For a start, any Asian dish will be effected if the chicken stock is not good. Make quality chicken stock from whole chicken carcases, and take your time with it
In the case of Laksa, the key flavours are mostly in the Laksa paste (shrimp paste and lemon grass). If you don't have an equivalent of the one used at To's you will have an entirely different dish. A lot of effort can go into a Laksa paste (or for that matter curry pastes in general), in terms of exact ingredient ratios, roasting times etc, quality and freshness of ingredients etc
Laksa is often made with prawn stock, not chicken stock. Save the prawn heads and other fish bits, and boil them up for a very stinky prawn stock
Don't overdo the coconut milk/cream. Stick to one brand, and start with a lot less and see how it goes, if it is lacking, add more. Record what the magic amount for your favourite brand is
Getting quality and fresh ingredients for Asian dishes is often a major stumbling block for truly authentic tastes. Making your own decent Laksa paste is near impossible outside of Asia. Western grown lemon grass, tastes like, well grass!
When you're next at To's have a peek in the kitchen, ask if you have too. And check what they use for Laksa paste. If it's out of a branded jar you're in luck, if it's homemade, it's back to the grindstone, literally
The recipe linked, does not seem like a very good Laksa recipe to me. Also a good Laksa is topped with chilli oil. This is an import part. It consists of a lot of chilli and a little garlic cocked in a cup of oil. Float a couple of spoons of this on each bowl as you serve it