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PENICILLIN - the first closed-loop sustainable bar in Hong Kong
COLLECTIVE, Hong Kong based international architecture studio, has completed a closed-loop sustainable concept bar PENICILLIN in the nightlife district SoHo in Hong Kong. PENICILLIN’s design is informed by the founders’ philosophy of minimizing carbon footprint in food and beverage production, and to showcase their continuous process of culinary experimentation.
The design is a hybrid theme of ‘industrial’ and ‘nature’ – the concept dives deep into an exploration of the coexistence of men’s hard work with nature. PENICILLIN’s design tells the story through the contrast in materiality. The PENICILLIN Lab, exterior and entrance are cladded in white tiles, showcasing the team’s culinary experiments, processes, equipment and machineries. The Fermentation Chamber is located at the back of the bar as an extension to the laboratory, allowing visitors to see the work-in-progress experiments at PENIC
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2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city’s bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.
22 Ships
Tapas Spread
Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.