Sampot is still well recognized among the royalty. Since the Udong period, most royalty have retained their dressing habits. Female royalty created the most attractive fashion. The lady always wears a traditional cape called sbai or rabai kanorng, which is draped over the left shoulder, leaving the right shoulder bare. Rarely was the cape worn over the right shoulder. The sbai or rabai kanorng would have been sumptuously fashioned in the old days in threads of genuine gold or silver. The cape in the old days would have hung down to the hem of the Sampot. Dancers wear a collar known as Sarong Kor around their necks. Importantly, they wear a unique skirt called Sampot sara-bhap (lamé), made from silk inter-woven with gold or silver threads, forming elaborate and intricate designs that shimmer as the dancers move. This is held in place with a bejewelled belt. A multitude of jewellery is also worn by the female dancers. These include earrings, several pairs of bangles, a garland of flowers in the form of a bracelet, bracelets, anklets and an armlet that is worn on the right. Several body chains cross over the body like a sash. A circular or diamond-shaped pendant is worn around the neck. There are several different types of worn by female royalty. The typical that are worn are much similar to those of male royalty. Some crowns are just like tiaras where at the back of the hair is let loose, cascading down the back. Other have a few accessories such as earpieces that would sit above the ear and help hold the in place while a comb at the back is just an added accessory. Flowers are also worn on the in the same style, but the hanging garlands of flowers are worn on the left and the bouquet is worn on the right. The best example of these royal clothes is illustrated by Khmer classical dance costumes, which are an adaptation of the royalty costume. Cuisine Due to the sustained historic interaction and shared influences, Cambodian cuisine has many similarities with its neighbouring Southeast Asian cuisines of Thailand, Laos, Vietnam, and Indonesia. Cambodian cuisine also uses fish sauce in soups, stir-fried cuisine, and as dippings. The Chinese influence can be noted in the common chha (, Stir frying) and in the use of many variations of rice noodles. In Chinese-Cambodian cuisine, a popular dish is