Joe Liu

⚒️ What do you do?

I am a full-time arbitrator with an institutional and private practice background, having previously worked at the Hong Kong International Arbitration Centre, the Singapore International Arbitration Centre and Allen & Overy. I thoroughly enjoyed working at all these places but decided to embrace the new challenge of working independently last year.

Since the launch of my own practice, I have worked on a number of cases as arbitrator or domain name panelist under various governing laws and procedural rules. I have also been appointed to the governing body of several dispute resolution organisations.

I am currently writing an award and preparing for a hearing in some of my cases. I’m also preparing for a number of speaking engagements in Uzbekistan, Malaysia, Hong Kong and Taiwan in the coming months, as well as writing a book which is scheduled for publication next year.

🏆 What is your proudest achievement?

I had the honour and privilege to be part of the HKIAC Rules Revision Committee responsible for drafting the 2013 and 2018 versions of the HKIAC Administered Arbitration Rules (Rules). I had the fortune of working with many intelligent and eminent colleagues to examine each provision of the Rules, consider international best practice, and devise procedural mechanisms to address possible issues that might arise under the Rules.

I think the Rules are a great achievement of the HKIAC and I am proud to be part of the rules making process.   

⌛ There are now 25 hours in a day! How do you spend your extra hour?
I would dedicate the time to something I enjoy mostly outside of work, such as spending time with my family, enjoying good food, exercising and planning my next trip.

🚀 If you weren't a lawyer, what would you do?
I would be a travel consultant. I have a passion for travelling and have many ideas and tips to share with others.

😋 Your favourite food haunt
My personal favourite is a local wine shop called “Oakey Dokey” on Pok Man Street in Hong Kong. There is a nice selection of wine and an open kitchen making excellent tapas (I strongly recommend the grilled tenderloin and flounder fillet). It’s a small but popular place with warm-hearted staff and a relaxing environment.

I go there often with friends or colleagues, so say hi if you see me there!

*This interview has been edited for brevity & clarity.