crisp textures and bold, tangy flavours.


While Penicillin's closed-loop philosophy drives its world-class cocktail programme, the food easily holds its own rather than acting as a mere afterthought between sips. It  is a destination best enjoyed with a hearty appetite for culinary curiosity, sustainable dining and clever experimentation.