Comparing Fernando with Antonio (another Macanese-Portuguese restaurant, I prefer the roast suckling pig at Fernando. It is definitely more meaty and the skin is very crispy. It was also the opinion of my other 6 dining companions. We ordered the house special prawns and it was good. They were large, juicy and flavourful. Other recommendations from the waitress were the stuffed squids cooked in a pot, the crab cakes, the fresh salad and of course, their roast suckling pig!
The restaurant is rustic with an old charm especially the various currency bills decorating the corridors. Fernando has a bar area and two main dining areas. It opens at noon and by 11.30am, there was already a queue for lunch on that Friday we went. However, there is nothing to worry as you will definitely get a table since the restaurant can accommodate 120 diners. We didn't wait in line but sat at the convenience shop beside the restaurant drinking apple ciders and eating ice-cream before joining the line as the Fernando opened for business.
The best dishes we sampled were the prawns, the stuffed squids, the salad (we had two portions) and the roast suckling pig (perhaps it was because we were one of the first diners for the day so the roast pig was freshly made). Each order of roast suckling pig has 4 pieces so we ordered two portions and it was more than sufficient.
The crab cakes were dry and a disappointment, as was the jug of Sangria. Antonio had a better jug of Sangria. We also skipped the complimentary bread basket as we were just too full. Nevertheless, it was a good meal and very affordable too; definitely value for money.
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