Lee Hop Hing Oyster Sauce & Food (China) Limited Company Information

Current Status : Dissolved


Lee Hop Hing Oyster Sauce & Food (China) Limited's Hong Kong CR Number is 732069. Incorporation Date is 22-SEP-2000. It's Winding up Mode is . Dissolution date is 05-OCT-2001. Lee Hop Hing Oyster Sauce & Food (China) Limited company is of Private company limited by shares Type.
Additional Remarks on the Lee Hop Hing Oyster Sauce & Food (China) Limited company are Dissolved by Deregistration.

Company Data

CRN732069
Company NameLEE HOP HING OYSTER SAUCE & FOOD (CHINA) LIMITED
Chinese Name李合興蠔油食品(中國)有限公司
Active StatusDissolved
Register of ChargesUnavailable
TypePrivate company limited by shares
See other companies with same Type - Private company limited by shares
Winding Up Mode
Date of Incorporation22-SEP-2000
See companies with same Incorporation Date - 22-SEP-2000
Date of Dissolution05-OCT-2001
RemarksDissolved by Deregistration
Important Note
Tagsfood   sauce   hing   china   oyster   
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Company Name History Information :

Effective DatePrevious Name
LEE HOP HING OYSTER SAUCE & FOOD (CHINA) LIMITED22-SEP-2000

FAQs:

When was Lee Hop Hing Oyster Sauce & Food (China) Limited incorporated?

Lee Hop Hing Oyster Sauce & Food (China) Limited was incorporated on 22-SEP-2000 in Hongkong.

What is the type of Lee Hop Hing Oyster Sauce & Food (China) Limited?

Lee Hop Hing Oyster Sauce & Food (China) Limited is classified as Private company limited by shares.

What is the current status of Lee Hop Hing Oyster Sauce & Food (China) Limited Company?

The status of Lee Hop Hing Oyster Sauce & Food (China) Limited is Dissolved.

What is the CR Number of Lee Hop Hing Oyster Sauce & Food (China) Limited?

The CR Number of Lee Hop Hing Oyster Sauce & Food (China) Limited is 732069.

* We are trying our best to keep all the data correct and up-to-date. It should be noted that it is not the primary source of the information on the company Lee Hop Hing Oyster Sauce & Food (China) Limited. The official registry should always be referred for latest information.

Last Updated on 20-07-2016.

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