To me, "Australia laksa" sounds like "Canadian pad thai". The words can be put together to make sense, but when you see the execution has been mutated to such a degree (i.e. replace tamarind with ketchup in the case of pad thai) why bother?
I'm not suggesting Australia laksa is bad, I'm saying Hawker bar laksa is bad for someone like me who enjoys Singaporean laksa. My 2 cents. If I had the choice to get pad thai at Springrolls or pad thai at the original Sukho Thai, why would I choose Springrolls? The problem here is there is no Sukho Thai option for the Hawker Bar problem, nor do the clientele care or know what the difference is. Even the laksa broth made from Prima Taste mix (used to be available at T&T) taste better.
I would not and could not recommend Hawker Bar to any one looking for a SE Asian / "Singapore" flavour profile.
Hawker Bar should simply advertise they are an Australian restaurant, but the fact is "Singapore" is buzzword to foodies from all the various TV media hype.
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