CHUA HAH SENG SINCE 1949
This Laos Trademark “CHUA HAH SENG SINCE 1949” is a public DIP intellectual-property record, filed by CHUA HAH SENG FOOD PRODUCT CO., LTD. on 2025-02-18; current status: Registered. Identifiers include application No. M/1865050; registration/grant No. 67930; DIP id LAM1865050; application type Other. Key dates: publication 2025-09-08; registration 2026-05-18. Nice class(es): 29、30. Goods/services excerpt: Preserved vegetables; pickled vegetables; fried garlic; fried onion; coconut milk; fruit preserves; pickled f…. This prose is informational only and does not constitute legal advice, ownership proof or an infringement opinion.
M/1865050
Mark
Key facts
- Type
- Trademark
- App. no.
M/1865050- Status
- Registered
- Applicant
- CHUA HAH SENG FOOD PRODUCT CO., LTD.
- Agent
- WE Intellectual Property Co., Ltd.
- Filing date
- 2025-02-18
- Reg. no.
67930- Publication
- 2025-09-08
- Registration / grant
- 2026-05-18
- Nice / IPC classes
- 29 · 30
- Goods / services
-
- Preserved vegetables; pickled vegetables; fried garlic; fried onion; coconut milk; fruit preserves; pickled fruits; shrimp paste; lime juice for culinary purposes; fermented fish entrails paste; roasted chili in oil; lime concentrate in powder form, for culinary purposes; concentrated tom yum soup cube.
- Chili paste containing grilled fish [seasonings]; tamarind chili paste [seasonings]; sesame chili oil; mushroom chili paste [seasonings]; thai herb chili paste [seasonings]; chili paste containing seafood [seasonings]; chili paste containing shrimp tomalley [seasonings]; galangal chili paste [seasonings]; stir-fried curry noodles; pad Thai (Thai stir-fried noodles); tom yum noodles (Thai spicy soup noodles); tamarind paste; curry sauce; Thai style boat noodles; steamed glass noodles, cooked in clay pots; stir-fried glass noodles with Thai basil; sauces [condiments] for thai style blood noodles; sauces [condiments] for steamed glass noodles; thai basil stir fry sauce; stir-fried noodles with dark soy sauce; dipping sauce for spring rolls; dipping sauce for thai fruit; dipping sauce for sukiyaki; dipping sauce for thai style meat; sriracha hot chili sauce; sweet and sour sauce; thai papaya salad dressings; satay sauce; chili paste containing fermented black beans [seasonings]; chili paste containing roasted peanuts [seasonings]; mixture of shrimp tomalley and soya bean oil, for use as a condiment; garlic chili sauce; hoisin sauce; chili crisp oil for use as a condiment; fish sauce containing chili; teriyaki sauce; stir-fry sauce for cooking; dipping sauce for grilled meat; chili paste for use as a seasoning; chili sauce; sweet chili sauce; plum sauce; roasted chili oil for culinary purpose; oyster sauce; sukiyaki sauce; ketchup; curry pastes; soya sauce; fish sauce; tom yum paste [condiments]; pad Thai sauce; seafood sauce; dressings for salad; vinegar; chicken rice sauce; gravy mixes; black pepper sauce; barbecue sauce; concentrated tamarind paste for use as a condiment; fermented fish sauce; fermented bean curd sauce; soy bean paste; condiment for making Thai galangal coconut soup.
Process
Steps follow the current public status-
Filed
-
Formal examination
-
Substantive examination
-
Gazetted
-
Registered
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