Cathay Cargo hosted its annual Cathay Cargo 2023 Top Customer Awards Dinner, which recognises its top performing agents and freight forwarders over the past year at its home hub.
Held at the Ritz-Carlton Hong Kong hotel in the International Commerce Centre (ICC), the event attracted 130 guests from the city’s freight-forwarding community.
The Cathay Cargo senior leadership team, led by Director Cargo Tom Owen, GM Cargo Commercial James Evans and GM Cargo Service Delivery Tim Wong, welcomed guests and outlined Cathay Cargo’s progress and results over the past year, and debuted the video for the Cathay Expert specialist shipping solution, which was warmly received by the audience.
Next up was the toasting ceremony, and host for the evening, TVB star Veronica Shiu, called up other Cargo and Cathay Group colleagues including HK Express CEO Jeanette Mao, Air Hong Kong Chief Operating Officer Clarence Tai, Cathay Cargo Terminal Chief Operating Officer Mark Watts, Global Logistics System (HK) Co. Ltd CEO Simon Ng, as well as Head of Cargo Revenue Management John Cheng, Head of Cargo Markets and Customer Solutions Siddhant Iyer, Head of Cargo Operations (Hong Kong and Greater Bay Area) Calvin Hui and Head of Cargo Sales (Hong Kong and Greater Bay Area) Frank Yau to the stage.
During and after dinner, a total of 46 awards were handed out across four categories. Business Partner Awards, won by China Post, Hong Kong Post and Linex Express; the Rising Star Awards won by BSI Freight Hong Kong Limited and Eastern United International Logistics; 16 Outstanding Route Performance Awards which were received by forwarding companies; and 25 Top Customer Awards. All of the awards reflect the strong partnerships and commercial links between Cathay Cargo and the city’s air-cargo industry.
With an eye to sustainability, the awards at this year’s event were made from beech wood to align with Cathay’s Fly Greener ethos. Another detail was that the menus were designed in collaboration with the FoodLink Foundation, a Hong Kong NGO which collects surplus food from restaurants and hotels for redistribution to those in need. Guests were invited to take the menus home and water them to activate impregnated seeds that would yield fresh mint in a week or so – fresh thinking for a post-event memento.
Click to view a carousel of pictures from the night
