Operational Managerat Segno Bali
E: What inspired the unique concept of Segno Bali, and how do you ensure it stands out among other bars in Bali’s vibrant nightlife scene?
A: Segno Bali was born from a desire to bring a slice of Japan’s sophisticated cocktail culture to the heart of Canggu’s vibrant scene. Our vision is to provide an alternative bar experience that remains true to the speakeasy concept until closing time. We aim to create an inviting atmosphere where everyone can enjoy well-crafted drinks, whether they’re spending their evening with us or ending a long night. Our goal is to offer an elegant ambience that is welcoming, not pretentious.
E: Can you share some of the strategies Segno uses to create an unforgettable experience for the guests?
A: We prioritise the comfort and enjoyment of every guest. We strive to anticipate their needs and create bespoke cocktails to suit even the most discerning tastes. At Segno, attentive service combined with a touch of Balinese warmth ensures that our guests feel transported to another place.
E: What was the inspiration behind the interior design, and how does the design contribute to the overall atmosphere?
A: Segno is our second speakeasy cocktail bar after the success of Koda in Jakarta. We wanted to maintain the classic and timeless Japanese style, but with a more energetic vibe that suits Bali. With comfortable seating and ambient music, our venue aims to create an elegant yet unpretentious atmosphere.
E: What are some of Segno’s signature cocktails, and can you tell us the story behind one or two of them?
A: Our team behind the counter includes me (Swiss-Italian), Kensho (Japanese) and Sandy (Indonesian). This diverse background allows us to create a variety of cocktails that cater to all tastes, using impeccable Japanese techniques.
One of my favourites is the Southeast Sour, which uses locally sourced ingredients like fresh kaffir lime leaves, palm sugar and pineapple-infused Arak. Many foreigners are hesitant to try Arak due to its reputation, but once they understand our commitment to safety and quality, they often fall in love with its fruity, sour and tropical flavour.
Another favourite is the Smokey BBT (Balinese Black Tea), a strong cocktail with a smoky and complex taste. It features smoky Scotch whisky, BBT-infused cognac, red vermouth, Italian amaro and a drop of maple syrup. Mixing products from different countries (Scotland, France, Italy and Indonesia) showcases how different cultures and techniques can come together to create something amazing.
E: What are some current mixology trends that Segno Bali is embracing, and how do you stay ahead of the curve?
A: We respect Japanese bartending traditions while also pushing the boundaries. One trend we’ve embraced is serving drinks with crystal-clear ice, which we make ourselves in various shapes to match our glasses. It takes a lot of time, work and skill from our team, who cut the ice by hand daily.
Another trend is creating our own infusions, which add a personal touch to all our drinks. We have about 30 different infusions that our team prepares using various techniques. To stay ahead of the curve, we focus on simple principles: attentive, knowledgeable and friendly service, as well as high-quality cocktails.
Exquisite Taste Volume 44
Segno Bali
Jalan Pantai Batu
Bolong, Canggu
Bali 80361, Indonesia
T: (+62) 82119995288
IG: @segno.bali
