Wing Lung Food (H.k.) Company Limited Company Information

Current Status : Dissolved


Wing Lung Food (H.k.) Company Limited's Hong Kong CR Number is 417269. Incorporation Date is 27-APR-1993. It's Winding up Mode is . Dissolution date is 21-MAR-2003. Wing Lung Food (H.k.) Company Limited company is of Private company limited by shares Type.
Additional Remarks on the Wing Lung Food (H.k.) Company Limited company are Dissolved by Striking Off.

Company Data

CRN417269
Company NameWING LUNG FOOD (H.K.) COMPANY LIMITED
Chinese Name永隆食品(香港)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 Incorporation27-APR-1993
See companies with same Incorporation Date - 27-APR-1993
Date of Dissolution21-MAR-2003
RemarksDissolved by Striking Off
Important Note
Tagsfood   hk   lung   wing   
Find Similar Companies by these tags.

Company Name History Information :

Effective DatePrevious Name
WING LUNG FOOD (H.K.) COMPANY LIMITED27-APR-1993

FAQs:

When was Wing Lung Food (H.k.) Company Limited incorporated?

Wing Lung Food (H.k.) Company Limited was incorporated on 27-APR-1993 in Hongkong.

What is the type of Wing Lung Food (H.k.) Company Limited?

Wing Lung Food (H.k.) Company Limited is classified as Private company limited by shares.

What is the current status of Wing Lung Food (H.k.) Company Limited Company?

The status of Wing Lung Food (H.k.) Company Limited is Dissolved.

What is the CR Number of Wing Lung Food (H.k.) Company Limited?

The CR Number of Wing Lung Food (H.k.) Company Limited is 417269.

* 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 Wing Lung Food (H.k.) Company Limited. The official registry should always be referred for latest information.

Last Updated on 02-09-2016.

Check other companies added on 02-09-2016

Check out Companies Incorporated on 27-APR-1993: