The co-founders of The Old Man Hong Kong, which was named Asia's Best Bar in 2019, have now created the city's first sustainable bar, Penicillin. They share here what it takes to be sustainable and future-ready in the F&B industry
Since their Hong Kong-based bar The Old Man took the top spot on the Asia’s 50 Best Bars list in 2019, co-founders Agung Prabowo and Roman Ghale decided it was time to take on a new challenge: creating the city's first sustainable bar.
The task soon became a family affair, with the duo's respective partners Laura Prabowo and Katy Ghale stepping in to take the reins of the new bar. Penicillin opened its doors in late 2020.
“Penicillin was inspired by the farm-to-bar movement that’s taking the culinary world by storm,” says Agung, who is a 2020 Gen.T honouree. “It champions a closed-loop model of production. With a focus on either locally sourced or upcycled food and drink ingredients, we innovate on the true flavours of Hong Kong for our bar menu while keeping our carbon footprint to the minimum.”
Here, we speak to the four co-founders to find out more about the creation of Penicillin and what it means to be sustainable in F&B today.
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What made you all decide to start Penicillin together?
Agung Prabowo and Roman Ghale We didn’t want to look back after 10 years and feel a sense of regret that we didn’t try anything new. Life is too short and it would be boring to not have any challenges. That’s why we and our partners, Laura and Katy, decided to open a new bar with a completely different concept to see how far we can reach.
Laura Prabowo and Katy Ghale We all have children and didn’t want to do something for ourselves. We wanted to do something that was for the good of our kids and their futures, and this sparked the idea to create a sustainable bar.
How did the name "Penicillin" come about?
Roman and Laura We named it after the group of mould-derived antibiotics discovered by the Scottish physician and microbiologist Alexander Fleming in the 1940’s—penicillin was truly one of the greatest breakthroughs in modern therapeutics. Its chance discovery and introduction gave way to effective treatments for all kinds of deadly infections, changing the course of medicine.
Like the inspiring story behind the discovery of penicillin, Penicillin bar undertakes scientific research, experimentation and multiple trials and errors to achieve sustainability breakthroughs in the waste-heavy food & beverage industry. This is seen in our setting up of The Penicillin Lab and The Fermentation Chamber.