Laksa is one classic traditional dish popular in Singapore. It is made up of thick wheat noodles or rice vermicelli with fish, chicken or prawn, variations depending on the stalls and country, and is served with spicy and sour-ish soup containing spicy curry coconut milk or sour asam. Originated from the Hokkien province in China, it has evolved into many variations after decades of integration in Singapore, with fusion of culture between the Peranakan and the Chinese. There are two dominant types of laksa in Singapore, namely the curry laksa and the asam laksa. They differ in that the formal uses curry-like soup while the latter tastes more sour due to the use of tamarind. It is a popular dish in Singapore, and are commonly found in many if not all hawker centres in Singapore.