CHUA HAH SENG SINCE 1949

Classe 29

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

Classe 30

Chili paste containing grilled fish for use as seasoning; tamarind chili paste for use as seasoning; sesame chili oil for use as a condiment; mushroom chili paste for use as seasoning; thai herb chili paste for use as seasoning; chili paste containing seafood for use as seasoning; chili paste containing shrimp tomalley for use as seasoning; galangal chili paste for use as seasoning; stir-fried curry noodles; pad Thai (Thai stir-fried noodles); tom yum noodles in the nature of 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 in the nature of condiments for thai style blood noodles; sauces in the nature of 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 for use as seasoning; chili paste containing roasted peanuts for use as seasoning; 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 for use as a condiment; 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 in the nature of herbs