Tai Lam Country Park is Hong Kong’s second largest country park, covering 5,412 hectares. It was established in 1979 and has benefitted over the years from reforestation projects. The park is known for its 12 hiking and nature trails — leading to attractions such as Sweet Gum Woods and Thousand Island Lake — which are suitable for all levels of fitness and endurance. You can enjoy spectacular views of the rolling greenery and the seven reservoirs that stretch out over the towns of Yuen Long and Tuen Mun, and even on to the bustling metropolis of Shenzhen. Wildlife abounds, and if you’re really lucky, you might catch sight of a Chinese pangolin or leopard cat, while Garnot’s house geckos and Reeve’s Smooth skinks slink among the rocks and in and out of the shadows.

You’ll find yourself immersed in the Instagrammer’s paradise of Sweet Gum Woods after a gentle stroll up the hill from Tai Lam Country Park’s gates. Sweet gum trees lining the road here burst into colour during the colder months with their leaves turning from bright green to dazzling yellows and reds. They provide a stunning backdrop for photos, while morning walkers often sit and relax at the few tables sheltered beneath the canopy of leaves. The main woods in the park, which also offer fabulous views across the area’s rolling green hills and valleys, stretch for about 400 metres. Look out for a smaller cluster of sweet gums about 150 metres further along the road, too.

The Reservoir Islands Viewpoint boasts breathtaking vistas across Tai Lam Chung Reservoir and the ‘thousands’ of islands dotting its surface. A 200-metre climb will bring you to a rocky outcrop, which offers a wonderful panorama of the reservoir as its shimmering surface changes in shades that match the mood of the sky above. You can stop to rest and enjoy the view from seats located along the trail and at the viewpoint. The islands below were the peaks of hills in what were once open valleys before the area was flooded to create the reservoir. If there’s been recent rainfall, you can see waterfalls from the runoffs in the lush, green hills to the left. Look right to gaze out over Tuen Mun towards Lantau Island, and further on to spot the airport on the island of Chek Lap Kok.

Built between 1952 and 1957, the striking Tai Lam Chung Reservoir was the first project of its kind after the Second World War. From the viewpoint, simply turn left and follow the path as it rises and falls through forests, past more stunning outcrops and over storm-water outflows. You’ll enjoy glorious views out over the water as you walk, with opportunities to photograph the local flora and fauna, before the path joins a paved road skirting the reservoir’s outer reaches. The road winds its way down and out past market gardens and friendly goats, with a bubbling stream to the right, and on into the village of So Kwun Wat Tsuen, ending beside a small Tin Hau temple.

The hike leads you to the gates of Golden Beach, a favourite spot among locals for capturing dramatic sunsets out across the sea and over the airport. It’s among the oldest man-made beaches in Hong Kong, and swimmers come here under the protection of lifeguards while families bring their children to play in the sand along the gently curving foreshore. There are trees lining the beach for shade, changing rooms and showers if you need a freshen up, while the area is well served by cafes and restaurants, and a shopping arcade. You can take a relaxing stroll along the promenade, stretching the length of the beach, and head into the harbour for a close-up view of the local fishing and pleasure boats. Linger until late afternoon to enjoy the spectacular sunsets.

Tuen Mun’s sprawling waterfront Sam Shing Estate and its Sam Shing Hui Seafood Market are home to restaurants that will let you pick and choose your own fresh seafood before preparing it just the way you like. You’ll find the fresh, daily catch displayed in tanks and on packed ice out front. Lobsters and crabs are highly recommended, which can be served salt-baked, au gratin with a layer of crisp cheese, or simply steamed to appreciate the full sweetness of the seafood.