The informal, slightly rueful name for traveler’s diarrhea acquired in Bali and, by extension, Southeast Asia, where unfamiliar microbes in food and water overwhelm the visitor’s gut. The culprits are the usual suspects, enterotoxigenic E. coli, Campylobacter, Salmonella, norovirus, and parasites, delivered through contaminated water, ice, raw salads, or street food prepared with unsafe hygiene. Symptoms range from a day of misery to a week of cramps, diarrhea, and fever. Prevention follows classic travel medicine: bottled or treated water, freshly cooked hot food, peeled fruit, and careful hand hygiene, with the cheerful acknowledgment that some risk is the price of adventurous eating. Oral rehydration salts are the essential remedy; antibiotics are reserved for severe cases under medical guidance.