Ranked on Asia’s 50 Best Bars for four consecutive years, Penicillin Hong Kong has become synonymous with sustainable cocktails, zero-waste mixology, and experimental drinks.
Now, this award-winning eco-conscious bar has opened in Shanghai, bringing its closed-loop production, fermentation lab cocktails, and mad-scientist creativity to the city’s thriving drinking scene.
Located on Nanchang Road, Penicillin Shanghai delivers the same high-caliber, sustainable cocktails that made its Hong Kong original a must-visit — creative, delicious drinks that push boundaries while minimizing waste.
Founded by Agung and Laura Prabowo, Penicillin operates like a mad scientist’s lab meets a world-class bar, where every last peel, pulp, and even spent coffee ground gets a second life. Step inside, and you’re greeted by a massive reclaimed tree trunk — salvaged from a storm in Nantong — hanging dramatically in the foyer. The vibe is sleek, minimalist, and with just six seats at the main bar, putting you front and center for the action.
The bar’s “snowscape” counter — a slick Hong Kong import — adapts to the seasons: frosted in summer to keep drinks chilled, heated in winter for warming toddies and cold fingers. But the real magic happens upstairs in the lab, where they also have a fermentation chamber (dubbed “The Stinky Room”) that transforms everything from fruit scraps to coffee grounds into cocktail ingredients.
Now, let’s talk drinks. There are 11 signature cocktails, ¥90 each, all clean, inventive, and layered with wild flavors. There are also three seasonal creations and two non-alcoholic options.
The must-try? “The Original” by Agung Prabowo, a mind-bending blend of seashell-infused vodka, spiced cherry tomatoes, salted coconut water, and clarified lemon juice. It’s sweet, savory, umami, spicy, and sour all at once, garnished with an oyster leaf.
Local nods pop up, too, like “How Bad Are Bananas?” — a rum-based tipple featuring Shanghai’s beloved Rabbit Candy, celery juice, banana whey, and lemon.
But honestly, half the fun is quizzing the knowledgeable bartenders, who’ll gladly geek out over fermentation techniques or the story behind the drinks.
Weekends draw crowds, but weeknights offer a smoother entry. Either way, Penicillin is raising the bar — literally — for Shanghai’s cocktail scene. Zero waste, full flavor. That’s a recipe worth drinking to.
Penicillin Shanghai
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