Wash the oysters and open them all with an oyster shucker.
To make the hippo top oil, blanch the tops for 3 seconds, cool in ice water and after squeeze all the liquid out. Blender with the olive oil for 2 minutes till completely fine. Strain trough a cheese cloth and reserve the oil. Season with lemon and salt
oyster 1. mix 2/3 kefir with 1/3 hippo top oil. Remove the liquid from the oyster and top the oyster with a spoon of kafir/hippo top oil. Add the bean blossom and anise blossom
Oyster 2. Gently warm the oysters in their own liquid. Place the oysters in a plate and add two spoons of kafir/hippo top oil. Add Moai Caviar, Jasmine, Zalotti and Citra leaves
Oyster 3. Keep all the liquid in the oyster and top with Gangnam tops, Apple blossom and Moai Caviar.