BALI, 27 October 2026 – Regal Springs officially introduced its premium KING Tilapia to Indonesia’s culinary and hospitality industry at an exclusive launch event, “KING Tilapia – Unveiling a New Culinary Experience,” held in Legian, Bali, on Tuesday, 27 October. Organised in collaboration with PT Dineta Jaya, the event showcased KING Tilapia’s exceptional quality and culinary versatility, highlighting its potential to meet the evolving needs of professional kitchens across Indonesia.
The launch is part of Regal Springs’ efforts to introduce quality differentiation and distinct characteristics within the tilapia category, while fostering dialogue with chefs and industry players on ingredient requirements, product consistency, and menu development in the restaurant and hospitality sectors.
KING Tilapia represents the premium tier within The Global Open Standard for Tilapia Quality, a framework designed to provide clearer quality differentiation within the tilapia category. The framework covers criteria related to integrated and responsible farming practices, fish size, processing quality, certifications, fish welfare, and culinary performance.
“Indonesia has significant potential in the fisheries industry, both as a supplier to international markets and as a source of ingredients for the domestic culinary industry. Through KING Tilapia, we aim to create more opportunities to engage with chefs and hospitality professionals on how premium tilapia quality differentiation can be applied to meet the needs of professional kitchens,” said Rudolf Hoeffelman, President Director of Regal Springs Indonesia.
Rudolf added that, amid developments in the international seafood market and growing demand for a wider range of white fish options, premium tilapia offers an ingredient that can be explored for various culinary applications, while supporting dish consistency and cost efficiency per menu item.
One of KING Tilapia’s key advantages is its thick loin cut, with a minimum weight of 106 grams and a thickness of 25 millimetres. The product also delivers a cooking yield of more than 85%, a mild and clean taste, and naturally white flesh.
These characteristics provide chefs with flexibility in developing a wide range of dishes. Beyond flavour, consistent portion sizes, texture after cooking, ingredient efficiency, and ease of preparation are also important considerations in restaurant and hotel operations.
Chef Bara R. Pattiradjawane, a Food and Flavor Developer Chef who joined the event as a guest chef, demonstrated various ways of preparing KING Tilapia through a live cooking session. During the demonstration, he explored different cooking techniques and showcased how the characteristics of KING Tilapia can be applied across a variety of culinary creations with distinct flavour profiles.
“KING Tilapia has quite a unique character for a freshwater fish. Its thick cut, firm texture, and juiciness provide flexibility in preparation, allowing it to be used with different cooking techniques and methods suited to the needs of the culinary industry. Its mild flavour also makes it easy to pair with a wide range of seasoning profiles and cuisines, from Asian, Western, and North African dishes to, of course, Indonesian cuisine,” said Chef Bara.
As one of Indonesia’s leading international tourism destinations, Bali has a diverse ecosystem of hotels, restaurants, and food businesses. According to data from the Bali Provincial Government, sourced from Statistics Indonesia (BPS), Bali recorded nearly 6.95 million international tourist arrivals throughout 2025, an increase of 9.72% compared to the previous year.
This tourism growth provides an important context for the development of Bali’s culinary industry, including the demand for ingredients that support menu creativity while meeting the operational requirements of professional kitchens.
At the national level, tilapia also contributes to Indonesia’s fisheries export trade. The Ministry of Marine Affairs and Fisheries recorded a 14.4% increase in the export value of Indonesian tilapia in 2024 compared to the previous year.
In addition to its culinary characteristics, nutritional value and production standards are also part of the product’s differentiation. Tilapia is a source of protein, vitamin D3, and other essential nutrients. Regal Springs also applies relevant standards and certifications throughout its production chain, including ASC (Aquaculture Stewardship Council), BAP (Best Aquaculture Practices), BRCGS (Brand Reputation through Compliance Global Standard), IFS (International Featured Standards), Halal, as well as other national and international certifications.
Regal Springs began its journey in Indonesia in late 1988 and started farming tilapia in Lake Toba, North Sumatra, in 1998. The company integrates hatchery, farming, and processing operations to supply Indonesian tilapia products to various international markets, including the United States, Europe, and Asia.
Through this launch, Regal Springs hopes to continue building partnerships with chefs, restaurants, hotels, and foodservice operators to explore the role of KING Tilapia in the development of the culinary industry across Indonesia, Asia, and international markets.
