EVOLUTION THROUGH FOOD

Mia and Andy, the dynamic husband and wife duo behind Double Dribble Hospitality Group, have made their mark and have helped transform Christchurch’s culinary scene with their restaurants, bars, and eateries.

With their latest venture, Muy Muy, located on the bustling Welles Street, they continue their commitment to creating spaces that prioritise people above all else.

Drawing inspiration from the vibrant streets of Oaxaca, Mexico, Muy Muy immerses visitors in a sensory experience that transports them to another world.

As you enter Muy Muy, you can’t help but notice the curated details that bring the space to life. Dark red dahlias adorn the walls, clay pots add an authentic touch, and handmade cushions and hand-painted embellishments complete the inviting ambience.

The culinary team, hailing from Mexico, Chile, and other South American countries, infuses their dishes with diverse influences, ensuring that there’s always something new to discover.

One dish that stands out among the crowd is the guacamole, which Mia herself attests to being unlike any she’s ever tasted. Mia explains, “They all have different influences, so we’re learning new things every day.” This commitment to continuous improvement shines through in every bite.

The idea of sharing is at the heart of Muy Muy’s menu, exemplified by their taco platters. These platters offer a delightful assortment of flavours, including sour cream, pico de gallo, guacamole, Muy Muy’s daily rice creation, chipotle mayo, and tortillas, with a choice of grilled chicken, brisket fantasma, lamb shoulder, or pork chicharrón as protein options. This sharing aspect extends beyond the food itself and creates a warm and communal dining experience that brings people together. There’s also an extensive hot sauce collection and another Double Dribble speciality, house-made drinks – like frozen and traditional margaritas.

Muy Muy also has 15 local craft beers on tap. The bartenders create cocktails using seasonal ingredients like chilli, lime, blood orange, and feijoa. Mia mentions the Cancun Campfire, a theatrical shared cocktail. “It’s an experience we’d like people to go home and tell each other about.” doubledribble.co.nz

However, Muy Muy offers more than just exceptional food and drink. It is also a hub for live music, with performances taking place seven days a week. Mia expresses her gratitude for the opportunity to support musicians and create a vibrant atmosphere. She humbly shares, “The musicians say to me, ‘Oh, thank you for giving me the opportunity.’ To me, it should be the other way. I want to thank them for coming. They make a great atmosphere.” This symbiotic relationship between Muy Muy and the music community adds another layer of charm to the establishment.

Muy Muy is just one of the many eateries that Mia and Andy brought to life with Double Dribble, each with its unique story and evolution. Eightgrains, a Chinese dumpling and bao bar, was opened to provide Mia’s parents with a “not-so-boring retirement”. “Now we have to force them to retire as we don’t want them working so hard again!” Ramen Ria, their local ramen joint, offers traditional pork, chicken, and vegan ramen, along with delectable dumplings and bao. It’s also quietly Mia’s favourite, as within a warming ramen soup is where she ‘finds her Zen’.

These establishments, along with Cantina Bar, Midnight Shanghai, Boom Boom Chicken, Table of Munchies, Dose Diner, Gelato & Tea, Sushi Soldier, and Central Grains, create a diverse and exciting culinary landscape in Christchurch.