Katie Chung

⚒️ What do you do?

I am currently a partner in the dispute resolution team in Norton Rose Fulbright based in Singapore. I specialise in international arbitration with an Asian nexus, and work on both commercial and investor state arbitrations across a broad range of sectors, including aviation, cryptocurrency, energy (including O&G, power generation, renewables), FMCG, financial institutions, infrastructure, technology and telecoms. 

Apart from acting as lead counsel in international arbitrations, I regularly sit as arbitrator and have done so in international arbitrations seated in Singapore or Hong Kong, conducted under either the ICC Rules, SIAC Rules, or the HKIAC Rules.

🏆 What is your proudest achievement?

Professionally, my proudest achievement so far is probably going through the partnership interview process during the pandemic year in 2020 and then making partner in an international law firm.

Aside from work, learning how to scuba dive and climbing Mt Rinjani in Lombok are, personally, some of my noteworthy achievements to date.

⌛ There are now 25 hours in a day! How do you spend your extra hour?

Assuming I have an extra free hour, I spend it either exercising (e.g. playing tennis, running outdoors, or working out in the gym), or getting a bit more sleep.

 🚀 If you weren't a lawyer, what would you do?

Since the age of 12, I have always wanted to be a dispute resolution lawyer, so this is a difficult question! On hindsight, if I wasn’t a lawyer, I could have been in consultancy or be a venture capitalist (assuming I have the funds) – both roles apply somewhat similar analytical skills as a lawyer.

😋 Your favourite food haunt (bonus points if it's off the beaten track!)

There is a French crêperie in Hampstead, London, called La Crêperie de Hampstead, that I head to at least once whenever I am in London. It's run by two French chefs who make both savoury and sweet crepes till 11pm each day. 

Examples of savoury ones (most of which include generous, heaped, shavings of gruyere cheese) include spinach and ham; mushroom, garlic and ham; ham and egg), and sweet ones include those with Belgian chocolate pellets (choose from white, milk or dark chocolate) melted over the crepe and can be mixed with nuts or bananas.

There is no seating available save for the few public benches along the high street so it’s best to go when the weather is good (i.e. no rain). Amusingly, all restaurants in the vicinity do not allow customers of the French crêperie to bring in crepes into their restaurants (hence my tip to go in good weather).

In my view, the crepes from this French crêperie are probably the best I’ve ever had, including those in France.

*This interview has been edited for clarity and brevity.